Lemon Chicken Orzo Soup (Printable Version)
A comforting, creamy soup with tender chicken, orzo pasta and a bright lemony broth enhanced with fresh dill.
# Ingredients:
→ Base
01 -
2 tablespoons butter
02 -
2 cups diced carrots
03 -
1 cup diced celery
04 -
2 cups diced onion
05 -
4 cloves garlic, minced
06 -
Salt and freshly ground black pepper, to taste
→ Soup Base
07 -
4 cups chicken stock
08 -
2 teaspoons dried oregano
09 -
½ teaspoon celery seed
10 -
2 boneless skinless chicken breasts
11 -
½ cup dried orzo pasta
→ Finishing Elements
12 -
Zest from one lemon
13 -
3½ tablespoons freshly squeezed lemon juice
14 -
2 cups whole milk
15 -
1 cup light cream
16 -
⅓ cup fresh dill, chopped
# Steps to Follow:
01 -
In a large pot, melt butter over medium heat. Add carrots, celery, and onion, cooking until vegetables are tender.
02 -
Add minced garlic, stir well and cook for an additional minute until fragrant.
03 -
Season with salt and pepper. Pour in chicken broth, add oregano and celery seed, then add whole chicken breasts.
04 -
Increase heat slightly to bring soup to a simmer. Cover and cook for 20 minutes. Remove fully cooked chicken, shred it with forks, and set aside.
05 -
Add orzo to the simmering broth and cook for 8-10 minutes until al dente, testing a few pieces to ensure proper doneness.
06 -
Return shredded chicken to the pot. Add lemon zest, lemon juice, whole milk, cream, and fresh dill. Warm through without boiling. Season with additional salt and pepper to taste before serving.
# Additional Notes:
01 -
Test orzo for doneness before adding dairy and returning chicken to the soup.
02 -
Cook orzo just until al dente to avoid mushiness.
03 -
Fresh dill provides significantly better flavor than dried.
04 -
After adding dairy, avoid boiling the soup to prevent curdling.
05 -
Homemade chicken broth is recommended for enhanced flavor.