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–+ servings
A close-up of a white bowl filled with Lemon Chicken Orzo Soup With Fresh Herbs, showcasing shredded chicken, orzo pasta, and chopped parsley.

Lemon Chicken Orzo Soup With Fresh Herbs

A bright and flavorful soup with tender chicken, orzo pasta, and a medley of fresh herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon Olive oil
  • 1 pound Boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 medium Onion chopped
  • 4 cloves Garlic minced
  • 8 cups Chicken broth
  • 1 cup Orzo pasta
  • 1/2 cup Fresh lemon juice
  • 1/4 cup Fresh parsley chopped
  • 2 tablespoons Fresh dill chopped
  • 1 tablespoon Fresh chives chopped
  • Salt to taste Salt
  • Black pepper to taste Black pepper

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides. Remove chicken from the pot and set aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth and bring to a boil. Add the orzo pasta and return the chicken to the pot.
  5. Reduce heat and simmer for 10-12 minutes, or until the orzo is cooked through and the chicken is cooked through.
  6. Stir in the fresh lemon juice, chopped parsley, dill, and chives.
  7. Season with salt and black pepper to taste.
  8. Serve hot.

Notes

For a creamier soup, you can stir in a splash of heavy cream or a dollop of Greek yogurt before serving.

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