Creamy Lemon Chicken Orzo Soup

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If you’re in the mood for something cozy that still feels light, this lemon chicken orzo soup hits the mark. It’s loaded with tender chicken, hearty veggies, and orzo, plus dill and plenty of lemon to brighten it up. A splash of cream adds just enough richness without making it heavy.

For a complete meal, serve it with my easy artisan bread or dinner rolls. It’s the kind of cozy-but-fresh soup you’ll want to make on repeat—especially this time of year.

What You’ll Need To Make Lemon Chicken Orzo Soup

• Chicken (bone-in, skin-on breasts and/or thighs)—Adds rich flavor to the broth and makes the soup hearty and satisfying; thighs are more tender and forgiving, but either works.
• Vegetable oil and butter—For searing and sautéing; the combo adds flavor and helps prevent burning.
• Onion, carrots, celery, and garlic—The classic soup base that builds depth and savory flavor.
• All-purpose flour—Lightly thickens the broth.
• Chicken broth—The backbone of the soup, adding depth as it simmers.
• Orzo—Makes the soup hearty and satisfying; cook just until tender.
• Heavy cream—Adds a bit of richness and gives the broth its creamy finish.
• Lemon zest and fresh lemon juice—Brighten everything up and balance the richness.
• Herbs—Bay leaf adds depth as the soup simmers, while dill adds a fresh, bright finish.

Step-By-Step Instructions

Step 1: Season the chicken. Season the chicken all over with salt and pepper.

Step 2: Sear the chicken. In a large Dutch oven or soup pot, heat the oil over medium-high heat until shimmering, then add the chicken skin-side down and cook until golden, 3 to 4 minutes per side. Transfer the chicken to a plate and set aside. (Don’t discard the flavorful fat in the pot.)

Step 2: Cook the veggies. Melt the butter into the chicken fat in the pot, then add the onion, carrots, and celery and cook until they start to soften, 2 to 3 minutes. Add the garlic and cook, stirring constantly, for 30 seconds, then sprinkle the flour over the vegetables and stir constantly for about 1 minute until lightly golden.

Pro Tip: Keep the garlic moving and cook it just until fragrant. If it turns brown, it becomes bitter and can overpower the delicate flavors of the lemon and dill in the soup.

Step 3: Simmer the soup. Add the broth and scrape up any browned bits from the bottom, then add the bay leaf and return the chicken and its juices to the pot. Bring to a boil, then cover and simmer on low until the chicken is cooked through, about 15 minutes for breasts or 20 minutes for thighs.

Pro Tip: Maintain a gentle simmer rather than a rolling boil once you return the chicken to the pot. This slower cooking method ensures the meat stays tender and juicy.

Step 4: Shred the chicken. Use tongs to transfer the chicken to a cutting board, then discard the skin and bones and shred the meat into bite-size pieces.

Step 5: Cook the orzo. Bring the soup back to a gentle boil and add the orzo. Cook uncovered, stirring frequently to prevent sticking, until the pasta is al dente (check the package for timing).

Step 6: Finish the soup. Stir in the cream, 1 tablespoon of the lemon juice, and the shredded chicken, and simmer until warmed through. Discard the bay leaf, then stir in the lemon zest and dill and adjust the salt, pepper, and lemon juice to taste.

Step 7: Serve. Ladle the soup into bowls and serve. The soup can be made up to adding the orzo and refrigerated for up to 3 days or frozen for up to 3 months.

Pro Tip: The orzo will continue to absorb liquid as the soup sits. If you have leftovers, you may need to add a splash of broth or water when reheating to bring it back to a soup-like consistency.

Creamy Lemon Chicken Orzo Soup

Serves 6
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

• 1 3/4 pounds bone-in, skin-on chicken breasts and/or thighs, trimmed of excess skin or fat
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, cut into 1/2-in (13-mm) pieces
• 2 carrots, peeled and cut into 1/2-in (13-mm) pieces
• 2 celery ribs, cut into 1/2-in (13-mm) pieces
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 quarts (8 cups) chicken broth
• 1 bay leaf
• 1 1/4 cups orzo
• 1 cup heavy cream
• 1 teaspoon lemon zest
• 3 tablespoons fresh lemon juice, from 1 lemon
• 1 1/2 tablespoons chopped fresh dill (or 1 1/2 teaspoons dried)

Season the chicken all over with the salt and pepper. In a large Dutch oven or soup pot, heat the oil over medium-high heat until shimmering. Add the chicken, skin-side down, and cook until golden, 3 to 4 minutes per side. Transfer the chicken to a plate and set aside (don’t discard the flavorful fat in the pot).

Add the butter to the pan and let it melt into the chicken fat. Add the onion, carrots, and celery, and cook, stirring occasionally, until they just start to soften, 2 to 3 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Do not brown. Sprinkle the flour over the vegetables and cook, stirring constantly, until lightly golden and no dry bits of flour remain, about 1 minute.

Add the broth and scrape up any browned bits from the bottom of the pot. Add the bay leaf and return the chicken and any accumulated juices to the pot. Bring to a boil, cover, and reduce the heat to low. Simmer until the chicken is cooked through—about 15 minutes for breasts and 20 minutes for thighs.

Use tongs to transfer the chicken to a cutting board. Discard the skin and bones, then shred the meat into bite-size pieces.

Bring the soup back to a gentle boil and add the orzo. Cook, uncovered, stirring frequently so it doesn’t stick, until al dente (check the package for timing). Stir in the cream, the lemon juice, and shredded chicken, and simmer a few minutes more until everything is warmed through. Fish out and discard the bay leaf. Stir in the lemon zest and dill, then taste and adjust seasoning with more salt, pepper, and lemon juice if needed.

Ladle the soup into bowls and serve.

Notes

Make-Ahead/Freezing Instructions: The soup can be made through Step 3 (before adding the orzo) and refrigerated for up to 3 days or frozen for up to 3 months. Store the cooked chicken separately and add it just before serving. When ready to serve, bring the soup to a gentle boil, add the orzo, and finish as directed. If you won’t be serving all the soup at once, cook the orzo separately and add it as needed so it doesn’t soak up too much broth.

Nutrition Information

Per serving (6 servings) Calories: 631kcal, Carbohydrates: 36g, Protein: 41g, Fat: 35g, Saturated Fat: 15g, Cholesterol: 144mg, Sodium: 870mg, Fiber: 2g, Sugar: 9g

Nutritional Data Disclaimer

This article was originally published on OnceUponaChef.com. Follow on Instagram

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