Chicken Orzo Soup
This chicken orzo soup recipe is the kind of dinner that comes together in one pot and still manages to taste like you fussed over it for hours. Tender shredded chicken, sweet carrots, and tiny orzo pasta swim in a bright, lemony broth that tastes just as good the next day.
Equipment
- Large Dutch oven or soup pot
- Sharp chef's knife
- Cutting board
- Microplane zester for the lemon
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Le Creuset Enameled Dutch Oven optional
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 3 large carrots peeled and diced
- 3 celery stalks diced
- 4 garlic cloves minced
- 1.5 pounds boneless skinless chicken breasts about 680g
- 8 cups low sodium chicken broth about 1.9 liters
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup orzo pasta about 190g
- Salt and black pepper to taste
- 1 lemon zested and juiced
- 0.25 cup fresh parsley chopped
Optional Serving
- 0.5 cup Parmesan cheese grated, optional
Instructions
- Pat the chicken dry and season both sides generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the chicken for 3-4 minutes per side until golden. Transfer to a plate and set aside.
- Lower the heat to medium and add the butter to the same pot, scraping up any browned bits. Add the onion, carrots, and celery and cook for 6-7 minutes until softened. Stir in the garlic and cook for 30-60 seconds until fragrant.
- Pour in the chicken broth and stir well, scraping the bottom of the pot. Add the oregano, thyme, and bay leaf. Return the seared chicken to the pot, nestling it into the liquid.
- Bring the soup to a gentle boil, then reduce heat to low, cover partially, and simmer for 15-18 minutes until the chicken reaches 165°F and shreds easily. Remove the chicken to a cutting board and let rest.
- Using two forks, shred the rested chicken into bite-sized pieces. Discard the bay leaf from the pot. Set the shredded chicken aside while the orzo cooks.
- Bring the broth back to a gentle boil and stir in the orzo. Cook uncovered for 8-10 minutes, stirring occasionally, until the orzo is tender but still has a slight bite.
- Return the shredded chicken to the pot and stir to combine. Turn off the heat and stir in the lemon zest, lemon juice, and chopped parsley. Taste and adjust seasoning. Serve hot with Parmesan if desired.
Notes
- Don't skip searing the chicken – it builds flavor into the broth right from the start.
- Dice the vegetables uniformly so they cook at the same rate.
- Add the orzo only when you're close to serving, since it keeps absorbing liquid as it sits.
- Use fresh lemon juice, not bottled, for the brightest flavor.
- Taste the broth before adding salt, since store bought broths vary widely in sodium.
- Keep a little extra broth on hand for reheating leftovers.
- For a creamy version, stir in a splash of heavy cream at the very end.
- Add a few handfuls of baby spinach during the last 2 minutes of cooking for a spinach and orzo variation.
- For a Greek style avgolemono finish, whisk in eggs and extra lemon juice at the end.
- Store cooled soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the broth, chicken, and vegetables without the orzo for up to 3 months.
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 24gProtein: 28gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 450mgPotassium: 480mgFiber: 2gSugar: 5gVitamin A: 80IUVitamin C: 15mgCalcium: 8mgIron: 10mg
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