Lemon Chicken Orzo Soup

This Lemon Chicken Orzo Soup recipe features a deliciously rich and nutritious broth with chicken and healthy veggies.  It makes terrific leftovers so feel free to make a double batch!  Whether you want to make it in the slow cooker or on the stovetop, we’ve got you covered!

Imagine the best homemade chicken noodle soup you’ve had and then add a little “zing” of lemon and some fresh dill and there you have it:  Pure comfort in a bowl.  Packed full of rich flavors and healthy ingredients, this Lemon Chicken Orzo Soup is destined to become a favorite!

This soup can be made on the stovetop or in the slow cooker.  Whichever method you choose just be sure to let the soup cook low and slow because that is what will really bring out the flavor of the chicken and creates a base broth that is simply out of this world.  For the ultimate flavor we recommend using bone-in, skin-on chicken.  Dark meat in particular has a lot more flavor than chicken breast and the bones create an especially flavorful broth.

Let’s get started!

Lemon Chicken Orzo Soup Recipe

NOTE:  In the pictures below I’m using my Cuisinart 3-in-1 Cook Central which enables you to brown and saute the meat and vegetables right in the slow cooker instead of doing that in a separate skillet and then transferring it to a slow cooker.

Melt the butter in a skillet over medium-high heat and cook the onions until soft and translucent, 5-7 minutes.

Add the garlic, leek and carrots and cook for another 4-5 minutes.

Add the broth and seasonings except for the dill.

Add the chicken.

For the Slow Cooker:  Cover and cook on HIGH for 3-4 hours or on LOW for 6-7 hours.

Remove the chicken, discard the skin and bones, and cut the chicken into small pieces.  Return it to the slow cooker along with the orzo and dill.  (If you don’t like dill you can use fresh parsley instead or half the amount of fresh rosemary).

Cover and cook on HIGH for another 30 minutes or until the orzo is tender.  Stir in the lemon juice and add salt and pepper to taste.

For the Stovetop:  Follow the same directions of sauteing the veggies in butter but do so in a soup pot.  Add the remaining ingredients except for the orzo, dill, and lemon juice.  Bring the soup to a boil then reduce the heat to a low simmer. Cover the pot and simmer for 90 minutes.

Remove the chicken pieces, discard the skin and bones and chop the meat into small pieces. Return the chicken to the pot along with the orzo and dill. Simmer for another 10-12 minutes or until the orzo is tender. Stir in the lemon juice and add salt and pepper to taste.

Dinner is served!

Enjoy!

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For more delicious soups and stews be sure to try our:

• Minestrone Soup
• Ham and Bean Soup
• Cream of Mushroom Soup
• Beef Barley Soup
• Chicken Tortilla Soup
• Wonton Soup
• New England Clam Chowder
• Curried Lentil Soup
• White Bean and Sausage Soup
• Pozole Rojo
• Cream of Celery Soup
• German Potato Soup
• Italian Wedding Soup
• Harira

Lemon Chicken Orzo Soup

Kimberly Killebrew

This soup features a deliciously rich and nutritious broth with chicken and healthy veggies. It makes terrific leftovers so feel free to make a double batch!

Print Recipe

5 from 4 votes

Prep Time 15 mins

Cook Time 6 hrs 30 mins

Total Time 6 hrs 45 mins

Course Entree, Main Dish

Cuisine All

Servings 6

Calories 282 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 tablespoons butter
• 1 medium yellow onion , finely chopped
• 2 cloves garlic , minced
• 3 carrots , diced
• 1 large leek , sliced, thoroughly rinsed in colander, and drained
• 6 cups quality chicken broth
• 1 pound bone-in, skin-on chicken pieces (dark meat/drumsticks and thighs recommended for the best flavor)
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup uncooked orzo (or pasta of choice, or rice)
• or gluten free orzo
• 2 tablespoons chopped fresh dill
• juice of one lemon

Instructions

 

• Heat the butter in a skillet over medium-high heat and cook the onions until soft and translucent, 5-7 minutes. Add the leek, carrots and garlic and cook for another 4-5 minutes.
• For Slow Cooker: Transfer the cooked veggies to a slow cooker. Add all remaining ingredient except for the orzo, dill, and lemon juice. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Remove the chicken pieces, discard the skin and bones and chop the meat into small pieces. Return the chicken to the slow cooker along with the orzo and dill and cook on HIGH for another 30 minutes or until the orzo is tender. Stir in the lemon juice and add salt and pepper to taste.

  For the Stovetop: Follow the instructions in Step 1. Add the remaining ingredients except for the orzo, dill, and lemon juice. Bring the soup to a boil then reduce the heat to a low simmer. Cover the pot and simmer for 90 minutes. Remove the chicken pieces, discard the skin and bones and chop the meat into small pieces. Return the chicken to the pot along with the orzo and dill. Simmer for another 10-12 minutes or until the orzo is tender. Stir in the lemon juice and add salt and pepper to taste.

Notes

* If you don't like dill you can use fresh parsley or half the amount of fresh rosemary.

* This soup tastes fantastic as leftovers. The orzo will expand and the soup will become thicker, so add a little more chicken broth as needed when reheating.

Nutrition

Calories: 282kcal | Carbohydrates: 24g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 554mg | Potassium: 493mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5541IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 2mg

Keyword Chicken Orzo Soup, Lemon Chicken Orzo Soup

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First published on The Daring Gourmet February 28, 2015