Here’s a meal that’s the equivalent of sunshine in a bowl: lemon chicken orzo soup! Zingy citrus always lifts our spirits, and this one is almost guaranteed to make your day brighter. We’ve packed this new soup recipe with tender shredded chicken and fluffy orzo, all in a zesty lemon broth seasoned with garlic, oregano and dill. Shower it with fresh dill or parsley and it’s the perfect easy dinner (that keeps on giving with leftovers!).
Ingredients in lemon chicken orzo soup
Lemon chicken orzo soup comes together in 45 minutes, so you can make it on a weeknight or meal prep it for eating throughout the week. The chicken breast cooks in the broth, then you’ll remove it and shred it while cooking the orzo in the broth. Here are the ingredients you’ll need to make this simple soup:
Olive oil Butter Vegetables: Onion, carrots, celery, garlic Chicken broth Boneless skinless chicken breasts Spices: oregano, dill, garlic powder, salt and pepper Fresh lemon, juice and zest (a Microplane grater is easiest for zesting a lemon) Orzo pasta Fresh parsley or dill, to garnish
How to shred chicken
The best way we’ve found to shred chicken is to pull it into strips using your fingers. That’s right, no fancy tools required: simply use your hands to pull it into shreds! We tried the two-forks method and the stand mixer method, and the good old fashioned way won. It makes the best shreds and takes no time at all. This lemon orzo chicken soup cooks the chicken by simmering it in the soup broth before shredding it. To make shredded chicken on its own for tacos, enchiladas, sandwiches, and more, go to How to Make Shredded Chicken.
Tips for making lemon chicken orzo soup
Lemon chicken orzo soup is a great easy dinner recipe: it’s simple to make and works well to meal prep. Here are a few tips for the process:
Use a food thermometer to assess whether the chicken is done. Simmer the soup until it’s cooked through and the temperature is 165°F when measured with a food thermometer. Shred the chicken while the orzo cooks, 8 to 9 minutes. You’ll remove the chicken from the simmering pot, then let it rest 5 minutes before shredding it with your fingers. Use this time to cook the orzo pasta in the soup broth. Cooking time for orzo can vary, but it’s typically 8 to 10 minutes. Garnish with fresh dill or parsley. The fresh herbs make the soup! We like fresh dill best, because of its delicate citrusy flavor. But parsley works well and is cheaper.
Buy organic chicken if possible
When shopping for shredded chicken, keep this in mind: the best chicken to buy is organic. Buying organic makes sure that it is the highest quality meat that was raised sustainably. It is also free of chemicals and additives so it’s the healthiest option for eating, and overall: it just tastes better! Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like grazing on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.
Storage and make ahead info
Store leftovers refrigerated for up to 3 days; the orzo absorbs liquid over time, so may need to add another splash of water and pinch of salt when reheating. For meal prep, you can make the entire soup in advance and then reheat by adding water and a bit more salt. (If desired, you could also prep up to Step 3, then before serving add the orzo in Step 4 and cook.)
Sides for lemon chicken orzo soup
How to make it a meal? Pair a salad recipe or bread with this chicken orzo soup for an easy meal in any season. Whip up the salad while the soup is simmering. We love it with a crisp green salad like our simple arugula salad, and for an even more stunning dinner you could accessorize a radicchio salad or endive salad.
Go for green salads like chopped salad, radicchio salad, Caesar salad, kale Caesar, pear salad, or apple walnut salad Add bread like no knead bread, sourdough bread, or garlic bread Opt for muffins like cornbread muffins, popovers, or garlic toast Browse all our favorite cozy sides for soup
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