Description
This Best Lemon Chicken Orzo Soup is a comforting and flavorful dish featuring tender shredded chicken, vibrant baby kale, and orzo pasta in a savory broth brightened with fresh lemon juice and herbs. Creamy and nourishing, it’s perfect for a quick and hearty meal.
Ingredients
Scale
Base Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, peeled and diced
- 2 celery ribs, diced
- 4 cloves garlic, finely minced
Seasonings and Herbs
- 2 ½ tablespoons kosher salt (more to taste)
- 1 teaspoon fresh thyme leaves
- 2 bay leaves
- 2 tablespoons fresh dill, finely chopped
- 1 lemon, juiced (about ¼ cup juice)
Soup Ingredients
- 1 cup orzo pasta (uncooked)
- 6-8 cups low sodium chicken stock
- 4 cups rotisserie chicken, shredded
- 2 ½ ounces baby kale
- ¾ cups heavy whipping cream
Instructions
- Sauté Vegetables: In a large Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add diced onion, carrots, and celery. Cook until the vegetables soften and start to brown, about 8 minutes, stirring often to prevent burning.
- Add Garlic and Seasonings: Stir in finely minced garlic, 2 ½ tablespoons kosher salt, and 1 teaspoon fresh thyme leaves. Cook for an additional 1 minute to release flavors.
- Cook Orzo and Broth: Add 1 cup orzo pasta to the pot, stirring and cooking for 1 minute. Pour in 6 cups chicken stock and add 2 bay leaves. Bring soup to a boil, then reduce heat to medium-low and simmer uncovered for 8 minutes. Optionally, add up to 2 more cups of chicken stock if a more broth-like consistency is desired.
- Add Chicken and Kale: Stir in 4 cups shredded rotisserie chicken and 2 ½ ounces baby kale. Cook for an additional 2 minutes until kale wilts and chicken warms through.
- Finish Soup: Remove the pot from heat. Discard bay leaves, then add juice of 1 lemon, ¾ cup heavy cream, and 2 tablespoons chopped fresh dill. Stir well to combine. Taste and adjust salt as needed. Optionally, sprinkle freshly grated Parmesan cheese for added flavor.
- Serve: Ladle soup into bowls and serve hot. Pairs wonderfully with crusty bread or on its own as a satisfying meal.
Notes
- Use rotisserie chicken for convenience, or substitute with cooked chicken breasts or thighs shredded.
- The amount of chicken stock can be adjusted depending on desired soup consistency; add more for a thinner broth.
- Fresh lemon zest can be added along with the juice to enhance lemon flavor.
- For a dairy-free version, substitute heavy cream with coconut milk or omit it entirely.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
