Lemon Chicken Orzo Soup

A bright, comforting chicken soup with tender orzo, carrots, celery, fresh lemon, and dill in a savory broth. Simmering the chicken directly in the soup keeps the recipe simple and flavorful.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1.25 pounds boneless, skinless chicken breast
• 8 cups low-sodium chicken broth
• 3 medium carrots
• 3 medium celery stalks
• 1 cup orzo
• 1 medium lemon
• 0.25 cup fresh dill
• 1 medium yellow onion
• 3 cloves garlic
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Dice the onion, carrots, and celery. Mince the garlic. Chop the dill and zest the lemon; reserve the lemon juice for later. (about 10 min)
2. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until the onion begins to soften, about 5 minutes. Stir in the garlic and cook for 30 seconds. (about 6 min) — Medium heat
3. Add the chicken breasts, broth, salt, and pepper. Bring to a gentle simmer, then reduce the heat, cover, and cook until the thickest part of the chicken reaches 165°F, about 15 to 18 minutes. (about 18 min) — Gentle simmer
4. Transfer the chicken to a plate and shred it with two forks. Keep the broth simmering in the pot. (about 3 min)
5. Stir the orzo into the broth and cook uncovered until tender, about 8 to 10 minutes, stirring occasionally to prevent sticking. (about 10 min) — Gentle simmer
6. Return the shredded chicken to the pot. Remove from the heat and stir in the lemon zest, 2 tablespoons lemon juice, and dill. Taste and adjust the salt, pepper, and lemon juice before serving. (about 2 min)