Mediterranean Lemon Chicken Orzo Soup

Zesty lemon pairs with tender vegetables, fresh herbs, chicken, and broth in this delicious Mediterranean lemon chicken orzo soup. It’s warm, nourishing, and perfect for cold weather!

Course Soup

Cuisine Mediterranean

Keyword Lemon Orzo Chicken soup, lemon orzo soup, Mediterranean Lemon Chicken Soup

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 182kcal

Author Eva Fry

Ingredients

1 pound chicken breasts or thighs cut into 1-inch pieces
2 1/2 tablespoons olive oil divided
1 onion diced
3 carrots peeled and diced
2 celery ribs diced
3 garlic cloves minced
1/2 teaspoon thyme fresh or dried
salt and freshly ground black pepper to taste
1 bay leaf
3/4 cup uncooked orzo pasta
1 sprig rosemary
6-8 cups of chicken broth
juice and zest of 2 lemons
2 tablespoons fresh parsley chopped
1 tablespoon fresh dill chopped

Instructions

Heat 1 tablespoon olive oil in a large stockpot over medium heat. Season the diced chicken with salt and pepper to taste. Add the chicken to the stockpot and cook until golden and cooked through. Remove the chicken from the pot and set it aside on a plate.
Add 1 tablespoon olive oil to the pot and add carrots, onion, and celery. Cook until tender 4-5 minutes. Stir in the garlic and thyme and cook until fragrant, about 1 minute. Season with salt and pepper to taste.
Add the chicken broth, cooked chicken, bay leaf, and rosemary spring. Bring to a boil, then reduce to a simmer until the carrots are tender, about 8-10 minutes.
Add the orzo and simmer until the pasta is tender, about 10-12 minutes. Stir in the lemon juice, lemon zest, and fresh parsley and dill along with a drizzle of extra virgin olive oil. Check for seasoning and adjust as needed. Remove the bay leaf and rosemary sprig before serving.
Serve with rustic homemade bread or crackers.

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