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Pioneer Woman Lemon Chicken Orzo Soup

Pioneer Woman Lemon Chicken Orzo Soup - recipe card
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A bright, comforting one-pot soup featuring tender chicken, delicate orzo pasta, and a silky, lemony broth infused with garlic, herbs, and a touch of Parmesan. The lemon adds a refreshing zing that balances the rich, savory flavors, making it a perfect meal for any season.

Ingredients

Scale
  • 2 tbsp olive oil, divided
  • 1 lb boneless, skinless chicken breasts (about 2 medium), cut into 1-inch cubes
  • 1 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/2 cup dry orzo pasta
  • 6 cups low-sodium chicken broth
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1 tsp lemon zest (from about 1 lemon)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tbsp chopped fresh dill, plus more for serving
  • 2 tbsp chopped fresh parsley, plus more for serving

Instructions

  1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil shimmers (about 30 seconds), add the chicken cubes in a single layer. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook without stirring for 3-4 minutes until the bottom is golden brown, then flip and cook another 2-3 minutes until the chicken is lightly browned on all sides but not cooked through. Transfer the chicken to a plate and set aside. This browning adds depth of flavor to the final soup.
  2. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pot. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-6 minutes until the vegetables have softened and the onions are translucent. The vegetables will release their moisture and begin to caramelize slightly, adding sweetness and complexity.
  3. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic brown, as it will turn bitter. The aroma should be nutty and savory.
  4. Add the dry orzo pasta and stir to coat with the vegetable mixture. Toast the orzo for 2-3 minutes, stirring frequently, until it’s lightly golden and smells nutty. This step gives the orzo a firmer texture and prevents it from becoming mushy.
  5. Pour in the chicken broth and increase the heat to high. Bring the soup to a rolling boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  6. Stir in the lemon zest and lemon juice. The lemon juice brightens the broth; add it now so the flavor infuses as the soup simmers. Whisper a taste and adjust with more lemon if desired, but keep in mind that the acidity will mellow slightly during cooking.
  7. Return the browned chicken to the pot along with any accumulated juices. Stir to combine. Simmer the soup uncovered on medium-low for 12-15 minutes, stirring occasionally, until the orzo is al dente (tender but still slightly firm to the bite) and the chicken is cooked through (internal temperature reaches 165°F / 74°C). The soup will look rich and the pasta will have absorbed some broth.
  8. Turn off the heat. Stir in the grated Parmesan cheese, chopped dill, and parsley. The residual heat will melt the cheese and soften the herbs. Stir until the cheese is fully incorporated and the soup looks slightly creamy. If the soup seems too thick, add a splash of hot broth or water to thin it.
  9. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve hot, garnished with extra Parmesan, dill, and parsley. Enjoy immediately while the orzo is perfectly tender.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep in mind that the orzo will continue to absorb broth as it sits, so the soup may thicken. To reheat, add a splash of chicken broth or water to thin to desired consistency. Reheat in a saucepan over medium-low heat for 5-7 minutes, stirring occasionally, until heated through. Freezing is not recommended, as the orzo becomes mushy and the soup’s texture degrades. If you plan to freeze, cook the orzo separately and add it to individual servings when reheating.

Nutrition

Keywords: lemon chicken orzo soup, chicken orzo soup, lemon chicken soup, pioneer woman soup, easy chicken soup, one-pot soup, weeknight dinner, comfort food, healthy soup, greek-style chicken soup, avgolemono style

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-lemon-chicken-orzo-soup-recipe/