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clear golden lemon-chicken broth with orzo, shredded chicken, tiny carrot pieces and finely chopped dill stirred into the soup
Melissa Hart

Lemon Chicken Orzo Soup

Lemon belongs at the end, where its sharpness stays clear instead of fading through a long simmer. The orzo cooks in the broth after the chicken comes out, giving you time to shred the meat while the pasta softens. A little chopped dill stirred through is enough. This stays a clear, brothy soup, with no eggs or cream smoothing over the lemon or changing its texture.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 carrots peeled and finely diced
  • 2 garlic cloves minced
  • 1 1/4 lbs boneless skinless chicken breast
  • 7 cups low-sodium chicken broth
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 3/4 cup orzo pasta
  • 1/4 cup fresh lemon juice
  • 1 tbsp finely chopped fresh dill

Method
 

  1. Heat oil in a large pot and cook onion and carrots for 5 minutes. Add garlic and stir for 30 seconds.
  2. Add chicken, broth, salt and pepper. Simmer gently for 18 to 22 minutes until the thickest part of the chicken reaches 165°F.
  3. Remove the chicken to a plate. Stir orzo into the broth and cook for 8 to 10 minutes, or its package time, until tender.
  4. Shred the chicken while the pasta cooks and return it to the soup.
  5. Remove from the heat and stir in lemon juice and chopped dill. Serve promptly while the orzo still has a little bite.