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A wooden spoon scooping orzo pasta, chicken, carrots, onions, and herbs from a pot of hearty soup. The broth is golden and filled with visible vegetables and meat pieces.
Melissa Jo

BEST Lemon Orzo Chicken Soup

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Lemon Orzo Chicken Soup makes boneless skinless chicken thighs, juice of 1 lemon, and zest of 1 lemon shine in a flavorful main course for the table.
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Prep Time 25 minutes
Cook Time 40 minutes
Course: Soup
Cuisine: American

Ingredients
  

  • 4 boneless skinless chicken thighs
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 cup of orzo
  • 2 carrots peeled and diced
  • 2 stalks of celery diced
  • 1 onion diced
  • 6 cloves of garlic diced
  • 1 tbsp. of garlic powder
  • salt and cracked black pepper to taste
  • 1 spring of rosemary
  • 2 bay leaves
  • 6 oz. of white wine; I use chardonnay
  • 4 cups of chicken or vegetable broth
  • 4 cups of water
  • a handful of chopped fresh Italian Parsley

Method
 

  1. season chicken thighs with salt, pepper, and about 1/2 tbsp. of garlic powder
  2. brown in a stock pot or dutch oven for about 5 minutes each side then remove to a plate
  3. in the same pot sauté the carrots, onion, celery, lemon zest, and fresh garlic with more salt, pepper, and garlic powder until the veggies are translucent and slightly golden
  4. deglaze the pan with white wine
  5. add juice of 1 lemon, chicken broth, and water; bring to a boil
  6. rough chop the chicken thighs into bite size pieces and add to the pot
  7. cover the pot halfway and lower to about medium heat and allow to simmer for at least 20 minutes
  8. once it's done simmering add chopped fresh Italian Parsley
  9. serve it up (I like to add freshly grated Pecorino Romano to mine) and ENJOY! =-)

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Notes

  • I use a great little lemon zester that works like a charm: https://amzn.to/3W1J0cW
  • Homemade chicken broth is always the best, but when I am in a pinch and pressed for time, I use boxed chicken or vegetable broth. Both varieties work perfectly in this dish.
  • When browning chicken, whether it's breast or thighs, here are a few tips:
    • Always work with room temperature proteins
    • pat the chicken dry before adding to the pan and don't mess with it! Never move the protein around on the pan; add the chicken or any protein and let it brown undisturbed for at least 5 minutes. This will result in perfect caramelization and a browned glazed protein.

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