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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.

BEST Lemon Orzo Chicken Soup

Melissa Jo
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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

Instructions
 

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

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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