Chicken Lemon Orzo Soup Recipe

Name: Chicken Lemon Orzo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 celery stalks, diced; 2 carrots, diced; 2 cloves garlic, minced; 2 shallots, diced; 1/4 cup dry sherry; 1 gallon good chicken stock; 4 sprigs fresh thyme; 2 bay leaves; 2 chicken breasts, bone-in, skin on; Zest of 2 lemons; 1 cup fresh lemon juice; 3 tablespoons butter; 1 cup orzo, cooked until al dente according to package directions; 1/4 cup fresh tarragon leaves, chopped; Lemon wedges, for garnishing; Butter crackers, such as Ritz, for garnishing

Servings: persons

2 tablespoons olive oil
3 celery stalks, diced
2 carrots, diced
2 cloves garlic, minced
2 shallots, diced
1/4 cup dry sherry
1 gallon good chicken stock
4 sprigs fresh thyme
2 bay leaves
2 chicken breasts, bone-in, skin on
Zest of 2 lemons
1 cup fresh lemon juice
3 tablespoons butter
1 cup orzo, cooked until al dente according to package directions
1/4 cup fresh tarragon leaves, chopped
Lemon wedges, for garnishing
Butter crackers, such as Ritz, for garnishing

1
In an 8-quart soup pot, heat the oil over medium heat.
2
Add the celery, carrots, garlic and shallots, and saute until just tender, 5 to 8 minutes.
3
Deglaze with the sherry, and then add in the stock, bay leaves and thyme.
4
Add in the chicken, bring to a simmer and cook until the chicken is cooked through, 15 to 20 minutes.
5
Remove the chicken and let it cool.
6
Simmer the soup for 10 minutes more.
7
Season, and remove the thyme and bay leaves.
8
Shred the cooled chicken.
9
Add any accumulated juices from the chicken plate back to the pot along with the lemon zest and juice.
10
Add in the butter and adjust seasoning.
11
Portion the orzo and shredded chicken into 4 bowls.
12
Ladle the soup over and garnish with the tarragon and a lemon wedge.
13
Serve with a ton of butter crackers.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 celery stalks, diced, 2 carrots, diced, 2 cloves garlic, minced, and more.

Yes, Chicken Lemon Orzo Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Lemon Orzo Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions