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Rich with bright lemon and fresh herbs this Mediterranean Lemon Chicken Orzo Soup is my go-to for a comforting yet zesty meal whenever anyone in my family feels under the weather or just craves something wholesome. Its fresh flavors and cozy aroma can turn any chilly evening into a warm escape and it is simple enough to pull together even on busy weeknights.
The first time I served this soup it brought everyone to the table in minutes and my husband declared it better than any chicken noodle soup he ever had. Now it is a staple anytime we need a taste of Mediterranean sunshine.
Ingredients
- Chicken breasts or thighs: Cut into bite size pieces Energy packed protein and flavor base Opt for organic or free range if possible
- Olive oil: Choose a good quality extra virgin olive oil for richness and aroma
- Onion: Diced Sweet yellow onion works perfectly for depth and natural sweetness
- Carrots: Peeled and diced Adds a familiar earthiness and color Look for carrots that are firm and bright
- Celery ribs: Diced Delivers a delicious savory backbone and crunch Fresh celery gives the best taste
- Garlic cloves: Minced Provides a pungent kick Use fresh cloves not pre-minced
- Thyme: Fresh or dried Offers herbal warmth Fresh thyme will pop but dried is a great backup
- Salt and freshly ground black pepper: To taste Season the soup in layers taste as you go
- Bay leaf: Releases subtle background flavor Use dried
- Uncooked orzo pasta: Little rice shaped pasta that holds up in soup Choose Italian brands if you can
- Rosemary sprig: An aromatic Mediterranean staple A fresh sprig is best but dried works too
- Chicken broth: Forms the soup’s heart and body Go for low sodium homemade or high quality store bought
- Juice and zest of lemons: These turn the soup from good to fantastic Organic lemons shine here
- Fresh parsley: Chopped For a clean green finish Flat leaf parsley adds more flavor than curly
- Fresh dill: Chopped Lively herbaceous lift Avoid dried here if possible use fresh for the best pop
Step-by-Step Instructions
- Sear the Chicken:
- Heat a tablespoon of olive oil in a large stockpot over medium heat. Season the chicken with salt and black pepper. Add it to the hot oil. Cook the chicken pieces in a single layer allowing them to brown and finish cooking through which takes five to seven minutes. Turn pieces occasionally for even color. Remove the chicken from the pot and set it aside on a plate for now. This develops the foundational flavor of the soup.
- Sauté the Vegetables:
- Add another tablespoon of olive oil to the same pot. Add diced carrots onion and celery. Let these cook over medium heat for four to five minutes stirring often. The vegetables will soften and become fragrant. Stir in minced garlic and thyme and cook for another minute until the garlic smells sweet but not burned. Season with more salt and black pepper at this stage.
- Add Broth and Simmer:
- Pour in six to eight cups of chicken broth. Add the bay leaf rosemary sprig and the cooked chicken back to the pot. Stir to combine and raise the heat until the liquid begins to boil. Lower the heat to maintain a gentle simmer. Allow the soup to bubble softly until the carrots are perfectly tender which takes about eight to ten minutes. This step helps meld the flavors.
- Cook the Orzo:
- Stir in the dry orzo pasta. Let the orzo simmer gently in the broth for ten to twelve minutes or until the pasta is just tender but not mushy. Stir occasionally to keep the orzo from sticking to the bottom. Watch closely as the pasta can quickly go from perfect to overcooked.
- Finish with Lemon and Herbs:
- Once the orzo is tender stir in the lemon juice and zest along with chopped parsley fresh dill and a drizzle of extra virgin olive oil. Allow everything to mingle for a minute or two so the fresh lemon flavor brightens the soup. Taste and add more salt or pepper if needed. Do not forget to fish out the bay leaf and rosemary sprig before serving for a cleaner bite.
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This soup became my go-to for family gatherings especially when someone needed a little extra comfort. The combination of lemon and dill always reminded me of the lunches I shared with my grandmother she swore by fresh lemons in her soups.
Storage Tips
Store the soup in an airtight container in the refrigerator and it will keep up to four days. If you plan to make it ahead consider cooking the orzo separately and adding it just before serving so the pasta does not soak up all the broth. For longer storage freeze the soup without orzo and add fresh pasta when reheating for best texture.
Ingredient Substitutions
If you are out of orzo try small pasta shapes like ditalini or even cooked rice for a different finish. Boneless turkey works as a fine stand in for chicken. For a vegetarian version use white beans for the protein and swap chicken broth for a robust vegetable broth skip the chicken altogether.
Serving Suggestions
This soup shines alongside thick slices of rustic bread brushed with olive oil and toasted until golden. You can also pair it with a crisp Greek salad or simple leafy greens tossed with red wine vinegar and more fresh herbs. A shaving of parmesan cheese is optional but always welcome.
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Let the soup rest covered for five minutes before serving so the flavors meld.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, either chicken breasts or thighs work well. Thighs offer a richer flavor, while breasts are leaner.
- → What does the lemon add to the dish?
Lemon juice and zest bring freshness and a zesty tang that brightens the entire soup.
- → Is fresh or dried thyme better?
Fresh thyme offers more vibrant flavor, but dried thyme also works well if that's what you have available.
- → How do I prevent the orzo from getting mushy?
Add the orzo towards the end and simmer just until tender. Avoid overcooking for the best texture.
- → What can I serve alongside this soup?
Crusty bread, homemade crackers, or a crisp salad pair perfectly alongside for a complete meal.
- → Can I freeze leftovers?
The soup can be frozen. Note that the orzo may become softer upon reheating, so undercook slightly before freezing.