Kitchen notes · a little help before you start

Lemon Chicken Soup with Orzo

Name: Lemon Chicken Soup with Orzo
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: 1 Tbsp olive oil; 2 Tbsp unsalted butter, divided; 2 each boneless, skinless chicken breasts, trimmed of fat; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 each medium yellow onion, diced; 2 each carrots, peeled and diced; 1 stalk celery, diced; 4 cloves garlic, minced; 1/2 tsp dried thyme; 4 cups reduced sodium chicken broth; 1 1/2 cups water; 1 cup dried orzo pasta, uncooked; 1 each bay leaf; 1 sprig fresh rosemary; 1 sprig fresh oregano; 1 each lemon (juice only); 2 tsp fresh parsley, minced

Lemon gives chicken and orzo soup a bright finish, with small pasta grains making every spoonful feel generous. Fresh herbs keep the broth lively around the shredded chicken. Ladle out a bowl and enjoy the lemony warmth with the tender vegetables and pasta.

Prep: 5 min
Cook: 25 min
Total: 30 min
Original yield: Serves 6
Ingredients: 18 listed

Make it part of your week

Estimating…

Main courseAmericanChickenPrep: 15 minutes or lessTotal: 30 minutes or lessSoupsSoups & stews

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Soups · Soups & stews

A few quick notes

1. Brown and cook chicken first

Season both sides and cook the breasts through before setting them aside for shredding while the broth heats.

2. Scrape up browned bits

Pour broth and water into the softened vegetables, using a wooden spoon to release the pan's browned bits.

3. Remove the herb stems

Discard bay leaf and rosemary and oregano sprigs after the orzo cooks, before adding lemon juice and parsley.

Get to know the ingredients

Uncooked orzo

Add the dried orzo directly to the boiling soup with shredded chicken and the whole herb sprigs.

Divided butter

The first butter portion cooks chicken with olive oil; the rest softens the onion, carrot, celery and garlic.

Lemon juice

Keep the lemon juice for stirring into the finished stovetop soup after removing the herb sprigs.

The last little job

Add lemon and fresh parsley

Stir lemon juice and parsley into the soup after removing herbs, then taste and adjust seasonings before serving.

A little more help as you go

Shred during the broth's heating

Use two forks to shred chicken while the soup comes to a boil, ready to return with orzo.

Other cooker routes are supplied

For the slow cooker or Instant Pot, follow the separate method below; the ingredient sequence differs for each.

A few questions you might have

Does the chicken need cooking separately before simmering?

For the stovetop route, cook the breasts through in the soup pot first, then remove to shred before returning.

How do I judge the pasta's cooking stage?

Simmer until orzo is tender before removing the bay leaf and herb sprigs for the final lemon addition.

When does dried thyme go in?

Stir it into the softened onion, carrot, celery and garlic mixture before pouring in the broth and water.

Can I follow the slow-cooker route instead?

Yes, use the separate notes, which omit butter and oil and add orzo, lemon juice and parsley toward the end.

Do the rosemary and oregano stay in the bowl?

Remove and discard their sprigs with the bay leaf after cooking, before stirring in lemon and parsley.

Any more cooking tips?

SLOW COOKER DIRECTIONS: Omit butter and olive oil from recipe. Add all ingredients except orzo, lemon juice and parsley. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. 30 minutes before serving, remove bay leaf, rosemary and oregano sprigs, and shred chicken. Add orzo, lemon juice and parsley. Cover and cook on LOW for 30 minutes. Stir every 10 minutes or so to prevent sticking. INSTANT POT DIRECTIONS: Turn pot on to the sauté setting. When the pot is hot add the olive oil. Add the onion, carrots and celery and saute about 3 minutes. Add the chicken, salt, pepper, dried thyme and garlic. Stir. Add the broth, water, lemon juice, bay leaf, rosemary, oregano, and orzo. Stir. Secure the lid and set the steam release to the sealing position. Press the pressure cook or manual button, then press the +/- button to select 8 minutes. When cooking is completed, release the steam/pressure in short bursts at first, then longer bursts, until you're sure none of the soup will spew out from too much pressure. Fully open the steam release. Stir in parsley and serve.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thechunkychef.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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