Pioneer Woman Lemon Chicken Orzo Soup

This delicious Pioneer Woman Lemon Chicken Orzo Soup is a quick and easy meal that’s perfect for busy weeknights. Packed with tender chicken and fresh vegetables, it features a creamy, zesty broth that warms you from the inside out. Use common pantry ingredients to make it your own, and enjoy the comforting flavors!

Ingredients Needed:

• 3 tablespoons olive oil
• 4 medium carrots, thinly sliced
• 3 celery stalks, cut into small pieces
• 2 leeks, halved lengthwise and sliced into half moons (white and light green parts only)
• 1/4 teaspoon kosher salt, plus more to taste
• 1 tablespoon fresh thyme, chopped
• 4 wide strips lemon zest, plus 1/4 cup lemon juice
• 2 bay leaves
• 4 bone-in, skin-on chicken breasts (about 3 pounds or 1.36 kg)
• 2 quarts low-sodium chicken broth (or 8 cups)
• 1 cup orzo (or about 200 grams)
• 1/4 cup fresh dill, chopped

How To Cook Lemon Chicken Orzo Soup:

1. Sauté Vegetables: Heat the olive oil in a medium Dutch oven over medium heat. Add the carrots, celery, and leeks. Sprinkle with salt and cook, stirring occasionally, until the leeks soften (about 5 minutes).
2. Cook Chicken: Add the thyme, lemon zest, bay leaves, and chicken to the pot. Pour in the broth and 2 cups of water. Bring to a simmer and cook, uncovered, until the chicken is cooked through and tender (20 to 25 minutes).
3. Shred Chicken: Remove the chicken to a cutting board and let it cool slightly. Shred or cut the meat into bite-sized pieces, discarding the skin and bones.
4. Add Orzo: Return the soup to a simmer and add the orzo. Cook until the orzo is just tender (8 to 10 minutes), returning the chicken to the pot in the last few minutes to heat through.
5. Finish Soup: Remove the soup from the heat, discard the lemon zest and bay leaves. Season with salt to taste, and stir in the lemon juice and dill.

Recipe Tips

• Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor of the soup. Try to use fresh thyme and dill for the best taste.
• Don’t Overcook the Chicken: To keep the chicken tender, remove it from the pot as soon as it’s cooked through (20-25 minutes). Overcooking can make it dry.
• Cook Orzo Separately: If you want to make a big batch, consider cooking the orzo separately. This way, it won’t soak up all the broth and become mushy.
• Adjust Lemon Juice: Start with 1/4 cup of lemon juice, but taste the soup before serving. You can always add more lemon juice for extra brightness.
• Let It Rest: After cooking, let the soup sit for a few minutes before serving. This helps the flavors blend together for a tastier dish.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Lemon Chicken Orzo Soup cool to room temperature. Then, put it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: To freeze leftover Lemon Chicken Orzo Soup, let it cool first, then put it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight before reheating on the stove or microwave.
• Reheating: Reheat leftover Lemon Chicken Orzo Soup on the stove over medium heat for 5-10 minutes, stirring occasionally. You can also microwave it in 1-minute intervals, stirring in between, until hot. Add broth or water if it’s too thick.

Nutrition Facts

Serving Size: 1 cup (approximately 240 grams)

• Calories: 259
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 81mg
• Sodium: 703mg
• Potassium: 588mg
• Total Carbohydrate: 28g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 14g

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken Parmesan Soup
• Pioneer Woman Chicken And Dumpling Soup
• Pioneer Woman Spicy Chicken And Black Bean Soup
• Pioneer Woman Chicken Pot Pie Soup
• Pioneer Woman Italian Chicken Soup