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:
- 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).
- 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).
- 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.
- 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.
- 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
Pioneer Woman Lemon Chicken Orzo Soup
Description
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
Instructions
- 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).
- 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).
- 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.
- 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.
- 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.
Notes
- 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.
Pioneer Woman Lemon Chicken Orzo Soup