Each bowl of lemon chicken orzo soup has tender pieces of meat and hearty vegetables, plus a squeeze of lemon juice for bright citrus flavor.
ingredient
- 1 ½ pounds boneless skinless chicken breast
- ▢1 teaspoon kosher salt, plus more for seasoning
- ▢¼ teaspoon black pepper, plus more for seasoning
- ▢2 tablespoons olive oil, divided
- ▢1 cup diced yellow onion, ½" dice
- ▢1 cup sliced leeks, white and light green parts, quartered lengthwise, then cut ⅛" thick
- 1 cup sliced celery, ¼" thick slices
- 1 cup sliced carrots, ¼" thick slices
- 2 teaspoons minced garlic
- 2 teaspoon chopped sage
- 1 teaspoon chopped thyme, or ½ teaspoon dried thyme
- 1 teaspoon lemon zest
- 64 ounces unsalted chicken broth , or stock, 8 cups
- 1 cup dried orzo
- 2 tablespoons lemon juice, plus lemon wedges for serving
- 1 tablespoon chopped parsley
- 1 tablespoon thinly sliced basil leaves
Directions
- Sear the Chicken – Season the chicken breasts on both sides with salt and pepper. Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon olive oil, then once hot, add the chicken. Cook for 3 to 4 minutes or until the surface lightly browns. Flip and cook for another 3 minutes. Transfer to a plate.
- Cook the Vegetables and Herbs – Add 1 tablespoon olive oil to the pot. Once hot, add the onion, leeks, celery, and carrots. Saute for 3 minutes or until the veggies are lightly browned. Add the garlic, sage, thyme, lemon zest, salt, and pepper, and saute for 30 seconds.
- Simmer the Chicken – Add the chicken and chicken broth to the pot. Bring the liquid to a boil, then cover and reduce to a simmer over low heat. After 10 minutes, flip the chicken over and adjust the heat as needed. Cover and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 5 to 10 minutes.
- Shred the Chicken – Turn off the heat and remove the chicken from the pot. Once cool enough to handle, shred into smaller pieces, then set aside.
- Cook the Orzo – Bring the liquid to a boil and then add the orzo. Stir and cook for about 7 to 8 minutes or until tender. Turn off the heat.
- Season the Soup – Add the shredded chicken back to the pot, and stir to combine. Let it sit in the hot broth for about 5 minutes or until warm. Stir in the lemon juice and season with salt and pepper to taste. If not eaten right away, the pasta may absorb the liquid as it sits. Add more chicken broth if needed and rewarm.
- To Serve – Garnish with chopped parsley and basil. Serve lemon wedges on the side.
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