Lemon Chicken-Orzo Soup

There are few things I love more in this world than a rich, comforting bowl of soup (hamburger soup and broccoli cheese soup have a permanent place in my heart), but sometimes I'm in the mood for something a little lighter and brighter. Enter lemon chicken-orzo soup. Fresh, hearty, and satisfying, it's loaded with all the vegetable staples I adore, like carrots, leeks, and celery, along with tender shredded chicken and perfectly cooked orzo. Plus, it's made in just one one pot, so cleanup is a breeze. This soup is an easy weeknight dinner your family will ask for on repeat.

Can you use a different shape of pasta for lemon chicken-orzo soup?

If you're out of orzo, you can easily make this chicken soup with just about any short-cut pasta that's scoopable with a spoon. Mini shells and ditalini are great substitutions. Or try small elbows or star-shaped stelline. If you swap out orzo, make sure to watch the pot—different pasta shapes may cook up faster or slower.

Can you use other kinds of vegetables in lemon chicken-orzo soup?

It's easy to change up the ingredients in this soup. Try adding greens like kale or spinach at the end, or use frozen veggies like corn and peas. Parsnips make a sweet swap for carrots, and green beans are a delicious addition, too.

What side dishes go well with lemon chicken orzo soup?

This soup is so satisfying, you don't need much on the side to round out your meal. Serve it with a leafy green arugula salad or easy dinner rolls.

How to Make Lemon Chicken Orzo Soup

INGREDIENTS

• Vegetables. The flavor base of this soup comes from a classic combo: carrots, celery, and leeks. You could substitute the leeks with sweet onions if you like.
• Lemon. Instead of finely grating the lemon zest, cut wide strips of the shiny yellow part of the fruit's skin, leaving as much of the bitter white pith behind as possible. You'll also need a good amount of fresh lemon juice to make this bright soup.
• Chicken. You can substitute bone-in, skin-on chicken breasts for bone-in, skin-on thighs if you like. Your soup will be richer and heartier because of the higher fat content of the thighs.
• Chicken broth. Use store-bought low-sodium broth or make your own.
• Orzo. The key is to cook the orzo just enough so it's still chewy, not mushy. Remember that it will continue to cook in the hot broth after you turn off the heat.
  
• Herbs. Fresh thyme and dill add pops of fresh, herby flavor to this soup.

STEP-BY-STEP INSTRUCTIONS

Start by sautéing the carrots, celery, and leeks until they're just softened.

Then add fresh thyme, lemon zest, bay leaves, and the chicken breasts, along with the chicken broth and some water. Simmer the chicken until it's fully cooked.

Transfer the chicken to a cutting board to cool for a few minutes. Use your hands, two forks, or a knife to shred or chop it into bite-sized pieces. Save the skin and bones to make stock, or discard them.

Bring the soup back to a simmer on the stove and stir in the orzo. Cook until the pasta is al dente, then return the shredded chicken to the pot during the last few minutes of cooking so it can warm through. Finish the soup by removing the strips of lemon zest and bay leaves. Season it with more salt, if necessary, and add fresh lemon juice and dill.

A full list of ingredients and directions can be found in the recipe below.