Lemony Chicken and Orzo Soup

Lemony Chicken and Orzo Soup

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon olive oil

  • 1

    medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise ½-inch thick

  • 1

    celery stalk, sliced crosswise ½-inch thick

  • 12

    ounces skinless, boneless chicken thighs

  • 6

    cups low-sodium chicken broth

  • Kosher salt, freshly ground pepper

  • ½

    cup orzo

  • ¼

    cup chopped fresh dill

  • Lemon halves (for serving)


Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces. Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes. Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.


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