Description

This Best Lemon Chicken Orzo Soup is a comforting and flavorful dish that combines tender shredded rotisserie chicken, nutritious baby kale, and comforting orzo pasta in a zesty lemon-infused broth. Enriched with a touch of heavy cream and fresh herbs like dill and thyme, this soup is perfect for a cozy meal any time of year. Easy to prepare on the stovetop, it’s an ideal weeknight dinner that delivers warmth and bright citrus notes in every spoonful.

Ingredients

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Soup Base

3 tablespoons olive oil
1 medium onion, diced
3 medium carrots, peeled and diced
2 celery ribs, diced
4 cloves garlic, finely minced
2 ½ tablespoons kosher salt (more to taste)
1 teaspoon fresh thyme leaves
2 bay leaves

Pasta and Broth

1 cup orzo pasta, uncooked
6-8 cups low sodium chicken stock

Main Ingredients

4 cups rotisserie chicken, shredded
2 ½ ounces baby kale
1 lemon, juiced (about ¼ cup juice)
¾ cups heavy whipping cream
2 tablespoons fresh dill, finely chopped

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Instructions

Sauté Vegetables: In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Let cook until the vegetables soften and start to brown, about 8 minutes. Stir frequently to prevent burning.
Add Garlic and Seasoning: Stir in the minced garlic, kosher salt, and fresh thyme leaves. Cook for an additional 1 minute to release the garlic’s aroma without burning.
Cook Orzo and Simmer Broth: Add the orzo pasta and cook for 1 minute while stirring to lightly toast it. Pour in 6 cups of the chicken stock and add the bay leaves. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 8 minutes. For a more brothy soup, add the remaining 2 cups of broth at this stage.
Add Chicken and Kale: Stir in the shredded rotisserie chicken and baby kale. Cook for another 2 minutes until the kale wilts and chicken is heated through.
Finish Soup: Remove the pot from heat. Discard the bay leaves. Stir in the fresh lemon juice, heavy whipping cream, and chopped dill. Taste the soup and adjust salt as needed. Optionally, sprinkle freshly grated parmesan for extra flavor.
Serve: Ladle the hot soup into bowls. Serve immediately, alone or accompanied by crusty bread for dipping.

Notes

For a lighter version, substitute heavy cream with half-and-half or omit it entirely.
You can use fresh or frozen kale; just adjust the quantity as fresh picks are more delicate.
If you prefer a sharper lemon flavor, add some lemon zest along with the juice.
Rotisserie chicken makes this recipe quick, but leftover cooked chicken works well too.
Orzo can overcook quickly; keep an eye during simmering to maintain a slightly firm texture.
Parmesan is optional and adds a nice savory depth but consider dietary preferences when serving.