Chicken Orzo Soup
Chicken Orzo Soup with lemon, leeks, and dill has become one of those simple, cozy meals we make all season long. It has the comfort of classic chicken soup but with bright citrus and fresh herbs that make it feel lighter. The leeks add a mellow sweetness, the dill gives it a clean, fresh flavor, and the orzo keeps it hearty enough for dinner. When I use my homemade chicken broth, it becomes even more special. The broth adds a rich, slow-cooked flavor that makes the whole bowl taste warm and comforting in the best way. This is an easy, reliable recipe that we enjoy year round.
Chicken Orzo Soup
This Chicken Orzo Soup is bright, cozy, and full of fresh flavor from lemon, leeks, and dill. Using homemade chicken broth makes it taste even richer and more comforting. Simple to make and perfect for busy nights, it is a warm bowl of comfort all season.
Equipment
- 1 large pot
Ingredients
- 2 tbsp olive oil
- 2 leeks, rinsed and white parts chopped
- 2 celery stalks, chopped
- salt, pepper, garlic powder
- 2-3 lb boneless, skinless chicken thighs about 6 large thighs
- 8 cups chicken broth see homemade chicken stock on my page
- 1 cup orzo
- ¼ cup fresh dill, chopped
- 1 lemon
Instructions
- Gather and chop ingredients, set pot on stove to medium heat, put chicken on the counter to take the refrigerator chill off. Heat olive oil in the large pot.
- Add the leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes.
- Season the chicken with salt, pepper, and garlic powder and place in the pot. Add the broth and bring to a boil. Cover and reduce heat to a simmer until chicken is cooked through, 15-20 minutes. Move cooked chicken to a plate to cool.
- Return broth to a boil. Add orzo and cook until al dente, 8-10 minutes. Chop the chicken while the orzo cooks.
- Once the orzo is done, turn off the heat and return chicken to the pot. Stir in the chopped dill. Squeeze in half of the lemon to the pot of soup.
- Serve up in bowls with an extra slice of lemon.
Notes
We love to serve this soup with some delicious crusty garlic bread. The butter and garlic are great compliments to the soup.
If you have any left, store in a container in the refrigerator for up to a week.