Pioneer Woman Lemon Chicken Orzo Soup Recipe

This Pioneer Woman Lemon Chicken Orzo Soup is a zesty and comforting recipe, which is made with bone-in chicken breasts and orzo pasta. It’s a great one-pot meal, ready in about 55 minutes.

Pioneer Woman Lemon Chicken Orzo Soup Ingredients

• 3 Tbsp. olive oil
• 4 medium carrots, thinly sliced
• 3 celery stalks, cut into small pieces
• 2 leeks, halved lengthwise and sliced into half moons (white and light green parts only)
• 1/4 tsp. kosher salt, plus more to taste
• 1 Tbsp. fresh thyme, chopped
• 4 wide strips lemon zest, plus 1⁄4 cup lemon juice
• 2 bay leaves
• 4 bone-in, skin-on chicken breasts (about 3 pounds)
• 2 qt. quarts low-sodium chicken broth
• 1 cup orzo
• 1/4 cup fresh dill, chopped

How To Make Pioneer Woman Lemon Chicken Orzo Soup

1. Sauté the vegetables: Heat the olive oil in a medium Dutch oven over medium heat. Add the carrots, celery, and leeks, and sprinkle with salt. Cook, stirring occasionally, for about 5 minutes until the leeks soften.
2. Simmer the chicken and broth: Add the thyme, lemon zest strips, bay leaves, and bone-in chicken breasts to the pot. Pour in the chicken broth and 2 cups of water. Bring the mixture to a simmer and cook, uncovered, for 20 to 25 minutes, until the chicken is tender and cooked through.
3. Shred the chicken: Carefully remove the cooked chicken from the pot and place it on a cutting board. Once it’s cool enough to handle, shred or cut the meat into bite-sized pieces. Discard the skin and bones.
4. Cook the orzo and finish: Return the soup to a simmer and add the orzo. Cook for 8 to 10 minutes, until the orzo is just tender. Add the shredded chicken back to the pot during the last few minutes to heat through. Remove the soup from the heat. Discard the lemon zest strips and bay leaves. Season with additional salt to taste, then stir in the fresh lemon juice and dill before serving.

Recipe Tips

• How to get the most flavor? Using bone-in, skin-on chicken breasts is the key. Simmering the chicken with the bones and skin creates a much richer, more flavorful broth than using boneless chicken.
• Can I use rotisserie chicken for a shortcut? Yes. For a quicker version, you can use about 4 cups of shredded rotisserie chicken. Skip the step of simmering the chicken and add the shredded chicken at the end with the orzo.
• Why use leeks instead of onions? Leeks provide a milder, sweeter, and more delicate onion flavor that complements the lemon and herbs beautifully without overpowering the soup.
• How to prevent mushy orzo? If you plan to have leftovers, the orzo will absorb the broth and can become soft. For best results, cook the orzo separately and add it to individual bowls before ladling the soup over it.

What To Serve With Lemon Chicken Orzo Soup

This bright and hearty soup is a wonderful meal on its own, but it’s even better with a side.

• A slice of warm, crusty bread or pita bread
• A simple Greek or Caesar salad
• A dollop of plain yogurt or feta cheese on top

How To Store Lemon Chicken Orzo Soup

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The orzo will absorb liquid, so you may need to add a splash of broth when reheating.
• Freeze: This soup freezes well. For best results, freeze the soup without the orzo. Let it cool completely and store in a freezer-safe container for up to 3 months. Cook fresh orzo when you reheat the soup.

Lemon Chicken Orzo Soup Nutrition Facts

• Serving Size: 1 bowl
• Calories: 490 kcal
• Fat: 20g
• Carbohydrates: 35g
• Protein: 40g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken Cauliflower Skillet Recipe
• Pioneer Woman Chicken and Dumpling Soup Recipe
• Pioneer Woman Chicken Verde Burritos Recipe