Lemon Chicken Orzo Soup

Bright broth with shredded chicken, orzo, and tender carrots

• Prep: 20 min
• Cook: 35 min
• Serves 8
• Difficulty: easy

Shredded chicken simmers in lemony broth with orzo, carrots, and dill until the soup is bright, silky, and filling.

Why crews like it: Avgolemono vibes without the egg tempering fuss. Gentle on the stomach after a rough shift.

Ingredients

• 2 lb boneless chicken breasts
• 1.5 cups orzo pasta
• 3 whole carrots
• 3 whole celery stalks
• 1 medium yellow onion
• 10 cups chicken broth
• 0.33 cup lemon juice
• 1 tbsp lemon zest
• 0.33 cup fresh dill
• 4 cloves garlic cloves
• 2 whole bay leaves
• 1.5 tsp kosher salt

Instructions

1. Poach chicken: Simmer chicken breasts in 6 cups broth with bay leaves 15–18 minutes until 165°F. Rest, shred into bite-size strands with two forks.
2. Cook orzo separately: Boil orzo in salted water 8–9 minutes until al dente. Drain, toss with 1 tsp oil to prevent clumping.
3. Build soup base: Sauté onion, carrot, celery, and garlic in pot 6 minutes until softened. Add remaining broth and shredded chicken, simmer 10 minutes.
4. Finish with lemon: Remove from heat. Stir lemon juice, zest, and dill. Broth should taste bright and balanced, not harsh or overly tart.
5. Serve with orzo: Add cooked orzo to bowls, ladle soup over top. Orzo should stay separate, not swollen and mushy in the pot.

Tonight's spread

• Warm pita or crusty rolls.
• Greek salad on the side.

Hall tips

• Never boil after adding lemon—it dulls the bright flavor.
• Rotisserie chicken works in a pinch—add at the end.
• Extra dill at the line makes the soup smell incredible.

Meal prep

Cook orzo separately and add at service to prevent bloating in the pot. Station: Poach chicken in broth for maximum flavor—do not use plain water. Station: Stir lemon juice off heat so broth stays bright, not curdled-looking. Station: Keep orzo in a separate baking dish and add per bowl for best texture.

Leftovers

• Store orzo separate from soup or it absorbs all broth overnight.
• Freeze soup base without orzo for easy reheat.

• 8-quart stock pot
• Medium saucepan for orzo

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