thepioneerwoman5.0
Lemon Chicken-Orzo Soup
This fresh and extra lemony chicken-orzo soup recipe is packed with flavor from fresh dill, leeks, carrots, and more. It's ready in under an hour!
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●pot
- ●cutting board
📝 Preparation Steps
1
Heat the olive oil in a medium dutch oven over medium heat. Add the carrots, celery, and leeks and sprinkle with the salt. Cook, stirring occasionally, until the leeks soften, about ⏱️ 5 minutes.
medium carrots, thinly sliced4leeks, halved lengthwise and sliced into half moons (white and light green parts only)2
2
Add the thyme, lemon zest, bay leaves, and chicken to the pot. Pour in the broth and 2 cups water. Bring to a simmer and cook, uncovered, until the chicken is cooked through and tender, 20 to ⏱️ 25 minutes.
bay leaves2
3
Remove the chicken to a cutting board and let cool slightly. Shred or cut the meat into bite-size pieces and discard the skin and bones.
4
Return the soup to a simmer and add the orzo. Cook until the orzo is just tender, 8 to ⏱️ 10 minutes, returning the chicken to the pot in the last few minutes to heat through. Remove the soup from the heat and discard the lemon zest and bay leaves. Season with salt to taste. Stir in the lemon juice and dill.
bay leaves2
Nutrition Facts
calories
3017 Calories
fat Content
150 g
fiber Content
16 g
sugar Content
25 g
sodium Content
1754 mg
protein Content
266 g
trans Fat Content
1 g
cholesterol Content
697 mg
carbohydrate Content
131 g
saturated Fat Content
37 g
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