Description

This Best Lemon Chicken Orzo Soup is a comforting, flavorful dish combining tender shredded chicken, bright lemon juice, nutrient-rich baby kale, and creamy heavy cream. Perfect for a cozy meal, this soup balances savory broth with fresh herbs, tender vegetables, and delicate orzo pasta for a light yet satisfying bite. Made with simple ingredients and ready in just about 30 minutes, it serves 8 generous portions, ideal for family dinners or meal prepping.

Ingredients

Vegetables & Aromatics

3 tablespoons olive oil
1 medium onion, diced
3 medium carrots, peeled and diced
2 celery ribs, diced
4 cloves garlic, finely minced

Seasonings & Herbs

2 ½ tablespoons kosher salt (more to taste)
1 teaspoon fresh thyme leaves
2 bay leaves
2 tablespoons fresh dill, finely chopped

Soup Base & Add-Ins

1 cup orzo pasta (uncooked)
6-8 cups low sodium chicken stock
4 cups rotisserie chicken, shredded
2 ½ ounces baby kale
1 lemon, juiced (about ¼ cup juice)
¾ cup heavy whipping cream

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Instructions

Sauté Aromatics: In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook them until the vegetables soften and start to brown, about 8 minutes, stirring frequently to avoid burning.
Add Garlic and Herbs: Stir in the minced garlic, kosher salt, and fresh thyme leaves. Cook for another 1 minute to release the garlic’s aroma without burning it.
Cook Orzo and Simmer: Add the orzo pasta to the pot and cook for 1 minute, stirring continuously. Pour in 6 cups of the chicken stock along with the bay leaves. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 8 minutes. If you prefer a brothier soup, add the additional 2 cups of chicken stock now or later.
Add Chicken and Kale: Stir in the shredded rotisserie chicken and baby kale. Continue cooking for an additional 2 minutes until the kale wilts slightly and the chicken is heated through.
Finish Soup: Remove the pot from heat, discard the bay leaves, then stir in the fresh lemon juice, heavy whipping cream, and chopped dill. Mix well to combine all flavors. Taste the soup and adjust salt if necessary. Optionally, sprinkle freshly grated parmesan for a cheesy twist.
Serve: Ladle the hot soup into bowls and enjoy immediately. This soup pairs wonderfully with crusty bread or can be savored on its own for a light yet hearty meal.

Notes

Using rotisserie chicken reduces prep time and adds great flavor.
Adjust lemon juice to your taste for a more or less tangy flavor.
You can substitute baby kale with spinach if preferred.
For a dairy-free version, omit the heavy cream or replace with coconut cream.
Add freshly grated parmesan cheese at serving for extra richness.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop to avoid curdling the cream.