Lemon Chicken Orzo Soup

This gluten-free LEMON CHICKEN ORZO SOUP is cozy without being heavy and comes together in one pot. The ingredients are intentional, and it shows all the way through the last bowl. The tender orzo, shredded chicken, and kale make this soup hearty, while the lemon juice and fresh dill keep it light and bright. We do not skimp on flavor with this one, that's for sure.

So, let’s up your soup game. Use this recipe as an easy starting point!

SIDE NOTE: For leftovers, you may need to add more broth while reheating, as the orzo absorbs a lot of the liquid. You can also keep the cooked orzo separate, and spoon the soup over the orzo in a bowl to serve.

INGREDIENTS

2 Tbsp olive oil

1 cup yellow onion, diced

1 cup carrots, diced

1 cup celery, diced

1 Tbsp fresh garlic, minced

8 cups chicken broth

1 Parmesan rind

1 1/2 tsp salt, more to taste

1/2 tsp fresh black pepper

1 tsp dried oregano

1 cup uncooked orzo

3 cups rotisserie chicken, shredded or chopped

2 cups lacinato kale, stems removed, finely chopped

3/4 tsp lemon zest

4 Tbsp fresh lemon juice

2 Tbsp fresh dill, finely chopped

1/2 tsp Dijon mustard

1 Tbsp butter

HOW TO MAKE

-Heat olive oil in a large pot over medium heat. 

-Add onion, carrots, and celery. Cook for 5 minutes, until softened. 

-Add garlic and cook for 30 seconds, until fragrant.

-Pour in chicken broth and add Parmesan rind, salt, pepper, and oregano. Bring to a gentle boil.

-Stir in the orzo and reduce heat to a steady simmer. Cook uncovered for 8–10 minutes, stirring occasionally so it doesn’t stick to the bottom, until orzo is tender.

-Stir in the chicken and kale. Simmer for 3–4 minutes, until kale is tender and chicken is heated through.

-Remove the pot from heat, and discard Parmesan rind. 

-Stir in lemon zest, lemon juice, dill, and Dijon mustard.

-Remove from heat, and stir in the butter.

-Taste for salt adjustments.

-Serve warm and enjoy.