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Creamy Lemon Chicken Soup with Orzo and Dill

Creamy lemon chicken soup with orzo is simmered in a rich chicken broth with tender vegetables and shredded chicken. Heavy cream, fresh lemon, and dill add a bright finish to this comforting one-pot soup.
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Prep Time 15 minutes
Cook Time 35 minutes
resting 2 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup orzo uncooked
  • 1 cup heavy cream
  • 1 lemon zested and juiced
  • 0.25 cup fresh dill chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook for 5-7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Sprinkle in the flour and stir for 1 minute.
  5. Gradually whisk in the chicken broth until smooth.
  6. Add the chicken breasts, salt, and pepper.
  7. Bring to a gentle simmer over medium-high heat, then reduce the heat to maintain the simmer, cover, and cook for 15-20 minutes, until the thickest part of each breast reaches 165°F.
  8. Transfer the chicken to a plate.
  9. Stir the orzo into the soup and simmer uncovered for 8-10 minutes, stirring occasionally, until the orzo is tender.
  10. While the orzo cooks, shred the chicken with two forks.
  11. Return the shredded chicken to the Dutch oven.
  12. Remove the soup from the heat.
  13. Stir the heavy cream into 1/2 cup of hot soup in a small bowl, then stir that mixture back into the pot.
  14. Stir in the lemon zest, lemon juice, and dill, and let the soup rest for 2 minutes before serving.

Notes

For tender chicken, check that the thickest part of each breast reaches 165°F. Refrigerate leftovers for 3–4 days; freezing is not recommended because the orzo and cream can change texture. For a gluten-free variation, use gluten-free flour and orzo.