Small Bites

Lemon Chicken Orzo Soup

Create the perfect dish for chilly weather with this Lemon Chicken Orzo Soup recipe.

Lemon Chicken Orzo Soup
Photo by Tessa Cooper

Recipe courtesy Tina Nguyen Bulger, @overthetable_food.


• 3–4 cups of shredded rotisserie chicken
• 2 medium summer squashes, chopped into ½-inch slices
• 2 medium carrots, chopped into ½-inch slices
• 1 small sweet onion, diced
• 2 tablespoons lemon juice
• 3 cloves minced garlic
• 1 cup of uncooked orzo
• 1 teaspoon dried thyme
• 1 teaspoon dried dill
• ½ teaspoon sugar
• 2 teaspoon salt
• 2 bay leaves
• 4 cups chicken broth
• 3 cups water
• ½ cup of chopped fresh parsley
• Extra salt and pepper to taste


Prepare vegetables as listed and set aside. Heat 1 tablespoon of oil in a stockpot on medium heat. Add in onions and garlic and cook for 2 minutes. Add carrots and yellow squash and stir in thyme and dill. Cook for another 2 minutes. Add chicken broth, water, bay leaves, sugar, salt and pepper. Bring the pot to a light boil. Add orzo, chicken and lemon juice into the pot. Cover pot and simmer on low-medium heat for another 8–10 minutes until orzo is tender. Stir frequently. Add salt and pepper to taste.