Go Back

Lemon Orzo Chicken Soup with Dill

Print Recipe Pin Recipe

Ingredients
  

  • 2 lbs bone-in skin-on chicken thighs
  • seasinings: salt pepper, garlic powder
  • 2 T. olive oil
  • 1 medium yellow onion diced
  • 3 medium carrots sliced (not too thin)
  • 1 medium shallot diced
  • 3 garlic cloves smashed
  • Zest of 1 lemon
  • 1 small bunch fresh dill eyeball it
  • 2 T. flour
  • 6 cups chicken broth
  • 2 tsp. salt
  • ¾ cup dry orzo
  • Juice of 1 lemon

Instructions
 

  • Season the chicken thighs on both sides with salt, pepper, garlic powder.
  • Heat the olive oil in a large pot over medium-high heat.
  • Sear chicken for about 3–4 minutes per side, until beautifully browned. It doesn't need to be cooked through. Remove to a plate.
  • Lower to medium. Add the onion, carrots and shallot right into those chicken drippings. Cook 5–6 minutes, until beginning to soften.
  • Add garlic and cook about 30 seconds.
  • Stir in the lemon zest, dill and flour. Cook for 1 minute, stirring constantly.
  • Slowly pour in the chicken broth a little at a time, stirring and scraping up all those browned chicken bits from the bottom. Add salt.
  • Return the chicken thighs to the pot. Bring to a gentle simmer, cover and cook about 12–15 minutes, or until the chicken reaches at least 165°F.
  • Remove the chicken and shred it.
  • Add the ¾ cup orzo to the broth and simmer uncovered until tender, about 8–10 minutes. Return the shredded chicken.
  • Turn off the heat and stir in the juice of 1 lemon. Taste before adding more salt or lemon.