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Chicken Soup with Lemon

Chicken Soup with Lemon


  • 1 tbsp. butter

  • ¾ cup orzo pasta

  • 3 tbsp. olive oil

  • 1 onion, chopped

  • 1 large leek, white and pale-green parts only—quartered lengthwise, then cut crosswise into 1/2-inch pieces

  • 2 stalks celery with leafy tops, chopped

  • 1 large carrot, peeled and chopped

  • 2 tbsp. fresh thyme, chopped

  • 3 cloves garlic, chopped

  • 1 large bay leaf

  • 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)

  • Salt and pepper

  • 1 qt. chicken stock

  • 1 small rotisserie chicken, meat pulled into small pieces and skin and bones discarded


Step 1

In a small saucepan, melt the butter over medium heat. Add the orzo and cook, stirring often, until deep golden brown, 2 to 3 minutes.

Step 2

In a large Dutch oven or soup pot with a lid, heat the oil, three turns of the pan, over medium-high. Add the onion, leek, celery, carrot, thyme, garlic, bay leaf, and lemon zest. Season with salt and pepper and cover the pot. Cook the vegetables, stirring occasionally, until softened, 7 to 8 minutes. Add the stock and 1 cup water. Bring to a boil over high heat. Add the orzo and chicken. Cook until the orzo is al dente and the chicken is heated through, about 7 minutes. Add the lemon juice; season with salt.