When I’m craving soup in the summertime, this chicken & orzo soup is the one I reach for. It’s light, brothy, and packed with fresh herbs – exactly the kind of meal that feels comforting without being too heavy. With juicy roasted chicken, delicate orzo, and a squeeze of lemon for brightness, it’s a warm-weather spin on a classic.
herby chicken & orzo soup – the details
There’s nothing more comforting than a pot of homemade chicken soup – but this one is a little brighter, a little more herb-forward, and just the soup you’d want if it’s 75 degrees outside.
This herby chicken & orzo soup starts with roasted chicken breast, bone-in and skin-on for maximum flavor and juiciness. While the chicken roasts, the base of the soup comes together with layers of aromatica – onion, leeks, celery, carrots, garlic, and a touch of fresh turmeric for depth and color.
The broth is simple and satisfying, simmered with bay leaves and finished with orzo, lemon juice, and a generous amount of chopped herbs. Dill and parsley bring a freshness that makes this feel vibrant and flavorful.
To serve, ladle the soup into bowls and top with a spoonful of crème fraîche (optional, but adds a nice creamy tang to every spoonful), a sprinkle of flaky salt, and a drizzle of good olive oil.
PrintHerby Chicken & Orzo Soup
a bright, herby chicken & orzo soup topped with a dollop of creme fraiche
servings: 4
Ingredients
- 1 (1 ½-lb) split chicken breast (bone-in, skin-on)
- 1 onion, diced
- 2 leeks, thinly sliced*
- 4 celery stalks, diced
- 3 carrots, peeled + diced
- 8 garlic cloves, finely chopped
- 1 tbsp grated fresh turmeric
- 2 qts chicken stock
- 2 bay leaves
- 1 cup orzo
- ¼ cup chopped fresh dill, plus more for topping
- ¼ cup chopped fresh parsley
- 1 lemon, juiced
- creme fraiche, for topping (optional)
- olive oil
- kosher salt
- freshly cracked black pepper
- flaky sea salt
Instructions
- Preheat the oven to 425°F. Allow the chicken to sit at room temperature for about 30 minutes.
- Prepare a sheet pan with parchment paper. Place the chicken onto the pan and coat it with olive oil. Season well with salt. Roast the chicken, skin side up, for 40-50 minutes, or until fully cooked through. Remove the chicken from the oven and allow it to sit until it’s cool enough to handle.
- Meanwhile, heat a 5 ½-qt Dutch oven (or heavy-bottomed pot) over medium heat. Add enough olive oil to coat the bottom. Once the oil is hot, add the onion. Stir well and cook for about 5 minutes. Add the leeks and celery, and cook for another 5 minutes. Lastly, add the carrots, garlic, turmeric, and a pinch of salt. Continue to cook for 3 more minutes.
- Pour in the chicken stock and add the bay leaves. Stir well, season with salt & black pepper, and bring the liquid to a boil. Reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally.
- Stir in the orzo and continue to simmer for about 8 minutes, or until the orzo is al dente. Meanwhile, for the chicken, use your hands to remove the meat, discarding the skin and bones. Shred the meat into bite-sized pieces.
- To finish the soup, stir in the chicken, dill, parsley, and lemon juice. Season with salt and black pepper to taste.
- Ladle the soup into bowls. Top with a dollop of creme fraiche, fresh dill, flaky sea salt, black pepper, and a drizzle of olive oil.
Notes
Leeks typically have a lot of dirt stuck between their layers. I find it easiest to clean them by first trimming the ends (take a thin slice off the root end and remove the majority of the dark green end) and then thinly slicing them. Then, take each slice and use your fingers to separate the layers into individual circles. Place the leek circles into a colander, run them under cold water, drain, and pat dry.
