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Country Kitchen

Lemon Chicken Orzo Soup

January 7, 2019

Soup’s on! Preheat the oven, compile some wholesome ingredients into your Lodge Dutch Oven cookware, and listen for the “yummy” happiness from your family. Ingredients and directions below the how-to video.


  • 2 tablespoons olive oil (divided)
  • 1 pound boneless, skinless chicken thighs (cut into 1-inch chunks)
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic (minced)
  • 1 onion (diced)
  • 3 carrots (peeled and diced)
  • 2 stalks celery (diced)
  • ½ teaspoon dried thyme
  • 5 cups chicken stock
  • 2 bay leaves
  • ¾ cup uncooked orzo pasta
  • 1 sprig rosemary
  • Juice from 1 lemon
  • 2 tablespoons chopped, fresh parsley leaves


Start by trimming the fat off the chicken and cutting the thighs into bite-size, 1-inch chunks. Season with salt and pepper. Set those aside.

Chop vegetables and mince garlic. Set that aside as well.

Now, heat 1 tablespoon olive oil in a large stockpot or Lodge Dutch Oven over medium heat. Add chicken to stockpot and cook until golden (2-3 minutes). Set aside.

Add remaining 1 tablespoon olive oil to stockpot, along with the garlic, onion, carrots, and celery. Cook until tender, stirring occasionally. Should take about 3-4 minutes. Stir in thyme until fragrant.

Whisk in chicken stock, bay leaves and 1 cup water. Bring to boil.

Stir in orzo pasta, rosemary and chicken. Cover, reduce heat, and simmer until orzo is tender (10-12 minutes). Stir in lemon juice and parsley. Season with salt and pepper to taste.

Remove bay leaves and rosemary sprig.

Serve piping hot!