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Smoked Lemon Chicken Orzo Soup

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes (includes smoking time)
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Category: Soup
  • Method: Stovetop & Smoker
  • Cuisine: American
  • Diet: Gluten Free

Description

This smoked lemon chicken orzo soup is a cozy, flavorful twist on classic chicken soup. The smoky chicken adds depth, while fresh lemon brightens every spoonful. With tender orzo pasta and fresh veggies, this hearty soup is perfect for chilly nights or when you need a comforting meal.

Ingredients

Units Scale

For the Smoked Chicken:

  • 2 boneless, skinless chicken breasts (or 2 cups shredded smoked chicken)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder

For the Soup:

 

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup orzo pasta
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 lemon (juice + zest)
  • 1/4 cup fresh parsley, chopped

Instructions

  • Smoke the Chicken (Skip if using pre-smoked chicken):

    • Preheat a smoker to 225°F.
    • Rub the chicken breasts with olive oil, salt, pepper, smoked paprika, and garlic powder.
    • Smoke for about 1.5 hours or until the internal temperature reaches 165°F. Let rest, then shred.

  • Sauté the Veggies:

    • Heat 1 tbsp olive oil in a large pot over medium heat.
    • Add the onion, carrots, and celery. Cook for 5 minutes until softened.
    • Stir in the garlic and cook for another 30 seconds.

  • Simmer the Soup:

    • Pour in the chicken broth and add oregano, thyme, salt, black pepper, and the bay leaf.
    • Bring to a gentle simmer and let cook for 10 minutes.

  • Add the Orzo & Chicken:

    • Stir in the orzo pasta and shredded smoked chicken.
    • Simmer for another 10 minutes or until the orzo is tender.

  • Finish with Lemon & Herbs:

    • Remove the bay leaf.
    • Stir in the lemon juice, lemon zest, and fresh parsley. Adjust seasoning if needed.

 

  • Serve & Enjoy:

    • Ladle into bowls and enjoy warm! Garnish with extra parsley or Parmesan cheese if desired.

Notes

  • You can use a rotisserie chicken for a quicker version—just add ½ tsp smoked paprika to the soup for flavor.
  • For a gluten-free option, swap orzo for rice or a GF pasta.

 

  • Store leftovers in an airtight container for up to 4 days. Add extra broth when reheating, as the orzo absorbs liquid.

Find it online: https://quickbiteskitchen.com/smoked-lemon-chicken-orzo-soup/