Description
A comforting and flavorful Herby Chicken & Orzo Soup featuring tender roasted chicken breast, vibrant fresh herbs, and orzo pasta simmered in a rich turmeric-infused chicken broth. This hearty soup is garnished with creme fraiche and a sprinkle of fresh dill for a bright finishing touch, perfect for cozy family dinners.
Ingredients
Chicken
- 1 (1 ½-lb) split chicken breast (bone-in, skin-on)
- Olive oil, for coating
- Kosher salt, for seasoning
- Freshly cracked black pepper, for seasoning
Vegetables & Aromatics
- 1 onion, diced
- 2 leeks, thinly sliced
- 4 celery stalks, diced
- 3 carrots, peeled and diced
- 8 garlic cloves, finely chopped
- 1 tbsp grated fresh turmeric
Broth & Pasta
- 2 quarts chicken stock
- 2 bay leaves
- 1 cup orzo
Herbs & Garnishes
- ¼ cup chopped fresh dill, plus more for topping
- ¼ cup chopped fresh parsley
- 1 lemon, juiced
- Creme fraiche, for topping (optional)
- Flaky sea salt, for garnish
Instructions
- Prepare Chicken: Preheat your oven to 425°F. Let the chicken sit at room temperature for 30 minutes. Place the chicken on a parchment-lined sheet pan, coat with olive oil, and season generously with kosher salt. Roast skin side up for 40-50 minutes until cooked through. Remove and let it cool enough to handle.
- Sauté Vegetables: Heat a 5 ½-quart Dutch oven over medium heat and add enough olive oil to coat the bottom. Add diced onion and cook for 5 minutes, stirring occasionally. Add sliced leeks and diced celery and cook for another 5 minutes. Then add carrots, garlic, grated turmeric, and a pinch of salt; cook for 3 more minutes to develop flavor.
- Simmer Soup Base: Pour in the chicken stock and add bay leaves. Stir well and season with salt and freshly cracked black pepper. Bring broth to a boil, then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally to meld flavors.
- Add Orzo: Stir in orzo pasta and continue simmering for about 8 minutes until the orzo is al dente and tender.
- Prepare Chicken Meat: While orzo cooks, remove the skin and bones from the roasted chicken and shred the meat into bite-sized pieces using your hands.
- Finish Soup: Stir the shredded chicken, chopped dill, parsley, and lemon juice into the soup. Adjust seasoning with additional salt and black pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish each serving with a dollop of creme fraiche, extra fresh dill, flaky sea salt, a drizzle of olive oil, and a crack of black pepper for a bright, creamy finish.
Notes
- Leeks can be substituted with additional onions or shallots if unavailable.
- Fresh turmeric adds a vibrant color and earthy flavor, but ground turmeric can be used in a pinch (use 1 tsp ground turmeric).
- For a dairy-free option, omit the creme fraiche or use a dairy-free sour cream alternative.
- This soup can be made ahead and stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Use homemade or good-quality store-bought chicken stock for the best flavor.
- Adjust the amount of lemon juice and herbs to your taste for brightness and freshness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Baking
- Cuisine: American
