Bone-in Chicken Soup

4.88 from 16 votes

This comforting chicken thigh soup uses bone-in chicken thighs, orzo, and fresh lemon juice to create a rich, flavorful broth that’s perfect for an easy, cozy dinner.

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 428.73kcal

Author: Sarah Hill

Equipment

Ingredients

2 tablespoons olive oil
2 pounds bone in chicken thighs (typically 4 thighs)
1 yellow onion diced
2 carrots diced
2 celery stalks diced
1 zucchini diced
2 garlic cloves minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon turmeric
½ teaspoon ginger
1 bay leaf
1-2 sprigs fresh thyme or 1 teaspoon dried
1-2 sprig fresh rosemary or 1 teaspoon dried
4 cups chicken broth
¾ cup orzo
½ lemon juiced

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken thighs for 2-3 minutes per side.
2 tablespoons olive oil, 2 pounds bone in chicken thighs
Remove the chicken from the pan, let cool for a few minutes before removing the skin. (I will do this while the veggies are cooking).
Add the onion, carrots, celery and zucchini to the pot and cook until softened, about 4 minutes.
1 yellow onion, 2 carrots, 2 celery stalks, 1 zucchini
Stir in the garlic, salt, pepper, turmeric and ginger.
2 garlic cloves, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon turmeric, ½ teaspoon ginger
Add chicken back to the pot with the bay leaf, thyme and rosemary.
1 bay leaf, 1-2 sprigs fresh thyme, 1-2 sprig fresh rosemary
Pour in the chicken broth, cover the pot and bring the soup to a boil.
4 cups chicken broth
Turn the heat down to medium-low and simmer for 20 minutes
Take the chicken out of the pot, remove the bones and shred with two forks.
Add the chicken back to the pot with the orzo and simmer for another 10-15 minutes until the orzo is cooked.
¾ cup orzo
Turn off the heat and squeeze in the lemon juice. Taste and season with more salt if necessary. Serve and enjoy!
½ lemon

Video

Notes

I like using bone-in thighs because chicken bones add flavor! Once the chicken is simmered in the pot, it will fall right off the bone.
Brown the chicken before adding it to the soup. To add flavor, I do this with all my one-pan/pot recipes containing meat.
If you plan to have leftovers or make this for meal prep, cook the orzo separate from the soup and add it to each bowl so it doesn't soak up all the liquid.
Lemon juice. The bright lemon flavor squeezed in at the end elevates this soup. Don't skip it.
Leftover soup should be stored in an airtight container in the fridge. If it will be stored for more than a day, I recommend cooking and storing the orzo separately so it doesn't soak up all the liquid.
Reheat in the microwave for about 2 minutes or on the stovetop on medium heat until warm. Add more broth or water as necessary to thin out the soup.
You can freeze the soup for up to 3 months, but I recommend freezing it without the orzo. Thaw the soup, reheat on the stove, and add the orzo and more broth if needed.

Nutrition