Redefining In-Flight Catering

Lemony Chicken and Orzo Soup Recipe

lemony chicken orzo soup

While fall temperatures are starting to appear in some regions, San Francisco has a mild climate year-round. This makes soup a welcome addition to a healthy meal, no matter the season. In this chicken orzo soup, we have added plenty of greens for flavor and visual appeal. The following recipe makes 1 quart of soup.


  • 1 tablespoon (15 g) olive oil
  • 1 ½ cups (355 g) leeks cleaned, sliced ½ inch (1 ¼ cm) thick
  • ½ cup (120 g) celery sliced  ½ inch (1 ¼ cm) thick
  • 12 ounces (340 g) chicken breast
  • 1 ½ quarts (1.4 L) chicken stock
  • ½ cup (120 g) orzo
  • 2 sprigs lemon thyme
  • ¼ cup (60 mL) lemon zest
  • ¼ cup (60 g) chopped cilantro
  • 2 tablespoons (30 g) crumbled queso fresco
  • 1 lemon wedged
  • Salt and pepper to taste


  • Heat up pan. Add olive oil.
  • Sauté leeks and celery.
  • Add chicken and lightly sauté.
  • Add stock, lemon and thyme sprigs. Bring to a boil.
  • Cover and reduce heat. Simmer until chicken is cooked 15-20min.
  • Remove chicken, shred it and set aside. Meanwhile, add salt and pepper (if needed) to broth and bring to a boil.
  • Add lemon zest and orzo. Cook al dente.
  • Remove broth from heat. Stir in cilantro and shredded chicken.
  • Top with crumbled queso fresco and lemon wedge on the side.


If you have any questions about this article or about in-flight catering, contact me at

Enjoyed making this recipe? Follow us on Instagram or Twitter and tag your culinary creations with #ACWrecipes. Have questions? Tweet @airculinaire.


Related Articles