Hey y'all! If you're craving a bowl of pure comfort with a bright, fresh twist, this Lemon Chicken Orzo Soup is about to become your new favorite. Packed with tender Chicken, vibrant vegetables, and that signature citrus zing, it's cozy enough for chilly nights and light enough for a quick spring lunch. Whether you're soothing a cold, feeding your family, or needing a satisfying one-pot meal, this soup is guaranteed to hit the spot. Let's get cooking!
Why You'll Love This Lemon Chicken Orzo Soup
- Quick and easy to prepare—perfect weeknight dinner in under an hour.
- Loaded with nutritious veggies, lean protein, and the energizing brightness of lemon.
- Kid-approved and family-friendly, thanks to its mild, savory flavor.
- Versatile—great for meal prep or serving to guests.
- Comforting, but light enough for any season.
Lemon Chicken Orzo Soup Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 8 cups low-sodium chicken broth (see how to make homemade chicken broth)
- 1 pound boneless, skinless chicken breasts (about 2-3 breasts)
- ¾ cup dry orzo pasta
- Zest and juice of 2 large lemons
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- ¼ cup fresh chopped parsley, plus extra for serving
How to Make Lemon Chicken Orzo Soup: Step-by-Step Directions
Step 1: Sauté Your Aromatics
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-6 minutes, until softened and fragrant. Stir in the garlic, thyme, and oregano and cook for 1 more minute.
Step 2: Simmer the Chicken
Pour in the chicken broth and bring to a gentle boil. Add the chicken breasts, reduce the heat to a simmer, cover, and cook for 18-20 minutes until the chicken is fully cooked and tender.
Step 3: Shred the Chicken
Remove the chicken and transfer to a plate. Shred using two forks (it should pull apart easily), then return the chicken to the pot.
Step 4: Cook the Orzo
Add the orzo and cook uncovered on a gentle simmer for 9-10 minutes, until al dente.
Step 5: Add Lemon & Seasonings
Stir in the lemon zest, lemon juice, salt, pepper, and fresh parsley. Taste and adjust for seasoning. Let the soup rest off the heat for 2-3 minutes to blend the flavors. Serve hot, topped with more parsley and extra lemon wedges if desired.
Lemon Chicken Orzo Soup Notes & Tips
- If you need to make this soup gluten-free, substitute orzo with a small gluten-free pasta or rice (find more GF swaps at Celiac Disease Foundation).
- Leftover rotisserie chicken shortens cooking time—just add after simmering the veggies!
- For extra creaminess, stir in a splash of heavy cream or a dollop of Greek yogurt before serving (more on thickening soups here).
Lemon Chicken Orzo Soup Variations
- Lemony Spinach Orzo Soup: Stir in 3 cups fresh spinach during the last 2 minutes of simmering.
- Greek Avgolemono-Style Soup: Whisk 2 egg yolks with lemon juice and slowly whisk in a cup of hot broth, then stir into the soup for extra silkiness.
- Vegetarian Lemon Orzo Soup: Omit the chicken and substitute with drained canned chickpeas and vegetable broth.
Required Equipment for Lemon Chicken Orzo Soup
- Large Dutch oven or heavy soup pot (6-quart capacity or more)
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
- Ladle
Lemon Chicken Orzo Soup Storage Instructions
Let the soup cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. To freeze, portion into freezer-safe containers (leave some space for expansion) and freeze for up to 2 months. Reheat gently on the stovetop, adding extra broth as needed—note that orzo will absorb liquid over time, so soup may thicken.
Pairings & Serving Recommendations
- Pair with a crisp, leafy salad or a classic Greek salad.
- Complete the meal with warm, crusty bread or homemade garlic bread for dunking.
- Serve with a glass of chilled Pinot Grigio for grown-up gatherings!
Pro Tips for the Best Lemon Chicken Orzo Soup
- Use freshly squeezed lemon juice for maximum brightness—a bottled substitute just won’t compare (learn about fresh lemon benefits here).
- Don’t overcook the orzo: add it just before serving to keep the soup light and brothy, not overly thick.
- Sautéing the vegetables first brings out natural sweetness and depth of flavor (read more at Serious Eats).
Lemon Chicken Orzo Soup FAQ
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Simply shred 2 cups rotisserie chicken and add after simmering the vegetables.
Will the orzo get mushy if I make this Lemon Chicken Orzo Soup ahead?
Yes, orzo can absorb liquid and become soft; to avoid this, cook orzo separately and add to each bowl when reheating.
Is Lemon Chicken Orzo Soup healthy?
Yes! It’s loaded with lean protein, lots of vegetables, and vitamin C from lemons. For full nutrition facts, check this resource.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- ¾ cup orzo pasta
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
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1Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
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2Stir in the garlic and cook for 1 minute until fragrant.
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3Add the chicken breasts, chicken broth, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until the chicken is cooked through.
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4Remove the chicken, shred with two forks, and return to the pot. Stir in the orzo and simmer for 8-10 minutes until the orzo is tender.
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5Add lemon zest, lemon juice, and chopped parsley. Adjust seasoning as needed and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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