If you are craving a cozy yet refreshing meal, this lemon chicken orzo soup is the perfect choice. Packed with tender chicken, delicate orzo pasta, and a bright burst of lemon, this soup brings comforting warmth with a fresh, uplifting finish that makes it feel special any time of year.
Why You’ll Love This Lemon Chicken Orzo Soup
This soup strikes the perfect balance between hearty and light. The chicken makes it filling, the orzo adds satisfying texture, and the lemon lifts everything so it never feels heavy.
You will love this recipe because:
- It is made in one pot for easy cleanup
- The flavor is bright, fresh, and comforting at the same time
- It works well for weeknight dinners or meal prep
- It is family friendly and easy to customize
- Leftovers taste even better the next day
Whether you are fighting a cold or just want a wholesome homemade meal, this lemon chicken orzo soup always delivers.
Ingredients for Lemon Chicken Orzo Soup
Soup Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Chicken and Broth
- 1 pound boneless skinless chicken breasts
- 8 cups chicken broth, low sodium preferred
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Pasta and Finish
- 3/4 cup dry orzo pasta
- 2 tablespoons fresh lemon juice, plus more to taste
- 2 tablespoons fresh parsley, chopped
Ingredient Notes and Substitutions
- Chicken: Chicken thighs can be used instead of breasts for extra richness.
- Broth: Vegetable broth works if you want a lighter flavor, though chicken broth gives the best depth.
- Lemon juice: Fresh lemon juice is best. Bottled lemon juice will not give the same bright flavor.
- Orzo: If you plan to store leftovers for several days, cook the orzo separately and add it to each bowl before serving.
Step-by-Step Instructions
Step 1: Sauté the Vegetables
Heat the olive oil and butter in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion looks translucent.
Step 2: Add the Garlic
Stir in the minced garlic and cook for about 30 seconds until fragrant. Be careful not to let it brown, as that can cause bitterness.
Step 3: Build the Broth
Pour in the chicken broth and add the Italian seasoning. Season lightly with salt and black pepper. Bring the soup to a gentle boil.
Step 4: Cook the Chicken
Add the chicken breasts directly to the pot. Reduce the heat to a simmer, cover partially, and cook for 12 to 15 minutes, or until the chicken is fully cooked and tender.
Step 5: Shred or Chop the Chicken
Remove the cooked chicken from the pot and place it on a cutting board. Chop it into bite sized pieces or shred it using two forks.
Step 6: Add the Orzo
Stir the orzo pasta into the soup and return the chicken to the pot. Simmer uncovered for about 8 to 10 minutes, stirring occasionally, until the orzo is tender.
Step 7: Finish With Lemon and Herbs
Remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
Pro Tips for Success
- Do not overcook the orzo, as it can become mushy if left too long.
- Add lemon juice at the end to keep the flavor fresh and bright.
- Use low sodium broth so you can better control the salt level.
- If the soup thickens too much, add a splash of broth or water before serving.
- For extra flavor, add a small piece of lemon zest along with the juice.
Flavor Variations
- Creamy lemon chicken orzo soup: Stir in 1/2 cup of heavy cream at the end for a richer texture.
- Spinach lemon chicken soup: Add a few handfuls of fresh spinach during the last minute of cooking.
- Herb forward version: Add fresh dill or thyme along with the parsley.
- Garlic lovers version: Increase garlic to 5 cloves for bolder flavor.
Serving Suggestions
This lemon chicken orzo soup is delicious on its own, but it pairs beautifully with:
- Warm crusty bread or dinner rolls
- A simple green salad with vinaigrette
- Roasted vegetables like asparagus or broccoli
- Crackers or flatbread for dipping
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the orzo will continue to absorb liquid, so you may need to add extra broth when reheating.
For freezing, it is best to freeze the soup without the orzo. Add freshly cooked orzo when reheating for the best texture. Frozen soup will keep well for up to 3 months.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | ~26g |
| Carbohydrates | ~28g |
| Fat | ~10g |
| Fiber | ~3g |
| Sodium | ~720mg |
Values are estimates and may vary based on ingredients used.
FAQ About Lemon Chicken Orzo Soup
Can I make lemon chicken orzo soup ahead of time?
Yes, this soup can be made ahead, but it is best to store the orzo separately if possible. This prevents the pasta from absorbing too much broth and becoming overly soft.
Is lemon chicken orzo soup healthy?
This soup is relatively light and balanced, with lean protein, vegetables, and a modest amount of pasta. Using low sodium broth and plenty of vegetables makes it even healthier.
Can I use leftover cooked chicken?
Absolutely. Add shredded or chopped cooked chicken during the final simmer with the orzo. This reduces cooking time and works well for rotisserie chicken.
Why does my soup taste bitter?
Bitterness usually comes from overcooked garlic or adding lemon juice too early. Always add lemon juice at the end and cook garlic gently.
How can I make this soup gluten free?
Use a gluten free orzo or substitute rice or small gluten free pasta. Cooking time may vary slightly depending on the substitute.
Lemon Chicken Orzo Soup
Equipment
- large soup pot
- cutting board
- knife
- wooden spoon
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lb boneless skinless chicken breasts
- 8 cups low sodium chicken broth
- 1 tsp Italian seasoning
- salt, to taste
- black pepper, to taste
- 3/4 cup dry orzo pasta
- 2 tbsp fresh lemon juice, plus more to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Heat the olive oil and butter in a large soup pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes until softened and translucent.
- Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to brown it.
- Pour in the chicken broth and add the Italian seasoning. Season lightly with salt and black pepper and bring to a gentle boil.
- Add the chicken breasts to the pot. Reduce heat to a simmer, partially cover, and cook for 12 to 15 minutes until the chicken is cooked through.
- Remove the chicken from the pot and chop or shred it into bite-sized pieces.
- Stir the orzo into the soup and return the chicken to the pot. Simmer uncovered for 8 to 10 minutes until the orzo is tender.
- Remove from heat and stir in the lemon juice and chopped parsley. Adjust seasoning with more salt, pepper, or lemon juice as needed.
Notes
Nutrition
Final Thoughts
This amazing lemon chicken orzo soup with bright flavor is one of those recipes you will come back to again and again. It is simple, comforting, and full of fresh flavor that feels both nourishing and special. Whether you are cooking for your family or meal prepping for the week, this soup is a reliable favorite that never disappoints.
