When you need a bowl of comforting yet refreshing soup, this Lemon Chicken Orzo Soup is the perfect choice! It’s packed with tender shredded chicken, soft orzo pasta, and vibrant vegetables, all in a bright, lemony broth that warms the soul.
This one-pot meal is easy to make, light yet filling, and perfect for chilly nights, sick days, or meal prep. Plus, it’s ready in just over an hour, making it a great go-to for weeknight dinners!
Why You’ll Love This Lemon Chicken Orzo Soup
✅ Bright & Comforting – The lemony broth adds a refreshing twist to classic chicken soup.
✅ Protein & Fiber-Packed – With chicken, orzo, and veggies, it’s a balanced, nourishing meal.
✅ One-Pot Meal – Easy cleanup with everything cooked in a single pot.
✅ Great for Meal Prep – Stays fresh in the fridge and reheats beautifully.
✅ Kid-Friendly & Light – Mild flavors make it great for the whole family!
What Is Lemon Chicken Orzo Soup?
This soup is a Greek-inspired dish that combines classic chicken noodle soup flavors with a tangy citrus twist. Instead of traditional noodles, it features orzo pasta, a small rice-shaped pasta that soaks up the delicious lemony broth.
Perfect for any season, this soup is both light and filling, making it a wonderful lunch, dinner, or meal prep option!
Ingredients You’ll Need
This soup uses simple, fresh ingredients that come together beautifully:
Main Ingredients
- Olive oil – For sautéing the vegetables.
- Yellow onion – Adds depth and flavor.
- Carrots & celery – Classic soup vegetables for texture and sweetness.
- Garlic – Brings a rich, aromatic flavor.
- Chicken broth (low-sodium) – The base of the soup; use homemade or store-bought.
- Boneless, skinless chicken breasts – Cooked in the broth for ultimate tenderness.
- Dried thyme – A subtle herb that enhances the soup’s flavor.
- Salt & black pepper – For seasoning.
- Uncooked orzo pasta – Small pasta that gives the soup a hearty texture.
- Fresh lemon juice & lemon zest – The star ingredients that bring brightness and a pop of citrus!
- Fresh parsley – Optional garnish for freshness.
💡 Want extra richness? Stir in a touch of heavy cream or parmesan cheese before serving!
How to Make Lemon Chicken Orzo Soup
This soup comes together in just a few easy steps:
Step 1: Sauté the Vegetables
- Heat olive oil in a large Dutch oven or pot over medium heat.
- Add the onion, carrots, and celery, and sauté for about 6 minutes, until the vegetables begin to soften.
- Stir in the garlic and cook for 30 more seconds.
Step 2: Cook the Chicken & Broth
- Pour in the chicken broth, then add the thyme, salt, and pepper. Stir to combine.
- Nestle the chicken breasts into the broth and bring the soup to a gentle boil over medium heat.
- Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through.
- The chicken should reach an internal temperature of 165°F (75°C).
Step 3: Shred the Chicken
- Remove the cooked chicken from the pot and let it rest for a few minutes.
- Using two forks, shred the chicken into bite-sized pieces.
Step 4: Cook the Orzo
- Stir the orzo pasta into the soup.
- Increase the heat to medium and let the soup simmer uncovered for 9-11 minutes, stirring occasionally.
- The orzo should be just tender but not mushy.
Step 5: Add Lemon & Finish
- Return the shredded chicken to the pot.
- Stir in the fresh lemon juice and lemon zest for a burst of citrus flavor.
- Taste and adjust seasoning as needed.
Step 6: Serve & Enjoy!
- Ladle the soup into bowls and top with chopped fresh parsley.
- Serve with crusty bread, crackers, or a side salad for a complete meal!
Tips for the Best Lemon Chicken Orzo Soup
🍋 Use Fresh Lemon Juice – Bottled juice won’t give the same vibrant flavor.
🍗 Try Chicken Thighs – For even more tenderness, use boneless, skinless thighs.
🌿 Add Fresh Herbs – Parsley, dill, or basil add freshness to each bowl.
🥛 Want It Creamy? – Stir in ½ cup of heavy cream for a richer texture.
🍚 Substituting Orzo – Use small pasta shapes, rice, or cauliflower rice for a low-carb version.
Storage & Meal Prep Tips
🥡 Refrigerate: Store in an airtight container in the fridge for up to 3 days.
❄️ Freeze: Freeze in portions for up to 3 months (without orzo for best texture).
🔥 Reheat: Warm on the stove over medium heat, adding extra broth if needed.
💡 Pro Tip: If freezing, cook the orzo separately and add it when reheating to prevent it from absorbing too much liquid!
What to Serve with Lemon Chicken Orzo Soup
This soup pairs beautifully with a variety of sides:
🥖 Crusty Bread – Perfect for soaking up the broth.
🥗 Fresh Salad – A light Greek or Caesar salad complements the soup well.
🧀 Grilled Cheese Sandwich – For a cozy, comforting meal.
🍞 Garlic Bread – Adds extra flavor and crunch.
FAQs About Lemon Chicken Orzo Soup
Q: Can I use rotisserie chicken instead of cooking raw chicken?
A: Yes! Simply shred pre-cooked rotisserie chicken and add it in Step 5 when returning the chicken to the pot.
Q: Can I make this soup gluten-free?
A: Absolutely! Swap orzo for gluten-free pasta or cooked rice.
Q: How can I make this soup vegetarian?
A: Use vegetable broth and swap chicken for chickpeas or white beans for protein.
Q: Can I make this in a slow cooker?
A: Yes! Cook on LOW for 6 hours or HIGH for 3 hours, then shred the chicken and add the orzo at the end.
Final Thoughts
This Lemon Chicken Orzo Soup is the perfect blend of comfort and freshness—warming, nourishing, and packed with zesty lemon flavor. Whether you’re making it for a cozy dinner, meal prep, or when you need a soothing pick-me-up, this soup is always a winner!
Try this easy one-pot recipe today, and enjoy a bright, flavorful bowl of goodness! 🍋🍲
Short Version
Lemon Chicken Orzo Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 4 medium carrots peeled and sliced into ¼-inch thick rounds or half rounds
- 3 ribs celery chopped
- 4 cloves garlic minced
- 8 cups low-sodium chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1.25 pounds boneless skinless chicken breasts
- 1 cup uncooked orzo pasta
- ½ teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Chopped fresh parsley optional, for serving
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium heat. Once hot, add the onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 6 minutes.
- Add the garlic to the pot and cook, stirring, for 30 seconds.
- Add the chicken broth, thyme, salt, and pepper to the pot. Stir to combine.
- Nestle the chicken breasts into the broth. Slowly bring the soup to a boil over medium heat. Once boiling, reduce the heat to low, cover, and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of at least 165°F on an instant-read thermometer.
- Transfer the chicken to a clean plate, cutting board, or bowl and let it rest for a few minutes. Then shred the chicken.
- Meanwhile, stir the orzo into the soup. Increase the heat to medium, cover the pot, and simmer for 9-11 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pot, until the orzo is just tender.
- Stir the shredded chicken back into the soup, along with the lemon zest and lemon juice. Taste and adjust seasoning with additional salt and pepper as needed. Serve, topped with fresh parsley if desired.
Notes
