Lemon Chicken Orzo Soup

I savor the bright, comforting flavors of this Lemon Chicken Orzo Soup—a gentle broth bursting with tender chicken, little rice-shaped orzo, crisp vegetables, and a refreshing splash of lemon. It’s light yet filling, perfect for cozy nights or a soothing lunch.

Why You’ll Love This Recipe

I love how this soup comes together in one pot, delivering a beautiful balance of savory broth and zesty citrus in about 35 minutes. The orzo adds gentle body without being heavy, and the lemon brightens everything up. It’s versatile too—I often use leftover chicken or rotisserie, and I can easily add greens like spinach or herbs to suit my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil (or a bit of butter)

• Onion, diced

• Carrots, sliced or diced

• Celery, diced

• Garlic, minced

• Chicken broth (plus water if desired)

• Orzo pasta

• Cooked chicken (shredded)—can be breast, thigh, or rotisserie

• Fresh lemon juice (about ¼ to ½ cup)

• Lemon zest or bay leaf (optional)

• Dried herbs: thyme, oregano, basil or Italian seasoning

• Salt and pepper

• Optional: fresh parsley, dill, or spinach

Directions

1. Heat oil or butter in a large pot over medium heat. Sauté onion, carrots, celery (and garlic) until softened, about 5–7 minutes.

2. Add dried herbs and bay leaf or zest, stirring until fragrant.

3. Pour in broth (and water if desired), then add orzo and chicken. Bring to a simmer and cook until the orzo is tender (about 8–12 minutes.

4. Remove bay leaf or zest, stir in fresh lemon juice (and optional fresh herbs like parsley or dill), and season with salt and pepper to taste.

5. Serve hot, garnished with additional herbs or a sprinkle of Parmesan if you like.

Servings and timing

• Servings: Makes about 6 bowls.

• Prep time: ~10 minutes

• Cook time: ~25 minutes

• Total time: ~35 minutes

Variations

• Use leftover or rotisserie chicken: Add shredded chicken in the last few minutes of simmering.

• Add greens: Stir in spinach or fresh dill at the end for extra freshness.

• Make it thicker: Whisk together a roux of butter and flour, stir it in just before adding chicken, and simmer for a minute for a velvety texture.

• Herb options: Swap thyme for Italian seasoning, or add rosemary or marjoram.

• Pasta swaps: Use ditalini or other small pasta if orzo isn’t available.

storage/reheating

I cool the soup and store it in the fridge for up to 3–4 days. Because orzo absorbs liquid over time, I add a splash of broth or water when reheating. If I freeze it, I skip the orzo—freeze the broth and chicken, then cook orzo fresh when reheating for best texture.

FAQs

What kind of chicken should I use?

I use shredded breast or thigh meat. Rotisserie chicken works great for a quick fix.

Can I freeze the soup?

Yes—freeze without orzo. Thaw, reheat, then cook orzo fresh to avoid mushy pasta.

How much lemon should I add?

I start with about ¼ cup fresh juice and adjust to taste. Zest brightens flavor even more.

Can I make this gluten-free?

Sure—sub orzo with a gluten-free small pasta or use rice/quinoa instead.

Is orzo necessary?

It adds comforting texture. But you can skip it or substitute another small pasta for a lighter soup.

Conclusion

I find this Lemon Chicken Orzo Soup to be a bright, nourishing one-pot wonder—easy, customizable, and full of warming flavor. It’s perfect for weeknight dinners, soothing when I’m under the weather, or a hearty lunch that leaves me satisfied but not weighed down. I hope it brings warmth and sunshine to your table just like it does to mine.

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