By Let me introduce you to one of my favorite cozy soups. This Orzo Chicken Soup is light, comforting, and bursting with bright lemon flavor. Tender shredded chicken, soft veggies, and orzo pasta simmer together in a savory broth. One pot in about 35 minutes.
If you love warm and comforting soups, you’ll definitely enjoy this Lemon Chicken Orzo Soup. It’s light, tasty, and full of simple ingredients. The lemon adds a fresh, zesty flavor, and the chicken and orzo pasta make it filling without being too heavy.
Lemon Chicken Orzo Soup – Light, Zesty, and Comforting
When I want something warm and soothing that doesn’t feel heavy, I make this soup. It has all the cozy goodness of my Flavorful Chicken Noodle Soup, with a fresh, zesty lemon twist.
I will always cheer for the combination of lemon and chicken. This is obvious from my favorite lemon pepper wings recipe and my simple lemon chicken piccata.
It’s also a great way to use up leftover chicken. Shredded chicken from my Juicy Baked Chicken Thighs or Easy Spatchcock Chicken works perfectly, and so does a store-bought rotisserie chicken.
Whether you’re cooking for your family or just yourself, this easy soup is perfect year-round. I’m excited to share this recipe with you!
Why You’ll Love This Lemon Chicken Orzo Soup
- One pot: Everything cooks together, so cleanup is easy. Find more favorites in my one-pot recipes.
- Ready in 35 minutes: Perfect for busy weeknight dinners.
- Light but filling: Lean chicken, veggies, and pasta make it a complete meal in a bowl.
- Great for leftover chicken: A delicious way to use up cooked or rotisserie chicken.
- Family-friendly: Mild, cozy flavors that kids and adults both love.
- Comfort in a bowl: It’s my go-to when someone at home is feeling under the weather.
What Is Orzo and Why Use It in Soup?
Orzo is a small, rice-shaped pasta. It looks like rice, but it’s made from wheat, just like spaghetti. It cooks in about 10 minutes right in the broth, soaking up all that lemony flavor as it goes.
If you love the creamy, comforting texture of my Classic Creamy Risotto, you’ll love what orzo does for this soup. It’s a refreshing twist on classic chicken soup.
Orzo works well in soups because it cooks quickly and adds lovely texture without making the soup too heavy.
For a gluten-free option, substitute orzo with quinoa, rice, or small gluten-free pasta.
Why Lemon Makes This Soup Special
A squeeze of fresh lemon juice and a little zest at the end wake up the whole pot. The lemon cuts through the richness of the broth, so every spoonful tastes fresh and bright. New to zesting? My guide on how to zest a lemon makes it easy.
Ingredients for Lemon Chicken Orzo Soup
- Olive oil: Used for frying and adding flavor to the dish.
- Chicken breasts: Cooked and shredded, or about 3 cups of shredded rotisserie chicken. Have a rotisserie chicken on hand? Try my Chicken Tortilla Soup with Rotisserie Chicken too.
- Onion: Provides flavor and aroma to the soup base
- Chicken broth: This forms the liquid base and provides the main flavor foundation. You’ll need 8 cups, which is 64 ounces or two 32-ounce cartons. (My guide to how many ounces in a cup makes conversions easy.) I use low-sodium broth so I can control the salt.
- Veggies (Carrots, Celery, Spinach): Add sweetness, mild herbal notes, a leafy green component, and texture to the soup.
- Garlic: To enhance the dish’s overall flavor and aroma.
- Dried Oregano: This gives the dish a Mediterranean herb flavor
- Dried thyme: Enhances the flavor of the soup
- Salt and pepper to taste
- Lemon, juiced and zested: Adds a bright and tangy citrus element to the soup.
- Uncooked Orzo: This is important in the recipe, as it adds the pasta element and substance to the dish.
- Fresh parsley and grated parmesan for garnish (optional)
You’ll find the exact measurements in the recipe card below.
How to Make Lemon Chicken Orzo Soup
Here is a simple walkthrough. The full instructions are in the recipe card below.
Prep Everything First
Chop the onion, carrots, and celery, mince the garlic, shred the chicken, and zest and juice the lemon. This soup comes together quickly, so having everything ready makes it stress-free.
Soften the Vegetables
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5 to 7 minutes, until softened. Stir in the garlic, oregano, and thyme, and cook for about 1 minute, until fragrant.
Add the Broth
Pour in the chicken broth and bring it to a simmer. Season with salt and pepper.
Cook the Orzo
Stir in the orzo and simmer for 8 to 10 minutes, stirring occasionally so it doesn’t stick to the bottom, until tender.
Add the Chicken and Lemon
Stir in the shredded chicken, lemon juice, and lemon zest. Simmer for 2 to 3 minutes, until the chicken is heated through. Taste, and add more salt, pepper, or lemon if you like.
Serve
Ladle the soup into bowls and top with fresh parsley and a sprinkle of Parmesan. Serve it hot.
Starting with raw chicken? No problem. Add the whole raw chicken breasts to the simmering broth before the orzo, and poach them for 15 to 20 minutes, until cooked through (165°F / 74°C). Take them out, shred them, cook the orzo, then stir the chicken back in with the lemon.
Tips for the Best Lemon Chicken Orzo Soup
- Prep before you cook: Chop the veggies, mince the garlic, and shred the chicken first. Everything moves quickly once the pot is on.
- Don’t overcook the orzo: It keeps soaking up broth even after the heat is off. Cook it just until tender.
- Use a good low-sodium broth: The broth is the base of the flavor, and low-sodium lets you control the salt.
- Taste before you salt: Broth can already be salty, so season at the end.
- Add the lemon last: Heat dulls lemon’s fresh flavor. Stir it in right before serving.
- Use fresh lemons: Bottled juice can’t match the brightness of fresh juice and zest.
- Making it ahead? Cook the orzo separately and add it to each bowl, so it doesn’t turn mushy.
Variations
- Add greens: Stir in a few handfuls of baby spinach or chopped kale at the end.
- Make it creamy: Stir in ½ cup of heavy cream with the chicken.
- Greek-style egg-lemon soup: Whisk 2 eggs with the lemon juice. Slowly whisk in a ladle of hot broth, then stir the mixture into the pot off the heat. It makes the soup silky, like Greek avgolemono.
- Gluten-free: Use gluten-free orzo, or stir in cooked rice or quinoa at the end. Here’s my guide to cooking rice perfectly.
- Try a different pasta: Ditalini, small shells, or tiny star pasta all work. Cook them according to the package.
- Vegetarian: Use vegetable broth and swap the chicken for chickpeas or white beans.
- Lemon pepper twist: Finish each bowl with a sprinkle of my Homemade Lemon Pepper Seasoning.
What to Serve with Lemon Chicken Orzo Soup
- Garlic bread: Warm, buttery, and perfect for dipping.
- Crusty bread: Try my No-Knead French Bread, Easy Crusty No-Knead Dutch Oven Bread, or No-Knead Rosemary Focaccia.
- A light salad: My Refreshing Arugula Salad or Restaurant-Style Caesar Salad keeps the meal fresh. Find more ideas in my salad recipes.
- A cheese platter: Cheese, crackers, fruit, and nuts make it feel like a party.
- Roasted veggies: Pair it with my Healthy Roasted Vegetables or Roasted Potatoes and Carrots.
- Something to sip: In warmer months, a glass of my Simple Homemade Lemonade goes perfectly with all that lemony goodness.
How to Store, Freeze and Reheat Lemon Chicken Orzo Soup
To store: Let the soup cool, and refrigerate it within 2 hours of cooking. Store in an airtight container in the fridge for 3 to 4 days.
A note about the orzo: Orzo keeps soaking up the broth as it sits, so leftovers get thicker. Just add a splash of broth or water when you reheat. If you’re meal prepping, cook the orzo separately and add it to each bowl as you serve.
To freeze: For the best texture, freeze the soup without the orzo for up to 3 months. Thaw it overnight in the fridge, bring it to a simmer, and cook a fresh batch of orzo right in the pot. Soup frozen with the orzo still tastes good, but the pasta will be softer.
To reheat: Warm it on the stovetop over medium heat, adding broth as needed, or microwave it. A fresh squeeze of lemon at the end brings back that bright flavor.
For lunches: This soup travels well in a thermos for school or work. For more lunchbox ideas, see my Easy Back-to-School Recipes.
Frequently Asked Questions
Can I use vegetable broth instead of chicken broth?
Yes. For a vegetarian version, use vegetable broth. It will alter the flavor profile slightly but should still be delicious. The soup will taste a little lighter, so you may want to add an extra pinch of salt and herbs.
Can I substitute the orzo with a different type of pasta?
Certainly! Ditalini, small shells, tiny star pasta, or broken spaghetti all work well. Cook them according to the package directions.
How do I prevent the orzo from overcooking?
Cook it just until tender, about 8 to 10 minutes, and serve the soup right away. If you’re making it ahead, cook the orzo separately.
Why does the orzo soak up all the broth?
Orzo is pasta, so it keeps absorbing liquid even after cooking. Add more broth when reheating, or store the orzo separately.
How can I thicken the soup if it’s too thin?
Let it simmer uncovered for a few extra minutes. You can also stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer until thickened.
Can I use rotisserie chicken?
Yes! It’s my favorite shortcut. You’ll need about 3 cups of shredded rotisserie chicken.
Can I make this soup with raw chicken?
Yes. Poach the raw chicken breasts in the simmering broth for 15 to 20 minutes, until they reach 165°F (74°C). Then shred them and continue with the recipe.
Can I freeze lemon chicken orzo soup?
Yes. It freezes best without the orzo for up to 3 months. Cook fresh orzo when you reheat it.
Is lemon chicken orzo soup the same as avgolemono?
Not quite. Avgolemono is a Greek soup thickened with eggs and lemon, so it’s silkier. This version has a lighter, brothy texture. For an avgolemono-style finish, see the egg-lemon variation above.
What bread should I serve with lemon chicken orzo soup?
Garlic Bread, Crusty Baguette, or French Bread are perfect for serving with lemon chicken orzo soup. The crusty exterior and soft interior provide a contrasting texture to the citrusy soup.
More Soups and Lemony Recipes to Try
- Comforting Homemade Chicken and Rice Soup
- Flavorful Chicken Noodle Soup
- Creamy Hearty Potato Corn Chowder
- Delicious Creamy Pumpkin Soup
- The Ultimate Tomato Basil Soup
Other Lemony Recipes to Try
- Easy Homemade Lemon Curd Recipe
- Simple Homemade Lemonade Recipe
- Simple Homestyle Lemon Chicken Piccata
- How to Zest a Lemon
- Homemade Lemon Pepper Seasoning Recipe
- Lemon Pepper Wings with Lemon Pepper Sauce
- Easy Lemon Garlic Baked CodFish Recipe
- Lemon Yogurt Cake
- Glazed Lemon Scones Recipe
Lemon Chicken Orzo Soup
Equipment
- Large pot or Dutch oven
- Wooden Spoon
- Ladle
- Zester or microplane
- Citrus juicer
- A sharp chef’s knife
- A sturdy cutting board
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 3 carrots chopped
- 3 cloves garlic finely minced
- 2 celery stalks chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- 8 cups chicken broth low-sodium (64 ounces)
- salt and pepper to taste
- 1 large lemon juiced and zested, plus more to taste
- 1 cup orzo uncooked
- 2 boneless, skinless chicken breasts cooked and shredded (about 3 cups), or rotisserie chicken
- fresh parsley chopped, for garnish
- Parmesan cheese grated, optional, for serving
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion, chopped carrots, and celery, and stir until the vegetables have softened, about 5-7 minutes.
- Stir in the garlic, oregano, and thyme, and cook for 1 minute, until fragrant.
- Pour in the chicken broth and bring it to a simmer. Season with salt and pepper.
- Stir in the orzo and simmer for 8 to 10 minutes, stirring occasionally, until tender.
- Stir in the shredded chicken, lemon juice, and lemon zest. Simmer for 2 to 3 minutes, until heated through. Taste and adjust the seasoning.
- Ladle into bowls, garnish with fresh parsley and Parmesan, and serve hot.
Notes
Notes
- Raw chicken: Poach the whole chicken breasts in the simmering broth for 15 to 20 minutes, until they reach 165°F (74°C). Remove, shred, and stir them back in after the orzo.
- Use low-sodium broth and taste before adding salt.
- Orzo keeps absorbing liquid, so leftovers thicken. Add a splash of broth when reheating. For meal prep, cook the orzo separately.
- Add the lemon juice and zest at the end for the brightest flavor.
- For gluten-free, use gluten-free orzo, or stir in cooked rice or quinoa.
- Store in the fridge for up to 3 to 4 days. Freeze without the orzo for up to 3 months.
- Stir in a few handfuls of baby spinach at the end for extra greens.
Nutrition
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If you make this Lemon Chicken Orzo Soup Recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen
Made this tonight and loved it so much, I’m saving it as a favorite to make over and over. I added time + extra steps by cooking the chicken in the pot first and then once the chicken was blackened to my liking, I removed them from the pot and starting cooking the vegetables in the same pot. The flavor from the chicken was a nice touch to sauté the vegetables in! Other than that, I followed the rest and paired it with some bakery rolls. SO good! And SO simple! Perfect if you’re feeling under the weather or for a rainy day. Exactly what I was looking for 🙂 thank you!
Yay! 😊 I’m so glad you loved it, Karina. Your method of sautéing the vegetables in the chicken juices sounds great. Perfect for cozy, rainy-day meals. Thanks for sharing your tweaks!
I had some orzo in the cupboard and wanted to cook a new recipe. Decided to check and see if Chef Lola had any orzo recipes and was happy to find this one! Easy and healthy, another great recipe from Chef Lola 🙂
I am sure you enjoyed it, Ashley. Well done.