Lemon Chicken Orzo Soup is a light, comforting dish made with tender chicken, vegetables, and orzo pasta in a savory broth with a hint of lemon. This one-pot meal comes together with everyday ingredients and is perfect for any season, offering a nourishing, cozy option for lunch or dinner.
Why You’ll Love This Recipe
- Wholesome and nutritious with lean protein and fresh vegetables
- Easy to make in one pot, with simple ingredients
- Bright lemon flavor balances the richness of the broth
- Family-friendly and appealing to all ages
- Great for meal prep, as it stores and reheats well
- Customizable with options to swap in chicken thighs or extra herbs
- Ready in under an hour, making it perfect for busy weeknights
- Comfort food without being heavy
- Perfect all year round, from cold nights to light spring lunches
- Delicious served as-is or paired with crusty bread
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Celery
- Carrots
- Onion
- Butter
- Olive oil
- Garlic
- Flour
- Chicken broth
- Italian seasoning
- Uncooked chicken breasts
- Uncooked orzo
- Lemon juice
- Fresh parsley
- Salt and pepper
Directions
- In a large soup pot, heat the butter and olive oil over medium-high heat. Add the celery, carrots, and onion. Sauté for 5–7 minutes until softened.
- Add the minced garlic and cook for about 30 seconds, then stir in the flour and cook for another minute.
- Pour in the chicken broth, stirring to dissolve the flour. Add Italian seasoning and the whole chicken breasts. Bring the soup to a boil.
- Reduce the heat, cover with the lid slightly open, and simmer for 15 minutes.
- Stir in the orzo and continue cooking for 10 more minutes, stirring frequently to prevent sticking, until the orzo is tender.
- Remove the chicken from the pot, chop it into bite-sized pieces, and return it to the soup.
- Stir in lemon juice and parsley. Season with salt and pepper to taste. Serve immediately.
Servings and Timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Variations
- Use chicken thighs for a richer flavor and more tender meat
- Add spinach or kale at the end for extra greens
- Make it creamy by stirring in a splash of cream or half-and-half before serving
- Add more lemon for a brighter, tangier soup
- Substitute orzo with another small pasta like ditalini or pastina
- Use rotisserie chicken for a shortcut and reduce cooking time
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop over medium heat or in the microwave. Add a splash of broth or water, as the orzo absorbs liquid.
- Freezing: Not recommended due to the texture of orzo after freezing. If freezing, do so without the pasta and add fresh orzo when reheating.
FAQs
Can I use pre-cooked chicken for this recipe?
Yes, simply add shredded cooked chicken during the last few minutes of cooking to heat through.
Is this soup suitable for freezing?
It’s best enjoyed fresh or refrigerated, as the orzo can become mushy after freezing. To freeze, make the soup without orzo and add it fresh when reheating.
What can I use instead of orzo?
You can substitute with other small pasta like pastina, ditalini, or even rice.
Can I make this soup dairy-free?
Yes, just use oil instead of butter, and skip any creamy additions.
How do I make it more lemony?
Add more lemon juice to taste, or stir in lemon zest for a stronger citrus flavor.
Can I make it in a slow cooker?
Yes. Sauté the vegetables first, then transfer everything (except orzo and lemon juice) to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add orzo during the last 30 minutes.
How do I prevent the orzo from sticking?
Stir frequently during cooking and avoid covering the pot fully once orzo is added.
Is this soup gluten-free?
As written, no. However, you can substitute gluten-free pasta and use gluten-free flour.
Can I add more vegetables?
Absolutely. Zucchini, spinach, or green beans are great additions for added nutrition.
Is the soup spicy?
No, it’s mild and kid-friendly. You can add red pepper flakes or a dash of hot sauce if you prefer heat.
Conclusion
Lemon Chicken Orzo Soup is a flavorful, nourishing dish that’s as comforting as it is simple. Whether you’re looking for a quick weeknight dinner or a light, satisfying meal to prep ahead, this soup is a reliable go-to. The bright lemon, tender chicken, and hearty orzo create a bowl that’s both refreshing and filling—sure to become a staple in your home kitchen.
PrintLemon Chicken Orzo Soup
This Lemon Chicken Orzo Soup is light, cozy, and packed with wholesome ingredients. A comforting bowl full of tender chicken, fresh veggies, zesty lemon, and hearty orzo makes this easy soup recipe perfect for any night of the week!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
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2 sticks celery, finely chopped
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2 medium carrots, peeled & finely chopped
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1/2 medium onion, chopped
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1 tablespoon butter
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1 tablespoon olive oil
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3 cloves garlic, minced
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2 tablespoons flour
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6 cups chicken broth
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1/4 teaspoon Italian seasoning
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1.5 pounds uncooked chicken breasts
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1 cup uncooked orzo
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1 tablespoon lemon juice (or to taste)
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1 tablespoon chopped fresh parsley (or to taste)
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Salt & pepper to taste
Instructions
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In a large soup pot, sauté celery, carrots, and onions with butter and olive oil over medium-high heat for 5–7 minutes.
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Add garlic and cook for 30 seconds. Stir in flour and cook for about 1 minute.
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Pour in chicken broth, stirring until flour dissolves. Add Italian seasoning and chicken breasts. Bring to a boil.
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Cover with lid slightly ajar, reduce heat, and simmer for 15 minutes.
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Stir in orzo and cook uncovered for another 10 minutes, stirring frequently to prevent sticking.
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Remove chicken, chop into bite-sized pieces, and return to the pot.
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Stir in lemon juice, parsley, and season with salt and pepper to taste. Serve immediately.
Notes
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You can substitute chicken breasts with thighs.
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Use a meat thermometer to ensure chicken reaches 165°F.
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Use low-sodium broth if watching salt intake.
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Orzo will soak up liquid in leftovers; add extra broth when reheating.