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Lemon Chicken Orzo Soup

Featured in Comforting Soup and Stew Recipes to Warm Your Soul.

Start by simmering chicken, celery, and carrots in a flavorful broth until tender. Toss in small pasta, then squeeze in fresh lemon juice, sprinkle lemon zest, and add some herbs. Save a little pasta water to adjust the texture if needed. Makes six portions of a warming, vibrant soup—great for chilly days.

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Updated on Tue, 18 Mar 2025 05:33:19 GMT
A hot dish of chicken soup with small pasta, carrots, and celery alongside fresh lemon pieces. Pin it
A hot dish of chicken soup with small pasta, carrots, and celery alongside fresh lemon pieces. | chefmelt.com

Whip up this zingy Lemon Chicken Orzo Soup that's not heavy but still satisfying. Uses basic, nutritious stuff you probably already have in your kitchen. If you're into lemony kicks in your meals, you'll really dig how refreshing and flavorful this soup turns out.

Reasons To Try This Soup

Simple to throw together but feels fancy when you eat it. Not too heavy but keeps you satisfied, all thanks to that tangy lemon-infused liquid. Orzo needs less time than rice but gives you that same satisfying bite. It's basically chicken soup's cooler cousin with a fresh upgrade. Makes your body feel nourished while you're enjoying it.

Ingredients List

  • Onion: Half, cut into tiny pieces
  • Carrots: Two medium, diced up
  • Celery: Two sticks, chopped small
  • Olive Oil: One spoon
  • Butter: One spoon
  • Garlic: Newly chopped
  • Flour: Helps thicken everything
  • Chicken Broth: Six cups
  • Italian Herbs: Just a bit
  • Chicken: New breasts work greatest
  • Orzo: One cup uncooked
  • Lemon Juice: Newly squeezed
  • Parsley: Freshly cut
  • Salt and Pepper: As you like

Cooking Instructions

Start With Vegetables:
Warm butter and oil in large pot. Toss in onions, carrots, celery. Cook until soft and fragrant for 5-7 minutes. Give it a stir occasionally.
Create Your Base:
Toss in garlic, let it cook 30 seconds. Dust flour over your veggies. Keep stirring for a minute to get rid of that raw flour taste.
Build Your Broth:
Add broth gradually, stirring constantly to avoid clumps. Drop in Italian herbs and whole chicken breasts. Wait for bubbling to start.
Simmer Away:
Lower the heat, cover pot but leave a small opening. Let it cook for 15 minutes until chicken gets fully done.
Introduce Pasta:
Add the orzo. Continue cooking another 10 minutes, stirring now and then so pasta doesn't glue to the bottom.
Handle The Chicken:
Remove chicken, cut into small chunks. Return to your soup.
Add Brightness:
Pour in fresh lemon juice. Sprinkle parsley. Sample and add salt and pepper to your liking.
Ready To Enjoy:
Ladle into bowls while hot. Top with extra parsley if you want.
A bowl of chicken soup with orzo, shredded chicken, carrots, celery, and a lemon wedge. Pin it
A bowl of chicken soup with orzo, shredded chicken, carrots, celery, and a lemon wedge. | chefmelt.com

Vibrant Lemon Flavor

Lemon transforms this soup into something memorable. It adds brightness that enhances veggie sweetness and improves the chicken. Want more tang? Drop fresh lemon slices into your serving. Some folks enjoy extra juice - just keep cut lemons nearby at mealtime.

Speedy Evening Meal

Ideal when time's tight but you still want something homemade. Most ingredients are probably sitting in your pantry already. Orzo finishes quickly - faster than traditional pasta or rice options. Single pot means minimal cleanup. From start to finish, you'll be eating in about 40 minutes.

Flexible Ingredients

Goes well with any chicken type - try thighs or grab a store rotisserie bird to save time. Swap herbs based on what you've got. Pick reduced-sodium broth if you're watching your salt intake. Can't find orzo? Any tiny pasta works fine. Makes tasty soup regardless of your substitutions.

Store For Another Day

Perfect for meal prep sessions. If you're storing leftovers, cook orzo on its own to avoid mushiness. Store in airtight containers. Stays good in refrigerator for 4 days. Warm up gently when you're ready to eat.

Side Dish Ideas

Pair with a simple salad for a complete dinner. Tastes wonderful with crunchy bread for soaking up broth. Consider garlic toast - it pairs amazingly with the lemony liquid. Throw in some steamed greens if you want extra vegetables. Makes plenty for the whole family.

A bowl of chicken soup with shredded chicken, carrots, orzo pasta, and green herbs in a savory broth. Pin it
A bowl of chicken soup with shredded chicken, carrots, orzo pasta, and green herbs in a savory broth. | chefmelt.com

Frequently Asked Questions

→ Prefer dark meat?

Chicken thighs work great—extra juicy and flavorful! Cooking time stays the same, but trim off fat first and make sure it’s fully cooked.

→ Is it too thick?

Add some warm broth and stir. The pasta soaks up a lot, so you can use a splash of water too. Simple fix anytime.

→ Want it meat-free?

Leave out the chicken, switch to veggie broth, and toss in more vegetables. Mushrooms are fantastic here, too. Still fresh and tasty!

→ How do I store leftovers?

Keep it sealed in the fridge for a few days. The pasta can soften, so when reheating, throw in a little extra broth. Lemon flavor might fade, but it’s easy to add back.

→ Can this be frozen?

Yes, but undercook the pasta or leave it out altogether before freezing. Add freshly cooked pasta when warming it up later. You might also want a fresh splash of lemon juice.

→ Too tangy?

Next time, cut back on the lemon. You can also add more broth or balance it with a little honey. Tossing in extra herbs works wonders too—adjust as you taste.

→ Traveling with it?

Keep the pasta in a separate container. Pack the lemon separately. Bring a little extra broth. Heat it all when you arrive and combine just before serving.

→ Need it fast?

Use chicken that’s already cooked, boil the pasta quickly, and make sure your lemons are ready. Skip the long cooking time, and you’re good to go—you won’t miss out on flavor!

→ What about a bigger batch?

Doubling the recipe works fine, but you’ll need a larger pot. Keep extra broth handy and check there’s enough space for the pasta. Cooking might take a bit longer too.

→ Want bigger flavor?

Use fresh herbs, throw in extra garlic, and make sure to add freshly squeezed lemon. Let the chicken brown a little for a deeper flavor. A splash of white wine doesn’t hurt either!

→ What if the pasta’s off?

Don’t overcook it—take it off early. Store pasta separately and mix it in when eating. Freshly cooked pasta stays firm. Avoid using soft pasta that turns mushy.

→ Needs some kick?

Try a little lemon peel zest, lots of fresh pepper, or even some chili flakes. Garlic and extra fresh herbs can also brighten it up nicely!

Conclusion

Enjoyed this? Next, check out lemon rice or try herb-roasted chicken. Both bring that fresh, citrusy vibe.

Lemon Chicken Orzo Soup

Quick light chicken soup with zing.

Prep Time
10 Minutes
Cook Time
40 Minutes
Total Time
50 Minutes

Category: Soups and Stews

Difficulty: Intermediate

Cuisine: Greek, American

Yield: 6 Servings

Dietary: ~

Ingredients

01 3 garlic cloves, finely minced.
02 1/2 medium-sized onion, diced.
03 2 medium carrots, peeled and finely chopped.
04 2 celery stalks, chopped into small pieces.
05 1 tablespoon of olive oil.
06 1 tablespoon of butter.
07 2 tablespoons of plain flour.
08 6 cups of chicken stock.
09 1/4 teaspoon of dried Italian herbs.
10 1.5 pounds of raw chicken breast.
11 1 cup of dry orzo pasta.
12 1 tablespoon lemon juice, adjust based on preference.
13 1 tablespoon of freshly chopped parsley for garnish.
14 Salt and black pepper to season as needed.

Instructions

Step 01

Melt the butter with the olive oil in a large pot over medium-high heat. Toss in the onions, celery, and carrots. Stir now and then, cooking until everything softens up and smells great, for about 5 to 7 minutes.

Step 02

Toss in the minced garlic and stir for roughly 30 seconds until its smell starts standing out. Sprinkle the flour on top and keep stirring for about a minute to get it smooth.

Step 03

Slowly stir in the chicken stock, making sure the flour mixes in completely. Add the Italian herbs and drop the chicken breasts into the pot. Let it come to a boil.

Step 04

Once the soup starts boiling, lower the heat and let it gently simmer with the lid slightly open for 15 minutes. This’ll let the chicken cook through and the flavors come together.

Step 05

Add the uncooked orzo into the pot. Leave it uncovered and stir once in a while so nothing sticks. Let it cook for about 10 minutes or until the pasta is tender.

Step 06

Take the chicken breasts out of the soup and dice them into bite-sized bits. Put them back into the pot. Stir in the lemon juice, parsley, and season with more salt and pepper if needed. Serve hot, and toss extra parsley on top if you’d like.

Notes

  1. Swap out chicken breasts for thighs if you want meat that's a little juicier.
  2. Opt for low-sodium chicken stock if you're trying to keep salt levels low.
  3. Leftover soup might get thicker since the orzo soaks up liquid, so add extra broth when reheating.
  4. This dish is from the cookbook 'Salt & Lavender: Cooking Essentials for Every Day.'

Tools You'll Need

  • Big cooking pot.
  • A sharp knife.
  • Cutting board.
  • Measuring spoons.
  • A ladle for serving.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten.
  • Has dairy in it.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 298
  • Total Fat: 8 g
  • Total Carbohydrate: 26 g
  • Protein: 29 g