There’s something almost magical about a bowl of soup that can feel both incredibly comforting and wonderfully bright at the very same time. This lemon chicken orzo soup is exactly that, a cozy hug in a bowl that also manages to taste fresh and vibrant. It’s the kind of meal that just makes you feel good, from the inside out.

Imagine your favorite chicken noodle soup, but with a sunny, citrusy twist that lifts every single spoonful. It’s a simple, one-pot wonder, really, built from everyday ingredients you probably already have tucked away in your kitchen. Let’s get started on making it.

Why This Soup Feels Like a Hug

This isn’t just another soup recipe, it’s a reader favorite for a reason. The magic lies in its beautiful balance; it’s deeply comforting and hearty, thanks to the tender chicken and orzo, but it never feels heavy or overly rich. That bright, lemony broth is the real star of the show, cutting through the richness and making each bite sing.

It’s the perfect antidote to a dreary day, a bout of the sniffles, or just when you need a reliable, delicious dinner that comes together without a fuss. And if you’ve never cooked with orzo before, you’re in for a treat. It looks like rice, but it’s actually a tiny pasta that cooks up quickly, giving you that satisfying, starchy comfort in no time at all.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to creating this cozy masterpiece. You’ll need:

• 2 sticks celery, chopped finely
• 2 medium carrots, peeled & chopped finely
• 1/2 medium onion, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 tablespoons flour
• 6 cups chicken broth
• 1/4 teaspoon Italian seasoning
• 1.5 pounds uncooked chicken breasts
• 1 cup uncooked orzo
• 1 tablespoon lemon juice, or to taste
• 1 tablespoon chopped fresh parsley, or to taste
• Salt & pepper to taste

The Secret to a Truly Lemony Broth

If you’re a true lemon lover, don’t be shy with the citrus. The one tablespoon of lemon juice in the recipe is a great starting point, but you can absolutely add more until it hits that perfect, zingy note for you. I highly recommend serving it with thin lemon slices right in the bowls, too.

For an even more intense, aromatic lemon flavor, grab your zester. A little freshly grated lemon zest stirred in at the very end, along with the juice and parsley, makes all the difference. It adds a beautiful, fragrant depth that bottled juice alone just can’t achieve.

How to make Lemon Chicken Orzo Soup?

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Building Your Flavor Foundation

Grab a large soup pot or your trusty Dutch oven and place it over a medium-high heat. Melt the butter with the olive oil, then add your finely chopped celery, carrots, and onion. You’re going to sauté them until they’ve softened nicely and the onion has turned translucent, which should take about 5 to 7 minutes.

This holy trinity of vegetables, the celery, carrots, and onion, is what forms the aromatic base of your soup. Cooking them in the fat first is a non-negotiable step, it sweetens them up and builds a complex flavor foundation that your entire soup will rest upon.

Incorporating the Garlic and Thickener

Now, stir in the minced garlic. Ah, the smell is just incredible, isn’t it? You only need to cook it for about 30 seconds, just until it becomes fragrant. Be careful not to burn it, as that will introduce a bitter taste you don’t want.

Sprinkle the flour over the vegetables and stir everything together, letting it cook for another minute or so. This little bit of flour is our secret weapon for giving the broth a slightly thicker, more substantial body, rather than having it be completely thin and watery.

Creating the Broth and Cooking the Chicken

Slowly pour in all of your chicken broth, stirring constantly as you do. You want to make sure that little bit of flour dissolves completely into the liquid, with no lumps left behind. Then, add the Italian seasoning and carefully place the whole, uncooked chicken breasts right into the pot.

Bring the whole pot to a rolling boil. Once it’s bubbling away, cover it with a lid but leave it slightly ajar. Reduce the heat down to a gentle, happy simmer, and let it cook for about 15 minutes. The chicken will be gently poaching in that flavorful broth.

Adding the Orzo Pasta

After the 15 minutes are up, it’s time for the orzo. Stir in the uncooked pasta. Now, a little word of warning here, orzo has a tendency to stick to the bottom of the pot if you’re not careful.

So, for this next 10-minute simmer, leave the lid off and give it a stir fairly often. You’re just cooking it until the orzo is tender, but still has a little bite to it, what we call al dente.

The Final, Flavorful Touches

Carefully remove the chicken breasts from the pot. They should be cooked through and ready to shred or chop. Using two forks or just a knife and cutting board, cut the chicken into bite-sized pieces.

Return all that lovely, tender chicken back to the pot. Now, for the grand finale: stir in the fresh lemon juice, the chopped parsley, and season the entire soup with salt and pepper to your liking. Taste it, and don’t be afraid to add more lemon if your heart desires.

What If I’m Using Leftover or Rotisserie Chicken?

This soup is a fantastic way to use up leftover cooked chicken, making it even quicker. If you’re going this route, you’ll skip the step of cooking the raw chicken in the broth. Simply add your already-cooked, shredded chicken to the pot at the same time you add the orzo.

This ensures the chicken just heats through and doesn’t become tough or overcooked. It’s a brilliant shortcut for a busy weeknight, and the soup will be on the table in almost no time.

Tips

For the most tender chicken, I can’t recommend an instant-read meat thermometer enough. Chicken is safe to eat at 165°F, and it can go from perfectly cooked to dry and stringy in a matter of minutes. A thermometer takes all the guesswork out.

If you’re watching your sodium intake, definitely opt for a low-sodium chicken broth. This gives you complete control over the final salt level of your soup. And a quick note on leftovers, the orzo will continue to absorb the broth as it sits.

So, when you go to reheat it, don’t be surprised if you need to add a splash or two of water or more broth to loosen it up again. It’ll still taste absolutely delicious.

How to Make This Soup Your Own

This recipe is wonderfully adaptable. If you’re a fan of dark meat, feel free to substitute the chicken breasts for boneless, skinless chicken thighs. They’ll add an even richer flavor and stay incredibly moist.

Want to add some greens? A handful or two of fresh spinach, stirred in right at the end until it just wilts, is a fantastic addition. You could also stir in a few tablespoons of grated Parmesan cheese for a subtle, savory, umami kick that pairs beautifully with the lemon.

Don’t be afraid to play with the herbs, either. A little fresh dill or thyme can be a lovely alternative to the parsley, offering a different but equally delightful aromatic profile.

The Perfect Pairings for Your Soup

To round out this meal, you really can’t go wrong with a thick, crusty slice of bread. A warm baguette or a piece of toasted sourdough is perfect for dipping into that glorious broth and scooping up every last bit of orzo and chicken.

If you’re a fan of the classic soup and salad combo, a simple arugula salad with shaved Parmesan and a light vinaigrette would be lovely. The peppery arugula provides a fantastic contrast to the soup’s bright, comforting flavors.

And for a drink pairing, a crisp, cold glass of Sauvignon Blanc with its citrusy notes mirrors the lemony essence of the soup beautifully. Or, for a non-alcoholic option, a sparkling water with a slice of lemon feels just right.

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Print Recipe

Lemon Chicken Orzo Soup Recipe

Author: Elly Cooking Method: Sautéing, Simmering Cuisine: American Courses: Soup Recipe Keys: E easy recipe F family-friendly H healthy W winter recipes

Difficulty: easy Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Servings: 6 Estimated Cost: $ medium Calories: 320

Best Season: Winter, Spring

Description

This lemon chicken orzo soup recipe is light, healthy, and cozy. It uses wholesome everyday ingredients and is sure to become a family favorite! Bright, comforting, and easy to make, it’s like elevated chicken noodle soup with a zesty lemon twist.

ingredients

Servings

• 2 sticks celery (chopped finely)
• 2 medium carrots (peeled & chopped finely)
• 0.5 medium onion (chopped)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 cloves garlic (minced)
• 2 tablespoons flour
• 6 cups chicken broth (low sodium preferred)
• 0.25 teaspoon Italian seasoning
• 1.5 pounds boneless skinless chicken breasts (uncooked)
• 1 cup uncooked orzo
• 1 tablespoon lemon juice (or to taste)
• 1 tablespoon fresh parsley (chopped, or to taste)
• Salt & pepper (to taste)

Instructions

1. Sauté the celery, carrots, and onions in a large soup pot or Dutch oven with butter and olive oil over medium-high heat for 5–7 minutes, until softened.
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2. Stir in the minced garlic and cook for about 30 seconds, then add the flour and cook for another minute to form a light roux.
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3. Pour in the chicken broth and stir until the flour is fully dissolved. Add Italian seasoning and uncooked chicken breasts. Bring the soup to a boil.
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4. Reduce heat to low, cover (with lid slightly ajar), and simmer for 15 minutes, or until chicken reaches 165°F internally.
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5. Stir in the orzo and cook uncovered for 8–10 minutes, stirring frequently to prevent sticking, until orzo is al dente.
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6. Remove chicken from the pot, chop into bite-sized pieces, and return to the soup. Stir in lemon juice, fresh parsley, and season with salt and pepper to taste. Serve immediately.
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Nutrition Facts

Servings 6

Serving Size 1 bowl (approx. 1.5 cups)

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 10gg16%

Saturated Fat 3gg15%

Trans Fat 0gg

Cholesterol 65mgmg22%

Sodium 680mgmg29%

Potassium 620mgmg18%

Total Carbohydrate 30gg10%

Dietary Fiber 3gg12%

Sugars 4gg

Protein 28gg57%

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Calcium 6% mg

Iron 15% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can substitute chicken breasts with thighs or use pre-cooked rotisserie chicken (add with the orzo). For meal prep, cook orzo separately and add to bowls when serving to avoid mushiness. Use low-sodium broth if watching salt intake. Add extra lemon juice or zest for a brighter flavor!

Keywords: lemon chicken orzo soup, chicken orzo soup, lemon soup, easy chicken soup, one-pot soup, healthy soup