I’m so excited to share my Lemon Chicken Orzo Soup recipe with you! This soup is bright, cozy, and simple. Imagine tender chicken, little rice-shaped orzo pasta, and a lemony broth that warms you up while feeling light. It is perfect for weeknights and easy to make from everyday ingredients.
Level: Easy
Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 6 servings
Course: Soup, Main Dish
Cuisine: American / Mediterranean
I love this soup because it gives you all the comfort of chicken noodle soup but with a sunny lemon twist. The orzo cooks quickly and gives the soup a soft, pasta-like bite. The base is a simple mix of sautéed onion, celery, and carrots in butter and olive oil, then we build the broth with chicken stock and a touch of flour to give body. The lemon makes the whole bowl feel fresh and bright. I usually make a pot when I want something cozy that still feels light.
This recipe is forgiving. You can use raw chicken cooked right in the pot or rotisserie chicken for a faster version. If you want the orzo to stay firmer for leftovers, cook it separately and add it right before serving.
How to Make Lemon Chicken Orzo Soup
This is how the recipe comes together in clear steps so you can follow along:
• Start by gently sautéing the aromatics: onion, celery, and carrots.
• Add garlic and a little flour to give the broth some body.
• Pour in chicken broth and add the raw chicken breasts to poach until cooked.
• Stir in orzo and cook until tender.
• Remove the chicken, chop it, then return it to the pot with lemon juice and fresh parsley.
• Taste and adjust salt and pepper. Serve warm.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, finely chopped
- 2 sticks celery, finely chopped
- 2 medium carrots, peeled and finely chopped or shredded
- 3 cloves garlic, minced
- 2 tablespoons all purpose flour
- 6 cups chicken broth, low sodium recommended
- 1/4 teaspoon Italian seasoning or a pinch of dried basil and oregano
- 1.5 pounds raw boneless skinless chicken breasts
- 1 cup uncooked orzo pasta
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 tablespoon chopped fresh parsley, or more for garnish
- Salt and freshly ground black pepper, to taste
Directions
- Sauté the vegetables: Heat the olive oil and butter in a large soup pot over medium heat. Add the chopped onion, celery, and carrots. Cook for 5 to 7 minutes until the vegetables are soft and the onion is translucent.
- Add garlic and flour: Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle the flour over the vegetables and cook, stirring, for about 1 minute to remove the raw flour taste.
- Add broth and chicken: Slowly pour in the chicken broth while stirring so the flour dissolves. Add the Italian seasoning and the raw chicken breasts. Bring the pot to a gentle boil, then reduce the heat to a simmer. Cover the pot with the lid slightly ajar and simmer for about 15 minutes or until the chicken reaches 165 F in the thickest part.
- Cook the orzo: Remove the lid and add the uncooked orzo. Keep the pot at a simmer and cook for about 8 to 10 minutes, stirring occasionally so the orzo does not stick, until the pasta is al dente.
- Finish the chicken and season: Lift the chicken out of the soup and place it on a cutting board. Cut or shred the chicken into bite-size pieces and return it to the pot. Stir in the lemon juice and chopped parsley. Taste and season with salt and pepper. Add more lemon if you want a brighter flavor.
- Serve: Ladle into bowls and garnish with extra parsley or a lemon wedge if you like.
Process Details
• Why cook aromatics first: Onion, celery, and carrots create a flavor base that gives your broth depth. Cooking them until soft releases natural sugars that add sweetness and complexity.
• Why add flour: A small amount of flour helps the broth feel a little thicker and silky. Mix it into the vegetables first so it cooks and does not clump.
• Poaching the chicken: Cooking the raw chicken in the broth is an easy way to keep it moist while infusing the soup with chicken flavor. Use an instant read thermometer to ensure the chicken reaches 165 F.
• Orzo timing: Orzo cooks fast. You want it tender but not mushy. If you plan to have leftovers, cook orzo separately and add it when reheating so it does not soak up all the broth.
Tips for Success
• Use low sodium chicken broth so you can control the salt level.
• If you want more lemon flavor, add extra lemon juice right before serving.
• If you use rotisserie chicken, add it when you add the orzo to avoid overcooking.
• Stir often when the orzo cooks to prevent sticking.
• For a gluten free option, use a gluten free all purpose flour and gluten free orzo or small rice pasta.
Serving Ideas
• Serve with crusty bread or toasted sourdough for dipping.
• A simple green salad pairs nicely for a light dinner.
• Top each bowl with extra parsley or a small drizzle of extra virgin olive oil.
• Add grated Parmesan at the table for a savory finish.
Storage & Freezing
• Refrigerator: Cool the soup to room temperature and store in an airtight container for 3 to 4 days. Note that the orzo will absorb liquid over time so the soup can thicken. Add extra chicken broth or water when reheating if needed.
• Freezing: For best results freeze the soup without the orzo. Freeze the broth and chicken in a freezer safe container for up to 3 months. Thaw in the fridge overnight and cook fresh orzo when you reheat.
• Reheating: Warm gently on the stove over low to medium heat. If the soup is thick, loosen it with broth. Taste and adjust lemon and salt after reheating.
Nutrition Info (Approximate per Serving)
• Calories: ~280
• Protein: ~30 g
• Carbohydrates: ~18 g
• Fat: ~8 g
• Fiber: ~1.5 g
• Sodium: variable depending on broth used
• Sugar: ~3 g
Nutrition values are estimates based on common ingredient choices and will vary by brand and exact amounts.
My Lemon Chicken Orzo Soup is a bright and comforting soup that is easy to make and great for the whole family. It feels light but filling and is simple to adapt to what you have on hand. I hope you enjoy making it and that it becomes one of your go-to easy soups. Trust me, a squeeze of lemon at the end really takes it to the next level.
