This Lemon Chicken Orzo Soup is bright, cozy, and comforting. I love how the tender chicken, soft vegetables, delicate orzo, and fresh lemon come together in one warm bowl with a light, zesty finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 medium onion, finely chopped
2 sticks celery, chopped
2 medium carrots, peeled and chopped
3 cloves garlic, minced
6 cups chicken broth
1 pound uncooked chicken breasts
3/4 cup uncooked orzo pasta
1 tablespoon fresh lemon juice
1/2 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped
Directions
I heat the olive oil in a large pot over medium heat. Next I add the onion, celery, and carrots, then sauté them for about 5 to 7 minutes until they soften.
I stir in the garlic and cook it for about 30 seconds, just until fragrant.
Then I pour in the chicken broth, then add the chicken breasts and Italian seasoning. I bring everything to a boil.
I reduce the heat to a simmer, cover the pot, and cook for about 15 minutes, or until the chicken is fully cooked.
After that I remove the chicken from the pot, shred it with two forks, and return it to the soup.
Next I add the orzo and cook for another 8 to 10 minutes, stirring occasionally, until the pasta is tender.
I stir in the lemon juice, then season the soup with salt and black pepper to taste.
I finish it with fresh parsley and serve it warm.
Servings and Timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Calories: about 320 kcal per serving
Variations
I sometimes add spinach near the end for extra greens. I can also use shredded rotisserie chicken to make the soup faster, adding it after the broth comes to a simmer.
For a creamier version, I stir in a splash of cream at the end. For a stronger lemon flavor, I add a little lemon zest along with the juice.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. Since orzo absorbs broth as it sits, I like to add a splash of broth or water when reheating.
I reheat the soup gently on the stovetop over medium-low heat, or in the microwave in short intervals, stirring between each one.
FAQs
Can I use cooked chicken?
Yes, I can use cooked shredded chicken. I add it after the broth has simmered and cook it just long enough to warm through.
Can I make this soup ahead of time?
Yes, I can make it ahead, but I prefer cooking the orzo separately if I plan to store it. This helps keep the pasta from absorbing too much broth.
Can I use rice instead of orzo?
Yes, I can use rice, but the cooking time may change depending on the type of rice I use.
Can I freeze Lemon Chicken Orzo Soup?
I can freeze it, but the orzo may become softer after thawing. For best texture, I freeze the soup without the orzo and add fresh orzo when reheating.
How can I make the lemon flavor stronger?
I add more lemon juice to taste or stir in a little lemon zest before serving.
Conclusion
Lemon Chicken Orzo Soup is a simple, comforting recipe with a fresh and bright flavor. I love making it when I want something warm, nourishing, and easy to prepare in one pot.
📖 Recipe:
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Lemon Chicken Orzo Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
This Lemon Chicken Orzo Soup is bright, cozy, and comforting, combining tender chicken, soft vegetables, and delicate orzo in a light, zesty broth. It is a simple one-pot meal perfect for a satisfying yet fresh dinner.
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
2 sticks celery, chopped
2 medium carrots, peeled and chopped
3 cloves garlic, minced
6 cups chicken broth
1 pound uncooked chicken breasts
3/4 cup uncooked orzo pasta
1 tablespoon fresh lemon juice
1/2 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, and sauté for 5 to 7 minutes until softened.
- Stir in garlic and cook for about 30 seconds until fragrant.
- Pour in chicken broth, then add chicken breasts and Italian seasoning. Bring to a boil.
- Reduce heat to a simmer, cover, and cook for about 15 minutes until chicken is fully cooked.
- Remove chicken, shred with two forks, and return it to the pot.
- Add orzo and cook for 8 to 10 minutes, stirring occasionally, until tender.
- Stir in lemon juice and season with salt and black pepper to taste.
- Finish with fresh parsley and serve warm.
Notes
Add spinach at the end for extra greens.
Use shredded rotisserie chicken for a quicker version.
Stir in a splash of cream for a creamier soup.
Add lemon zest for a stronger citrus flavor.
Store in the refrigerator for up to 3 days; add broth or water when reheating.
Cook orzo separately if making ahead to prevent it from absorbing too much broth.
Freeze without orzo for best texture, then add fresh orzo when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
