There is nothing quite like a bowl of cozy, comforting soup, and this Lemon Chicken Orzo Soup recipe is comfort in a bowl. It’s a vibrant, flavorful dish that combines tender chicken, delicate orzo pasta, and a bright, zesty lemon broth that will warm you up from the inside out. Perfect for a chilly evening, a quick weeknight dinner, or when you’re feeling a bit under the weather, this soup is a guaranteed winner.
We’ve designed this recipe to be straightforward and incredibly delicious. Whether you’re a seasoned pro in the kitchen or just starting, you’ll find these steps easy to follow. Get ready to create a soup that tastes like it simmered for hours but comes together in under an hour!
Why You’ll Love This Lemon Chicken Orzo Soup Recipe
This isn’t just another soup recipe; it’s a game-changer for your meal rotation. Here’s why it will become an instant favorite in your home.
- One-Pot Wonder: Everything comes together in a single pot, which means incredible flavor development and, more importantly, minimal cleanup.
- Incredibly Flavorful: The combination of savory chicken broth, aromatic vegetables, and a double dose of bright lemon from both juice and zest creates a complex, irresistible flavor.
- Perfectly Balanced: It’s light enough to feel healthy but hearty enough with chicken and orzo to be a truly satisfying meal.
- Easily Adaptable: You can easily customize it with different herbs, add extra veggies like spinach or kale, or use leftover rotisserie chicken to save time.
The Key Ingredients for Perfect Chicken Orzo Soup
The magic of this soup comes from using simple, fresh ingredients. Here’s a look at what you’ll need and why each component is so important.
For the Soup Base
- Olive Oil: Used for sautéing the aromatics and building the first layer of flavor.
- Onion, Carrots, and Celery: The classic “mirepoix” creates an aromatic and sweet foundation for the soup.
- Garlic: Adds a pungent, savory depth that is essential in any good chicken soup.
- Chicken Broth: The heart of the soup. Use a good quality low-sodium broth so you can control the salt level.
The Heart of the Soup
- Chicken Breasts: Boneless, skinless chicken breasts cook directly in the broth, making them incredibly tender and easy to shred. You can also use chicken thighs if you prefer.
- Orzo: This small, rice-shaped pasta is perfect for soup because it becomes wonderfully tender without overwhelming the other ingredients.
The Fresh Finish
- Lemon Juice & Zest: The star of the show! Using both gives you a bright, zesty kick from the zest and a tangy finish from the juice. Always use fresh lemons for the best flavor.
- Fresh Dill & Parsley: These fresh herbs, stirred in at the end, add a burst of freshness and color that elevates the entire dish.
How to Make Lemon Chicken Orzo Soup: A Step-by-Step Guide
Follow these simple steps to create the most delicious bowl of soup. We’ll walk you through the process from start to finish.
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
- Simmer the Chicken: Pour in the chicken broth and bring it to a simmer. Season the chicken breasts with salt and pepper, then gently place them into the pot. Reduce the heat, cover, and let the chicken cook for 15-20 minutes, or until it’s cooked through.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Cook the Orzo: Return the broth to a simmer. Stir in the uncooked orzo and cook according to the package directions, typically about 8-10 minutes, until al dente.
- Combine and Finish: Stir the shredded chicken back into the soup. Turn off the heat. Slowly stir in the fresh lemon juice, lemon zest, chopped dill, and parsley. Taste and adjust seasoning with salt and pepper as needed.
Serve the soup immediately, garnished with extra fresh herbs and a crack of black pepper. For a delicious pairing, try it with some crusty bread for dipping or alongside one of these amazing Italian Sliders.
Pro Tips for the Best Lemon Chicken Orzo Soup
Want to make your soup taste like it came from a high-end bistro? These simple tips will take your recipe to the next level.
How to Prevent Mushy Orzo
The biggest challenge with any pasta soup is preventing the pasta from becoming soft and mushy, especially in leftovers. To avoid this, you can cook the orzo separately and add it to each individual bowl when serving. This keeps the pasta perfectly al dente.
The Secret to a Creamy (Not Curdled) Soup
For a richer, creamier soup reminiscent of Greek Avgolemono, you can temper two egg yolks with a cup of the hot broth before stirring it back into the pot. To do this, whisk the egg yolks in a separate bowl. While whisking constantly, slowly ladle in about one cup of the hot soup broth. This gently raises the temperature of the eggs without scrambling them. Once combined, pour the egg-broth mixture back into the soup pot (with the heat off) and stir until thickened.
Don’t Skip the Fresh Herbs!
While dried herbs have their place, the fresh dill and parsley in this recipe are non-negotiable for the best flavor. They add a vibrant freshness that cuts through the richness of the broth and truly makes the soup sing.
Storage, Freezing, and Reheating Instructions
This Lemon Chicken Orzo Soup makes for fantastic leftovers, but it’s important to store it correctly.
- To Store: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Keep in mind the orzo will absorb more liquid as it sits.
- To Freeze: For the best results, freeze the soup base *without* the orzo. Let the soup cool completely, then transfer it to a freezer-safe container or bag and freeze for up to 3 months. When you’re ready to eat, thaw the soup, bring it to a simmer, and cook a fresh batch of orzo to add before serving.
- To Reheat: Gently reheat the soup on the stovetop over medium-low heat until warmed through. You may need to add a splash of extra chicken broth to thin it out, as the orzo will have absorbed some of the liquid.
Frequently Asked Questions
Absolutely! Using a store-bought rotisserie chicken is a fantastic time-saver. Simply shred about 3-4 cups of meat and stir it into the soup at the end with the orzo to heat through.
Yes, this soup freezes well! For the best texture, we recommend freezing the soup base *without* the orzo. When you’re ready to serve, thaw the soup, bring it to a simmer, and cook a fresh batch of orzo to add in.
The best way to prevent mushy orzo, especially in leftovers, is to cook it separately. Prepare the soup base as directed, and boil the orzo in a separate pot. Add the cooked orzo to individual bowls just before serving.
For a creamy, Greek-style Avgolemono soup, you can temper 2 egg yolks. Whisk the yolks in a bowl while slowly drizzling in a cup of the hot soup broth. Once combined, stir this mixture back into the main pot with the heat turned off until it thickens.
This soup is a wonderful meal on its own, but it pairs beautifully with crusty bread for dipping, a fresh green salad with a simple vinaigrette, or a classic grilled cheese sandwich.
More Comforting Soup Recipes to Try
If you loved this dish, you’re sure to enjoy some of our other favorite soup recipes. For a taste of Italy, try our Hearty Lasagna Soup, or for something rich and creamy, you can’t go wrong with this Creamy Chicken Gnocchi Soup. We even have a fantastic recipe for homemade Chocolate Rum Balls for dessert!
Share Your Creation!
We are so excited for you to try this Lemon Chicken Orzo Soup recipe! It’s a dish filled with love, warmth, and flavor that we know your whole family will enjoy. If you make it, please leave a comment below to let us know how it turned out. We’d also love to see your creations—share a photo on Pinterest and tag us!
Lemon Chicken Orzo Soup Recipe
Lemon Chicken Orzo Soup (The Ultimate Comfort Recipe)
Ingredients
Equipment
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Season the chicken breasts with salt and pepper, then add them to the pot.
- Reduce heat to low, cover, and gently simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink inside.
- Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Return the broth to a simmer and stir in the uncooked orzo. Cook for 8-10 minutes, or until the orzo is al dente, stirring occasionally to prevent sticking.
- Turn off the heat. Stir the shredded chicken back into the soup, along with the fresh lemon juice, lemon zest, chopped dill, and parsley.
- Taste the soup and season with additional salt and pepper as needed. Serve immediately.
Notes
To prevent mushy orzo in leftovers, cook the orzo separately and add it to individual bowls when serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
