Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup is a light, refreshing, and comforting dish that combines tender chicken, soft orzo pasta, and a bright, tangy lemon broth. This soup is perfect for a cozy meal, with the citrusy kick of lemon adding a fresh twist to the savory chicken and vegetables. It’s easy to make and is perfect for a quick dinner or a satisfying lunch.

Why You’ll Love This Recipe

I love this recipe because it’s flavorful, light, and comforting all at once. The combination of chicken, orzo, and vegetables in a lemony broth makes for a bright and refreshing soup that feels hearty without being too heavy. It’s a great option when you’re craving something satisfying yet light, and it’s incredibly easy to make!

Ingredients

For the Soup:

  • 1 lb boneless, skinless chicken breasts or thighs

  • 1 tablespoon olive oil

  • 1 medium onion, chopped

  • 2 carrots, peeled and chopped

  • 2 celery stalks, chopped

  • 3 cloves garlic, minced

  • 6 cups chicken broth (or vegetable broth)

  • 1 cup orzo pasta

  • 1 teaspoon dried thyme

  • 1/2 teaspoon dried rosemary (optional)

  • Salt and pepper, to taste

  • 2 tablespoons fresh lemon juice (or more to taste)

  • Zest of 1 lemon

  • 2 cups baby spinach (optional, for added greens)

For Garnish:

  • Fresh parsley, chopped (optional)

  • Additional lemon wedges (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Chicken:

  1. In a large pot, heat the olive oil over medium heat. Add the chicken breasts (or thighs) and cook until browned on both sides and cooked through, about 6-8 minutes per side (depending on thickness). Remove the chicken from the pot and set aside to rest.

  2. Once the chicken is cool enough to handle, shred it with two forks or chop it into bite-sized pieces. Set aside.

2. Sauté the Vegetables:

  1. In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.

  2. Add the minced garlic and cook for another minute, until fragrant.

3. Add the Broth and Seasonings:

  1. Pour in the chicken broth and bring to a boil. Once boiling, add the orzo pasta, thyme, rosemary (if using), salt, and pepper. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the orzo is tender and the vegetables are fully cooked.

4. Add the Chicken and Lemon:

  1. Stir in the shredded chicken, lemon juice, and lemon zest. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together. Taste and adjust seasoning as needed (more salt, pepper, or lemon juice if desired).

  2. If you’re using spinach, stir it into the soup just before serving, allowing it to wilt.

5. Serve:

  1. Ladle the soup into bowls and garnish with fresh parsley and extra lemon wedges, if desired.

Servings and Timing

This recipe makes about 6 servings. Prep time is about 10 minutes, cook time is about 25-30 minutes, so total time is around 40 minutes.

Variations

I like to:

  • Add a handful of diced zucchini or yellow squash for extra veggies.

  • Use whole wheat or gluten-free orzo for a healthier or gluten-free option.

  • Add a touch of cream for a richer, creamier soup.

  • Add some red pepper flakes for a slight spicy kick.

Storage/Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it over low heat on the stovetop, adding a little extra broth or water if it’s too thick.

Lemon Chicken Orzo Soup

FAQs

Can I use rotisserie chicken?
Yes, rotisserie chicken works great in this recipe! Simply shred the chicken and add it to the soup after cooking the vegetables.

Can I make this soup ahead of time?
Yes, this soup stores well and can be made ahead of time. Just make sure to add the spinach and lemon juice just before serving to keep them fresh.

Can I freeze this soup?
Yes, you can freeze the soup, but I recommend freezing it without the orzo to prevent it from becoming mushy when reheated. Freeze the broth and chicken mixture, then cook fresh orzo when reheating.

Can I use a different type of pasta?
Yes, you can use any small pasta (like ditalini or small shells) if you prefer over orzo.

Conclusion

Lemon Chicken Orzo Soup is the perfect balance of light, bright, and comforting. The combination of tender chicken, orzo pasta, and fresh lemon makes it a hearty yet refreshing meal. It’s an easy recipe to make and is perfect for any time of year when you’re craving something cozy but light.

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Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup


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  • Author: Sophia
  • Total Time: 40 minutes
  • Yield: 6 servings

Description

Lemon Chicken Orzo Soup is a light, refreshing, and comforting dish that combines tender chicken, soft orzo pasta, and a bright, tangy lemon broth. This soup is perfect for a cozy meal, with the citrusy kick of lemon adding a fresh twist to the savory chicken and vegetables. It’s easy to make and is perfect for a quick dinner or a satisfying lunch.


Ingredients

For the Soup:

1 lb boneless, skinless chicken breasts or thighs

1 tablespoon olive oil

1 medium onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

3 cloves garlic, minced

6 cups chicken broth (or vegetable broth)

1 cup orzo pasta

1 teaspoon dried thyme

1/2 teaspoon dried rosemary (optional)

Salt and pepper, to taste

2 tablespoons fresh lemon juice (or more to taste)

Zest of 1 lemon

2 cups baby spinach (optional, for added greens)

For Garnish:

Fresh parsley, chopped (optional)

Additional lemon wedges (optional)


Instructions

  1. Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breasts (or thighs) and cook until browned on both sides and cooked through, about 6-8 minutes per side. Remove the chicken from the pot and set aside to rest. Once cool enough to handle, shred or chop into bite-sized pieces and set aside.
  2. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add garlic and cook for another minute.
  3. Add the Broth and Seasonings: Pour in the chicken broth and bring to a boil. Once boiling, add the orzo pasta, thyme, rosemary (if using), salt, and pepper. Reduce heat to a simmer and cook for 10-12 minutes, or until orzo is tender and vegetables are cooked.
  4. Add the Chicken and Lemon: Stir in the shredded chicken, lemon juice, and lemon zest. Let the soup simmer for 5 more minutes. Adjust seasoning as needed.
  5. Serve: Ladle the soup into bowls and garnish with fresh parsley and extra lemon wedges if desired.

Notes

Add zucchini or yellow squash for extra veggies.

Use whole wheat or gluten-free orzo for a healthier or gluten-free option.

Add cream for a richer soup.

For a spicy kick, add red pepper flakes.

  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: Varies depending on ingredients used
  • Sugar: Varies
  • Sodium: Varies
  • Fat: Varies depending on chicken and olive oil used
  • Saturated Fat: Varies
  • Unsaturated Fat: Varies
  • Trans Fat: 0g
  • Carbohydrates: Varies
  • Fiber: Varies
  • Protein: Varies
  • Cholesterol: Varies depending on chicken used

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