Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup is a light yet comforting bowl of goodness that blends tender shredded chicken, delicate orzo pasta, fresh vegetables, and a bright burst of lemon. It’s the perfect balance between cozy and refreshing—ideal for when I want something soothing but not too heavy.

Why I’ll Love This Recipe

I love how this soup feels both nourishing and vibrant. The lemon adds a fresh tang that lifts the whole dish, while the orzo gives it a satisfying bite. It’s a one-pot wonder that’s easy to make, and it always leaves me feeling full without being weighed down. Whether I need a comforting meal on a chilly evening or something light and revitalizing, this soup fits the mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shredded chicken

• Orzo pasta

• Carrots, diced

• Celery, diced

• Onion, chopped

• Garlic, minced

• Chicken broth

• Olive oil

• Fresh lemon juice

• Lemon zest

• Fresh parsley or dill (for garnish)

• Salt

• Black pepper

Directions

1. I start by heating olive oil in a large pot over medium heat.

2. I sauté the onion, carrots, and celery until they begin to soften, about 5–6 minutes.

3. I stir in the garlic and cook for another minute, until fragrant.

4. Then I pour in the chicken broth and bring everything to a boil.

5. I add the orzo and simmer for 8–10 minutes, stirring occasionally, until the pasta is tender.

6. I stir in the shredded chicken, lemon juice, and lemon zest, then season with salt and pepper to taste.

7. I let it simmer for another 2–3 minutes to warm the chicken through.

8. I garnish with fresh parsley or dill before serving for a pop of color and herbal brightness.

Servings and Timing

This recipe serves 4–6 and takes about 35 minutes total—10 minutes of prep and 25 minutes of cooking.

Variations

• I sometimes add a beaten egg while stirring the soup slowly to create a velvety, egg-drop texture.

• For a richer version, I stir in a splash of heavy cream or a bit of grated Parmesan.

• I use whole wheat orzo for a nuttier flavor and extra fiber.

• If I want a vegetarian version, I replace the chicken with chickpeas and use vegetable broth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. Since orzo tends to absorb broth, I usually add a splash of water or broth when reheating on the stove or in the microwave. I don’t recommend freezing this soup with the orzo already cooked, as it can become mushy—so if I plan to freeze it, I leave the pasta out and add it fresh when reheating.

FAQs

Can I use uncooked chicken in this recipe?

Yes, I can add raw chicken breasts or thighs to the broth early on, simmer until cooked through, then remove, shred, and return to the pot.

Does this soup work with other types of pasta?

Absolutely. I’ve used ditalini, small shells, and even broken spaghetti. Orzo just gives it that classic texture I love.

How do I make it more lemony?

I simply add more lemon juice or an extra pinch of zest. I taste as I go to get the brightness just right.

Can I make this soup ahead of time?

Yes, I often make it a day in advance. I just wait to add the orzo until I’m ready to serve so it doesn’t soak up too much broth.

What herbs go best in this soup?

I love using fresh parsley or dill, but thyme and basil work nicely too. I just keep it light to let the lemon shine.

Conclusion

Lemon Chicken Orzo Soup is one of my favorite soups to make when I’m craving something warm, fresh, and nourishing. It’s simple, quick, and full of bright flavor that wakes up my taste buds and satisfies my appetite. Once I try it, it’s the kind of recipe I’ll want to keep in my rotation year-round.