Lemon Chicken Orzo Soup is a hearty, comforting dish made with savory chicken and tender orzo pasta simmered in a bright, zesty lemon broth. The subtle citrus tang perfectly balances the richness of the chicken, creating a warm and satisfying bowl that soothes the soul any time of year. 🍋

Large pot of chicken orzo soup with a ladle scooping out a portion.

This lemon chicken orzo soup is one of my favorite go-to soup recipes, especially during winter! It is creamy and cozy, without being overly heavy. It features a zesty broth that is packed with flavor and the tender orzo pasta makes it more filling!

Orzo looks like rice, but it is actually pasta! The great thing about orzo is that it cooks super fast. Don’t let it go for too long or it will get too soft! You want it to be nice and al dente.

Kelley Simmons Kelley’s Tips

Before You Get Started

  • If you have leftover chicken or a rotisserie chicken on hand, shred it up and use it here for ease! Add it in at the same time you add the orzo so it doesn’t overcook.
  • If using a low sodium chicken broth, check the soup for salt at the end and add more if necessary.
  • You can adjust the amount of lemon juice you add here depending on your taste. Some people like it a little bit more tangy, so you can serve with extra lemon wedges when serving!
Kelley
Bowl of lemon chicken orzo soup, garnished with parsley with a gold spoon.

Lemon Chicken Orzo Soup Ingredients

ingredients on marble counter for lemon chicken orzo soup
  • Butter & Olive Oil: Use a combination of butter and olive oil to cook the veggies and flour!
  • Veggies: As with classic chicken soup, you need celery, onion, carrots and garlic for this soup!
  • Flour: Flour is added to thicken the soup a little bit. This will create a creamier texture!
  • Chicken Broth: Use your favorite chicken broth!
  • Lemon Peel: I like to add some lemon peel to the soup to really start building a lemony flavor.
  • Chicken: You can use chicken thighs or chicken breast, whichever you prefer!
  • Spices: I like to add fresh oregano and fresh thyme along with dried dill. If you only have dried oregano and thyme, that will also work but add a little bit less to start with!
  • Orzo: Orzo pasta is shaped like rice, but it is actually pasta! You can also use any other small shape of pasta that you have on hand.
  • Lemon Juice: Add some lemon juice at the end for a bit of tangy flavor.

How to Make Lemon Chicken Orzo Soup

  1. Add Veggies: Add in celery, carrots, and onions and sauté for 4 minutes or until they start to get golden brown and tender. Stir in the garlic and cook for an additional minute.
Carrots, celery and onions being sautéed in a large soup pot.
  1. Cook Flour: Add in flour and cook, stirring constantly for 1-2 minutes.
Flour cooking with the veggies in a soup pot.
  1. Simmer: Slowly pour in the chicken broth, bay leaves, lemon peel, chicken thighs, oregano, thyme and dill. Cover and reduce to a simmer. Cook for 20 minutes or until the chicken is fully cooked and reaches 165 degrees. Remove the chicken from the pot and shred with two forks.
Chicken broth, raw chicken, bay leaves and lemon peel added to the soup pot.
  1. Add Orzo: Meanwhile, add in the orzo and cook for 8-10 minutes or until tender. Remove the bay leaves and lemon peel. Add the shredded chicken back into the pot.
  2. Remove from Heat and Garnish: Remove the soup from the heat and stir in lemon juice and parsley. Season with salt and pepper to taste. Serve immediately and enjoy!
Close up shot of lade scooping out some orzo soup from the pot.

Lemon Chicken Orzo Soup FAQ

How should I serve lemon orzo soup?

You can serve lemon chicken orzo soup on its own or with a slice of crusty bread on the side to soak up that delicious broth. If feeding a crowd, serve with a salad like white bean salad or an Italian chopped salad along with garlic bread or easy focaccia

Can I make this soup ahead of time?

You can technically make this soup ahead of time, however the orzo will start to soak up all of the broth as it sits in the fridge. If you are making this to have leftovers, I recommend boiling the orzo in a separate pot and adding in cooked orzo to the soup as you reheat it!

How should I store this chicken soup?

Store any leftover chicken orzo soup in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave until heated through! You may need to add a bit more chicken broth if the orzo has soaked a lot of it up.

Two white bowls filled with lemon chicken orzo soup.

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    Recipe

    Lemon Chicken Orzo Soup

    5 from 1 vote
    Lemon Chicken Orzo Soup is a hearty and comforting soup featuring savory chicken and tender orzo pasta in a zesty lemony broth. The subtle tang of lemon creates a well-balanced and satisfying bowl of soup, perfect for soothing the soul any time of year!
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Serves 6
    Rate Print

    Ingredients 

    • 2 tbsp unsalted butter
    • 1 tbsp olive oil
    • 2 ribs celery, diced
    • 2 large carrots, diced
    • 1 large onion, diced
    • 5 cloves garlic, minced
    • 3 tbsp all purpose flour
    • 6 cups chicken broth
    • 2 bay leaves
    • 4 strips lemon peel
    • 1 lb chicken thighs or breasts
    • 1 tbsp fresh oregano
    • 1 tbsp fresh thyme
    • 1 tsp dried dill
    • 1 cup uncooked orzo
    • 1 medium lemon, juiced
    • 2 tbsp fresh chopped parsley

    Instructions

    • Heat olive oil and butter in a large pot over medium high heat.
    • Add in celery, carrots and onions and saute for 4 minutes or until they start to get golden brown and tender.
      Stir in garlic and cook for an additional minute.
    • Add in flour and cook stirring constantly for 1-2 minutes.
    • Slowly pour in the chicken broth, bay leaves, lemon peel, chicken thighs, oregano, thyme and dill.
      Cover and reduce to a simmer. Cook for 20 minutes or until the chicken is fully cooked and reaches 165 degrees. Remove the chicken from the pot and shred with two forks.
    • Meanwhile add in the orzo and cook for 8-10 minutes or until tender.
      Remove the bay leaves and lemon peel. Add the shredded chicken back to the pot.
    • Remove the soup from the heat and stir in lemon juice and parsley.
      Season with salt and pepper to taste. Serve immediately and enjoy!

    Nutrition Information

    Calories: 300kcalCarbohydrates: 31gProtein: 21gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 87mgSodium: 972mgPotassium: 503mgFiber: 3gSugar: 5gVitamin A: 4408IUVitamin C: 19mgCalcium: 75mgIron: 2mg

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