There’s something deeply comforting about a pot of lemon chicken orzo soup simmering on the stove. The first time I made it was on a rainy weeknight when I needed something quick but soothing. The aroma of lemon, garlic, and chicken filled the kitchen, and suddenly, the day didn’t feel so heavy. This isn’t just another chicken soup—it’s that perfect balance of cozy and bright, rich and refreshing. Whether you’re chasing warmth or looking for an easy family favorite, this bowl has you covered.
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Why You’ll Love This Recipe
- Bright, fresh flavor in every spoonful: The hint of lemon lifts the rich chicken broth and keeps it light enough to enjoy any time of year.
- Simple ingredients, big comfort: Everything in this soup is pantry-friendly and easy to find, yet the result tastes like it’s been simmering all afternoon.
- Ready in under 30 minutes: Ideal for weeknights when you want something homemade without hovering over the stove.
- One pot, zero stress: Less cleanup means more time to actually enjoy dinner.
- Family-approved: Even picky eaters love how the orzo soaks up that flavorful broth and gives every bite a little extra heartiness.
Ingredients You'll Need
Here’s what brings this Lemon Chicken Orzo Soup to life:
- Olive oil – Adds richness and helps soften the vegetables.
- Butter – A touch of butter deepens the flavor and gives the broth a smooth finish.
- Carrots – Sweet and earthy, they add color and a little natural sweetness.
- Celery – Balances the carrots and builds that classic soup base.
- Onion – For depth and warmth that ties everything together.
- Garlic – Because no good soup starts without it.
- All-purpose flour – Helps thicken the broth slightly so it feels hearty, not watery.
- Low-sodium chicken broth – The foundation of your soup; use a quality one for the best taste.
- Bay leaf – Subtle but essential for background flavor.
- Fresh lemon juice and zest – Add brightness and that signature citrus lift.
- Italian seasoning – A blend of herbs that keeps the flavor balanced.
- Orzo pasta – Tender, rice-shaped pasta that makes every spoonful satisfying.
- Shredded rotisserie chicken – Quick, juicy, and full of flavor.
- Fresh flat-leaf parsley – For a final burst of freshness before serving.
- Salt and black pepper – Adjust to taste and bring everything into harmony.
How to Make Lemon Chicken Orzo Soup
Step 1: Start with the flavor base
Heat olive oil and butter in a large pot over medium heat. Add chopped carrots, celery, and onion. Cook until the vegetables soften and begin to release their aroma, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 2: Build the broth
Sprinkle the flour over the vegetables and stir until it disappears. Slowly pour in the chicken broth while stirring, then add the bay leaf, lemon juice, lemon zest, salt, and Italian seasoning. The kitchen will start to smell amazing right about now.
Step 3: Add the orzo
Bring the soup to a gentle boil and stir in the orzo pasta. Simmer until the orzo is tender, usually around 10 minutes. If you’re planning to serve the soup later, cook the orzo separately to prevent it from soaking up too much broth.
Step 4: Finish with chicken and parsley
Add the shredded rotisserie chicken and let it warm through. Taste and adjust with more salt, pepper, or lemon juice if needed. Just before serving, stir in fresh parsley for that final pop of color and freshness.
Step 5: Serve and enjoy
Ladle the soup into bowls and, if you like, sprinkle a bit of grated Parmesan or Romano cheese on top. It’s the kind of simple comfort that feels homemade even on your busiest nights.
Pro Tips from My Kitchen
Cook the orzo separately if you plan to save leftovers – Orzo tends to soak up every drop of broth as it sits. If you’re meal-prepping or serving the soup later, cook the orzo in a separate pot and stir it in right before serving.
Use fresh lemon juice, not bottled – It’s tempting to grab the shortcut, but that squeeze of fresh lemon truly makes the difference between a good soup and a great one.
Don’t skip the butter – Even a small amount adds a velvety texture that pure olive oil can’t quite replicate.
Taste before serving – This soup changes slightly as it simmers. A quick taste at the end lets you adjust the salt, pepper, or lemon balance so it hits that perfect note of brightness.
Add greens for a fresh twist – If you want a little more color or nutrition, toss in a handful of spinach or kale in the last couple of minutes. They wilt quickly and blend beautifully with the citrusy broth.
Frequently Asked Questions about Lemon Chicken Orzo Soup
Yes, you can. Just dice the chicken breasts or thighs and cook them directly in the simmering broth before adding the orzo. Once fully cooked, shred or leave in chunks. It adds a slightly richer flavor from the chicken juices.
If you’re not eating the soup right away, cook the orzo separately and stir it in when serving. You can also thin out leftovers with extra chicken broth when reheating.
Absolutely. For the best texture, freeze it without the orzo. Add freshly cooked orzo when reheating so the pasta stays tender.
Crusty bread, a light salad, or even a grilled cheese sandwich pair beautifully. The soup has enough flavor to stand alone, but a simple side makes it feel like a full meal.
Stored in an airtight container, it keeps for about 3 to 4 days. Reheat gently on the stove and add a splash of broth if it’s thickened.
Lemon Chicken Orzo Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 carrots chopped
- 2 stalks celery chopped
- 1 onion diced
- 3 cloves garlic minced
- 2 tablespoon all-purpose flour
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 3 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Italian seasoning
- ¾ cup orzo pasta
- 2 cups shredded rotisserie chicken
- ¼ cup fresh flat-leaf parsley chopped
- to taste salt and black pepper
- grated Parmesan or Romano cheese (optional)
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add chopped carrots, celery, and onion. Cook until softened, about 5 minutes. Stir in minced garlic and cook for 30 seconds.
- Sprinkle flour over the vegetables and stir until blended. Slowly pour in chicken broth while stirring. Add bay leaf, lemon juice, lemon zest, salt, and Italian seasoning. Stir to combine.
- Bring the soup to a gentle boil and stir in orzo. Simmer for about 10 minutes until orzo is tender. For later serving, cook orzo separately and add just before serving.
- Add shredded chicken and heat through. Taste and adjust seasoning with salt, pepper, or lemon juice. Stir in fresh parsley just before serving.
- Ladle into bowls and optionally sprinkle with grated Parmesan or Romano cheese. Serve warm and enjoy!
Notes
- To prevent the orzo from soaking up all the broth, cook it separately if storing for later.
- Always use fresh lemon juice for best flavor, and don't skip the butter—it adds unmatched richness.
- Spinach or kale can be added for extra color and nutrition.
Julie Mogul says
This soup is absolutely delicious and so comforting! I had all the ingredients on hand and even added a yellow pepper I needed to use up. It came together so quickly and easily, and the flavor reminded me of a Greek soup I used to enjoy years ago. Thank you for sharing such a wonderful recipe!
Olivia Ross says
Thank you so much for your kind words! 💛 I’m so happy you loved the soup.