You know what’s funny? We spend half the year craving warm, cozy soups, and then when we finally make them, they’re so heavy we need a nap afterward. Not this one, though. Lemon chicken orzo soup is like the goldilocks of soups—hearty enough to satisfy, light enough that you won’t feel like you swallowed a brick. Plus, it’s got this bright, zesty kick that makes you feel like you’re doing something good for your body (even if you’re not).
I stumbled onto this recipe during one of those weeks when I had leftover rotisserie chicken and zero motivation to cook anything complicated. Turns out, tossing chicken, orzo, and some veggies into a pot with lemon juice is basically a cheat code for weeknight dinners. Let me walk you through why this soup deserves a permanent spot in your rotation.
Why Lemon Chicken Orzo Soup Works
Here’s the thing—most chicken soups are either bland or trying too hard. This one hits different. The lemon juice and zest add this bright, tangy flavor that cuts through the richness of the broth without overpowering it. It’s refreshing but still comforting, which sounds like a contradiction until you actually taste it.
And orzo? Man, orzo is the unsung hero here. It’s basically rice-shaped pasta that soaks up all that lemony broth and gets perfectly tender in about 8-10 minutes. You don’t even have to cook it separately—it goes straight into the pot, which means less cleanup. FYI, that’s the kind of efficiency I’m here for.
The other reason this soup works is versatility. You can use rotisserie chicken, leftover cooked chicken, or even cook raw chicken breasts directly in the broth. All roads lead to a delicious bowl of soup, so pick whichever method fits your vibe that day.
Ingredients You’ll Need
Let’s talk about what goes into this bad boy. The beauty of lemon chicken orzo soup is that it uses everyday ingredients you probably already have hanging around. Here’s the lineup:
The Base:
- Olive oil and butter for sautéing (because fat equals flavor, don’t fight it)
- Onion, carrots, and celery—the holy trinity of soup veggies
- Garlic, because soup without garlic is just sad water
The Main Players:
- Chicken broth (6-8 cups, depending on how soupy you like it)
- Boneless, skinless chicken breasts or rotisserie chicken (1.5 pounds or about 4 cups shredded)
- Uncooked orzo pasta (1-1.5 cups)
The Flavor Bombs:
- Fresh lemon juice and zest (this is non-negotiable)
- Italian seasoning, dried thyme, and rosemary for depth
- Fresh parsley or dill for garnish
- Optional: heavy cream, spinach, or Parmesan cheese if you’re feeling fancy
Honestly, the ingredient list is pretty forgiving. Missing celery? Skip it. Want to throw in some baby spinach at the end? Go for it. This soup doesn’t judge.
How to Make Lemon Chicken Orzo Soup
Alright, let’s get cooking. This is a one-pot wonder, so clear some space on your stovetop and grab your biggest pot.
Step 1: Sauté the Veggies
Heat up some olive oil and butter in a large pot over medium heat. Once the butter’s melted, toss in your chopped onion, carrots, and celery. Let them sauté for about 5-7 minutes until they’re softened and the onion looks translucent. Add the minced garlic and cook for another 30 seconds—just long enough to make your kitchen smell amazing.
Pro tip: chop your veggies into similar-sized pieces so they cook evenly. Nobody wants a carrot chunk that’s still crunchy while everything else is tender.
Step 2: Cook the Chicken
Now it’s time to add your chicken. If you’re using raw chicken breasts, throw them in whole along with the broth, Italian seasoning, thyme, and rosemary. Bring everything to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the chicken hits 160-165°F.
Once the chicken’s cooked, pull it out, cover it with foil, and let it rest for a few minutes before chopping or shredding it. If you’re using rotisserie chicken or leftovers, you can skip this whole step and just add the shredded chicken later. See? Flexibility.
Step 3: Add the Orzo
With the chicken out of the pot, bring the soup back to a simmer and stir in the orzo. Let it cook for 8-10 minutes, stirring occasionally so it doesn’t stick to the bottom. The orzo should be tender but still have a little bite to it—nobody likes mushy pasta.
While the orzo’s cooking, go ahead and shred or chop your chicken into bite-sized pieces. Once the orzo’s done, toss the chicken back into the pot to heat through.
Step 4: Finish with Lemon
This is where the magic happens. Remove the pot from the heat and stir in the lemon juice and zest. Start with about 1-2 tablespoons of juice and the zest of one lemon, then taste and adjust from there. Some people like it super tangy, others prefer just a hint of lemon—do you, IMO.
If you’re adding cream, spinach, or fresh herbs, now’s the time. A splash of heavy cream makes the soup richer and mellows out the lemon a bit, while spinach adds color and nutrients (and you get to feel virtuous about it). Stir in some chopped parsley or dill, season with salt and pepper, and you’re done.
Tips for the Best Lemon Chicken Orzo Soup
Ever wondered why restaurant soups always taste better than homemade? It’s not magic—it’s technique (and probably way more butter than you’d use at home). Here are some tricks to level up your soup game:
Don’t Overcook the Orzo:
Orzo gets mushy fast, so keep an eye on it and stir occasionally. If you’re planning to store leftovers, consider cooking the orzo separately and adding it to individual bowls instead of the whole pot. It’ll stay firmer that way.
Use Good Broth:
Your soup is only as good as your broth, so don’t cheap out here. I like using low-sodium chicken broth so I can control the salt level, and sometimes I’ll add a teaspoon or two of chicken bouillon paste for extra depth.
Balance the Lemon:
Lemon can be tricky. Too little and your soup tastes flat, too much and it’s like drinking salad dressing :/. Add the juice gradually and taste as you go. You can always add more, but you can’t take it back.
Customize the Add-Ins:
This soup is super flexible when it comes to veggies. Green peas, zucchini, or even white beans would be great additions. If you’re vegetarian, swap the chicken for chickpeas or cannellini beans and use veggie broth. Still delicious, totally different vibe.
Storing and Reheating
Leftover lemon chicken orzo soup keeps well in the fridge for about 3-4 days. Just be aware that the orzo will continue absorbing liquid as it sits, so your soup might thicken up. If that happens, add a splash of broth or water when you reheat it, and you’re golden.
You can also freeze this soup, but I’d recommend leaving out the orzo if you’re planning to freeze it. Pasta doesn’t always reheat well from frozen—it can get mushy and weird. Instead, cook fresh orzo when you’re ready to eat the soup, and stir it in. A little extra effort, but totally worth it for the texture.
Why This Soup Is a Winner
Look, I’m not saying lemon chicken orzo soup is going to change your life, but it might change your weeknight dinner game. It’s quick, it’s healthy-ish, and it’s packed with flavor without being heavy. Plus, it’s one of those recipes that gets better as you make it more often because you start tweaking it to your taste.
The lemon brings this brightness that makes you feel like you’re eating something fresh and light, even though you’re actually eating a full bowl of carbs and protein. It’s the kind of soup that works year-round—cozy enough for winter, light enough for spring. And honestly? It’s just really, really good.
So next time you’re staring into your fridge wondering what to make for dinner, grab some chicken, orzo, and a lemon. Thirty minutes later, you’ll have a pot of soup that tastes like you actually tried, even if you didn’t really :). And that, my friend, is what we call a win.
Easy Lemon Chicken Orzo Soup – Bright, Cozy & Packed with Flavor
Course: Dinner, SoupsCuisine: AmericanDifficulty: Easy4
servings10
minutes25
minutes285
kcal35
minutesThis bright and cozy lemon chicken orzo soup combines tender shredded chicken, rice-shaped orzo pasta, and fresh vegetables in a flavorful lemony broth. It’s hearty enough to satisfy without weighing you down, and it comes together in about 30 minutes using simple, everyday ingredients. Perfect for weeknight dinners when you want something comforting yet refreshing!
Ingredients
For the Soup Base:
2 tablespoons olive oil
1 tablespoon butter
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, peeled and diced (about 1 cup)
2 celery stalks, diced (about 1 cup)
3 cloves garlic, minced
- For the Broth:
8 cups (64 oz) low-sodium chicken broth
1 teaspoon dried Italian seasoning
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
- For the Protein & Pasta:
1½ pounds boneless, skinless chicken breasts (or 4 cups shredded rotisserie chicken)
1 cup uncooked orzo pasta
- For the Lemon Finish:
Zest of 1 large lemon
3-4 tablespoons fresh lemon juice (about 1 lemon), adjusted to taste
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill (optional)
- Optional Add-Ins:
2 cups baby spinach
½ cup heavy cream (for a creamier version)
¼ cup freshly grated Parmesan cheese
Directions
- Step 1: Sauté the Vegetables (5-7 minutes)
Heat olive oil and butter in a large pot or Dutch oven over medium heat until the butter melts.
Add diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until vegetables are softened and onion becomes translucent.
Add minced garlic and cook for 30 seconds until fragrant. - Step 2: Cook the Chicken (10-12 minutes)
Pour in the chicken broth and add Italian seasoning, thyme, rosemary, and bay leaf.
If using raw chicken: Add whole chicken breasts to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 10-12 minutes until chicken reaches an internal temperature of 165°F.
Remove chicken from pot, cover with foil, and let rest for 5 minutes. Then shred or chop into bite-sized pieces.
If using rotisserie chicken: Skip this step and add shredded chicken in Step 4. - Step 3: Cook the Orzo (8-10 minutes)
Bring the soup back to a simmer.
Stir in the uncooked orzo pasta.
Cook for 8-10 minutes, stirring occasionally to prevent sticking, until orzo is tender but still al dente. - Step 4: Add Chicken & Finish with Lemon (2-3 minutes)
Return shredded chicken to the pot and stir to heat through (about 2 minutes).
Remove pot from heat.
Stir in lemon zest and lemon juice. Start with 2 tablespoons of juice, taste, and add more if you prefer a tangier soup.
If using, stir in spinach and let it wilt for 1-2 minutes.
For creamy version: Stir in heavy cream and Parmesan cheese until melted and combined.
Season with salt and pepper to taste.
Garnish with fresh parsley and dill. Remove bay leaf before serving.
Notes
- Variations & Substitutions
Vegetarian: Replace chicken with chickpeas or white beans and use vegetable broth
More Veggies: Add diced zucchini, green peas, or white beans
Creamy Version: Stir in ½ cup heavy cream and ¼ cup Parmesan cheese before serving
Dairy-Free: Skip the butter and cream; use all olive oil
Gluten-Free: Substitute orzo with gluten-free orzo or small gluten-free pasta
Different Proteins: Use turkey, leftover chicken thighs, or even shrimp - Recipe Notes & Tips
Don’t Overcook the Orzo: Keep an eye on cooking time and stir occasionally. Overcooked orzo becomes mushy. If making ahead, cook orzo separately and add to individual bowls.
Adjust Lemon Gradually: Add lemon juice in small amounts and taste as you go. You can always add more, but you can’t take it back!
Using Rotisserie Chicken: This is a huge time-saver! Simply shred the chicken and add it after the orzo is cooked.
Broth Quality Matters: Use good-quality, low-sodium chicken broth so you can control the salt level. For extra depth, add 1-2 teaspoons of chicken bouillon paste.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. The orzo will absorb liquid, so add a splash of broth when reheating.
Freezing: Freeze without the orzo for best results (up to 3 months). Cook fresh orzo when ready to serve. - Nutrition Information (Per Serving)
Calories: 285 kcal
Protein: 28g
Carbohydrates: 24g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 75mg
Sodium: 650mg
Fiber: 2g
Sugar: 3g
Vitamin A: 3500 IU
Vitamin C: 8mg
Calcium: 45mg
Iron: 2mg
Note: Nutrition information is an estimate and may vary based on specific ingredients used and portion sizes.
