Lemon Chicken Orzo Soup is one of those dishes that feels like a warm hug in a bowl. From the first spoonful, the tender chicken, delicate orzo pasta, and bright splash of lemon come together in perfect harmony, bringing comfort and freshness to every bite. It’s the kind of meal that makes you slow down, savor the moment, and linger at the table. My version is both hearty enough for a cozy dinner and light enough for a refreshing lunch, making it a versatile favorite in any season. If you enjoy simple, homemade recipes that deliver big flavor, you’ll want to keep this one on repeat. Be sure to follow me on Pinterest for more wholesome, flavorful recipes.
The Story Behind My Lemon Chicken Orzo Soup
I first made this Lemon Chicken Orzo Soup on a rainy Sunday afternoon, when the scent of garlic and butter was exactly what my kitchen needed. My grandmother used to make a similar dish, but without the orzo — she’d use rice and simmer it for hours. I decided to give it my own twist, adding orzo for a tender bite and a quicker cooking time. The result? A bowl that’s rich with chicken broth, brightened with lemon juice, and balanced by the gentle chew of pasta.
This recipe has become a go-to in my home, much like my Lemon Garlic Butter Chicken with Creamy Parmesan Pasta — both rely on that winning lemon-and-chicken flavor combination. And when I’m in the mood for something meat-free but still citrusy, I often make Mediterranean Lemon Chickpea Patties, which pair perfectly with a light salad.
Why This Soup is Special
What sets this Lemon Chicken Orzo Soup apart is its balance. The chicken provides savory depth, the orzo adds satisfying texture, and the lemon cuts through with brightness. It’s the kind of soup that feels restorative — whether you’ve had a long day at work or you’re feeling under the weather. Plus, it’s made with straightforward, wholesome ingredients you probably already have in your kitchen.
It’s also versatile. Want more vegetables? Toss in spinach or zucchini. Need extra protein? Add chickpeas or swap the chicken breasts for thighs. And unlike some soups that taste better the next day, this one is at its peak right off the stove, when the lemon is still fresh and the orzo is perfectly tender.
Ingredients & Preparation
Ingredient Breakdown
Making this Lemon Chicken Orzo Soup is simple when you have the right components ready. Each ingredient has its own purpose, working together to create a balanced, flavorful soup.
| Ingredient | Amount | Purpose |
|---|---|---|
| Celery | 2 sticks, finely chopped | Adds freshness and aromatic crunch |
| Carrots | 2 medium, peeled & finely chopped | Brings natural sweetness and color |
| Onion | ½ medium, chopped | Deepens savory flavor |
| Butter | 1 tbsp | Adds richness and depth |
| Olive oil | 1 tbsp | Helps prevent sticking and adds healthy fat |
| Garlic | 3 cloves, minced | Gives bold aroma and flavor |
| Flour | 2 tbsp | Light thickener for the broth |
| Chicken broth | 6 cups | Base of the soup’s savory flavor |
| Italian seasoning | ¼ tsp | Brings an herbaceous note |
| Chicken breasts | 1.5 lbs, uncooked | Lean protein centerpiece |
| Orzo | 1 cup, uncooked | Small pasta for texture |
| Lemon juice | 1 tbsp, or to taste | Brightens and balances flavors |
| Fresh parsley | 1 tbsp, chopped | Adds freshness at the finish |
| Salt & pepper | To taste | Essential seasoning balance |
Tools You’ll Need
-
Large soup pot — for even cooking and easy stirring
-
Wooden spoon — gentle on your pot and perfect for mixing
-
Sharp chef’s knife — makes quick work of chopping veggies
-
Measuring cups and spoons — for accuracy in flavor balance
Substitutions & Variations
-
Protein swap: Use boneless, skinless chicken thighs for extra juiciness, or shredded rotisserie chicken to save time.
-
Vegetable boost: Add baby spinach, zucchini, or even diced bell peppers for more color and nutrition.
-
Pasta change: Swap orzo for small shells or ditalini for a different bite.
-
Gluten-free option: Replace flour with cornstarch slurry and use gluten-free pasta.
If you love the flavor of orzo in different dishes, you might also enjoy my Greek Orzo Salad Recipe for a fresh, chilled pasta salad that’s perfect in warm weather. And for another citrusy chicken-and-orzo combo, try my Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo — it’s a dinner you’ll make again and again.
Cooking Instructions & Tips
Step-by-Step Method
Step 1 – Sauté the vegetables
In a large soup pot, heat the butter and olive oil over medium-high heat. Add the celery, carrots, and onions. Sauté for 5–7 minutes until the vegetables soften and the onions turn translucent.
Step 2 – Add garlic and flour
Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle the flour over the vegetables, stirring constantly for another minute to form a light roux. This step gives the soup a subtle body without making it heavy.
Step 3 – Add broth and chicken
Pour in the chicken broth slowly while stirring to dissolve the flour. Add Italian seasoning and place the chicken breasts directly into the pot. Bring the soup to a gentle boil.
Step 4 – Simmer and cook the orzo
Cover the pot partially, reduce heat, and simmer for 15 minutes. Stir in the orzo and cook uncovered for another 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
Step 5 – Shred chicken and finish
Remove the chicken, chop it into bite-sized pieces, and return it to the pot. Stir in the lemon juice, chopped parsley, and season with salt and pepper to taste. Serve steaming hot.
Tips for Perfect Results
-
Don’t overcook the orzo — it should be tender but not mushy.
-
Taste before serving — the lemon flavor can be adjusted by adding more juice at the end.
-
For richer flavor — use homemade chicken stock or add a splash of white wine after sautéing vegetables.
-
Stir regularly once the pasta is in, as orzo loves to sink and stick.
If you love one-pan pasta dishes that cook right in their sauce, you’ll adore my Lemon Salmon Orzo Skillet for a seafood twist. Or, if chicken is your weeknight staple, try the Mediterranean Chicken with Artichokes and Asparagus for a fresh, veggie-packed option.
Serving, Storing & Pairing
How to Serve It
Serve this Lemon Chicken Orzo Soup piping hot in deep bowls, garnished with extra parsley and a wedge of fresh lemon for squeezing at the table. A side of warm crusty bread or soft dinner rolls is perfect for soaking up the flavorful broth. For a Mediterranean-inspired meal, serve it alongside Greek Potatoes with Lemon Feta Cheese — the tangy feta mirrors the soup’s citrus notes beautifully.
If you’re looking for a pasta-based side dish, Bruschetta Chicken Pasta makes a vibrant partner, especially for a hearty weekend lunch spread.
Storing Leftovers
Cool the soup completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. The orzo will continue to absorb liquid as it sits, so you may want to add extra chicken broth when reheating to restore its original texture.
Freezing Tips
If you plan to freeze it, make the soup without the orzo. Cool, then freeze in freezer-safe containers for up to 3 months. When ready to enjoy, reheat on the stove, add freshly cooked orzo, and finish with lemon juice and parsley for that just-made freshness.
Reheating Advice
-
Stovetop: Heat gently over medium, adding broth if needed to loosen the soup.
-
Microwave: Reheat in short intervals, stirring between each to ensure even heating.
Frequently Asked Questions
1. Can I make Lemon Chicken Orzo Soup in a slow cooker?
Yes. Sauté the vegetables and garlic first, then transfer them to your slow cooker with the broth, seasoning, and chicken. Cook on low for 6 hours or high for 3–4 hours. Add the orzo during the final 30 minutes to prevent it from becoming mushy.
2. Can I use leftover rotisserie chicken?
Absolutely. Add shredded rotisserie chicken after the orzo is cooked, just before adding the lemon juice and parsley. This keeps the meat tender and prevents overcooking.
3. How can I make this soup gluten-free?
Replace the flour with cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and use gluten-free pasta instead of orzo.
4. What vegetables go well in this soup?
Spinach, kale, zucchini, or diced bell peppers all complement the flavors without overpowering the lemon and chicken.
Conclusion
Conclusion
This Lemon Chicken Orzo Soup is more than just a meal — it’s a bowl of comfort, brightness, and nourishment in every spoonful. Whether you’re chasing away the chill on a gray day, preparing a wholesome dinner for your family, or wanting a light yet satisfying lunch, this soup delivers. Its balance of hearty chicken, tender pasta, and refreshing lemon makes it a recipe you’ll return to again and again.
If you enjoyed this dish, you might also love my Easy Mediterranean Chicken and Orzo Recipe for a flavor-packed one-pan meal, or the comforting Skillet Chicken Thighs with Broccoli Cheddar Orzo for another cozy, satisfying option.
I’d love to hear how your Lemon Chicken Orzo Soup turns out! If you make this recipe, please give it a star rating and leave a comment below — your feedback means so much and helps other home cooks find it too. And if you share your soup photos on social media, be sure to tag me so I can see your delicious creations.
For even more cozy and flavorful recipes, follow me on Pinterest and save this recipe to your favorite soup board so it’s ready for your next comfort-food craving.
Print
Lemon Chicken Orzo Soup
- Total Time: 50
- Yield: 6 servings
Description
Lemon Chicken Orzo Soup is a hearty yet fresh comfort dish, with tender chicken, delicate orzo pasta, and a bright splash of lemon in every bite. Ready in under an hour, it’s perfect for lunch or dinner.
Ingredients
• 2 sticks celery, finely chopped
• 2 medium carrots, peeled & finely chopped
• 1/2 medium onion, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 tablespoons flour
• 6 cups chicken broth
• 1/4 teaspoon Italian seasoning
• 1.5 pounds uncooked chicken breasts
• 1 cup uncooked orzo
• 1 tablespoon lemon juice, or to taste
• 1 tablespoon chopped fresh parsley
• Salt & pepper, to taste
Instructions
1. In a large soup pot, heat butter and olive oil over medium-high heat. Add celery, carrots, and onion; sauté for 5–7 minutes until softened.
2. Add garlic and cook for 30 seconds, then stir in flour and cook for 1 minute.
3. Pour in chicken broth, add Italian seasoning and chicken breasts. Bring to a boil.
4. Cover partially, reduce heat, and simmer for 15 minutes.
5. Stir in orzo and cook uncovered for 10 minutes, stirring often to prevent sticking.
6. Remove chicken, chop into bite-sized pieces, and return to the pot.
7. Stir in lemon juice, parsley, and season with salt & pepper to taste.
8. Serve hot, garnished with extra parsley and lemon wedges if desired.
Notes
– For gluten-free: replace flour with cornstarch slurry and use gluten-free pasta.
– Add baby spinach or zucchini for extra vegetables.
– Chicken thighs can be used for richer flavor.
– Adjust lemon juice at the end for desired brightness.
– Freeze without pasta, then add freshly cooked orzo when reheating.
- Prep Time: 10
- Cook Time: 40
- Method: Stovetop
- Cuisine: American