Why You’ll Love Lemon Chicken Orzo Soup Recipe

You’ll love this soup because it’s:

Cozy and comforting without being heavy — the lemon keeps the broth bright and fresh
Easy to make with everyday pantry staples like vegetables, chicken, broth, and orzo
Versatile: you can adjust the lemon to suit your taste, swap chicken parts, or use leftover/rotisserie chicken
Great for a quick weeknight dinner or a soothing meal when you’re craving something warm and simple

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 sticks celery, chopped finely
2 medium carrots, peeled & chopped finely
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 more to taste)
1 tablespoon chopped fresh parsley (or more to taste)
Salt & pepper to taste

Directions

In a large soup pot or Dutch oven, heat butter and olive oil over medium-high heat. Add celery, carrots, and onion. Sauté for 5–7 minutes, until vegetables soften.
Add garlic and cook for about 30 seconds until fragrant. Stir in the flour and cook for another minute.
Pour in chicken broth, stirring well to dissolve the flour. Add Italian seasoning and chicken breasts. Bring to a boil.
Once boiling, reduce heat, partially cover the pot (lid slightly ajar), and simmer for 15 minutes.
Stir in the orzo and simmer uncovered for another 10 minutes or until orzo is fully cooked, stirring occasionally.
Remove the chicken, cut into bite-sized pieces, and return it to the pot. Stir in lemon juice and parsley. Season with salt and pepper to taste. Serve immediately.

Servings and timing

Makes 6 servings
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

Use chicken thighs instead of chicken breasts for a richer, juicier flavor
Swap in cooked or rotisserie chicken to save time; just add it with the orzo
Replace orzo with another small pasta like ditalini or couscous
Add more lemon juice or a touch of lemon zest for extra brightness

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed since the orzo absorbs liquid over time.
To freeze, allow the soup to cool completely. Store in freezer-safe containers for up to 3 months. For best texture, consider freezing without the orzo and adding freshly cooked pasta when reheating.

FAQs

How long does the soup stay good in the fridge?

Stored in an airtight container, the soup lasts 3–4 days in the refrigerator.

Can I freeze the soup for later?

Yes, but the orzo can become very soft. You may want to cook the pasta separately and add it fresh when reheating.

Can I use rotisserie or pre-cooked chicken?

Absolutely. Add it when you add the orzo so it doesn’t overcook.

What if I don’t like orzo?

You can substitute orzo with other small pasta shapes like ditalini, pastina, or even rice. Adjust cooking time as needed.

Can I make the soup without flour?

Yes, but the flour helps slightly thicken the broth. Without it, the soup will be thinner but still delicious.

How can I make the lemon flavor stronger?

Add more lemon juice to taste, or stir in a bit of fresh lemon zest before serving.

Can I use chicken thighs instead?

Yes, chicken thighs work well and provide a richer flavor. Make sure they’re fully cooked before chopping and returning to the pot.

Is this soup good for meal prep?

Definitely. It reheats well and can be stored in the fridge for a few days. Just add extra broth when reheating if it thickens.

Can I make it vegetarian?

You can substitute the chicken and broth with plant-based alternatives like vegetable broth and chickpeas or white beans for a vegetarian version.

Can I add other vegetables?

Yes! Spinach, peas, green beans, or zucchini would all be great additions to this soup.

Conclusion

Lemon Chicken Orzo Soup is the perfect balance of comfort and brightness. Whether you’re looking for a quick dinner, a cozy bowl on a cold day, or a nourishing soup that reheats beautifully, this recipe checks every box. With fresh lemon, tender chicken, and satisfying orzo, it’s a dish you’ll find yourself returning to again and again.

Lemon Chicken Orzo Soup

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This Lemon Chicken Orzo Soup is a cozy and bright comfort food made with tender chicken, orzo pasta, vegetables, and a zesty lemon twist. It’s hearty yet light, perfect for any season.

Author: Emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Fat

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth and add the Italian seasoning. Bring the soup to a boil.
Stir in the orzo and cook uncovered for about 10 minutes, stirring occasionally to prevent sticking.
Add the cooked shredded chicken and simmer for another 3-5 minutes until everything is heated through.
Season with salt and pepper to taste. Stir in the lemon juice and fresh parsley, if using.
Serve hot and enjoy!

Notes

You can use rotisserie chicken to save time.
Adjust the lemon juice to taste – add more for a tangier soup.
Soup will thicken as it sits; add more broth or water when reheating if needed.

Nutrition

Serving Size: 1 bowl
Calories: 270
Sugar: 3g
Sodium: 870mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 22g
Cholesterol: 50mg