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This lemon chicken orzo soup is a delicious, comforting soup all made in one pot. Made from scratch in just 45 minutes, this easy recipe is pure comfort.
Homemade soup is something we love in our house, especially when the weather turns colder. This lemon chicken orzo soup recipe is made with simple ingredients but has so much flavor.
Lemon is such a good ingredient to add brightness to different dishes. It's great in savory dishes like chicken piccata or whipped ricotta. It's also great in sweet dishes like mini lemon cheesecakes or a lemon dutch baby.
This lemon orzo soup is fun spin on regular chicken noodle soup, flavored with a hint of lemon. This is one of our new favorite soups and is a good idea to serve with spinach salad, cheesy garlic bread or lemon ricotta cake for dessert.
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🍋 Ingredient notes
- Chicken - This cozy soup recipe is made with boneless skinless chicken breasts that are cooked right in the broth for extra flavor. For even more flavor, bone in chicken breasts can be used as well as chicken thighs. To make things a little bit easier, shred up a rotisserie chicken and stir in at the end instead of boiling it with the vegetables.
- Orzo - This rice shaped pasta is small and great for soup. Ditalini, acini de pepe or small shell pasta can also be used in place of the orzo in this delicious soup.
- Broth - Either chicken broth or stock can be used for this recipe. Chicken stock will have a bit more flavor than broth. Homemade chicken stock would add so much flavor to this recipe!
📋 Substitutions and variations
- Dairy-Free - For a dairy-free version, simply omit the parmesan cheese.
- Gluten-Free - Use gluten-free pasta if needed and adjust cooking times as needed.
- More Veggies - Stir in a couple of handfuls of fresh spinach before serving.
- Spice - Add a pinch or two of red pepper flakes along with the parsley and thyme.
🔪 Step by step instructions
First, heat the olive oil in a dutch oven or large pot over medium heat. Once it starts to shimmer, add the onions, carrots and celery.
Season the vegetables with the kosher salt and black pepper and saute them for 3-5 minutes until they start to soften. Add in the garlic, thyme and parsley and cook for 1 more minute.
Pour in the chicken broth or stock and add the chicken breasts to the liquid. Cover and cook for 10-15 minutes until the chicken is cooked through.
Remove the chicken breasts from the hot broth and place them on a cutting board. Stir the orzo pasta into the broth and let cook for 10-12 minutes, until the pasta is al dente.
While the orzo cooks, shred chicken into smaller pieces using two forks or kitchen tongs.
When the orzo is al dente, add back the shredded chicken along with the fresh lemon juice. Serve the lemon chicken soup hot, sprinkled with the parmesan cheese on top.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Make sure to stir the vegetables as they are sautéing so they don't stick to the bottom of the pot and burn.
- Always cook chicken to a minimum internal temperature of 165˚ when checked with a reliable meat thermometer.
- Cook the orzo until just al dente so it doesn't become mushy.
🥡 Storage suggestions
Leftover soup will keep for 3-5 days in an airtight container and can be reheated over medium-low heat on the stovetop or in the microwave. The orzo will continue to absorb liquid so additional broth can be added if needed.
🍜 More soup recipes
If you loved this lemon chicken orzo soup recipe, check out these other soup recipes I know you will love too!
- Italian Wedding Soup
- Easy Italian Soup Recipes
- Dutch Oven French Onion Soup
- Loaded Potato Soup
Recipe
Lemon Chicken Orzo Soup
Ingredients
- 2 Tablespoons olive oil
- 1 cup diced onion, approximately 1 medium
- ½ cup diced carrots, approximately 1 large
- ½ cup diced celery, approximately 2 stalks
- 1 Tablespoon minced fresh garlic, approximately 4 cloves
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried parsley
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 quarts chicken broth or stock
- 1 ½ pounds chicken breast, uncooked
- 1 ½ cups orzo, uncooked
- 1 large lemon, juice only
- parmesan cheese, freshly grated, for serving
Instructions
- First, heat a dutch oven or large pot over medium heat on the stovetop with the olive oil.
- When the oil starts to shimmer in the pot, add the onions, carrots and celery.
- Season the vegetables with the salt and pepper and saute for 3-5 minutes until they start to soften, stirring occasionally to prevent burning.
- Stir in the garlic, dried thyme and dried parsley and saute for an additional minute.
- Add the chicken broth and chicken breasts and bring to boil. Cover and cook for 10-15 minutes until the chicken is cooked through to a minimum temperature of 165˚.
- When the chicken is done cooking, remove it from the pot and place on a cutting board to rest.
- Stir in the orzo and cook, uncovered, for 10-12 minutes until it is al dente.
- While the orzo is cooking, use two forks or tongs to shred the chicken breasts into smaller pieces.
- When the orzo is cooked to al dente, add back the shredded chicken to the pot, along with the fresh lemon juice and stir to combine.
- Serve the soup hot with freshly grated parmesan cheese on top.
Notes
- Always cook chicken to a minimum internal temperature of 165˚ when checked with a reliable meat thermometer.
- Cook the orzo until just al dente so it doesn't become mushy.
Substitutions and Variatons
- Chicken - Boneless or Bone in chicken breasts can be used as well as chicken thighs. Shredded rotisserie chicken can also be used and stirred in at the end instead of boiling it with the vegetables.
- Orzo - Use ditalini, acini de pepe or small shell pasta.
- Broth - Either homemade or store bought chicken broth or stock can be used.
- Dairy Free - Omit the parmesan cheese or use a dairy free substitute.
- Gluten Free - Use gluten free pasta and adjust cooking times as necessary.
- More Veggies - Stir in a couple of handfuls of fresh spinach before serving.
- Spice - Add a pinch or two of red pepper flakes along with the parsley and thyme.
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