My lemon chicken orzo soup is so delicious and easy to make with simple ingredients. Chicken and orzo pasta make it nice and comforting, while the lemon and veggies bring bright, healthy flavors!
Lemon Chicken Orzo Soup is bright and comforting
This lemon chicken orzo soup is one of my family’s very favorite soup recipes, and it’s easy to see why! It’s like our favorite homemade Chicken Noodle Soup, only I’ve swapped the noodles for orzo pasta and added a squeeze of lemon to brighten up all of the flavors. It’s cozy, warming and we always want to go back for a second bowl!
I’ve been making this recipe on repeat this winter, along with my go-to Minestrone Soup and our favorite Turkey Chili. We love to serve this chicken orzo soup with soft fluffy Dinner Rolls and a simple Lemon Parmesan Kale Salad.
Ingredient Notes
I love this recipe because the ingredient list is simple and fairly short, yet everything combines into the most delicious soup! Here’s a look at what you’ll need:
- Olive Oil: For sautéing the vegetables.
- Onion, Carrot and Celery: These three veggies form the flavor base of the soup.
- Garlic: Fresh garlic brings delicious flavor.
- Chicken Broth: I recommend using low sodium chicken broth and then salting the soup to your tastes. If you use a higher sodium broth, you may want to reduce the added salt in the recipe.
- Dried Thyme, Salt and Pepper: To season the soup. The thyme complements the flavors of the lemon and chicken.
- Chicken Breasts: We cook boneless, skinless chicken breasts whole in the soup, then shred them into bite-size pieces once they’re cooked through.
- Orzo Pasta: This tiny pasta shape makes the soup comforting and satisfying, without being too heavy.
- Lemon Zest and Juice: I find that using both the zest and juice of the lemon brings the perfect amount of lemon flavor. Zest the lemon first and then cut it in half and squeeze out the juice. I use a Microplane zester.
How to Make Lemon Chicken Orzo Soup
Sauté aromatics. Cook the onion, carrots and celery in olive oil until softened. Then add the minced garlic and cook, stirring, for 30 seconds.
Simmer the soup. Add the broth, seasonings and chicken breasts to the pot. Bring the soup to a simmer gently, then cover the pot and cook at a low simmer for 20 minutes, until the chicken is done. Just like when making Poached Chicken, you want to avoid bringing the pot to a boil too quickly or letting it boil too vigorously, since this could make the chicken tough.
Add orzo and lemon. Remove the chicken to a clean plate to let it cool for a few minutes, then shred the chicken. Simmer the soup with the orzo for 9-11 minutes, until orzo is tender. Stir the shredded chicken, lemon zest and lemon juice into the soup. Then serve and enjoy!
Recipe Variations
- Vegetarian: Substitute white beans (like cannellini beans) or chickpeas for the chicken.
- Add more veggies: Try adding zucchini or frozen green beans when you add the orzo.
- Potatoes instead of orzo: Add potatoes when you add the broth to the pot.
- Other pasta: You can swap the orzo for another short pasta shape, such as ditalini or small shells.
- Leave out the lemon: If you don’t have lemon on hand, you can make this soup without it. I highly recommend trying it with the lemon though!
More Favorite Soup Recipes
- Chicken and Rice Soup
- Vegetable Barley Soup
- Chicken and Dumplings
- Potato Soup
- Pasta e Fagioli
- Italian Wedding Soup
Lemon Chicken Orzo Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 4 medium carrots, peeled and sliced into ¼-inch thick rounds or half rounds
- 3 ribs celery, chopped
- 4 cloves garlic, minced
- 8 cups low sodium chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1.25 pounds boneless skinless chicken breasts
- 1 cup uncooked orzo pasta
- ½ teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- chopped fresh parsley, optional, for serving
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium heat. Once hot, add the onion, carrots and celery to the pot. Saute, stirring occasionally, until the vegetables start to soften, about 6 minutes.
- Add the garlic to the pot and cook, stirring, for 30 seconds.
- Add the chicken broth, thyme, salt and pepper to the pot. Stir.
- Nestle the chicken breasts into the broth. Slowly bring the soup to a boil over medium heat. Reduce the heat to a low simmer, cover, and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should register at least 165° F on an instant read thermometer.
- Transfer the chicken to a clean plate, cutting board or bowl and let it rest for a few minutes. Then shred the chicken.
- Meanwhile, stir the orzo into the soup. Increase the heat to medium, cover the pot, and simmer for 9-11 minutes, stirring occasionally to keep the orzo from sticking to the bottom of the pot, until orzo is just tender.
- Stir the shredded chicken into the soup, along with the lemon zest and lemon juice. Taste and season with additional salt and pepper, as needed. Serve, with fresh parsley if desired.
Notes
- Storing Leftovers: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a covered pot on the stove over medium heat until simmering, adding more broth as needed.
