If you’re craving comfort in a bowl that’s both zesty and soothing, Lemon Chicken Orzo Soup is just what you need. Bursting with tender chicken, bright pops of lemon, and cozy orzo pasta, this soup is the perfect way to lift your spirits on a chilly day—or any day you’re longing for a little homemade warmth.
Why You’ll Love This Recipe
- Bright, Lemony Flavor: Each spoonful has a refreshing pop of citrus that wakes up your taste buds and puts a little sunshine in your day.
- Hearty Yet Light: Lemon Chicken Orzo Soup strikes the perfect balance between soul-soothing comfort and a light, wholesome feel.
- Simple Ingredients, Big Comfort: You’ll need just pantry staples and a few fresh items to make a pot of magic everyone will love.
- One-Pot Wonder: Everything comes together in a single pot, making kitchen clean-up a total breeze.
Ingredients You’ll Need
You’ll be amazed how a handful of humble ingredients transform into something so vibrant. Each element in Lemon Chicken Orzo Soup has a special role—from adding color and sweetness, to making the broth velvety, to infusing that irresistible tangy kick.
- Celery: Brings a subtle earthiness and gentle crunch to the soup’s base.
- Carrots: Add sweetness and gorgeous color, enhancing both taste and visual appeal.
- Onion: Caramelizes slightly for a savory foundation that supports the chicken and citrus flavors.
- Butter & Olive Oil: This duo creates a richer, silkier base for sautéing veggies.
- Garlic: Adds aromatic depth that dances in the background of each spoonful.
- Flour: Just a touch gives the broth a little body for extra comfort factor.
- Chicken Broth: The soul of the soup! Use good-quality broth for exceptional flavor.
- Italian Seasoning: A hint of herbs ties everything together nicely.
- Chicken Breasts: Lean, tender protein that cooks right in the broth and soaks up all that flavor.
- Orzo: These tiny pasta shapes are like little treasures—soothing and just the right amount of bite.
- Lemon Juice: This is the “wow” factor! Freshly squeezed is a must for that lively, zingy finish.
- Fresh Parsley: Sprinkles a touch of green and rounds out the bright flavors beautifully.
- Salt & Pepper: Don’t forget to season—the final magic touch to balance and bring out all the flavors.
Variations
Lemon Chicken Orzo Soup is endlessly customizable, so don’t be afraid to make it your own! Whether you have dietary preferences, are cleaning out your fridge, or simply want to try something new, there’s a version of this soup for every craving.
- Go Greek: Stir in a whisked egg or a few handfuls of baby spinach right before serving for a nod to classic avgolemono.
- Make it Creamy: Add a splash of heavy cream or a swirl of Greek yogurt for a richer, silkier texture.
- Lower Carb: Swap orzo for small cauliflower florets or zucchini noodles to keep things light but still satisfying.
- Rotisserie Shortcut: Use shredded rotisserie chicken instead of raw for an even quicker weeknight dinner.
How to Make Lemon Chicken Orzo Soup
Step 1: Sauté the Vegetables
Start by melting the butter with the olive oil in a large soup pot over medium-high heat. Add your celery, carrots, and onion, and sauté for 5 to 7 minutes, stirring occasionally. You’ll know you’re ready for the next step once the veggies are softened, fragrant, and just beginning to color—this is your flavor foundation!
Step 2: Add Garlic and Flour
Stir in the minced garlic and cook for about 30 seconds until it smells irresistible (but don’t let it burn). Sprinkle the flour over the veggies and stir it in, cooking for another minute to remove the raw flour taste—this will help give your Lemon Chicken Orzo Soup a slightly thick, comforting broth.
Step 3: Add Broth, Chicken, and Seasonings
Slowly pour in the chicken broth while stirring, making sure the flour completely dissolves. Add the Italian seasoning and nestle the chicken breasts into the pot. Bring it all to a boil, then cover (with the lid slightly ajar) and simmer for 15 minutes—just long enough for the chicken to gently cook and flavor your soup.
Step 4: Cook the Orzo
Uncover and stir in the orzo. Leave the lid off and cook for about 10 minutes, stirring frequently so the pasta doesn’t stick. Taste a couple of orzo grains—when they’re tender but still slightly firm, you’re ready for the final touches!
Step 5: Shred Chicken and Finish with Lemon
Fish out the chicken breasts, chop or shred them into bite-sized pieces, then return them to the pot. Now’s the fun part—add a bright squeeze of lemon juice and a sprinkle of fresh parsley. Stir well, taste, and add salt and pepper as needed. Serve steaming hot, and watch the smiles spread around your table!
Pro Tips for Making Lemon Chicken Orzo Soup
- Zest Before You Juice: If you want an extra burst of lemony aroma, grate a touch of lemon zest into the soup right at the end—it really elevates the citrus punch.
- No Sticky Orzo: Stir the soup frequently while the orzo cooks—this pasta loves to sink and stick, so keep things moving for perfect texture.
- Prep Ahead: Chop your veggies and measure ingredients before you start—once you’re cooking, the steps move quickly!
- Don’t Overcook the Chicken: Remove the breasts as soon as they’re cooked and chop immediately, so they stay juicy and tender instead of dry.
How to Serve Lemon Chicken Orzo Soup
Garnishes
A sprinkle of fresh chopped parsley or a grating of lemon zest just before serving will make your Lemon Chicken Orzo Soup not only look beautiful but also add a lively pop of flavor and color. For an extra-special touch, try a few shavings of Parmesan or a drizzle of extra-virgin olive oil.
Side Dishes
This soup shines alongside a thick slice of crusty bread, warmed pita, or even a simple green salad. The tang and richness of Lemon Chicken Orzo Soup pair especially well with anything light and fresh—think herby focaccia or lemony roasted vegetables.
Creative Ways to Present
Serving Lemon Chicken Orzo Soup in wide, shallow bowls lets the colorful veggies and orzo shine. For a fun family-style meal, ladle the soup from a Dutch oven at the table and invite everyone to sprinkle on their own garnishes. Or, portion it into mugs for a comforting lunch that warms you right down to your toes.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Chicken Orzo Soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, so you might find it even better the next day! Just know the orzo will soak up more broth as it sits.
Freezing
If you want to freeze, cook the soup without the orzo—add cooked orzo separately when reheating. This keeps the pasta from getting mushy. Freeze in individual containers for easy grab-and-go lunches or cozy dinners.
Reheating
Reheat Lemon Chicken Orzo Soup gently on the stovetop or in the microwave. If the orzo has soaked up lots of broth, simply add a splash of extra chicken broth or water to loosen things up and revive that luscious, soupy texture.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring extra richness to Lemon Chicken Orzo Soup and stay juicy even if simmered a little longer. Just trim any excess fat before adding them to the pot and shred or chop before returning them to the broth.
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What’s the best way to make this soup gluten-free?
To make a gluten-free version, replace the orzo with gluten-free pasta (like rice-shaped gluten-free pasta or even white rice) and use a 1:1 gluten-free flour blend, or simply skip the thickener for a lighter broth.
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How do I make the soup more lemony?
To boost the citrus flavor, start by adding lemon zest along with the lemon juice, and taste as you go. Some like a big, bold lemon flavor—don’t be afraid to squeeze in more juice at the end for that extra zing!
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Is it okay to use cooked rotisserie chicken?
Yes, this is a fantastic shortcut! Add the shredded rotisserie chicken right after the orzo is cooked. Let it warm through for a few minutes—no need to simmer it long, as it’s already cooked and ready to soak up those lovely flavors.
Final Thoughts
If you’ve been craving comfort with a fresh, vibrant twist, Lemon Chicken Orzo Soup is sure to become one of your new go-to favorites. There’s truly nothing more inviting than sharing a bowl of this golden, lemony goodness with someone you love—so what are you waiting for? Grab a spoon and let’s make something special tonight!
Print
Lemon Chicken Orzo Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A comforting and flavorful Lemon Chicken Orzo Soup recipe that is perfect for a cozy night in. This soup is loaded with tender chicken, orzo pasta, and a hint of lemon to brighten up the flavors.
Ingredients
Celery, Carrot, and Onion Mixture:
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
Soup Base:
- 3 cloves garlic, minced
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
Additional Ingredients:
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
- 1 tablespoon lemon juice, or to taste
- 1 tablespoon chopped fresh parsley, or to taste
- Salt & pepper, to taste
Instructions
- Sauté the Celery, Carrots, and Onions: In a large soup pot, sauté the celery, carrots, and onions with butter and oil over medium-high heat for 5-7 minutes.
- Add Aromatics and Flour: Stir in the garlic and cook briefly, then add the flour and cook for an additional minute.
- Prepare the Broth: Pour in the chicken broth, dissolve the flour, add Italian seasoning, and chicken. Bring to a boil.
- Simmer: Cover the pot slightly open and simmer for 15 minutes.
- Cook the Orzo: Stir in the orzo and cook for another 10 minutes or until tender, stirring occasionally.
- Finish and Serve: Remove chicken, chop it, return it to the pot. Add lemon juice, parsley, salt, and pepper. Serve hot.
Notes
- You can adjust the lemon juice to suit your taste preferences.
- This soup reheats well but may need additional broth when reheating as the orzo tends to absorb liquid.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
