Lemon Chicken Orzo Soup

A Warm and Comforting Meal

There’s nothing quite like a bowl of homemade soup to bring comfort, and this Lemon Chicken Orzo Soup is one of the best! It’s light yet satisfying, with tender pieces of chicken, soft orzo pasta, and a bright, zesty broth that’s packed with flavor.

Whether you need something soothing on a chilly day or a simple meal after a long day, this soup is perfect.

What makes this recipe special is how easy and quick it is to prepare. It’s made with simple ingredients that you probably already have in your kitchen, and it comes together in less than 30 minutes.

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That makes it a great option for busy weeknights when you want a homemade meal but don’t have hours to cook. Plus, it’s budget-friendly since it uses basic pantry staples like broth, pasta, and chicken.

One of the reasons I love this soup is that it’s light, yet filling. The orzo pasta adds just the right amount of heartiness without making it too heavy, and the fresh lemon juice gives it a bright, refreshing taste.

It’s also great for meal prep – you can make a big batch and enjoy leftovers for lunch the next day. Whether you’re feeling under the weather, need a quick dinner, or just want something warm and cozy, this soup is a must-try!

About Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup is a light yet comforting dish that combines tender chicken, tiny orzo pasta, and a lemony broth. It’s a Greek-inspired soup that’s similar to traditional chicken noodle soup but with a twist—instead of egg noodles, it uses orzo, a small rice-shaped pasta that makes the broth silky and satisfying. The fresh lemon juice adds a bright and refreshing flavor, making it stand out from creamier soups or heavier stews.

Unlike thick and creamy soups, this one has a broth-based consistency, making it a great option when you want something cozy but not overly rich.

It also differs from Avgolemono (a classic Greek soup) because it doesn’t use eggs to thicken the broth. Instead, it keeps things simple, with fresh herbs and lemon juice enhancing the natural flavors of the ingredients.

Why You’ll Love It

1. Quick and Easy – This soup comes together in under 30 minutes, making it perfect for busy weeknights. No need to spend hours in the kitchen!
2. Light but Filling – The orzo pasta adds a hearty touch without making the soup too heavy, and the chicken keeps it packed with protein.
3. Bright and Refreshing – The fresh lemon juice gives this soup a light, zesty flavor that makes it different from traditional chicken soup.
4. Great for Meal Prep – It stores well in the fridge, so you can make a batch and enjoy it for lunch or dinner the next day.
5. Kid-Friendly and Budget-Friendly – Simple ingredients, easy prep, and a mild, comforting taste make it a hit with both kids and adults!

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 pound cooked chicken (shredded or diced)
• 3/4 cup orzo pasta
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Juice of 1-2 lemons (adjust to taste)
• 1/4 cup fresh parsley, chopped

Optional Garnishes:

• Fresh dill or basil
• Extra lemon wedges
• Grated Parmesan cheese

Ingredient Notes & Tips

• Chicken – You can use rotisserie chicken for convenience or cook your own. Leftover roasted chicken works great too!
• Orzo Pasta – This tiny pasta cooks quickly, so keep an eye on it to prevent overcooking. If you don’t have orzo, try small pasta like ditalini or rice.
• Lemon Juice – Freshly squeezed lemon juice makes a huge difference! Start with one lemon and add more if you want a brighter flavor.
• Broth – Use low-sodium chicken broth so you can control the salt level. If you want a richer flavor, homemade broth is a great option.
• Herbs – Fresh parsley adds freshness, but if you have dill or basil on hand, they also work beautifully in this soup.

Kitchen Tools Needed

1. Large Pot or Dutch Oven – This is essential for cooking the soup evenly and giving the ingredients enough space to simmer. I love using a heavy-bottomed Dutch oven because it retains heat well.
2. Cutting Board and Sharp Knife – You’ll need these to chop the onions, carrots, celery, and parsley. A wooden cutting board helps prevent slipping, and a sharp knife makes prep work faster.
3. Wooden Spoon or Silicone Spatula – Perfect for stirring the soup and making sure nothing sticks to the bottom of the pot. I recommend a heat-resistant silicone spatula for easy cleanup.
4. Ladle – A must-have for serving the soup without spills! If you like pouring soup into meal prep containers, a deep ladle with a pour spout is extra handy.
5. Citrus Juicer or Reamer – Fresh lemon juice makes a big difference in this recipe, and a handheld citrus juicer helps you get every last drop.
6. Measuring Cups and Spoons – Helps ensure the right balance of broth, pasta, and seasoning. If you don’t have a set, eyeballing works, but I always prefer using stainless steel measuring spoons for accuracy.

Cooking Instructions

Step 1: Sauté the Veggies (5 Minutes)

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and cook for about 3-4 minutes until they start to soften. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Pro Tip: Stir often to prevent the garlic from burning—it can turn bitter if overcooked!

Step 2: Add the Broth and Seasonings (2 Minutes)

Pour in 6 cups of chicken broth and stir in the oregano, thyme, salt, and pepper. Bring the mixture to a gentle boil.

This is when your kitchen starts smelling amazing! The herbs and garlic really wake up the flavors.

Step 3: Cook the Orzo and Chicken (10-12 Minutes)

Add the orzo pasta to the pot and stir. Let it cook for 8-10 minutes, stirring occasionally, until the pasta is tender. Then, add the shredded chicken and let it heat through for 2 more minutes.

Pro Tip: Orzo can absorb a lot of liquid! If the soup thickens too much, just add extra broth to reach your desired consistency.

Step 4: Add Lemon Juice and Fresh Herbs (2 Minutes)

Remove the pot from heat and stir in the fresh lemon juice. Start with the juice of one lemon, then taste and add more if you like it extra bright and zesty. Stir in the chopped parsley for a burst of freshness.

Fresh lemon juice at the end is a game-changer! It gives the soup a light, refreshing taste that makes it different from regular chicken soup.

Step 5: Serve and Enjoy!

Ladle the soup into bowls and garnish with extra parsley, fresh dill, or Parmesan cheese if you’d like. Serve with warm bread or crackers for the perfect cozy meal.

Pro Tip: If you’re making this for meal prep, store the soup separately from the orzo and mix them when reheating. This keeps the pasta from soaking up all the broth!

Tips and Tricks for Success

• Adjust the Lemon to Your Liking – If you love a bright, citrusy kick, add an extra squeeze of lemon at the end. If you prefer a milder flavor, start with half a lemon and taste before adding more.
• Avoid Overcooking the Orzo – Orzo cooks quickly and can get mushy if left in the soup too long. If you’re making this ahead, cook the orzo separately and add it to each bowl when serving.
• Shred Chicken the Easy Way – If using freshly cooked chicken, shred it quickly by placing it in a bowl and pulling it apart with two forks. In a hurry? A hand mixer can shred chicken in seconds!
• Make It Heartier – If you want a more filling meal, stir in a handful of baby spinach at the end or add an extra protein like white beans. It’s a great way to add more nutrients!
• Keep It from Getting Too Thick – Orzo loves to soak up liquid, even after the soup is cooked. If your leftovers look more like a pasta dish than a soup, just add a splash of broth when reheating to bring it back to life!

Serving Suggestions

• Crusty Bread or Garlic Bread – A warm slice of crusty bread or buttery garlic bread is perfect for dipping into the flavorful broth.
• Simple Green Salad – A fresh salad with mixed greens, cucumbers, and a light vinaigrette balances the warmth of the soup.
• Grilled Cheese Sandwich – A crispy, melty grilled cheese makes this meal extra cozy and satisfying, especially on chilly days.
• Roasted Vegetables – Serve with roasted asparagus, Brussels sprouts, or zucchini for an extra serving of veggies.
• Crackers or Pita Chips – If you love a little crunch, top your soup with crushed crackers or serve with pita chips on the side.

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Storage and Reheating Instructions

• Refrigerate – Store leftovers in an airtight container in the fridge for up to 4 days. If the soup thickens, just add a splash of broth or water when reheating.
• Freeze – This soup freezes well, but it’s best to freeze it without the orzo since the pasta tends to get mushy. Store in freezer-safe containers for up to 3 months. When ready to eat, cook fresh orzo separately and add it when serving.
• Reheat on the Stove – Warm the soup over medium heat, stirring occasionally. If it’s too thick, add more broth or water to loosen it up.
• Reheat in the Microwave – Heat in 30-second intervals, stirring in between, until warmed through. If the broth has been absorbed, stir in a little extra liquid to bring it back to a soup-like consistency.

I always make a little extra broth when storing leftovers because the orzo loves to soak up all the liquid! A quick splash of broth before reheating brings it back to perfection.

Frequently Asked Questions

Can I use rice instead of orzo?

Yes! Rice works great as a substitute. Just keep in mind that it may take a little longer to cook, so adjust the cooking time as needed.

What’s the best chicken to use?

Rotisserie chicken is the easiest option, but you can also use leftover roasted chicken or poached chicken breasts. Shredded or diced both work well!

Can I make this soup vegetarian?

Absolutely! Swap the chicken for chickpeas or white beans and use vegetable broth instead of chicken broth. It’s just as delicious!

How do I keep the soup from getting too thick?

Orzo tends to absorb liquid over time. If your soup thickens, just add a splash of broth or water when reheating to bring it back to the right consistency.

Is this soup good for meal prep?

Yes! It stores well in the fridge for up to 4 days. Just keep the orzo separate if you want to avoid it soaking up too much broth.

Can I add extra veggies?

Definitely! Spinach, kale, zucchini, or peas all make great additions. Just stir them in at the end so they stay fresh and vibrant.

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I’d love to hear how this soup turns out for you! Did you add any fun twists? Let me know in the comments, and if you make it, tag me on social media—I’d love to see your creations!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!