Name: Lemon Chicken Orzo Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 6 cups chicken broth; 1 cup orzo pasta; 2 cups cooked shredded chicken; Zest of 1 lemon; Juice of 1 lemon; Salt and pepper, to taste; Fresh parsley or dill, for garnish

Jump to Recipe

There’s something magical about a soup that’s both cozy and fresh at the same time. That’s exactly what Lemon Chicken Orzo Soup brings to the table. It’s light but hearty, brothy yet satisfying. And let me tell you, in our house, when it hits the table, there are no leftovers. Ever.

This recipe was born from a rainy Tuesday and a fridge that had half a lemon, leftover chicken, and a half-empty box of orzo pasta. What started as a quick fix turned into a favorite I now make year-round, even when the sun’s shining.

In today’s article, you’ll discover why this citrusy chicken noodle alternative deserves a spot in your rotation, how to get it just right, a few clever variations, and answers to common soup questions.

Table of Contents

Why You’ll Love This Lemon Chicken Orzo Soup

If you love a good one-pot meal that leans healthy but still satisfies deeply, this one’s for you. The combination of tender chicken, soft orzo, and the brightness of lemon makes each spoonful something to savor.

It’s not just a chicken soup, it’s a flavor-packed upgrade. The lemon zest adds a sunny twist that feels revitalizing. It’s perfect for cold nights, sick days, or any time you need something soothing.

Unlike cream-heavy soups like CrockPot Crack Potato Soup, this lemony version is lighter but still comforting. Plus, it comes together in under 30 minutes, making it a weekday hero.

You can also make it with leftover rotisserie chicken or even swap in turkey after the holidays. Add a little fresh dill or a sprinkle of parmesan, it’s versatile like that.

Ingredients That Bring It All Together

This soup is all about simple ingredients doing big things. Here’s what you’ll need:

Shredded cooked chicken (breast or thighs work great)
Orzo pasta – that tiny, rice-shaped pasta that turns creamy as it cooks
Carrots, celery, and onion – your classic mirepoix for that deep, savory base
Garlic – because everything is better with it
Lemon juice and zest – the fresh punch that wakes it all up
Chicken broth – use homemade or a high-quality store-bought version
Olive oil – for sautéing the veggies
Fresh parsley or dill – optional, but it adds color and freshness
Salt and pepper – adjust to taste

This recipe plays beautifully with substitutions, too. For instance, you could easily trade in orzo for rice or even cauliflower rice if you’re going low-carb.

If you like more creamy soups, you might also enjoy our Broccoli Cheddar Soup, it’s cozy in a different, cheesy way.

How to Make Lemon Chicken Orzo Soup

Making this soup is easier than you think. Here’s how to pull it off without fuss.

Sauté the aromatics: Heat olive oil in a large pot. Add diced onion, carrot, and celery. Cook for about 5 minutes until softened, then stir in the garlic and cook for another minute.
Add the broth and orzo: Pour in the chicken stock and bring it to a simmer. Stir in the orzo and let it cook according to package directions, usually around 8–10 minutes.
Add chicken and lemon: Once the orzo is almost cooked, stir in the shredded chicken, lemon juice, and zest. Let everything warm through for another 2–3 minutes.
Finish and serve: Season with salt, pepper, and herbs. Ladle into bowls and serve warm.

Bonus tip: Cook the orzo separately if you’re making this ahead, it will soak up broth as it sits.

Need more soup inspiration? The Bacon Cheddar Gnocchi Soup is another reader favorite with a creamy, cheesy twist.

Tips and Variations to Make It Your Own

This dish is easy to tweak based on your preferences or pantry.

Make it creamy: Stir in a splash of half-and-half or coconut milk at the end for a richer feel.
Add greens: Baby spinach, kale, or Swiss chard can be tossed in during the last few minutes for extra nutrients and color.
Use rice or couscous: If you don’t have orzo, rice or even Israeli couscous works beautifully.
Make it vegetarian: Swap the chicken for canned chickpeas and use vegetable broth.

If you enjoy immune-boosting soups like this one, you’ll love our Italian Penicillin Soup, packed with herbs and healing vibes.

Frequentl Asked Questions

Can I freeze lemon chicken orzo soup?
Yes, but for best results, freeze the soup without the orzo. Cook and add fresh orzo when reheating to avoid mushiness.

How do I prevent orzo from absorbing all the broth?
Cook orzo separately and add just before serving, or add extra broth when reheating.

Is this soup gluten-free?
No, orzo is made from wheat. But you can substitute with gluten-free pasta or rice.

Can I make this in a slow cooker?
Yes! Cook the vegetables, chicken, and broth on low for 4–6 hours. Stir in orzo in the last 20–30 minutes.

For a slow-cooked comfort dish, check out our Crockpot Chicken Corn Chowder.

Conclusion: A Bowl Full of Comfort and Zest

Lemon Chicken Orzo Soup is a recipe that feels like a warm hug with a hint of sunshine. It’s the kind of dish that satisfies your cravings without feeling heavy. Whether you’re serving it for dinner, meal prepping for the week, or bringing it to a sick friend, it’s a recipe you’ll want to keep in your back pocket.

And once you try it, don’t be surprised if it becomes your go-to comfort food, just like it did for us.

For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!

Share with your loved ones:

Lemon Chicken Orzo Soup

Why You’ll Love This Lemon Chicken Orzo Soup