When you think of comfort food, a warm bowl of chicken soup immediately comes to mind. But what if you could take that classic feeling and elevate it with a vibrant, zesty twist? That’s exactly what this Lemon Chicken Orzo Soup does. It’s a soul-soothing, feel-good meal that combines all the best parts of traditional chicken soup with a bright, refreshing punch of lemon and the satisfying texture of tender orzo pasta.
This recipe is more than just a soup; it’s a complete, wholesome meal that cooks entirely in one pot. You’ll find tender chunks of chicken, a medley of colorful vegetables, and a savory broth that is perfectly balanced with the fresh, tangy flavor of lemon. The orzo pasta cooks right in the broth, absorbing all the wonderful flavors and making every spoonful rich and satisfying.
Whether you’re battling a cold, looking for a simple and healthy weeknight dinner, or just craving something that feels like a warm hug in a bowl, this Lemon Chicken Orzo Soup is your answer. It’s a quick, easy, and family-friendly recipe that will become a new favorite in your home.
Why You’ll Be Making This on Repeat
This soup is so much more than just a simple recipe. Here’s why it’s destined for your regular rotation:
- Quick & Easy: This recipe is perfect for busy weeknights, coming together in about 30 minutes with minimal prep and cleanup.
- One-Pot Wonder: Everything cooks in a single pot, from the sautéing of the vegetables to the simmering of the pasta. Less mess means more time to relax!
- Bright & Zesty Flavor: The fresh lemon juice added at the end of cooking makes all the difference, cutting through the richness and giving the soup a wonderfully light and refreshing quality.
- Wholesome & Hearty: It’s loaded with lean protein, fresh vegetables, and whole grains, making it a satisfying and nutritious meal.
- Family-Friendly: The mild, comforting flavors appeal to even the pickiest eaters, and it’s easy to customize with your family’s favorite ingredients.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 2 large carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 cup uncooked orzo pasta
- 2 lbs boneless, skinless chicken breasts
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- Juice of 1 large lemon (about 1/4 cup)
- 1/4 cup fresh parsley, chopped
- Salt to taste
Step-by-Step Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
- Add Broth & Seasonings: Pour in the chicken broth. Add the dried oregano, dried thyme, and black pepper. Stir to combine.
- Cook the Chicken: Gently place the boneless, skinless chicken breasts into the pot. Bring the soup to a gentle simmer, then reduce the heat to medium-low, cover, and let it cook for 15-20 minutes, or until the chicken is cooked through and tender.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set the shredded chicken aside.
- Cook the Orzo: Bring the soup back to a simmer. Add the uncooked orzo pasta to the pot and stir well. Cook the orzo according to the package directions, usually about 8-10 minutes, or until it is tender. Be sure to stir frequently to prevent the pasta from sticking to the bottom of the pot.
- Combine & Finish: Once the orzo is cooked, return the shredded chicken to the pot. Stir in the fresh lemon juice and chopped parsley. Taste the soup and season with salt as needed.
- Serve: Ladle the hot soup into bowls. Serve immediately with a sprinkle of extra parsley and a lemon slice for garnish.
Tips for the Best-Tasting Soup
- Don’t Cook the Orzo Too Long: Orzo absorbs a lot of liquid. Be careful not to overcook it, or your soup will turn into a thick, starchy stew. If you plan to have leftovers, consider cooking the orzo separately and adding it to individual bowls to prevent it from swelling up overnight.
- Use Fresh Lemon: This is the key to the bright, zesty flavor. Use freshly squeezed lemon juice at the very end of cooking. Adding it earlier can cause the flavor to diminish.
- Add Layers of Flavor: You can add a Parmesan rind to the broth while it simmers to give it a salty, umami depth. Just remember to remove it before serving.
- A Chicken Shortcut: To make this even faster, you can use pre-cooked rotisserie chicken. Simply shred the meat and add it back to the soup at the end with the cooked orzo.
Serving Suggestions and Variations
This Lemon Chicken Orzo Soup is a complete meal on its own, but it can be easily customized or served with a few simple sides.
- Serve With:
- Crusty Bread: A warm, crusty piece of sourdough or French bread is perfect for dipping and soaking up the savory broth.
- Side Salad: A simple side salad with a light vinaigrette is a great way to add more greens to your meal and balance the warmth of the soup.
- Toasted Pita: Cut pita bread into triangles, brush with olive oil, and bake until crispy for a delicious dipper.
- Variations:
- Creamy Version: For a creamier soup, stir in a quarter-cup of heavy cream or half-and-half at the end of cooking.
- Add Vegetables: Feel free to add other vegetables like spinach, chopped zucchini, or mushrooms. Add the spinach at the very end and let it wilt.
- Different Pasta: Can’t find orzo? No problem! Use another small pasta shape like ditalini, acini de pepe, or even broken spaghetti. Just be sure to adjust the cooking time.
- Spice It Up: Add a pinch of red pepper flakes with the other seasonings for a little bit of heat.
Frequently Asked Questions
- Can I freeze this soup? Freezing chicken soup is generally fine, but the orzo pasta can get a bit mushy once thawed and reheated. For the best results, it’s best to cook the orzo separately and add it to each bowl as you serve it. Then you can freeze the broth, chicken, and vegetables in an airtight container for up to 3 months.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The orzo will absorb more of the liquid over time, so you may need to add a little extra broth when reheating.
- What kind of chicken should I use? Boneless, skinless chicken breasts are a great option because they cook quickly and shred easily. You can also use boneless, skinless chicken thighs for a more moist and flavorful result.
- Can I make this dairy-free? Yes, this recipe is naturally dairy-free as written! If you’re adding any variations like cream or cheese, you can easily substitute with dairy-free alternatives.
This Lemon Chicken Orzo Soup is an instant classic that feels both comforting and fresh. It’s the perfect way to bring a little bit of sunshine into your kitchen, no matter the weather outside.
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Cozy Lemon Chicken Orzo Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5–6 minutes per side. Remove chicken and set aside.
- Add onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer.
- Return chicken to the pot and simmer until cooked through, about 15 minutes. Remove, shred, and return chicken to the soup.
- Add orzo pasta, lemon juice, lemon zest, oregano, and thyme. Cook until orzo is tender, 8–10 minutes.
- Stir in spinach until wilted. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.