The first spoonful of lemon chicken orzo soup feels like a warm hug with a sunny twist. It’s cozy and familiar, yet the fresh lemon and herbs keep it light and lively. This soup is perfect for weeknights, easy to scale for meal prep, and gentle enough for sick days.
With tender chicken, silky orzo, and a broth you’ll want to sip, it hits all the right notes. If you’re craving comfort without heaviness, this one’s a keeper.
Why This Recipe Works
- Bright lemon flavor balances richness: Fresh lemon juice and zest lift the broth, keeping the soup from feeling heavy.
- Orzo adds body without overpowering: The small pasta makes the soup hearty but still slurpable.
- Simple aromatics build depth: Onion, carrot, and celery create a classic base that tastes slow-simmered in less time.
- Shredded chicken stays tender: Poaching the chicken in the broth keeps it moist and flavorful.
- Finish with herbs for freshness: Dill and parsley add a clean, herby note that pairs beautifully with lemon.
What You’ll Need
- Olive oil: For sautéing the aromatics.
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3–4 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1–1.25 lbs boneless, skinless chicken breasts or thighs (thighs stay extra tender)
- 3/4 cup dry orzo pasta
- 1 large lemon (zest and juice) — about 2–3 tablespoons juice
- Fresh herbs: 2 tablespoons chopped parsley, 1 tablespoon chopped dill (optional but recommended)
- 1 bay leaf
- Salt and freshly ground black pepper
- Optional add-ins: A handful of baby spinach, 1 teaspoon dried oregano, or a pinch of red pepper flakes
Instructions
- Sauté the aromatics: Heat 1–2 tablespoons olive oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt.
Cook 5–7 minutes, stirring, until softened. Add garlic and cook 30 seconds until fragrant.
- Add broth and seasonings: Pour in the chicken broth. Add the bay leaf and a few grinds of pepper.
Bring to a gentle boil.
- Poach the chicken: Nestle the chicken breasts or thighs into the pot. Reduce to a simmer, cover, and cook 12–16 minutes, depending on thickness, until the chicken is cooked through.
- Shred the chicken: Transfer chicken to a plate. Shred with two forks into bite-size pieces.
Discard the bay leaf.
- Cook the orzo: Bring the soup back to a gentle boil. Stir in the orzo. Cook 7–9 minutes, stirring occasionally so it doesn’t stick, until al dente.
- Finish the soup: Return the shredded chicken to the pot.
Stir in lemon zest and juice. Taste and season with salt and pepper. Add parsley and dill.
If using spinach, stir it in now to wilt.
- Adjust and serve: If the soup thickens, splash in extra broth or hot water. Ladle into bowls and serve with extra lemon wedges if you like it brighter.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days. The orzo will continue to absorb liquid, so you may need to add broth when reheating.
- Freezer: For best texture, freeze the soup without orzo for up to 3 months.
Add freshly cooked orzo when reheating. If you do freeze with orzo, expect a softer texture.
- Reheating: Warm on the stovetop over medium heat. Add broth or water as needed and re-season with salt, pepper, and a squeeze of lemon.
Benefits of This Recipe
- Balanced and nourishing: Protein-rich chicken, veggies, and pasta make it satisfying without feeling heavy.
- Quick comfort: Weeknight-friendly, with big flavor in under an hour.
- Customizable: Add greens, swap herbs, or adjust the lemon to taste.
- Kid-friendly: Familiar flavors with a gentle citrus twist.
- Great for leftovers: Tastes even better the next day with a splash of fresh lemon.
Pitfalls to Watch Out For
- Overcooking the orzo: It can turn mushy.
Aim for al dente and remove from heat promptly.
- Adding lemon too early: Boiling lemon can dull the flavor. Stir it in at the end for a bright finish.
- Under-seasoning: Broth varies in salt levels. Taste and adjust at the end with salt, pepper, and extra lemon.
- Dry chicken: Overcooked chicken gets stringy.
Poach gently and shred as soon as it’s done.
- Thickening on standing: Orzo absorbs broth as it rests. Keep extra broth on hand for reheating.
Alternatives
- Protein swaps: Use rotisserie chicken for speed. Turkey works great after holidays.
For vegetarian, swap in chickpeas and use vegetable broth.
- Grain swaps: Try small pasta shapes like ditalini or pastina. For gluten-free, use rice or gluten-free orzo and adjust cooking time.
- Herb variations: Basil, thyme, or a touch of rosemary bring different vibes. Dill keeps it classic and fresh.
- Creamy version: Stir in a splash of heavy cream or whisk 1 egg with 1 tablespoon lemon juice and temper it into the soup off heat for a silky finish.
- Extra veggies: Add spinach, kale (chopped small), peas, or zucchini in the last few minutes.
FAQ
Can I cook the orzo separately?
Yes.
Cook it in salted water until al dente, then add to bowls and ladle the soup over. This prevents the pasta from absorbing too much broth in storage.
Can I use leftover cooked chicken?
Absolutely. Add about 2–3 cups shredded cooked chicken in the last few minutes to warm through.
Skip the poaching step.
How do I keep the lemon flavor bright?
Add lemon zest and juice at the end and avoid boiling afterward. Taste and add another squeeze just before serving if needed.
What if my soup is too thick?
Thin it with more broth or hot water, then recheck seasoning. A pinch of salt and a squeeze of lemon will bring the flavor back into balance.
Is there a way to make it richer?
Yes.
Use a mix of broth and a little cream, or stir in a knob of butter at the end. You can also sauté the veggies in a bit of butter for deeper flavor.
How can I make it ahead for the week?
Cook the soup without the orzo and store both separately. Combine when reheating so the pasta keeps its texture.
What herbs are best if I don’t have dill?
Parsley plus a little thyme or basil works well.
Keep the herbs fresh and add them at the end.
Can I use bone-in chicken?
Yes. Simmer until cooked through, then remove, cool slightly, and shred. Bone-in chicken can add more flavor but may take longer to cook.
How do I make it gluten-free?
Use gluten-free orzo or substitute rice.
If using rice, add a few extra minutes to the cooking time and keep extra broth handy.
What’s the best broth to use?
Low-sodium chicken broth lets you control salt levels. Homemade is ideal, but a good-quality store-bought option works great.
In Conclusion
Lemon chicken orzo soup is bright, cozy, and simple enough for any night of the week. With a few fresh ingredients and a smart finish of lemon and herbs, it tastes like you simmered all afternoon.
Keep extra broth and lemons on hand, and you’ll have the perfect bowl ready whenever comfort calls.
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