Lemon Chicken Orzo Soup Recipe

If you’re looking for a cozy, hearty soup with a refreshing twist, this lemon chicken orzo soup is it. This recipe combines tender chicken, vibrant vegetables, and tangy lemon to make a soup that’s both comforting and bright. The addition of orzo pasta gives it a lovely texture and makes it a filling meal all on its own. Perfect for chilly nights or any time you need a bowl of something nourishing, this soup is sure to become a staple in your recipe rotation.

This lemon chicken orzo soup holds a special place in my kitchen. I remember the first time I made it—it was a rainy day, and I was craving something warm but not too heavy. I threw together what I had on hand, and the result was this beautifully balanced soup that’s now become a family favorite. The hint of lemon is subtle yet transformative, giving it a lightness that you don’t often find in creamy or broth-based soups. Plus, it’s easy enough to whip up on a weeknight but impressive enough to serve to guests.

this RECIPE

A bit of history: the Mediterranean inspiration 🍋

Lemon chicken orzo soup is inspired by Mediterranean flavors, especially the popular Greek soup avgolemono, which traditionally combines chicken, lemon, and rice or orzo in a creamy, egg-thickened broth. Though this recipe skips the eggs and keeps things simple, the bright, zesty notes from the lemon still bring that unmistakable Mediterranean vibe. Over time, this soup has evolved into various versions, some creamy, some brothy, but always comforting and fresh-tasting.

Let’s talk ingredients: simple and flavorful

• Celery, carrots, and onion: These three are the base of almost any good soup, adding sweetness and depth to the broth. You can use other veggies if you’re out—bell peppers or even fennel could work well.
• Chicken breasts: Lean and tender, chicken breasts are easy to shred into the soup. You can swap these for chicken thighs if you prefer a richer flavor. Just make sure to adjust the cooking time slightly.
• Orzo: A small pasta that cooks quickly and gives the soup its satisfying bite. If you don’t have orzo, small pasta shapes like ditalini or even rice will work.
• Lemon juice: Adds brightness and a bit of acidity to balance out the flavors. If you’re out of fresh lemons, bottled lemon juice can do the trick, though fresh is always best.
• Italian seasoning: This blend of herbs (typically basil, oregano, rosemary, and thyme) gives the soup a subtle earthy flavor. Feel free to add extra herbs if you love a more herby kick.
• Fresh parsley: Sprinkling chopped parsley at the end adds freshness and a pop of green color. If you don’t have parsley, a bit of fresh dill or cilantro could be interesting.

Essential kitchen tools for the best soup

Making this soup is straightforward, but a few tools make the job even easier:

• Large soup pot: You’ll need a big pot to handle the broth, veggies, chicken, and pasta. A heavy-bottomed pot helps keep the soup from scorching.
• Wooden spoon or spatula: For stirring as you sauté and as the soup simmers.
• Sharp knife and cutting board: Since you’ll be chopping veggies and slicing up the cooked chicken, a good knife saves time and makes prep more enjoyable.
• Ladle: This is helpful for serving, especially if you’re dividing the soup into bowls for a crowd.

Step-by-step: how to make lemon chicken orzo soup

1. Sauté the vegetables

Start by heating your large soup pot over medium-high heat. Add the butter and olive oil—this combo gives the soup richness without being too heavy. Once the butter melts, toss in your chopped celery, carrots, and onion. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften. You’ll know they’re ready when the onions turn translucent and the aroma fills your kitchen.

2. Add the garlic and flour

Once the veggies are softened, stir in the minced garlic. Garlic cooks fast, so you only need about 30 seconds before it starts to release its fragrance. Now, sprinkle in the flour. This step is key if you want a slightly thicker soup. Stir the flour in for a minute—it will look a bit clumpy, but don’t worry, it’ll dissolve in the broth.

3. Add the broth, seasoning, and chicken

Pour in your chicken broth, stirring to make sure the flour dissolves smoothly. Add the Italian seasoning for a hint of herbs, then place the chicken breasts right into the pot. Bring the soup to a boil, then lower the heat, cover with the lid slightly open, and let it simmer for 15 minutes. The chicken will cook through in this time and be easy to shred.

4. Stir in the orzo

After 15 minutes, it’s time to add the orzo. Drop it right into the pot and let it cook for another 10 minutes. Orzo tends to stick, so keep the lid off and give it a good stir every couple of minutes. You’ll know it’s done when it’s tender but not mushy.

5. Shred the chicken and add final touches

Remove the chicken breasts from the pot and place them on a cutting board. Use a fork to shred the chicken into bite-sized pieces, then return it to the pot. Stir in the lemon juice and fresh parsley, then taste the soup. Add salt and pepper as needed—this part is to your taste. The lemon should add a slight tang, but feel free to add more if you love a more pronounced lemon flavor.

Variations to make this soup your own

• Make it creamy: For a richer soup, stir in ½ cup of heavy cream or coconut milk at the end. This will give it a velvety texture and make it feel even more indulgent.
• Vegetarian twist: Skip the chicken and use vegetable broth instead. Add a can of chickpeas or white beans for protein, and you have a satisfying vegetarian version.
• Low-carb: If you’re watching carbs, swap the orzo with cauliflower rice or zucchini noodles. Just add them in toward the end, so they don’t overcook.
• Extra lemony: If you’re a lemon lover, add both the juice and zest of a lemon. This amps up the flavor and makes it even more refreshing.
• Herb-forward: Try adding fresh dill or basil instead of parsley for a different herbal note. Dill in particular goes beautifully with lemon and chicken.

How to serve and garnish lemon chicken orzo soup

When it’s time to serve, ladle the soup into bowls and sprinkle a bit more fresh parsley on top for color. For an extra touch, you could add a few thin lemon slices as a garnish—they look beautiful floating on top and let people know it’s a lemony soup. Serve with crusty bread or a side salad for a complete meal.

This soup also works great as a starter for a more elaborate dinner. Its bright, fresh flavors wake up the palate, making it a great opener for a Mediterranean-inspired meal.

Beverages to pair with your soup

For a drink that complements the light, zesty flavors of this soup, try a refreshing option like iced green tea with a slice of lemon. The subtle bitterness of green tea pairs well with the lemony brightness in the soup. If you’re serving this on a chilly day, a warm herbal tea—something with hints of ginger or chamomile—adds a nice cozy element.

Another great choice is sparkling water with a splash of lemon or lime juice and a sprig of mint. This keeps things light and refreshing, letting the flavors of the soup shine. And of course, for the ultimate cozy drink, you could make a simple honey and lemon tea, which brings out the lemon in the soup without overpowering it.

Storing, reheating, and making ahead

If you have leftovers, this soup stores well in the fridge for up to 3 days. Just be aware that the orzo may absorb more broth as it sits, so you might want to add a splash of water or extra broth when reheating. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally until heated through.

This soup also freezes well, but if you plan to freeze it, it’s best to leave out the orzo and add it fresh when you reheat. Frozen orzo can become mushy, so cooking it separately is worth the extra step.

Scaling the recipe for different servings

This recipe makes about 4-6 servings, but it’s easy to scale up or down. For a larger batch, just double the ingredients, though keep an eye on the cooking time—it may take a bit longer for the soup to come to a boil. If you’re cooking for one or two, simply halve the recipe, but keep the amount of lemon juice to at least a teaspoon for flavor balance.

Common questions

1. Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Just shred the rotisserie chicken and add it toward the end, when you’d normally add the shredded chicken back to the pot. This saves time and adds great flavor.

2. Can I use rice instead of orzo?
Yes, rice works well as a substitute. Just note that it may need a little longer to cook, so adjust the simmering time as needed.

3. How can I make this soup gluten-free?
Use a gluten-free flour blend in place of regular flour, and swap the orzo for gluten-free pasta or rice.

4. What if I don’t have fresh lemon?
In a pinch, bottled lemon juice works, but fresh lemon really brings out the best flavor. You can also add a bit of lemon zest for extra freshness.

5. How do I keep the orzo from sticking to the bottom?
Stir the soup frequently after adding the orzo, and make sure to keep the heat low. This prevents sticking and helps the orzo cook evenly.

Enjoy this cozy, lemony chicken orzo soup, and feel free to make it your own with the variations and tips above! It’s a versatile, comforting dish that’s sure to brighten up any meal.

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