This lemon chicken orzo soup layers sautéed aromatics, tender orzo and juicy shredded chicken in a bright, savory broth lifted with fresh lemon zest and juice. Finished with herbs, a splash of cream, and Parmesan, it’s a cozy one-pot dinner that tastes restaurant-worthy in under an hour.
Why You’ll Love This Soup
With the bright freshness of lemon and the comfort of pasta and chicken, this lemon chicken orzo soup is the best.
- One pot, weeknight-easy – Made with fridge and pantry staples, you can have this soup on the dinner table in no time.
- Balanced flavors – With zesty lemon, savory chicken broth and fresh herbs, this soup has the perfect blend of savory, bright and zesty.
- Kid-friendly and meal-preppable – Is that a word? It is in my book. This soup has a creamy finish without being heavy, and is loved by both kids and adults.
Recipe Essentials
You just might have most of these lemon chicken orzo soup ingredients already on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Shredded chicken – This is the perfect way to use up leftover chicken, or you could simply buy a rotisserie chicken from the grocery store. Of course, you could make fresh baked chicken too.
- Lemon – Instead of using the bottled variety, fresh lemon juice and lemon zest is brighter and brings more flavor to the soup. Adding both zest and juice gives the full lemon flavor and scent with the citrus forward tartness- the perfect balance of whole lemon.
- Extra virgin olive oil
- Unsalted butter
- Yellow onion
- Carrots
- Celery
- Fresh garlic
- Ground black pepper
- Coarse kosher salt
- Chicken broth
- Orzo
- Fresh thyme
- Bay leaf
- Flat parsley
- Heavy cream
- Grated parmesan
How to Make Lemon Chicken Orzo Soup (Step-by-Step)
This hearty and scrumptious soup is ready in no time- just follow these simple steps!
- Sauté aromatics: In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion, carrot, celery, salt and pepper. Cook until the veggies are softened and just starting to soften and brown.
- Add garlic & thyme: Stir in the garlic and thyme, sauteing for another minute. Pour in the chicken broth and add the bay leaf, then bring to a boil.
- Cook orzo: Add the dry orzo to the pot and stir so it doesn’t sink and clump. Simmer, stirring occasionally, until the orzo is al dente.
- Finish: Stir in the chicken and lemon zest. Cook just until the chicken is heated through. Remove the soup from the heat. Stir in the fresh lemon juice a bit at a time, tasting as you go. You want bright and lemony, but not too overpowering.
- Serve: Ladle and top with Parmesan, olive oil drizzle and optional red pepper flakes.
Success cues:
Orzo is tender but not bloated, broth is bright and savory, lemon is present but not bitter.
Perfect Pairings
Whether serving as an appetizer or mail meal, you can serve this lemon chicken orzo soup with just about anything you’d like. As with any soup or stew, I like to serve mine with a crusty bread or garlic bread.
Soups are always a good complement to a leafy side salad or caesar salad. You can also serve some veggies alongside it, like asparagus or broccoli.
Test Kitchen Tips
I’ve tested this recipe several times to be able to bring you tips and tricks for the perfect lemon chicken orzo soup.
- Add lemon juice off heat to keep flavors vibrant and prevent bitterness.
- If making ahead, cook orzo separately and add to bowls; it prevents swelling.
- Adjust acidity: different lemons vary- start with half the juice, taste and add.
- For richer body: swap a cup broth for bone broth or add another splash or two of cream.
- Reheating & Freezing: It’s commonly for soups to lose the brightness from citrus and salt when chilled. When reheating, add additional lemon juice and salt to brighten it back up.
More Cozy Soup Recipes
When it’s cold outside and I’m craving comfort food, these cozy soup recipes get added to the regular rotation.
Lemon Chicken Orzo Soup Recipe
This lemon chicken orzo soup layers sautéed aromatics, tender orzo and juicy shredded chicken in a bright, savory broth lifted with fresh lemon zest and juice.
Servings:
Ingredients
Soup:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 cup yellow onion , chopped
- 1 cup carrots , chopped
- 1 cup celery , chopped
- 1 teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- 3-4 cloves fresh garlic , minced
- 2 teaspoons fresh thyme leaves
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1 cup dry orzo
- 2 –3 cups cooked shredded chicken , rotisserie or leftovers
- 2 fresh lemons , zested and juiced
- ¼ cup fresh flat parsley , chopped
- 2 tablespoons heavy cream
Garnish:
- Extra olive oil for drizzling
- Grated Parmesan for serving
- Red pepper flakes , optional
Instructions
- In a large pot or Dutch oven, heat the 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter over medium heat.
- Stir in the chopped 1 cup yellow onion, 1 cup carrots, 1 cup celery, 1 teaspoon coarse kosher salt and ½ teaspoon ground black pepper.
- Cook, stirring occasionally, until the veggies are softened and just starting to soften and brown, approximately 5-7 minutes.
- Stir in the minced 3-4 cloves fresh garlic and 2 teaspoons fresh thyme leaves, sautéing for another 1 minute.
- Pour in the 8 cups low-sodium chicken broth and add the 1 bay leaf.
- Bring to a low boil, then reduce to a simmer for about 5 minutes for the flavors to marry.
- Stir in the dry 1 cup dry orzo to the pot and stir so it doesn’t sink and clump.
- Simmer, stirring occasionally, until the orzo is al dente, about 8–10 minutes (check package directions).
- Stir in the shredded 2 –3 cups cooked shredded chicken and lemon zest.
- Cook another 3 minutes, just until the chicken is heated through.
- Remove the soup from the heat. Stir in the fresh lemon juice a bit at a time, tasting as you go. You want bright and lemony, but not too overpowering. This depends on your tastebuds and also the size of the lemon.
- Remove the bay leaf. Stir in the chopped ¼ cup fresh flat parsley and 2 tablespoons heavy cream.
- Ladle into serving bowls and top with a grate of parmesan cheese and drizzle of a good quality extra virgin olive oil. If you like a kick, also sprinkle with crushed red pepper flakes.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
Storage: Store in an airtight container for 3-4 days in the refrigerator (orzo continues to absorb; thin with broth.) Reheat in the microwave or stovetop, stirring occasionally. Lemon and salt might need to be recorrected, as these tend to mute when chilled.
Freezing: Best without orzo (freeze base + chicken up to 3 months; add fresh-cooked orzo when serving.)
Nutrition
Calories: 255 kcal, Carbohydrates: 32 g, Protein: 11 g, Fat: 11 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Trans Fat: 0.1 g, Cholesterol: 11 mg, Sodium: 517 mg, Potassium: 559 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 4024 IU, Vitamin C: 28 mg, Calcium: 61 mg, Iron: 2 mg
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