Lemon Chicken Orzo Soup – Bright, Comforting, and Simple

This soup is one of those recipes that feels like a warm hug with a little sunshine mixed in. It’s cozy like classic chicken soup but brighter and livelier thanks to fresh lemon and herbs. The orzo makes it satisfying without feeling heavy.

Whether you’re under the weather or just craving something wholesome, this comes together easily with everyday ingredients. It’s great for a weeknight, and the leftovers are even better the next day.

Lemon Chicken Orzo Soup - Bright, Comforting, and Simple

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3–4 garlic cloves, minced
• 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
• 6 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts or thighs (or 3 cups cooked, shredded chicken)
• 3/4 cup dry orzo pasta
• Zest of 1 lemon
• Juice of 1 to 2 lemons (about 3–4 tablespoons), to taste
• 1 bay leaf (optional)
• 2 cups baby spinach or chopped kale (optional)
• 2 tablespoons fresh dill or parsley, chopped
• Salt and black pepper, to taste
• Optional: 1 tablespoon butter for extra richness
• Optional garnish: extra dill/parsley, lemon wedges, grated Parmesan

Method

 

1. Sauté the aromatics: Heat olive oil in a large pot over medium.Add onion, carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic, oregano, and thyme, and cook 30 seconds until fragrant.
2. Add broth and chicken: Pour in the chicken broth and add the bay leaf if using.Nestle in the raw chicken breasts or thighs. Bring to a gentle boil, then reduce to a simmer. Cover and cook 12–15 minutes, or until the chicken is cooked through.
3. Shred the chicken: Transfer the chicken to a cutting board and shred with two forks.Return it to the pot. If using pre-cooked chicken, add it now and simmer 5 minutes to warm through.
4. Cook the orzo: Stir in the orzo. Simmer uncovered, stirring occasionally so it doesn’t stick, for 8–10 minutes or until al dente.Skim any foam if needed.
5. Add lemon and greens: Turn heat to low. Stir in the lemon zest and 3 tablespoons lemon juice. Add spinach or kale and cook 1–2 minutes until wilted.Taste and adjust lemon to your liking.
6. Finish and season: Stir in fresh dill or parsley and the butter if using. Season generously with salt and pepper. Remove the bay leaf.The soup should taste bright and savory with a clean lemon finish.
7. Serve: Ladle into bowls and garnish with more herbs. Add a lemon wedge on the side for extra zing. If you like, finish with a pinch of Parmesan.

What Makes This Recipe So Good

• Balanced flavors: Savory chicken, tender vegetables, and a clean lemon finish. It’s refreshing without being sour.
• Quick but homemade: You get from chopping board to bowl in about 40 minutes, with a depth of flavor that tastes slow-cooked.
• Flexible: Works with leftover chicken, rotisserie chicken, or chicken thighs.

  You can add greens or swap herbs without fuss.

• Nourishing: Protein, carbs, and veggies all in one bowl. It’s light yet filling and easy on the stomach.
• One pot: Minimal dishes and simple cleanup. Perfect for busy weeknights.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3–4 garlic cloves, minced
• 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
• 6 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts or thighs (or 3 cups cooked, shredded chicken)
• 3/4 cup dry orzo pasta
• Zest of 1 lemon
• Juice of 1 to 2 lemons (about 3–4 tablespoons), to taste
• 1 bay leaf (optional)
• 2 cups baby spinach or chopped kale (optional)
• 2 tablespoons fresh dill or parsley, chopped
• Salt and black pepper, to taste
• Optional: 1 tablespoon butter for extra richness
• Optional garnish: extra dill/parsley, lemon wedges, grated Parmesan

How to Make It

1. Sauté the aromatics: Heat olive oil in a large pot over medium.

   Add onion, carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic, oregano, and thyme, and cook 30 seconds until fragrant.

2. Add broth and chicken: Pour in the chicken broth and add the bay leaf if using.

   Nestle in the raw chicken breasts or thighs. Bring to a gentle boil, then reduce to a simmer. Cover and cook 12–15 minutes, or until the chicken is cooked through.

3. Shred the chicken: Transfer the chicken to a cutting board and shred with two forks.

   Return it to the pot. If using pre-cooked chicken, add it now and simmer 5 minutes to warm through.

4. Cook the orzo: Stir in the orzo. Simmer uncovered, stirring occasionally so it doesn’t stick, for 8–10 minutes or until al dente.

   Skim any foam if needed.

5. Add lemon and greens: Turn heat to low. Stir in the lemon zest and 3 tablespoons lemon juice. Add spinach or kale and cook 1–2 minutes until wilted.

   Taste and adjust lemon to your liking.

6. Finish and season: Stir in fresh dill or parsley and the butter if using. Season generously with salt and pepper. Remove the bay leaf.

   The soup should taste bright and savory with a clean lemon finish.

7. Serve: Ladle into bowls and garnish with more herbs. Add a lemon wedge on the side for extra zing. If you like, finish with a pinch of Parmesan.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in airtight containers for up to 4 days.

  The orzo will continue to absorb broth as it sits.

• Best trick: Store cooked orzo separately if you plan on leftovers. Add it to bowls and ladle hot broth over when serving. This keeps the texture just right.
• Reheating: Warm gently on the stovetop or in the microwave.

  Stir in a splash of broth or water to loosen if it has thickened.

• Freezing: Soup without pasta freezes best. Freeze the broth, chicken, and veggies for up to 3 months. Add fresh-cooked orzo when reheating.

Benefits of This Recipe

• Weeknight friendly: Straightforward steps, common pantry ingredients, and a 40-minute cook time.
• Nutritious: Lean protein, vegetables, and a moderate portion of pasta make a balanced bowl.
• Bright flavor profile: Lemon and herbs keep it lively, so it doesn’t feel heavy or monotone.
• Kid-friendly: Mild, comforting flavors that you can adjust with more lemon or herbs for adults.
• Budget-conscious: Uses affordable staples without sacrificing taste.

Pitfalls to Watch Out For

• Overcooking the orzo: It can go from al dente to mushy fast.

  Start tasting at 7–8 minutes and pull it when it still has a slight bite.

• Too much lemon too soon: Add lemon after the orzo cooks and taste as you go. Acid can intensify over time.
• Undersalting: Lemon brightens but also highlights blandness. Season with salt throughout for a full, savory flavor.
• Letting it sit on heat: If you keep simmering after the orzo is done, the pasta will swell and the broth will thicken.

  Turn off the heat once everything is tender.

• Using low-quality broth: The broth is the backbone. Use a good low-sodium stock and adjust salt yourself.

Alternatives

• Protein swaps: Use turkey, rotisserie chicken, or chickpeas for a vegetarian option (swap chicken broth for vegetable broth).
• Pasta swaps: Try small shapes like ditalini, acini di pepe, or rice. Adjust cook time based on the package.
• Gluten-free: Use gluten-free orzo or rice.

  Keep an eye on texture; some GF pastas cook faster.

• Creamy version: Stir in a splash of cream or a beaten egg tempered with hot broth for a subtle avgolemono vibe.
• Herb variations: Basil, tarragon, or chives change the personality of the soup while keeping it fresh.
• More veggies: Add peas, zucchini, or leeks. Stir in tender veggies near the end to keep them bright.

FAQ

Can I make this in a slow cooker?

Yes. Add everything except the orzo, lemon, and greens to the slow cooker and cook on low 4–6 hours.

Shred the chicken, add orzo, and cook on high 20–30 minutes until tender. Stir in lemon and greens at the end.

How do I keep the orzo from soaking up all the broth?

Cook the orzo separately and add it to each bowl as you serve. Or add extra broth when reheating and keep the soup off the heat once the orzo is done.

What if I only have cooked chicken?

Great.

Skip the simmering step for raw chicken. Add the cooked, shredded chicken after the veggies soften and simmer 5–10 minutes to meld flavors.

Is the lemon flavor strong?

It’s bright but not overpowering. Start with 3 tablespoons lemon juice, taste, and add more until it’s just right for you.

Can I use rotisserie chicken?

Absolutely.

It adds great flavor and saves time. Just shred it, discard the skin if you like, and stir it in near the end to prevent it from drying out.

What’s the best herb for this soup?

Fresh dill is classic with lemon and chicken, but parsley is a safe, versatile choice. You can mix both for a fresh finish.

How can I make it richer without cream?

Finish with a tablespoon of butter and a dusting of Parmesan.

Both add body and depth without making it heavy.

Final Thoughts

Lemon Chicken Orzo Soup is comfort food with a clean, modern twist. It’s easy to make, flexible with what you have on hand, and bright enough to lift any midweek slump. Keep a good broth, fresh lemon, and a handful of herbs in your kitchen, and you’ll always have the makings of a warm, satisfying bowl.

Serve it with crusty bread or a simple salad, and enjoy how something so simple can taste so complete.