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THIS lemon chicken orzo soup recipe is absolutely fantastic! This soup is warm, filling, and incredibly tasty. It’s made with homemade chicken stock and a variety of fresh vegetables, including carrots and celery, giving it a delightful twist on a timeless classic (I might even say it’s among the best chicken soups I’ve ever prepared or enjoyed).
To finish it off, we add orzo and a generous splash of fresh lemon juice, alongside chopped fresh dill and parsley. Don’t forget to generously sprinkle some fresh cracked pepper on top to complete the dish.
If you’re on the lookout for more chicken soup recipes, don’t miss the collection we’ve shared below!
What ingredients do you need to create this lemon chicken orzo dish?
- Butter: This serves as the foundation of our soup, providing a rich nutty flavor and a smooth broth. Alternatively, you can use extra-virgin olive oil for a dairy-free option.
- Vegetables/Mirepoix: We use celery, carrots, and onion as the soup base, with some flour to help thicken the mixture and add texture. Garlic would also make a great addition here!
- Chicken broth and chicken: You can opt for store-bought broth or make our homemade broth (which is linked in that recipe!). When making the homemade broth, you can cook your chicken simultaneously. Otherwise, you can use pre-cooked, store-bought chicken or leftover chicken that you have on hand.
- Orzo: This is cooked separately before being added to the soup once it’s tender. Feel free to substitute it with any rice of your choosing.
- Lemon juice and herbs: I adore finishing this soup with a generous squeeze of lemon and fresh herbs like dill and parsley.
- Optional add-ins: Sprinkling some parmesan cheese on top of the soup would add a lovely salty depth of flavor.
Instructions for preparing this chicken lemon orzo soup
Prepare your chicken broth and chicken (if you are making it from scratch!) If not, proceed to the next step.
You can find our chicken broth and chicken base in our white bean chicken soup recipe.
Creating the soup base
- In a Dutch oven or deep pot (or use the same pot as your homemade broth), melt unsalted butter over medium-high heat until it’s melted and shimmering. Add in your celery, carrots, and onions. Stir them for 5 to 10 minutes; you want them to soften without browning. Season with kosher salt and black pepper.
- Next, continuing on the same heat, introduce your all-purpose flour and sauté the vegetables for another 10 minutes until the flour is fully incorporated.
- Pour in your chicken broth and let it simmer on medium heat until the vegetables are soft, about 20 to 30 minutes. Adjust seasoning with kosher salt and black pepper to taste.
Cooking your orzo
- While the vegetables cook, prepare your orzo according to the package instructions and shred your chicken. Drain the orzo in a colander and give it a gentle rinse (this helps remove starch so the soup stays light and doesn’t become clumpy!) and set aside.
Combine!
- Once the vegetables are tender, reduce the heat to medium-low, add in your shredded chicken and cooked orzo, stirring to ensure everything is heated through and combined, about 1 to 2 minutes.
Add the finishing touches: Lemon juice and herbs!
- Add fresh lemon juice (adjust to your liking; I typically use the juice of one lemon) and fresh herbs (chopped parsley and dill). Serve immediately in bowls.
Tips, Tricks, and Substitutions
Why is lemon juice added to chicken soup? I genuinely appreciate the way freshly squeezed lemon juice enhances the flavor profile of chicken soup. It creates a fine balance with the broth and complements the herbs nicely. Plus, it adds a delightful brightness to the dish.
Can you freeze lemon chicken orzo soup? Absolutely! However, I recommend freezing the soup without the orzo to prevent it from becoming mushy. Freeze without the orzo and prepare the orzo when you’re ready to serve. To enjoy, thaw the soup, heat it, and then add the orzo.
How long does chicken soup last in the refrigerator? Store any remaining soup in the fridge in an airtight container for 3 to 4 days. Reheat when you’re ready to eat! The orzo won’t get AS mushy as it would in the freezer, but it may still soften a bit. You can also store pre-cooked orzo in a separate container and mix it in when you’re ready to eat.
What kind of chicken can be used for this lemon chicken soup? The options are endless! You can poach boneless, skinless chicken breasts or thighs directly in your homemade broth or the soup pot, and then shred them. Alternatively, you can use leftover shredded rotisserie chicken. Any of these will taste delightful!
Want more soup recipes? Get started below:
If you try this Lemon Chicken Orzo Soup recipe (thank you so much!), please leave a comment and/or rate the recipe! Don’t forget to tag me on Instagram or through social media so I can see what you’ve made! If you’d like to stay connected and receive the latest updates directly to your inbox, sign up for our Newsletter here!
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Updated from February 2021
-
Prepare your chicken broth and chicken (if you’re making it from scratch!) If you’re using store-bought, move to the next step. You can find our chicken broth and chicken base in our white bean chicken soup recipe.
-
In a Dutch oven or deep pot (or use the same pot as your homemade broth), melt unsalted butter over medium-high heat until it’s melted and shimmering. Add in your celery, carrots, and onions. Stir for 5 to 10 minutes to soften them without browning. Season with kosher salt and black pepper.
-
Next, keeping the same heat, introduce your all-purpose flour and sauté the vegetables for an additional 10 minutes until the flour is well blended.
-
Pour in your chicken broth and let it simmer over medium heat until the vegetables are tender, which should take about 20 to 30 minutes. Adjust seasoning with kosher salt and black pepper as needed.
-
While the vegetables cook, prepare your orzo according to the package instructions and shred your chicken. Drain the orzo in a colander and rinse it lightly (this helps remove excess starch, so the soup remains light and doesn’t get clumpy!) then set it aside.
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Once your vegetables are soft, reduce the heat to medium-low, add in your shredded chicken and cooked orzo. Stir to mix everything well and ensure it’s heated through, about 1 to 2 minutes.
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Turn off the heat, then add fresh lemon juice (to your taste; I typically use the juice of one lemon) and fresh herbs (chopped parsley and dill). Serve right away.
Calories:
175
kcal
,
Carbohydrates:
24
g
,
Protein:
5
g
,
Fat:
7
g
,
Saturated Fat:
4
g
,
Polyunsaturated Fat:
0.4
g
,
Monounsaturated Fat:
2
g
,
Trans Fat:
0.2
g
,
Cholesterol:
20
mg
,
Sodium:
908
mg
,
Potassium:
261
mg
,
Fiber:
3
g
,
Sugar:
5
g
,
Vitamin A:
7837
IU
,
Vitamin C:
5
mg
,
Calcium:
37
mg
,
Iron:
1
mg
Nutrition information is automatically calculated and should be used as an approximation.