There’s nothing like a warm, hearty bowl of chicken orzo soup with lemon to bring comfort on a chilly day. This flavorful recipe features tender, shredded chicken, delicate orzo pasta, and a burst of fresh lemon that adds brightness. Keep reading to see how this comforting and nutritious soup comes together!
Background content: This soup is popular during the cooler months, but the lemony freshness also makes it great for spring gatherings. It’s cozy enough for winter nights yet light enough for a casual family dinner.
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Chicken Orzo Soup with Lemon Ingredients
Here’s everything you’ll need to make this recipe. We’re using classic soup aromatics, whole chicken breasts, orzo pasta, and of course, fresh lemon to brighten the flavor. These ingredients are chosen to keep things simple, healthy, and delicious.
- Boneless, skinless chicken breasts
- Onion, carrots, and celery
- Garlic cloves
- Low-sodium chicken broth
- Orzo pasta
- Olive oil
- Lemon juice and zest
- Salt and pepper
- Dried oregano and bay leaf
- Fresh parsley or dill for garnish
See recipe card for quantities.
Chicken Orzo Soup with Lemon Instructions
- Step 1: Sauté the chopped onion, carrots, and celery in olive oil over medium heat until softened, about 5-7 minutes. Add minced garlic and cook for another minute.
- Step 2: Add the chicken broth, bay leaf, dried oregano, and whole chicken breasts. Bring to a boil, then reduce to a simmer. Cook for about 15-20 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F).
- Step 3: Carefully remove the chicken breasts to a cutting board. Shred them with two forks, then return the shredded chicken to the pot. Discard the bay leaf at this stage if desired.
- Step 4: Stir in the orzo pasta and simmer for another 8-10 minutes, until tender. Finish with lemon juice, lemon zest, and additional salt and pepper to taste. Garnish with fresh parsley or dill.
Hint: If you’re short on time, consider using rotisserie chicken. Simply skip cooking whole breasts and add shredded chicken to the sautéed vegetables with broth, simmering briefly to let the flavors meld.
Substitutions
If you need to adjust this chicken orzo soup with lemon for specific diets or preferences, here are a few ideas:
- Vegetarian – Replace chicken with chickpeas or cannellini beans, use vegetable broth, and skip the chicken altogether.
- Gluten-Free – Use gluten-free pasta or rice instead of orzo.
- Dairy-Free – This recipe is naturally dairy-free unless you add cheese or cream.
Variations
- Spicy – Add chili pepper flakes or a diced jalapeño to bring some heat.
- Creamy – Stir in a splash of heavy cream or coconut milk at the end for a richer texture.
- Extra Veggies – Add spinach, kale, or peas for color and nutrients.
Chicken Orzo Soup with Lemon Equipment
Equipment can make a big impact on how your soup turns out. Using a heavy-bottomed pot or Dutch oven helps the soup simmer evenly. A quality chef’s knife is helpful for safe, efficient chopping, and a wooden spoon can prevent scratching if you use a non-stick pot.
If you’re in the market for new gear, here’s my favorite Dutch oven. It holds heat beautifully and is perfect for soups and stews.
Chicken Orzo Soup with Lemon Storage
Store leftover soup in an airtight container in the fridge for up to 3 days. The orzo will continue to absorb broth, so you may need to add extra liquid when reheating.
This soup also freezes well for up to 2 months. Thaw overnight in the fridge, reheat on the stovetop.
Top Tip
Don’t add lemon juice until the very end to keep its flavor bright. Overcooking the lemon can dull its zesty taste.
FAQ
Lemon juice brightens up chicken soup by adding a fresh, citrusy tang. It helps cut through the richness of the broth and balances the flavors. Plus, it provides a subtle boost of vitamin C.
Yes, absolutely! Adding lemon juice at the end of cooking or right before serving preserves its vibrant flavor and prevents it from turning bitter.
The ‘secret ingredient’ can be any small addition that transforms a simple soup into something special—like a splash of white wine, a dash of fish sauce, or a squeeze of fresh lemon juice or vinegar.
Other Soup Recipes
Looking for other recipes like this? Try these:
Other Mediterranean Diet Recipes
These are my favorite dishes to serve with chicken orzo soup with lemon:
Chicken Orzo Soup with Lemon
Equipment
- Dutch oven or large stockpot
- Wooden spoon or silicone spatula
- 2 Forks for shredding
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 6 cups chicken broth low-sodium
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 lb chicken breasts
- 1 cup orzo
- 1 lemon juiced and zested
- 1 teaspoon salt adjust to taste
- ½ teaspoon pepper adjust to taste
- Fresh parsley or dill chopped (for garnish)
Instructions
- Sauté the onion, carrots, and celery in olive oil over medium heat until softened, about 5–7 minutes. Add minced garlic and cook for another minute.
- Pour in the chicken broth. Stir in the dried oregano and add the bay leaf. Place the whole chicken breasts into the pot. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 15–20 minutes, or until the chicken is fully cooked (165°F/74°C).
- Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup. Discard the bay leaf.
- Stir in the orzo pasta. Simmer for 8–10 minutes, or until the orzo is tender. Add the lemon juice and zest, and season with additional salt and pepper to taste.
- Ladle into bowls and garnish with parsley or dill.
Rachael says
So nutritious and satisfying for a healthy weeknight meal