Lemon Chicken Orzo Soup is a light yet comforting dish that combines tender chicken, delicate orzo pasta, and fresh vegetables in a lemony broth that feels both cozy and refreshing. I love how this soup is hearty without being heavy, and the bright burst of citrus makes it perfect any time of year—especially when I need something soothing and satisfying.
Why You’ll Love This Recipe
I love this soup because it strikes the perfect balance between warmth and brightness. The lemon adds a zingy freshness that lifts the savory broth and complements the tender chicken beautifully. It’s easy to make in one pot, and the orzo gives it a satisfying texture. Whether I’m feeling under the weather or just craving something wholesome and homemade, this soup always hits the spot.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Boneless, skinless chicken breasts or thighs
-
Orzo pasta
-
Carrots, diced
-
Celery, diced
-
Onion, chopped
-
Garlic, minced
-
Chicken broth or stock
-
Lemon juice and zest
-
Olive oil
-
Salt and pepper
-
Fresh parsley or dill (for garnish)
-
Optional: baby spinach or kale for added greens
directions
-
I heat olive oil in a large pot over medium heat and sauté the onion, carrot, and celery until softened, about 5–7 minutes.
-
I add the garlic and cook for another minute until fragrant.
-
I pour in the chicken broth and bring it to a boil.
-
I add the raw chicken breasts or thighs and reduce to a simmer. I cook for 15–20 minutes, until the chicken is fully cooked, then remove and shred it.
-
I return the shredded chicken to the pot and stir in the orzo. I let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
-
I finish the soup with lemon juice, lemon zest, salt, and pepper to taste.
-
If I’m adding greens, I stir them in now and let them wilt for a few minutes.
-
I serve the soup hot, garnished with fresh parsley or dill.
Servings and timing
This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
Sometimes I use rotisserie chicken to save time, or I add a beaten egg (like in avgolemono) for extra creaminess. I’ve also made it with rice instead of orzo for a gluten-free version. A sprinkle of parmesan or a swirl of cream makes it richer, while red pepper flakes give it a bit of heat. I also love using dill for a more herbal, fresh finish.
storage/reheating
I store leftovers in the fridge for up to 3 days. When reheating, I add a splash of broth or water since the orzo tends to absorb liquid as it sits. I warm it gently on the stovetop or in the microwave until hot. It’s not ideal for freezing with the pasta, but if I want to freeze it, I cook the orzo separately and add it after thawing.
FAQs
Can I use pre-cooked chicken?
Yes, I can use shredded rotisserie or leftover chicken. I add it in after the orzo is cooked to warm it through without drying it out.
What’s the best way to avoid mushy orzo?
I cook the orzo just until al dente and avoid letting it sit in the hot soup for too long after cooking. Serving it right away helps keep the texture perfect.
Can I make this soup in advance?
Yes, but I recommend cooking the orzo separately and adding it just before serving if I plan to store it. This keeps the broth from getting too starchy.
How lemony is the soup?
It has a noticeable but not overpowering lemon flavor. I start with the juice of one lemon and add more to taste if I want it brighter.
Can I make this vegetarian?
Yes, I use vegetable broth and skip the chicken—or replace it with chickpeas or white beans for protein.
Conclusion
Lemon Chicken Orzo Soup is a beautiful blend of comfort and freshness. It’s simple to make, nourishing, and packed with flavor from tender chicken, savory broth, and a burst of lemon. Whether I’m looking for a cozy bowl on a chilly day or a light meal with vibrant flavor, this soup never lets me down.

Lemon Chicken Orzo Soup
- Author: Linda
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Description
Lemon Chicken Orzo Soup is a light, comforting one-pot meal featuring tender chicken, orzo pasta, and vegetables in a lemony broth. It’s perfect for any season, balancing savory depth with bright citrusy freshness.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 3/4 cup orzo pasta
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth or stock
- Juice and zest of 1 lemon
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp fresh parsley or dill, chopped (for garnish)
- Optional: 2 cups baby spinach or chopped kale
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Add chicken and reduce to a simmer. Cook for 15–20 minutes until fully cooked. Remove and shred.
- Return shredded chicken to the pot and stir in orzo. Cook for 8–10 minutes, stirring occasionally, until orzo is tender.
- Stir in lemon juice, lemon zest, salt, and pepper to taste.
- Add greens if using, and cook for another 2–3 minutes until wilted.
- Serve hot, garnished with fresh herbs.
Notes
- Use rotisserie or leftover chicken for a shortcut.
- Swap orzo for rice to make it gluten-free.
- Add a beaten egg like avgolemono for a creamy finish.
- Top with parmesan or red pepper flakes for extra flavor.
- Cook orzo separately if making ahead to avoid sogginess.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Sugar: 4g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
Your email address will not be published. Required fields are marked *