This Lemon Chicken Orzo Soup is a light, healthy, and comforting dish that’s full of fresh, vibrant flavors. With tender chicken, hearty vegetables, and a zesty lemon finish, it’s the perfect meal for any day of the week. Easy to make and packed with nutrients, this soup is sure to warm you up and satisfy your cravings.

Why You’ll Love This Recipe

If you’re looking for a cozy soup that’s light yet filling, this Lemon Chicken Orzo Soup is the answer. The combination of savory chicken, tender vegetables, and the subtle tang of lemon creates a flavor-packed experience in every spoonful. The orzo adds a comforting bite, while the chicken broth provides a rich base. Plus, it’s ready in just under an hour, making it a perfect weeknight dinner or meal prep option. Whether you’re feeling under the weather or just want something comforting, this soup has got you covered. Lemon Chicken Orzo Soup

Ingredients

2 sticks celery, chopped finely
2 medium carrots, peeled and chopped finely
1/2 medium onion, chopped
1 tablespoon butter
1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons flour
6 cups chicken broth
1/4 teaspoon Italian seasoning
1.5 pounds uncooked chicken breasts
1 cup uncooked orzo
1 tablespoon lemon juice (or more to taste)
1 tablespoon chopped fresh parsley (or more to taste)
Salt & pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large soup pot, sauté the celery, carrots, and onions in butter and olive oil over medium-high heat for 5-7 minutes, until softened.
Stir in the garlic and cook for about 30 seconds. Then add the flour and cook for another minute.
Pour in the chicken broth and stir until the flour dissolves. Add the Italian seasoning and chicken breasts. Bring the soup to a boil.
Cover the soup (leaving the lid slightly open) and reduce the heat. Let it simmer for 15 minutes.
Stir in the orzo and cook for another 10 minutes, or until the orzo is tender. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
Remove the chicken from the pot, shred or dice it, then return it to the soup. Add the lemon juice (you may add more for extra tang), chopped parsley, and season with salt and pepper to taste.
Serve immediately and enjoy!

Servings and timing

Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

Variations

Add more veggies: Feel free to add more vegetables, such as spinach, zucchini, or peas, to increase the nutrition and flavor.
Make it dairy-free: This recipe is naturally dairy-free, but if you prefer a creamier soup, you can stir in some coconut milk or a splash of dairy-free cream at the end.
Spicy version: Add a pinch of red pepper flakes or a diced jalapeño for a spicy kick.
Use rotisserie chicken: If you’re short on time, you can swap the uncooked chicken breasts for shredded rotisserie chicken. Just add it in after the soup has simmered.

Storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup can be frozen, but the orzo may become a bit soft when reheated. Store in a freezer-safe container for up to 2 months.
Reheating: To reheat, simply warm the soup over low heat on the stove. If it’s too thick after refrigerating, add a bit more chicken broth to loosen it up.

FAQs

Can I use other types of pasta instead of orzo?

Yes, you can use small pasta like ditalini, or any small-shaped pasta you have on hand. Just adjust the cooking time according to the pasta’s instructions.

Can I use bone-in chicken instead of chicken breasts?

Yes, you can use bone-in chicken. Just be sure to cook it longer (about 25 minutes) and remove the bones before returning the chicken to the soup.

How can I make this soup more flavorful?

For extra depth of flavor, you can add a bay leaf while the soup simmers, or use homemade chicken broth instead of store-bought.

Can I make this soup ahead of time?

Yes, this soup stores well in the fridge and tastes even better the next day. Just keep the orzo separate if you’re planning to store it for later so it doesn’t get too soft.

Can I make this soup vegetarian?

Yes, you can make this soup vegetarian by substituting the chicken with chickpeas or tofu and using vegetable broth instead of chicken broth.

How can I make this soup spicier?

To add some heat, sprinkle in some red pepper flakes, add hot sauce, or throw in a finely chopped jalapeño when sautéing the vegetables.

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts, but you’ll need to increase the cooking time. Be sure to check that the chicken is cooked through to 165°F.

How can I make this soup creamier?

If you prefer a creamier texture, you can stir in a dollop of cream cheese or a splash of heavy cream at the end of cooking.

Can I use dried herbs instead of fresh parsley?

Yes, you can substitute dried parsley for fresh parsley. Use about 1 teaspoon of dried parsley in place of the tablespoon of fresh.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (75°C). You can check using a meat thermometer.

Conclusion

This Lemon Chicken Orzo Soup is the perfect combination of comfort and freshness. The tender chicken, tender orzo, and fresh vegetables come together in a rich and flavorful broth, while the lemon juice adds the perfect tang. It’s a quick, healthy, and delicious meal that’s perfect for any time of the year. Whether you’re looking for a light dinner or a comforting lunch, this soup will become a go-to in your recipe collection.