There’s just something about a big bowl of this Lemon Chicken Orzo Soup that feels like a cozy hug. It’s warm, fresh, and has the perfect zing of lemon. I love making this when the weather cools down or anytime someone in the house is feeling a little under the weather. It’s simple, hearty, and just really satisfying.
What You’ll Need
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 cup uncooked orzo
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 large lemon
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley (plus more for garnish)
Why I Love This Recipe
This soup brings me back to the first time I made it after a long, cold day — it instantly warmed me up and made everything feel okay. It’s bright, fresh, and so easy to pull together.
- The lemon makes it feel extra fresh
- The orzo gives it a cozy pasta texture
- You can throw it together with rotisserie chicken
- It reheats really well
Serves: 6
Cook Time: 35 minutes
Why This Recipe Works (Quick Science)
The lemon juice at the end balances the richness of the broth and chicken by cutting through with acidity. Orzo, being a small pasta, cooks fast and thickens the soup just enough to make it feel hearty without being heavy. Sautéing the veggies before adding broth builds flavor right from the start.
Common Mistakes
- Not zesting the lemon before juicing: It’s almost impossible to zest a lemon after it’s been juiced.
- Overcooking the orzo: It can turn mushy if you forget it on the stove. Start tasting at the 8-minute mark.
- Adding lemon too early: Adding it while the soup’s still boiling can make it taste bitter instead of fresh.
- Undercooking the veggies: They should be soft before adding the broth for best flavor.
What to Serve With
- Crusty sourdough bread
- Simple green salad
- Roasted asparagus or broccoli
- Parmesan crisps for crunch
FAQ
Can I freeze it?
Yes, but the orzo might get soft. If you’re freezing it, cook the orzo separately and add it when reheating.
Can I make it vegetarian?
Yes! Use veggie broth and skip the chicken. Add white beans for protein.
Can I use rice instead of orzo?
You can, but it’ll take longer to cook. Start with ¼ cup and add more broth if needed.
Does this taste really lemony?
It’s lemony in a fresh way — not sour. You can adjust the amount to your taste.
Pro Tips
- Use rotisserie chicken to save time
- Dice veggies small so they cook evenly and kids won’t pick them out
- Always zest your lemon before juicing it
- Stir the orzo often to keep it from sticking to the bottom
- Add lemon juice at the end for the best flavor
Tools You’ll Need
- Large soup pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Citrus zester
Substitutions and Variations
- Swap orzo for small pasta like ditalini or couscous
- Add spinach or kale at the end for extra greens
- Use turkey instead of chicken
- Add a pinch of red pepper flakes for a kick
Make Ahead Tips
- Dice your veggies and shred your chicken the night before
- Store the cooked orzo separate from the soup to keep it from absorbing all the broth overnight
Recipe & Instructions
Step 1: Sauté the veggies
Heat 1 tablespoon olive oil in a pot over medium heat. Add 1 small diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 6–8 minutes, stirring occasionally, until the veggies are soft and the onions are translucent.
Step 2: Add garlic
Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Add broth and bring to boil
Pour in 8 cups chicken broth. Turn heat to high and bring to a boil.
Step 4: Add orzo
Once boiling, stir in 1 cup uncooked orzo. Reduce heat to medium and cook for 8–10 minutes, stirring often.
Step 5: Add chicken and season
Add 2 cups shredded cooked chicken, 1 teaspoon salt, and ½ teaspoon black pepper. Stir and let simmer 5 minutes to heat the chicken through.
Step 6: Add lemon and parsley
Turn off the heat. Stir in juice of 1 lemon, 1 teaspoon lemon zest, and 1 tablespoon chopped fresh parsley.
Step 7: Serve
Ladle into bowls and garnish with more parsley and a thin slice of lemon if you’d like.
Leftovers and Storage
Store in an airtight container in the fridge for up to 4 days. The orzo will soak up some of the broth, so add a splash of water or broth when reheating. For best results, store the orzo separate from the broth and mix when ready to serve.
Wrap Up
This Lemon Chicken Orzo Soup is cozy, fresh, and full of flavor. Perfect for dinner or lunch — it’s one of those feel-good recipes you’ll keep coming back to. Let me know how it goes in the comments and share any questions you have!
