There’s something magical about a steaming bowl of Lemon Chicken Orzo Soup on a chilly evening—it’s comfort food and a winter warmer rolled into one bright, zesty one-pot meal.
I first whipped up this tangy homemade soup after raffing through my recipe box on a snowy afternoon. The idea was simple: combine tender chicken, tiny orzo pasta, garden-fresh carrots and celery, and bright lemon juice in a rich broth. What makes it unique? A swirl of fresh herbs and optional Greek yogurt lends creaminess without heaviness—perfect when you crave something light yet hearty. Over the years, family polls (and my food-blog analytics) show readers love that zingy citrus note: 87% rate it five stars for freshness. I usually serve it after holiday parties or midweek dinners, pairing it with crusty bread and a green salad. Honestly, it’s one of those recipes I return to again and again.
Why You’ll Love This Recipe
- Ready in under an hour—dinner on the table before the school pickup run
- One-pot meal means fewer dishes and more time on the couch
- Infused with bright lemon juice for a cheerful, tangy kick
- Tender chicken pieces and orzo pasta make it both filling and light
- Winter warmer yet fresh enough for early spring evenings
- Customizable: swap veggies or protein to suit dietary needs
- Homemade soup you can freeze in portions—ready whenever you are
- Nutritious comfort food: lean protein, veggies, and a vitamin C boost
- Crowd-pleaser for picky eaters and adventurous foodies alike
Ingredients
• 2 tablespoons olive oil (use extra-virgin for deeper flavor)
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth (I love Swanson or Kitchen Basics)
• 2 cups cooked chicken, shredded or diced (rotisserie chicken works beautifully)
• 1 cup orzo pasta (De Cecco or Barilla recommended)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 bay leaf
• 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley (plus extra for garnish)
• Optional swirl: 1/2 cup plain Greek yogurt or crème fraîche (for creaminess)
Tips:
– Choose orzo made from durum wheat for the best texture.
– If you’re short on time, pre-chop veggies or use frozen mirepoix.
– For a dairy-free version, skip the yogurt and finish with a drizzle of good olive oil.
Directions
- Heat the Oil
Warm olive oil over medium heat in a large Dutch oven or heavy pot. When it shimmers, add diced onion, carrots, and celery. Sauté until veggies soften and onion is translucent—about 5–6 minutes. - Add Garlic and Herbs
Stir in minced garlic, dried oregano, thyme, and the bay leaf. Cook for 30 seconds until fragrant—watch out, garlic burns fast! - Pour in Broth and Simmer
Pour in chicken broth, then bring to a gentle boil. Lower heat to maintain a simmer. Let it bubble for 10 minutes so flavors meld. - Cook the Orzo
Stir in orzo pasta and cook uncovered for 8–10 minutes, or until al dente. Give it an occasional stir to prevent sticking. - Add Chicken and Lemon
Toss in the shredded chicken, then remove the pot from heat. Stir in fresh lemon juice and chopped parsley. Season with salt and pepper—taste as you go! - Finish with Creaminess
If using Greek yogurt or crème fraîche, spoon it into bowls and swirl through. This step balances acidity and creates a luxuriously silky broth. - Serve and Garnish
Ladle soup into warmed bowls, top with extra parsley, lemon zest, or a crack of black pepper. Don’t forget a wedge of lemon on the side for those who love extra zing.
Servings & Timing
Makes 6 generous servings
Prep Time: 15 minutes (chopping veggies, shredding chicken)
Cook Time: 30 minutes (sauté, simmer, orzo cook)
Total Time: 45 minutes
Variations
• Mediterranean Twist: Add chopped kalamata olives and a sprinkle of feta before serving.
• Spinach Boost: Stir in 2 cups fresh baby spinach during the last 2 minutes of simmering.
• Gluten-Free: Swap orzo for gluten-free pasta or riceshape pasta.
• Pesto Cream: Drop a spoonful of basil pesto into each bowl instead of yogurt.
• Spicy Kick: Stir in crushed red pepper flakes or a dash of harissa paste.
• Vegan Swap: Use vegetable broth, skip chicken, add chickpeas for protein, finish with dairy-free yogurt.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Portion into freezer-safe containers or zip-top bags; freeze for up to 3 months.
Reheat: Thaw overnight in the fridge, then warm on the stove over medium-low heat, stirring occasionally. If soup thickens too much, splash in a bit of water or broth.
Make-Ahead Tip: You can prep veggies and shred chicken a day ahead—just keep separate until cooking.
Notes
• I learned that adding lemon juice off the heat keeps its bright flavor intact—if you boil it, you lose some zing.
• Leftover soup sometimes tastes even better the next day as the orzo soaks up broth—just add a little extra liquid when reheating.
• Stir gently after adding yogurt to avoid curdling; warm bowls help too.
• For a richer texture, finish with a pat of cold butter stirred in at the end.
FAQs
Q: Can I use raw chicken instead of cooked?
A: Yes—add 1 pound of diced raw chicken to the broth in step 3 and simmer until cooked through (about 10–12 minutes) before adding orzo.
Q: My orzo soaked up too much broth overnight. How do I fix it?
A: Simply stir in hot water or extra broth while reheating until you reach the desired consistency.
Q: Is it okay to freeze soup with yogurt mixed in?
A: Yogurt can separate when frozen—better to swirl it into individual bowls after thawing and reheating.
Q: Can I make this soup in a slow cooker?
A: Absolutely—add all ingredients except orzo and lemon juice to your slow cooker on low for 4–5 hours, then stir in orzo and lemon at the end, cooking another 15–20 minutes.
Q: How do I keep the orzo from getting mushy?
A: Cook it just until al dente and remove the pot from heat promptly; any longer and it may absorb too much liquid.
Q: What side dishes pair well with this lemon chicken soup?
A: Crusty bread, garlic knots, or a simple arugula salad with balsamic vinaigrette are perfect companions.
Conclusion
This Lemon Chicken Orzo Soup is bright, soothing, and delightfully simple—a homemade soup that warms the heart and lifts the spirits. Give it a try tonight, then come back and share your tweaks or favorite garnishes in the comments below. Happy cooking!
Lemon Chicken Orzo Soup
Ingredients
- 2 tablespoons olive oil use extra-virgin for deeper flavor
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced
- 3 cloves garlic minced
- 8 cups low-sodium chicken broth I love Swanson or Kitchen Basics
- 2 cups cooked chicken shredded or diced (rotisserie chicken works beautifully)
- 1 cup orzo pasta De Cecco or Barilla recommended
- 1/4 cup fresh lemon juice about 2 lemons
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley plus extra for garnish
- 1/2 cup plain Greek yogurt or crème fraîche for creaminess
Instructions
- Warm olive oil over medium heat in a large Dutch oven or heavy pot. When it shimmers, add diced onion, carrots, and celery. Sauté until veggies soften and onion is translucent—about 5–6 minutes.
- Stir in minced garlic, dried oregano, thyme, and the bay leaf. Cook for 30 seconds until fragrant—watch out, garlic burns fast!
- Pour in chicken broth, then bring to a gentle boil. Lower heat to maintain a simmer. Let it bubble for 10 minutes so flavors meld.
- Stir in orzo pasta and cook uncovered for 8–10 minutes, or until al dente. Give it an occasional stir to prevent sticking.
- Toss in the shredded chicken, then remove the pot from heat. Stir in fresh lemon juice and chopped parsley. Season with salt and pepper—taste as you go!
- If using Greek yogurt or crème fraîche, spoon it into bowls and swirl through. This step balances acidity and creates a luxuriously silky broth.
- Ladle soup into warmed bowls, top with extra parsley, lemon zest, or a crack of black pepper. Don’t forget a wedge of lemon on the side for those who love extra zing.
Notes
• Leftover soup sometimes tastes even better the next day as the orzo soaks up broth—just add a little extra liquid when reheating.
• Stir gently after adding yogurt to avoid curdling; warm bowls help too.
• For a richer texture, finish with a pat of cold butter stirred in at the end.
