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This Lemon Chicken Orzo Soup is the perfect balance of comfort and freshness. The tender chicken, hearty orzo, and classic vegetables create a warm, satisfying base, while the lemon juice adds a bright, zesty twist that lifts all the flavors. It’s the soup that feels like a cozy hug on a chilly day but still tastes light and refreshing.
Serve with crusty bread.
Why you’ll love this soup…
This soup will hit the spot if you’re under the weather or want a wholesome, flavorful meal! It’s similar to chicken noodle soup but better! What really sets it apart is the fresh lemon juice, which adds a bright and tangy flavor that makes each spoonful bright.
It’s perfect for meal prep, using leftover chicken, or serving a crowd. It’s light enough for spring and summer yet warm and cozy for fall and winter! This soup reminds me of pastina soup that my nonna used to make us when I was little!
Table of Contents
Recipe Ingredients
Made with pantry staples and fresh herbs, it’s an easy-to-make recipe without skimping on flavor. It’s an easy recipe the whole family will love.
- Chicken thighs (or chicken breast/shredded chicken): Adds protein and a rich, tender bite. Using thighs keeps the soup juicy, while shredded rotisserie chicken is a quick and convenient option.
- Kosher salt and freshly ground black pepper to taste: Enhances the flavor of the soup and seasons the chicken perfectly.
- Olive oil and butter: A combination that provides a rich, savory base for sautéing vegetables and searing the chicken. The butter adds a silky texture.
- Garlic: Adds a subtle depth and aroma that enhances the overall flavor of the broth.
- Onions, carrots, and celery: the classic trio of vegetables that form the soup’s flavorful base. They add sweetness, texture, and a hearty feel.
- Fresh thyme (or dried thyme) brings a slightly earthy, lemony herb flavor that complements the soup’s citrus notes.
- Chicken stock or broth: Forms the base of the soup, giving it a savory, comforting depth. A good-quality broth is essential for a rich and flavorful result.
- Bay leaves and rosemary: Adds an aromatic depth and woody, herbaceous flavor to the soup.
- Orzo pasta: A small, rice-shaped pasta that absorbs the flavors of the soup and adds a satisfying texture.
- Fresh Lemon juice: The star ingredient, bringing brightness and a refreshing tang that balances the richness of the chicken and broth. Add a little lemon zest for an extra pop of flavor.
- Fresh parsley (flat leaf parsley): Adds a pop of color and freshness when sprinkled on top just before serving.
- Parmigiano Reggiano (optional): A nutty, salty cheese that adds an extra layer of richness to each bowl, if desired.
This recipe is great for leftover chicken breast, whole roasted chicken, or chicken thighs.
See the recipe card for quantities.
How to Make Lemon Chicken Orzo Soup
This chicken orzo soup comes together in a few easy steps. See the printable recipe card for more instructions.
In a Dutch oven pot or large soup pot brown the chicken and then remove from the pot. Cooking chicken in the pan first really flavors it!
In the same pot, cook the vegetables.
Pour in the broth and herbs and bring to a boil.
Add the orzo pasta and cook until al dente.
Place the chicken back to the pot, let warm, and get the flavors from the soup.
Add the fresh lemon juice and stir to combine.
It’s a simple, versatile recipe that’s both nourishing and refreshing, making it perfect for any occasion, from a cozy family dinner to an elegant lunch!
FAQs
Yes, rotisserie chicken works great in this recipe! Shred the chicken and add it towards the end of the cooking process when you would normally return the cooked chicken to the soup. This saves time and adds a rich, roasted flavor.
Absolutely! To make this chicken orzo soup vegetarian, swap the chicken for chickpeas or white beans for added protein. Use vegetable broth in place of chicken broth, and you can still enjoy all the comforting flavors with a plant-based twist.
Yes, you can substitute orzo with other small pasta shapes like ditalini, acini di pepe, or even mini farfalle. Just adjust the cooking time based on the type of pasta you choose to ensure it’s cooked al dente.
Freshly squeezed lemon juice is best for a bright, vibrant flavor, but you can use store-bought lemon juice in a pinch. Just make sure it’s 100% lemon juice and adjust the quantity to taste, as store-bought juice can sometimes be more concentrated.
My Pro Tip
Recipe Tips
- Sear the Chicken Well: Browning the chicken adds depth and richness to the soup. Don’t skip this step—it locks in flavor!
- Use Fresh Lemon Juice: Freshly squeezed lemon juice brings the best brightness and fresh flavor to the soup.
- Cook Orzo Separately (Optional): If you prefer the orzo to remain firmer, cook it separately and add it to the soup just before serving. This prevents the pasta from absorbing too much broth.
- Add Lemon Juice Gradually: Start with 1-2 tablespoons of lemon juice, taste the soup, and add more as needed to balance the flavor.
- Make it Ahead: The flavors develop even more if made beforehand. Store it in the fridge for up to 3 days, but remember that the orzo may absorb more broth. Add extra broth when reheating if needed.
Variations and Substitutions
Here are some quick variations and substitutions for the Lemon Chicken Orzo Soup Recipe:
- Vegetarian: Replace the chicken with chickpeas or white beans, and use vegetable broth.
- Gluten-Free: Swap the orzo for gluten-free pasta or rice.
- Add Greens: Stir in spinach, kale, or Swiss chard in the last few minutes of cooking for extra nutrients.
- Different Pasta: Use ditalini, acini di pepe, or mini farfalle instead of orzo.
- Herb Substitution: Replace thyme and rosemary with oregano or basil for a different herb profile.
- Creamy Version: Stir in a splash of heavy cream or coconut milk for a creamy, comforting twist.
Storing, Freezing, and Reheating Instrcutions
- Storing: Store leftover Lemon Chicken Orzo Soup in an airtight container in the fridge for up to 3 days. The orzo may absorb more broth, so add extra broth when reheating if needed.
- Freezing: To freeze, cook the chicken orzo soup without the orzo and let it cool completely. Freeze in airtight containers for up to 3 months. When ready to serve, reheat the soup and cook the orzo separately, then add it to the reheated soup.
- Reheating: Reheat the soup on the stovetop over medium heat, adding more broth if necessary, or in the microwave until warmed through.
Serving Suggestions
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Lemon Chicken Orzo Soup Recipe
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
You will LOVE this Lemon Chicken Orzo Soup! It perfectly balances comfort and freshness. The tender chicken, hearty orzo, and classic vegetables create a warm, satisfying base, while the lemon juice adds a bright, zesty twist that lifts all the flavors. It’s the soup that feels like a cozy hug on a chilly day but still tastes light and refreshing.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks (or use chicken breast, cooked shredded chicken, or leftover rotisserie chicken)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 2 cloves garlic, finely chopped
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
- 6 cups chicken stock or chicken broth
- 2 bay leaves
- 1 cup orzo pasta
- 1 sprig rosemary
- 2–4 tablespoons of freshly squeezed lemon juice
- Chopped fresh parsley leaves, for serving
- Freshly grated Parmigiano Reggiano (optional for serving)
Instructions
- Sear the Chicken: Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large pot over medium heat. Sear chicken until browned on all sides, about 5-7 minutes. Remove and set aside.
- Sauté Vegetables: Add olive oil and butter in the same pot. Sauté garlic, onion, carrots, and celery until softened, about 5 minutes.
- Simmer Broth: Stir in thyme, chicken broth, bay leaves, and rosemary. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Cook Orzo: Add orzo to the pot and cook until tender, about 8-10 minutes, stirring occasionally.
- Add Chicken and Lemon Juice: Return chicken to the pot and stir in lemon juice. Taste and adjust seasoning as needed.
- Serve: Ladle soup into bowls, garnish with fresh parsley, and top with Parmigiano Reggiano, if desired.
- Prep Time: 10 min
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Very good for a cold winter evening. The lemon brightens the flavor
So glad you loved this warm and comforting recipe.
Just what the doctor ordered! You’ll crave this fresh and nourishing soup all year long. Enjoy!