This is a lemon orzo chicken soup, and it’s really easy to overdo the lemon. But with simple ingredients, this has a perfect balance with the chicken broth that itself is not watered down. Also, sometimes a lazy soup preparation leaves inedible large chunks of chicken in the mix, but not here. Perfectly light enough to enjoy small, delicious flecks of chicken as if a master chef made it.
This hot orzo chicken soup is the ultimate comfort food for chilly winter days or when you’re feeling a bit under the weather. This perfect bowl is packed with broth of tender shredded chicken, a burst of fresh lemon, and hearty orzo. After trying this cozy soup is sure to become a go-to in your dinner rotation.
Reasons to Make Lemon Orzo Chicken Soup
As I’ve shared my soup recipes, this Lemon orzo chicken soup is by far the most loved by my readers. It is comforting without feeling too heavy, and people are loving bright, tangy lemony broth. Moreover, this orzo soup is cozy, super easy, low-effort meal to make.
If you aren’t familiar with orzo before, it’s a tiny, rice-shaped pasta. It cooks more quickly than other pasta types. I often use orzo in my recipes, and each time I adore it by how it elevates a dish.
If you’re a fan of lemon dishes, you need to try my other lemon-inspired pasta recipe Lemon Butter Sauce Pasta.
But obviously, today, we’re focusing on this cozy soup that’s perfect for any day of the week! Let’s get started!
Recipe Ingredients for 1 serving
To make this comforting soup, you’ll need some simple, wholesome ingredients that you likely already have on hand:
- Celery, carrots, and onion (2 sticks of celery, 2 carrots, ½ onion) – these veggies create an aromatic base, which is essential to any good soup. I am using sweet Vidalia onions for this soup.
- Butter and olive oil (1 tbp)– for sautéing the vegetables.
- Garlic (3 cloves) – to get a savory garlicy flavour.
- Flour (2 tbp)– using just a little to thicken the broth and create that satisfying texture.
- Chicken broth (6 cups) – essential ingredient to get a deep, rich flavor for great soup.
- Italian seasoning (1/4 tsp)– my go-to Italian seasoning blend.
- Boneless, skinless chicken breasts (1.5 pounds) –these chicken breasts are cut into chunks to absorb all that delicious flavor.
- Orzo (1 cup uncooked) – the little rice-shaped pasta you may find in the dry pasta aisle.
- Lemon juice (1 tbp) – the star ingredient that adds brightness to the broth.
- Fresh parsley (1 tbp) – add a pop of freshness.
Tip to Enhance the Flavor
Feel free to adjust the amount of lemon juice according to your preference, and even while serving, you can add lemon slices directly into the bowls!
Tools You’ll Need
- Dutch oven: I love using this oven for soups.
- Garlic press: To make garlic mince, I am using it, since peeling is not necessary anymore.
How to Make Lemon Orzo Chicken Soup
In a soup pot or Dutch oven, heat the olive oil and butter, then sauté finely chopped onions, carrots, and celery until they become soft. Add the garlic and cook until fragrant on low heat, then stir in the flour. Pour in the chicken broth and stir until the flour fully dissolves and no lump left.
Next, add the Italian seasoning and the uncooked chicken chunks. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes. Add the orzo and let it simmer until the pasta is al dente. Keep stirring fairly often.
Once the chicken temperature reaches 165°F, you will notice the chicken chunks become more tender and juicier. Add the lemon juice and chopped parsley to the chicken mixture, and season with salt and pepper. And that’s your delicious soup is ready to enjoy! Serve hot!
Can I Make This Ahead of Time?
Absolutely! Lemon orzo chicken soup can be made ahead, but keep in mind that for making in advance, use the one-pot method if you’re storing leftovers, because the orzo tends to soak up the broth over time.
If you’re planning to prepare it in advance or store plenty of leftovers, I recommend cooking the orzo separately and adding it to each bowl when reheating. This way, it stays perfectly tender and keeps the dish’s texture just right.
Substitutions and Variations
- Feel free to substitute the chicken breasts for chicken thighs as per your preference.
- If you want to speed up the process, use precooked/rotisserie chicken. I suggest adding the chicken in at the same time as the to prevent overcooking.
- Use low-sodium chicken broth for a healthier option.
What to Serve with This Soup
I love keeping it simple with a big slice of bread. Baguette and sourdough are my favorites for dipping. If you want to make it a full meal, pair it with a light salad like my Italian Caprese Pasta Salad or a mix of greens with delicious Fall Pasta Salad Recipe with Maple Vinaigrette.
Leftovers and Storage
- This soup keeps well in the fridge for about 3-4 days in an airtight container. However, as the orzo absorbs the broth, you may need to add more chicken broth when reheating.
- You can freeze this soup, but the orzo does get a bit puffy. If you want to freeze the whole batch, I recommend freezing the soup without the orzo and adding cooked orzo when you thaw it.
- Reheat soups in a small saucepan over a low heat until warmed thoroughly.
Final Thoughts
I love this Lemon orzo chicken soup! I want to meet Campbells who made it and made it possible at scale and shake their hand and squeeze their left shoulder that their artistry made my other day.
Give it a try, and let me know how you like it! What’s your favorite way to enjoy Lemonorzochicken soup? Share your variations in the comments. I’d love to see your version!
