I’ve made a pot of this bright, comforting lemon chicken orzo soup on repeat whenever I need something cozy but fresh. It’s a simple, pantry-friendly soup—perfect when you want something quicker than a roast but more soulful than takeout. The lemon adds a sunny lift that makes the broth feel lighter, and tender shredded chicken plus tiny orzo pasta give it just enough body to satisfy.
Lemon desserts pair especially well after this soup if you want to keep the meal lemon-forward.
Why you’ll love this dish
This soup checks a lot of boxes: quick to make, gentle on the budget, and soothing for the soul. It’s ideal for weeknight dinners, when someone’s under the weather, or when you need a one-pot meal that feels homemade without fuss. The orzo cooks fast and gives the broth a silky texture. The bright lemon juice wakes up the dish so it never feels heavy, and you can use leftover or rotisserie chicken to shave time. If you’re feeding kids, the mild flavors are usually a hit. For a light dinner with crusty bread, it’s comforting; for a sick day, it feels restorative.
The cooking process explained
Overview — what you’ll do, in plain steps:
- Sauté aromatics (onion, carrot, celery) in olive oil until they soften.
- Add garlic briefly to bloom flavor.
- Pour in chicken broth and bring to a simmer.
- Add orzo and cook until tender.
- Stir in shredded cooked chicken and finish with fresh lemon juice and parsley.
This approach keeps the vegetables sweet, the orzo al dente, and the lemon bright so the soup tastes fresh rather than flat.
What you’ll need
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Notes and simple swaps: use rotisserie chicken for speed. If you prefer less sodium, choose low-sodium chicken broth and season at the end. Gluten-free? Use gluten-free orzo or swap in 1 cup of rice or small pasta alternative. For a heartier soup, add a handful of baby spinach or chopped kale near the end.
Step-by-step instructions
- Heat the 2 tablespoons olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until the vegetables are tender and fragrant, about 5–7 minutes.
- Add the minced garlic and cook for about 1 minute, until fragrant.
- Pour in the 8 cups of chicken broth and raise the heat until the liquid comes to a boil.
- Stir in the 1 cup of orzo. Reduce to a simmer and cook according to the package instructions, usually 8–10 minutes, until the orzo is tender.
- Add the 2 cups of shredded cooked chicken and the juice of 1 lemon. Stir to heat the chicken through.
- Season with salt and freshly ground black pepper to taste. Adjust lemon if you want more brightness.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Best ways to enjoy it
This soup stands beautifully on its own, but here are ideas to build a meal:
- Serve with crusty bread, garlic croutons, or warm pita to soak up the broth.
- Add a simple green salad with a lemon vinaigrette to echo the soup’s flavors.
- For a casual spread, bring a warm bowl alongside a dip like buffalo chicken dip with cottage cheese for party-style grazing.
- Top each bowl with extra parsley, a drizzle of olive oil, or a sprinkle of grated Parmesan for richness.
How to store & freeze
Refrigerator: Cool the soup to room temperature within two hours, then transfer to an airtight container. It keeps 3–4 days in the fridge.
Freezing: For best texture, freeze the broth and shredded chicken without cooking the orzo (or cook but undercook the orzo). If freezing with orzo, expect it to soften more upon reheating. Freeze up to 3 months in freezer-safe containers.
Reheating: Thaw overnight in the fridge or reheat from frozen on the stovetop over low heat. If the soup thickens after refrigeration, add a splash of water or chicken broth when reheating. Heat to an internal temperature of 165°F (74°C) for safety. Do not refreeze thawed soup.
Helpful cooking tips
- Use rotisserie or leftover roasted chicken for the fastest prep. Shred it while it’s warm for easier shredding.
- Brown your aromatics gently—don’t rush to high heat. Softer vegetables build a sweeter, more balanced broth.
- Add lemon juice at the end. Acid loses brightness with long simmering, so finish with fresh lemon for the best flavor.
- To keep orzo from overcooking when meal prepping, undercook by a minute and finish when reheating.
- If you want a silkier broth, blend a small portion of the base cooked vegetables with some broth and return it to the pot.
- Craving dessert after? Try a lemon-forward sweet like lemon cottage cheese cake to continue the theme.
Recipe variations to try
- Veggie-forward: Swap the chicken broth for vegetable broth and add white beans (cannellini) for protein.
- Greek twist: Stir in a beaten egg mixed with lemon juice (avgolemono-style) off heat for a creamy, silky finish.
- Herby boost: Add dill in place of parsley for a different citrus-herb pairing.
- Spicy lemon: Sauté a pinch of red pepper flakes with the garlic for subtle heat.
- Creamy version: Stir in 1/2 cup of cream or Greek yogurt (off heat) at the end for richness.
Helpful answers
Q: How long does this take from start to finish?
A: About 30–35 minutes using pre-cooked chicken. If you cook raw chicken in the soup, add roughly 15–20 minutes.
Q: Can I make this with raw chicken?
A: Yes. Add bone-in or boneless raw chicken breasts or thighs to the simmering broth and cook until internal temperature reaches 165°F (74°C). Remove, shred, and return to the pot.
Q: Will the orzo get mushy if I reheat leftovers?
A: Orzo can soften with repeated heating. To avoid mushiness, slightly undercook the orzo the first time or store the orzo separately from the broth when possible.
Q: Is this safe for kids and picky eaters?
A: Absolutely. The flavors are mild and bright. Hold back on extra black pepper or red pepper flakes for picky palates.
Q: Can I make this gluten-free?
A: Yes—use certified gluten-free orzo or substitute with rice or gluten-free small pasta. Adjust cooking time accordingly.
Conclusion
If you want another take on this classic bright soup, see this Lemon Chicken Orzo Soup from Salt & Lavender for inspiration. For a lighter, quick version with slightly different proportions and tips, check out the Eat Yourself Skinny lemon chicken orzo soup recipe.
Print
Lemon Chicken Orzo Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free
Description
A comforting and bright lemon chicken orzo soup, perfect for cozy meals that feel refreshing.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
- Add the minced garlic and cook for about 1 minute.
- Pour in the chicken broth and bring to a boil.
- Stir in the orzo and cook according to package instructions, usually 8-10 minutes.
- Add the shredded chicken and lemon juice, stirring to heat through.
- Season with salt and pepper. Garnish with parsley and serve hot.
Notes
For a lighter version, use rotisserie chicken. For gluten-free, swap the orzo for rice or gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American