Lemon Chicken Orzo Soup
I can’t get enough of this lemon chicken orzo soup! It’s got everything you want in a cozy bowl – tender veggies, juicy chicken bits, and cute little orzo pasta swimming in the most amazing lemony broth.
You can whip this up on a busy weeknight without breaking a sweat. The lemon juice gives it this bright, zippy flavor that makes regular chicken soup jealous. Trust me, your family will ask for seconds!
Why You’ll LOVE this Soup
This soup takes simple stuff from your pantry and turns it into something special with that sunny lemon kick.
- Quick and Easy: Dinner’s ready before you know it – less than 30 minutes, YUM!
- Bright Citrus Flavor: That lemon juice wakes up every single spoonful.
- Hearty and Satisfying: Little orzo pasta makes you feel full and happy.
- Versatile Recipe: Toss in whatever veggies you’ve got hanging around.
- Family-Friendly: Even picky eaters gobble this up without complaining.
- Perfect Year-Round: Works great in summer or winter, hot or cold outside.
Ingredients You’ll Need
Here’s your shopping list for this tasty soup – check the full ingredients list with exact amounts in the recipe card below.
- Olive Oil: Grab your good stuff for sautéing those veggies.
- Carrots: Chop them small so they cook fast and taste sweet.
- Celery: Gives you that classic soup vibe with a nice crunch.
- Onion: Any yellow or white onion works great here.
- Garlic: Fresh cloves smell amazing when they hit the pan.
- Chicken Broth: I like low-sodium, so I control the salt myself.
- Orzo Pasta: Those tiny rice-shaped noodles are perfect for soup.
- Dried Herbs: Oregano, basil, and thyme bring all the flavor.
- Cooked Chicken: Use leftover rotisserie chicken to save time.
- Fresh Lemon Juice: This is what makes the soup sing.
- Butter and Flour: Optional for thickening if you want it creamy.
- Parmesan and Parsley: For topping your bowls when serving.
How to Make Lemon Chicken Orzo Soup
Making this soup is really straightforward – just cook your veggies, add the pasta, and finish with lemon.
Step 1: Sauté the Vegetables
Warm up 1 tablespoon olive oil in your pot, then toss in 1½ cups carrots, ½ cup celery, ½ cup onion, and 2 cloves garlic, stirring them around for 5-6 minutes till they get soft.
Step 2: Add Broth and Seasonings
Dump in 8 cups chicken broth, followed by ¾ cup orzo, 1 bay leaf, ½ teaspoon salt, ¼ teaspoon oregano, ¼ teaspoon basil, and ¼ teaspoon thyme into your pot.
Step 3: Simmer the Orzo
Let everything bubble gently for 10-12 minutes, giving it a stir now and then, until those little orzo pieces get tender but still have some bite left in them.
Step 4: Make Optional Roux (If Desired)
Want it thicker? Mix 3 tablespoons melted butter with 3 tablespoons flour until smooth, stir that into your soup, and let it bubble for 1-2 minutes till it thickens up.
Step 5: Add Chicken and Lemon
Stir in 2-3 cups cooked chicken and ¼-½ cup fresh lemon juice, then cook for 2-3 minutes till the chicken gets hot and all those flavors get cozy together.
Step 6: Season and Serve
Fish out that bay leaf, taste your soup, and add more salt and pepper if you think it needs some, then pour into bowls and top with your favorite goodies.
Tips for the Best Lemon Chicken Orzo Soup
These tips will help you nail this soup every time you make it.
- Start with Less Lemon: Pour in just ¼ cup first, taste it, then add more.
- Dice Vegetables Small: Tiny pieces cook faster and taste better in every spoonful.
- Use Rotisserie Chicken: Skip the chicken cooking and grab one from the store.
- Don’t Overcook Orzo: Check it at 10 minutes so it doesn’t turn to mush.
- Add Fresh Spinach: Throw in some chopped spinach at the end for extra goodness.
- Adjust Consistency: Got thick soup? Just add more broth till it looks right.
Variations and Substitutions
You can totally change this up based on what’s in your fridge or what you like.
- Use Different Pasta: Try tiny shells, ditalini, or even regular rice.
- Try Turkey Instead: Got leftover turkey? Perfect – use that instead of chicken.
- Make It Creamy: Stir in some heavy cream or Greek yogurt.
- Add More Vegetables: Zucchini, bell peppers, or mushrooms all work great here.
- Use Fresh Herbs: Swap dried herbs for fresh ones if you’ve got them.
- Skip the Roux: Leave it out if you want a lighter soup.
Make-Ahead and Storage Tips
Pop your leftover soup in containers and stick them in the fridge for up to 4 days. When you reheat it, go slow on the stove or use your microwave. The orzo soaks up broth while it sits, so you’ll probably need to add more liquid when warming it up.
You can freeze this soup for up to 3 months in freezer bags. Just thaw it in your fridge overnight before heating. The flavors get even better the next day – it’s like magic!
Recipe FAQs
Can I use uncooked chicken?
Sure thing! Cook raw chicken breast in the broth for 12 minutes, pull it out, chop it, then keep going.
How do I prevent orzo from absorbing all the broth?
Keep your orzo separate when storing, or just pour in extra broth when you heat up leftovers to loosen things.
Can I make this soup in a slow cooker?
Yep! Add everything except the orzo and lemon, cook on low for 6 hours, then add orzo for the last 30 minutes.
What can I substitute for orzo pasta?
Go with ditalini, small shells, or even rice – any small pasta shape will work just fine here.
How much lemon juice should I use?
Start with ¼ cup, give it a taste, then slowly add more till it tastes perfect to you.
Can I freeze lemon chicken orzo soup?
Absolutely! Freeze it in containers for 3 months, thaw in your fridge overnight, then warm it up on the stove.
Do I need to add the roux for thickening?
Nope, totally your choice – the soup tastes AMAZING either way, depending on what texture you like!
What type of chicken works best for this soup?
Rotisserie chicken is my favorite, but leftover roasted chicken or poached breasts work great too for quick prep.
Can I add fresh spinach to this soup?
Yes! Toss in 2-3 cups of fresh spinach during the last 2 minutes for color and extra vitamins.
What to serve with lemon chicken orzo soup?
Crusty bread, garlic toast, a simple salad, or crackers on the side to complete your soup.
Lemon Chicken Orzo Soup
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1½ cups diced carrots about 3-4 medium carrots
- ½ cup diced celery about 3 ribs
- ½ cup finely diced onion
- 2 cloves garlic minced (or ½ teaspoon garlic powder)
- 8 cups chicken broth low-sodium recommended
- ¾ cup 138g orzo pasta
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- 2 to 3 cups cooked chopped chicken
- ¼ to ½ cup fresh lemon juice
For the Optional Roux:
- 3 tablespoons butter melted
- 3 tablespoons all-purpose flour
For Garnish:
- Shredded Parmesan cheese
- Chopped fresh parsley
Instructions
- Sauté the vegetables: Heat 1 tablespoon olive oil in a large pot over medium heat, add 1½ cups carrots, ½ cup celery, ½ cup onion, and 2 cloves minced garlic, cooking for 5-6 minutes until softened.
- Add broth and seasonings: Pour in 8 cups chicken broth, then stir in ¾ cup orzo pasta, 1 bay leaf, ½ teaspoon salt, ¼ teaspoon oregano, ¼ teaspoon basil, and ¼ teaspoon thyme.
- Simmer until tender: Let your soup bubble gently for 10-12 minutes, stirring once in a while, until the orzo gets tender but still has a little bite.
- Optional thickening step: Want it thicker? Whisk together 3 tablespoons melted butter and 3 tablespoons flour, stir into soup, and bubble for 1-2 minutes till it gets creamy.
- Add chicken and lemon: Stir in 2-3 cups cooked chicken and ¼-½ cup fresh lemon juice, cook for 2-3 minutes till chicken gets hot and flavors blend together nicely.
- Final seasoning and serve: Pull out that bay leaf, taste your soup and add more salt and pepper if needed, then ladle into bowls and top with shredded Parmesan and chopped fresh parsley.
Notes
- Start with ¼ cup lemon juice and taste as you go – lemons vary in sourness, so you might want more or less.
- Your orzo keeps soaking up liquid after you turn off the heat, so add extra broth when reheating leftovers to get it soupy again.
- Rotisserie chicken is my secret weapon for quick dinners – you can also use leftover turkey after Thanksgiving for a tasty twist.
- Want it creamy? Stir in ½ cup heavy cream or Greek yogurt after you take it off the heat for rich texture.
- Throw in 2-3 cups fresh spinach during the last 2 minutes of cooking for extra green goodness without changing the flavor.
