This Lemon Chicken Orzo Soup is a comforting, budget-friendly, weeknight recipe you’ll find yourself making on repeat. It is super simple, uses everyday ingredients and is perfect for chilly nights or long lunches.
On busy weeknights, I crave cozy soups with minimal prep and effort. Like this hearty Lemon Chicken Orzo Soup, loaded with simple everyday ingredients aka tender chicken, silky orzo, and veggies. I often make this with fresh chicken cooked in one pot, but it is flexible enough to make with leftover roast chicken.
In the fall and winter, I whip up a big batch to lasts us for 2-3 meals, as it taste better as time passes. Like my Cabbage Roll Soup, this is incredibly easy to make, so anyone can make this homemade comfort in a bowl.
Table of Contents
Why Make This Recipe
There are so many reasons this recipe has become a staple in my kitchen:
- Ready in 30 minutes. So perfect for busy weeknights, after school, last minute dinner guests etc.
- Budget-friendly. Uses any cut of chicken and inexpensive pantry staples.
- Beginner-friendly. No complicated steps, no special tools or methods.
- One pot meal. Fewer dishes, less washing up, win-win right?
- Great for meal prep. Make ahead and easily, reheat when needed.
Here Is What You’ll Need And Variations
Here’s what goes into my version of this cozy lemon orzo soup along with some of my variations depending on what I have.
- Oil. I prefer olive oil, but use whatever oil you like.
- Veggies. I tend to use chopped onion, carrots, and celery stalks. I dice them small so that they cook quickly.
- Seasoning. This soup gets it flavor from a combination of minced garlic, salt, black pepper and dried thyme. I have subbed in Italian seasoning too.
- Broth. I prefer low-sodium chicken broth but veggie broth works too.
- Dry orzo pasta. This is found in the dry pasta aisle.
- Chicken. I use either chicken breast or chicken thighs chopped into large pieces. You can use turkey meat instead.
- Lemon. The zest and freshly squeezed lemon juice add that signature taste. Use bottled lemon juice if you are in a jam.
- Greens. Baby spinach and chopped fresh parsley adds so much flavor. I have also uses savoy cabbage and kale.
- Optional. Grated Parmesan, a drizzle of olive oil, extra lemon are all good.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make Lemon Chicken Orzo Soup
Get the complete ingredients list and instructions from the recipe card below.
- Heat the olive oil over medium heat in a large enough pot. Add the onion, carrot, and celery and sauté for about 5 to 6 minutes, until softened.
- Stir in garlic, thyme, salt, and pepper and cook for 1 minute, until fragrant.
- Add in the chicken broth, bring to a boil, add the chopped chicken, then reduce to a simmer and cook the chicken through. Shred chicken pieces a bit.
- Mix in the orzo before simmering for about 8 to 10 minutes, or until the orzo is al dente. Make sure to stir it occasionally to prevent the orzo sticking.
- Mix in the lemon zest and lemon juice, start with 1 lemon and then add more to your taste, followed by the spinach. Let the spinach wilt for 1 to 2 minutes.
- When done, taste and adjust seasoning to your taste. Serve soup with your desired toppings.
Bintu’s Tips And Tricks and Variations
I’ve made this enough times to know that these tips and tricks make this a no-fail recipe every time you make it:
- If I use leftover shredded cooked chicken instead, including rotisserie chicken, I add it in the last 5 minutes of cooking.
- Orzo is know to sink quickly and stick to the bottom of the pot. So make sure to stir regularly, during cooking to avoid this and for even cooking.
- The lemony flavors develop as the soup sits, so don’t add too much at once.
- Orzo should be al dente, soft but not mushy. It continues to absorb liquid after cooking, so check it early and keep an eye on the texture. If the soup thickens, which is common with orzo, simply thin it out with more broth or hot water.
- Like it creamy? Then add a splash of milk or heavy cream.
- Want more veggies? Add in quick cook ones like kale, peas, or zucchini.
- Make it gluten free by swapping some small GF pasta or cooked rice /quinoa.
Prep Ahead and Storage
To prep ahead, I suggest cooking the soup (but not the orzo) and refrigerate it. Cook the orzo and add it in whilst warming up the soup just before serving. Store in an airtight container inside the fridge for up to 4 days. This soup is great for meal prep, and can be stored inside the freezer (without the orzo) for up to 3 months. Reheat over low heat in a saucepan until warmed through, making sure to stir often.
Serving Suggestions
You can serve it straight as is but it goes great with some Homemade Yeast Rolls or a nice green salad as well as a drizzle of chili oil and Parmesan.
More Soup Recipes
If you like this, then it is worth checking these out too.
- Creamy dreamy crockpot Chicken and Wild Rice Soup.
- Olive Garden Copycat Instant Pot Chicken Gnocchi Soup is so, so good.
- Comforting yet light Cabbage Roll Soup.
- Instant Pot Tortellini Soup is full of good things.
- Dump and start Instant Pot Minestrone Soup is comforting.
Tools To Make This
- Measuring cups and spoons.
- Mixing bowls.
- A great saucepan or dutch oven.
- A sharp knife and cutting board.
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
Lemon Chicken Orzo Soup
Ingredients
- 2 tablespoon olive oil
- 1 small yellow onion finely chopped
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 3 garlic cloves minced
- Salt and black pepper to taste
- ½ teaspoon dried thyme
- 6 cups (1.5l) low-sodium chicken broth
- 1 cup (200 g) dry orzo pasta
- 2 (450–500 g) large chicken breasts chopped into large pieces
- Zest of 1 lemon
- Juice of 1–2 lemons to taste
- 2 cups (60 g) baby spinach chopped
- 1-2 tablespoons chopped fresh parsley
- Optional: grated Parmesan or a drizzle of olive oil to serve
Instructions
- Heat the olive oil over medium heat in a large enough pot. Add the onion, carrot, and celery and sauté for about 5 to 6 minutes, until softened.
- Stir in garlic, thyme, salt, and pepper and cook for 1 minute, until fragrant.
- Add in the chicken broth, bring to a boil, add the chopped chicken, then reduce to a simmer and cook the chicken through. Shred chicken pieces a bit.
- Mix in the orzo before simmering for about 8 to 10 minutes, or until the orzo is al dente. Make sure to stir it occasionally to prevent the orzo sticking.
- Mix in the lemon zest and lemon juice, start with 1 lemon and then add more to your taste, followed by the spinach. Let the spinach wilt for 1 to 2 minutes.
- When done, taste and adjust seasoning to your taste. Serve soup with your desired toppings.
Notes
- If I use leftover shredded cooked chicken instead, including rotisserie chicken, I add it in the last 5 minutes of cooking.
- Orzo is know to sink quickly and stick to the bottom of the pot. So make sure to stir regularly, during cooking to avoid this and for even cooking.
- The lemony flavors develop as the soup sits, so don’t add too much at once.
- Orzo should be al dente, soft but not mushy. It continues to absorb liquid after cooking, so check it early and keep an eye on the texture. If the soup thickens, which is common with orzo, simply thin it out with more broth or hot water.
- Like it creamy? Then add a splash of milk or heavy cream.
- Want more veggies? Add in quick cook ones like kale, peas, or zucchini.
- Make it gluten free by swapping some small GF pasta or cooked rice /quinoa.
- To prep ahead, I suggest cooking the soup (but not the orzo) and refrigerate it. Cook the orzo and add it in whilst warming up the soup just before serving.
- Store in an airtight container inside the fridge for up to 4 days. This soup is great for meal prep, and can be stored inside the freezer (without the orzo) for up to 3 months.
- Reheat over low heat in a saucepan until warmed through, making sure to stir often.
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