Lemon Chicken Orzo Soup is hearty from tiny pasta and chicken, but with a light bright lemony broth. It’s such a satisfying soup and perfect for a weeknight dinner or cozy weekend on a chilly day.
Easy Lemon Chicken Orzo Soup Recipe
This lemon chicken orzo soup is so easy to make and super tasty. With shredded chicken breast and orzo, it’s hearty and filling but the simple broth base keeps it light. The best part, though, is the burst of citrus flavor provided by the lemon juice.
I do love that this chicken soup makes a complete meal on its own but I can’t resist serving it with a slice of crusty bread to soak up every last drop of that broth!
Why You’ll Love This Chicken Orzo Soup with Lemon
Here are a few reasons I love this orzo soup so much.
- Bright lemon flavor. That squeeze of fresh lemon juice at the end really brightens up this soup with a burst of citrus flavor.
- Easy to make. Unlike some soups that need to simmer for hours, this lemon chicken soup with orzo comes together in just 45 minutes.
- Made with simple ingredients. You’ll need veggies like carrots and onion, chicken breast, chicken broth, and lemon to make this recipe, plus a few basic seasonings.
What Is Orzo?
Orzo is a tiny rice-shaped pasta. Though many confuse it with a grain like quinoa, it is made with flour and just a tiny pasta. Due to its size, it can be used in many recipes where rice would be used and is a very versatile ingredient.
Besides this soup, a few of my favorite ways to use orzo are lemon orzo, Mediterranean orzo salad, and shrimp orzo salad.
Ingredients Needed
This lemon chicken soup with orzo is made with just a handful of ingredients, plus seasonings like thyme and bay leaves.
(Scroll below to the printable recipe card for details and measurements.)
- Olive oil – For sauteing the veggies.
- Veggies – Onion, carrots, and celery add substance, flavor, and color to this chicken orzo soup.
- Garlic – For flavor and wonderful aromatics.
- Chicken broth – I recommend low-sodium to control the salt level.
- Chicken – I use boneless chicken breast but you could also use chicken thighs.
- Seasonings – Thyme, bay leaf, salt, and pepper season the soup.
- Orzo – The uncooked pasta absorbs the chicken broth as it cooks, adding an extra layer of flavor.
- Lemon juice – Freshly squeezed is a must here!
How to Make Lemon Chicken Orzo Soup
This chicken orzo soup with lemon comes together in just 45 minutes, thanks to the quick cook time of the orzo.
(Scroll below to the printable recipe card for details and measurements.)
- Sauté the veggies. Cook the onion, carrots, and celery in the oil in a large pot until the onions have softened. Add the garlic and cook until fragrant.
- Simmer the broth. Add the broth, chicken breast, and seasonings. Bring to a boil, cover, and then reduce the heat to a gentle simmer for 15 minutes.
- Cook the orzo. Remove the chicken to shred then return to the pot. Add the dry orzo. Cook for 10 minutes until the orzo is tender.
- Serve. Remove the thyme sprigs and bay leaf. Stir in the lemon juice, serve, and enjoy!
Tips & Variations
Here are a few tips for making the best orzo soup.
- Don’t overcook the orzo. Orzo cooks quickly so be sure to add it after the broth has simmered to prevent overcooking. 10 minutes is all you should need.
- Switch up the veggies. Feel free to add other veggies for flavor and bulk. Peas are another good option.
- Use rotisserie chicken. If you want to reduce the cooking time a bit more, you can use rotisserie chicken instead of chicken breasts. Just add it with the orzo, since it won’t need as long to cook.
Video: Lemon Chicken Orzo Soup
Serving Suggestions
I like to serve my lemon chicken orzo soup with crusty dutch oven bread or popovers to soak up all the broth. It makes a lovely meal on its own or you can serve it with your favorite sandwich or salad. A couple of my favorites are oven grilled cheese and Caesar salad.
How to Store & Reheat Leftovers
- Fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Note that the orzo will continue to absorb the broth.
- Freezer. You can freeze leftovers in a freezer-safe container for up to 3 months. However, the pasta absorbs more broth as it sits so if you plan on having a decent amount of leftovers, I recommend cooking the orzo separately and adding it just before serving.
- Reheat. Individual servings can be reheated in the microwave or reheat larger portions on the stovetop.
More Easy Soup Recipes:
- Avgolemono Soup
- Chicken and Rice Soup
- Creamy Chicken Wild Rice Soup
- Lemon Orzo Meatball Soup
- Pasta e Ceci
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Lemon Chicken Orzo Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion , diced
- 2 medium carrots , peeled and diced
- 2 stalks celery , trimmed and diced
- 3 cloves garlic , minced
- 8 cups chicken broth
- 1 pound boneless chicken breast
- 4 sprigs thyme
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup uncooked orzo pasta
- 1 large lemon , juiced
Instructions
- Warm the oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring, until the onions have softened. Add in the garlic and cook until fragrant.
- Add the chicken broth, chicken breast, thyme, bay leaf, salt, and pepper. Bring the soup to a boil, cover, and reduce the heat to a gentle bubble. Simmer for 15 minutes.
- Remove the chicken from the pot and shred it with two forks. Add the shredded chicken along with the dry orzo back to the pot.
- Cook until the orzo is cooked through, about 10 minutes. Making sure to stir occasionally to prevent the orzo from sticking to the bottom.
- Remove and discard the thyme sprigs and bay leaf.
- Stir in the lemon juice and serve.
Made soup tonight! It is amazing!
Made it tonight AGAIN!!! Love the fresh lemon zing! Only thing I do differently is cook the orzo separately so I have more liquid left as the soup base. I never have fresh thyme so I used dried. I love this soup with some homemade fresh bread ! Yum!!
So easy and delicious! It’s quickly become a family favorite.
I love this soup. Mine is modified a bit ~ family recipe. I also only cook the orzo when it’s being served to eat. The orzo is always fresh not getting soggy in the soup.
We made this soup last night using rotisserie chicken – talk about quick! It was delicious, too. The lemon at the end gave it a bright flavor that really pushed it to the 5-star-plus level. Definitely a keeper!