A cozy and vibrant one-pot soup made with tender chicken, orzo pasta, fresh vegetables, and a bright lemony broth—this comforting bowl is perfect for chilly days or when you need something nourishing and light.
Why You’ll Love This Recipe
Lemon chicken orzo soup strikes the perfect balance between hearty and refreshing. The tender chicken and orzo pasta provide satisfying substance, while the lemon juice adds a zesty brightness that lifts the entire dish. It’s simple to prepare in just one pot, making it a convenient and healthy option for a quick lunch or dinner. Ideal for cold weather or when you’re feeling under the weather, this soup is both comforting and revitalizing.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 lb boneless skinless chicken breasts or thighs, diced
- 6 cups chicken broth
- 3/4 cup uncooked orzo pasta
- 1 teaspoon dried thyme
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Directions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, minced garlic, sliced carrots, and chopped celery. Sauté for 5–6 minutes until the vegetables soften.
- Add the diced chicken to the pot. Season with salt, black pepper, and dried thyme. Cook for 5–7 minutes until the chicken is lightly browned.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Stir in the uncooked orzo pasta. Reduce the heat to medium-low and simmer for 10–12 minutes until the orzo is tender and the chicken is fully cooked.
- Stir in the lemon juice and fresh parsley. Taste the soup and adjust seasoning if necessary.
- Serve warm with lemon wedges or a side of crusty bread, if desired.
Servings and timing
Servings: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
- Vegetarian Version: Omit the chicken and use vegetable broth. Add white beans or chickpeas for protein.
- Creamy Twist: Stir in a splash of cream or a spoonful of Greek yogurt before serving.
- Grain Substitute: Use rice, quinoa, or couscous in place of orzo. Adjust cooking time as needed.
- Herb Upgrade: Use fresh thyme or add dill or basil for an herby finish.
- Spicy Option: Add a pinch of red pepper flakes for a little heat.
Storage/Reheating
- Storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stove over medium heat until warmed through. Add a splash of broth or water if the orzo has absorbed too much liquid.
- Freezing: Freeze the soup (preferably without orzo) in freezer-safe containers for up to 2 months. Add fresh orzo when reheating to prevent mushiness.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Yes, simply add shredded rotisserie chicken during the last few minutes of cooking to heat through.
How do I keep orzo from getting mushy?
Do not overcook the orzo. If storing, consider cooking orzo separately and adding it when reheating.
Is this soup good for meal prep?
Yes, it stores well and reheats easily. Store orzo separately if preparing in advance to maintain texture.
Can I use lemon zest for extra flavor?
Absolutely. Lemon zest enhances the citrus notes without adding extra acidity.
What vegetables can I add to this soup?
Spinach, kale, zucchini, or peas make great additions for extra nutrition and color.
Can I make this soup in a slow cooker?
Yes. Add all ingredients except orzo, lemon juice, and parsley. Cook on low for 6–7 hours. Stir in orzo during the last 30 minutes, then finish with lemon juice and parsley.
Is this recipe gluten-free?
Not with orzo, but you can substitute with gluten-free pasta or rice.
What kind of chicken works best?
Both chicken breasts and thighs work well; thighs provide a richer flavor, while breasts are leaner.
Can I make it ahead for freezing?
Yes, freeze the soup before adding the orzo. Add fresh orzo when reheating for best texture.
How do I make it more filling?
Add an extra portion of chicken or stir in white beans for added protein and fiber.
Conclusion
Lemon chicken orzo soup is a vibrant, comforting meal that brings together wholesome ingredients and fresh flavors in a single pot. Whether you’re looking for a light dinner, a meal to support recovery, or a dish to warm up a cold day, this soup is a versatile and satisfying option. With simple preparation and endless adaptability, it deserves a spot in your regular meal rotation.
Print
Lemon Chicken Orzo Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
A cozy and vibrant one-pot soup made with tender chicken, orzo pasta, fresh vegetables, and a bright lemony broth—this comforting bowl is perfect for chilly days or when you need something nourishing and light.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 lb boneless skinless chicken breasts or thighs, diced
- 6 cups chicken broth
- 3/4 cup uncooked orzo pasta
- 1 teaspoon dried thyme
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–6 minutes until vegetables soften.
- Add the diced chicken to the pot, season with salt, pepper, and thyme, and cook for 5–7 minutes until the chicken is lightly browned.
- Pour in the chicken broth and bring to a gentle boil.
- Stir in the orzo pasta and reduce heat to medium-low. Simmer for 10–12 minutes until orzo is tender and chicken is fully cooked.
- Add lemon juice and fresh parsley. Taste and adjust seasoning as needed.
- Serve warm with extra lemon wedges or crusty bread, if desired.
Notes
- You can use rotisserie chicken to save time—just add it after the orzo is cooked.
- For a more citrusy flavor, add lemon zest along with the juice.
- This soup can thicken as it sits; add extra broth or water when reheating.
- Great for meal prep—store in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
Your email address will not be published. Required fields are marked *