Easy Lemon Chicken Orzo Soup Recipe
If you’re looking for a comforting and richly flavored soup, give this Easy Lemon Chicken Orzo Soup Recipe a try! It’s the perfect cozy soup to enjoy year-round that the whole family will love!
For more easy soup recipes try my crockpot chicken noodle soup, homemade chicken noodle soup and chicken and potato soup.
Lemon Chicken Soup With Orzo
This lemony soup is a wonderful comfort soup that you can serve all year long.
This soup has all the great flavors of chicken noodle soup with the added burst of lemon and the heartiness of orzo pasta.
If you are a soup lover, try my butternut squash soup next and my broccoli cheddar soup. They’re both easy to make and so tasty!
Ingredients
- Carrots & Celery – sliced
- Yellow Onion – chopped or you can substitute sweet onion
- Garlic Cloves – minced
- Avocado oil – or use olive oil
- Orzo
- All-Purpose Flour
- Chicken – boneless, skinless chicken breasts are a great option here.
- Chicken Broth
- Vegetable Broth
- Better Than Bouillon Chicken Flavored Seasoning
- Italian Seasoning
- Dried Thyme
- Lemon Pepper – (unsalted)
- Dried Dill
- Salt & Black Pepper
- Red Pepper Flakes
- Lemon Juice & Lemon Zest
- Parsley
- Green Onions – chopped
Tip! Zest the lemon before cutting and juicing the lemon!
How to Make Lemon Chicken Orzo Soup
STEP ONE – In a large pot, add the carrots, celery, onion chopped garlic and 2 Tablespoons of the oil.
Cook over medium heat for 15 minutes, with the lid on top until the carrots and celery are tender, stirring occasionally.
STEP TWO – While the veggies are cooking, boil the orzo in a small pot for just 5 minutes. Drain and set aside. Do not rinse the orzo.
STEP THREE – To the large pot of vegetables, add the flour and 2 tablespoons of oil. Mix for 3 to 4 minutes.
STEP FOUR – To the large pot, add the raw chicken, chicken broth, vegetable broth, Better Than Bouillon, Italian seasoning, thyme, lemon pepper, dried dill,black pepper, red pepper flakes, salt, lemon zest and lemon juice.
STEP FIVE – Bring to a boil and cook for 15 minutes or until the chicken is cooked and easily falls apart.
STEP SIX – Remove the chicken from the pot and shred it with two forks. Transfer the chicken back into the pot.
STEP SEVEN – Put the cooked orzo and parlsey in the pot.
STEP EIGHT – Cook over medium heat for 15 minutes.
Serve and top with green onions & enjoy!
The longer you cook the soup, the thicker it will get.
Can I Cook The Orzo In the Pot Of Soup?
Yes, you can. You will need to add more broth because the orzo is very starchy and will create a thicker soup. I recommend cooking the orzo ahead of time, which will still create a deliciously thick and creamy soup!
Storage Instructions
Store in an airtight container in the fridge for 3 to 4 days.
Easy Lemon Chicken Orzo Soup Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
Description
If you’re looking for a comforting and richly flavored soup, give this Easy Lemon Chicken Orzo Soup Recipe a try! It’s the perfect soup to enjoy year-round and the whole family will love it!
Ingredients
2 carrots, peeled and sliced
2 celery stalks, sliced
1/2 cup yellow onion, chopped
3 garlic cloves, minced
4 tablespoons avocado oil or olive oil, divided
1 cup uncooked orzo
3 tablespoons all-purpose flour
1 pound chicken, raw
4 cups chicken broth
2 cups vegetable broth
1 tablespoon Better Than Bouillon Chicken Flavored Seasoning
1 teaspoon Italian seasoning
1 teaspoon thyme
1 teaspoon unsalted lemon pepper
1/2 teaspoon dried dill
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1/8 teaspoon coarse kosher salt
Zest from 1 lemon
Juice from 2 lemons
3 tablespoons fresh parsley, finely chopped
2 tablespoons green onions, chopped
Instructions
- In a large pot add the carrots, celery, onion, garlic cloves, and 2 tablespoons oil. Cook over medium heat for 15 minutes with the lid on top or until the carrots and celery are tender. Stir occasionally.
- While the vegetables are cooking boil the orzo in a small pot for just 5 minutes. Drain and set aside. Do not rinse the orzo.
- To the large pot of vegetables add the flour and 2 tablespoons of oil. Mix for 3-4 minutes.
- To the large pot add the raw chicken, chicken broth, vegetable broth, Better Than Bouillon, Italian seasoning, thyme, lemon pepper, dried dill, pepper, red pepper flakes, salt, lemon zest, and lemon juice.
- Bring to a boil and cook for 15 minutes or until the chicken is cooked and easily falls apart.
- Remove the chicken from the pot and shred it with two forks. Transfer the chicken back into the pot.
- Put the cooked orzo and parsley in the pot.
- Cook over medium heat for 15 minutes. The longer you cook the soup the thicker it will get.
- Serve and top with green onions.
Notes
Storage instructions: Store in an airtight container in the fridge for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 314
- Sugar: 6.9 g
- Sodium: 964.2 mg
- Fat: 12.5 g
- Saturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 29.5 g
- Fiber: 3.1 g
- Protein: 22.7 g
- Cholesterol: 60.7 mg
One of the best chicken lemon orzo soups I’ve had the pleasure of making. I did a few modifications. I used the juice of one lemon not two and added it at the end. I only used 1/2 a tsp of thyme as I find it a bit strong. I added the orzo in the soup so that it absorbed the flavour of the vegetables and broth. I cooked it in the broth for 15 minutes. Thank you for your post, this is a keeper and I will be making it again and again.
Thank you so much for sharing your additions and substitutions and I’m thrilled to hear that you enjoyed this soup recipe!