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 soup to enjoy year-round and the whole family will love it!
Want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
This lemony soup is a wonderful comfort soup that you can serve all year long.
When you have a bit of extra time to simmer a pot of homemade soup, it is so rewarding. 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!
Why You’ll Love This Soup
- Bright and Zesty Flavor: This soup bursts with the fresh and zesty flavors of lemon, creating a delightful and refreshing taste that’s perfect for any season.
- Easy Preparation: With its straightforward instructions and minimal ingredients, this recipe is a lifesaver on busy days when you want a homemade meal without the fuss. It’s perfect for both novice and experienced cooks.
- Comforting and Satisfying: The combination of tender chicken, hearty orzo pasta, and flavorful broth makes for a truly comforting and filling meal that warms the soul. It’s the ultimate comfort food!
- Healthful Ingredients: Packed with lean protein from the chicken, plenty of vegetables, and the goodness of orzo, this soup is not only delicious but also a nutritious choice for you and your family.
Ingredients for Orzo Chicken Soup with Lemon
This easy Lemon Orzo Soup with Chicken is a great way to make the most of a bounty of summer fresh vegetables and they’re also all readily available through the winter months.
- carrots – fresh sliced carrots add nutrition and flavor to the soup
- celery
- yellow onion – or you can substitute sweet onion
- fresh garlic cloves
- avocado oil, or olive oil
- orzo
- all-purpose flour
- chicken, raw – 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
- Black Pepper
- Red pepper flakes
- Salt
- Lemon juice and lemon zest
- fresh parsley
- chopped green onions
How to Make Lemon Chicken Orzo Soup
You can scroll down to a fully printable recipe card at the bottom of this page. I’ve added step by step images with instructions and tips to ensure that this soup is absolutely delicious!
Equipment Needed
- Cutting board
- Knife
- Pot
- Spoon
- Measuring spoons and cups
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.
The longer you cook the soup, the thicker it will get.
Serve and top with green onions & enjoy!
Variations
Change up or add in more veggies – peas, spinach and red bell better would make great additions to this soup
My Top Tips
Zest the lemon before cutting and juicing the lemon!
How Do I Store the Leftovers?
Once the soup has cooled to room temperature, you can place the soup in the fridge for up to 4 days.
Cover the soup with the lid from the pot, or you can use plastic wrap or aluminum foil.
You can also transfer the soup to an airtight container.
Can I freeze Lemon Chicken Orzo Soup?
I don’t recommend freezing the soup as the orzo will become soft and mushy when defrosted.
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!
Try These Recipes For Dessert
I would love it if you left a comment about this recipe below! Subscribe to join the community and receive regular updates straight to your inbox! Let’s connect via Facebook, Instagram & Pinterest!
PrintEasy 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:
Once the soup has cooled to room temperature, you can place the soup in the fridge for up to 4 days.
Cover the soup with the lid from the pot, or you can use plastic wrap or aluminum foil.
You can also transfer the soup to an airtight container.
Can I freeze Lemon Chicken Orzo Soup?
I don’t recommend freezing the soup as the orzo will become soft and mushy when defrosted.
- 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!