If you’re craving something bright, comforting, and packed with flavor, you’re going to want to try my Lemon Chicken Orzo Soup Recipe. This soup has everything I love: tender chicken, zesty lemon, fresh herbs, and that perfect little pasta pearl called orzo that soaks up all those flavors beautifully. I promise, once you make this, it’ll become one of those go-to recipes you’ll turn to again and again, especially when you need a nourishing bowl of coziness with a lively twist.
Why You’ll Love This Recipe
- Bright & Tangy Flavor: The fresh lemon zest and juice give this soup a lively citrus kick that wakes up your taste buds.
- Comfort in a Bowl: Creamy, herbaceous, and hearty thanks to orzo and tender chicken – perfect for chilly days or anytime you need a hug in a bowl.
- Easy Prep with Big Impact: Whether you use cooked rotisserie chicken or cook your own, this soup comes together quickly without fuss.
- Versatile and Customizable: You can adjust heat, herbs, and creaminess to your liking, making it your own unique creation.
Ingredients You’ll Need
These ingredients do a fantastic job working together—the orzo adds a lovely texture while the lemon brightens everything up. When shopping, I recommend picking the freshest herbs you can find—that dill and parsley truly elevate the flavor.
- Dry orzo: This tiny pasta cooks quickly and gives the soup a comforting, silky texture.
- Chicken thighs or breast: Both work well—I like thighs for their juiciness, but chicken breast keeps it lean.
- Water & chicken broth: Using a combo balances flavor and volume without overwhelming saltiness.
- Heavy cream: Adds a silky richness without overpowering the lemony brightness.
- Lemon (juice and zest): Don’t skimp here—the zest adds essential oils and depth.
- Fresh dill & parsley: Fresh herbs brighten the soup right before serving.
- Seasoning salt or sea salt, dried oregano, paprika, black pepper, turmeric, and optional crushed red pepper: These spices build layers of warm, earthy, and slightly smoky flavor.
- Onion, carrots, celery, garlic (the mirepoix): The flavor base for incredible depth and aroma.
- Flour and unsalted butter (for the roux): This combo thickens the soup just enough for a creamy mouthfeel.
Variations
One of the best parts of this Lemon Chicken Orzo Soup Recipe is how easy it is to customize. I like to switch things up depending on the season or what I have on hand, and you’re totally encouraged to do the same!
- Use leftover rotisserie chicken: When I’m short on time, I grab a rotisserie chicken to keep things quick and still delicious.
- Spicy kick: Add more crushed red pepper flakes or a dash of cayenne if you like your soup with some heat – my family loves this variation in winter.
- Dairy-free: Swap heavy cream for coconut milk or leave it out completely for a lighter version.
- Greens boost: Toss in some spinach or kale towards the end of cooking for an extra veggie punch.
How to Make Lemon Chicken Orzo Soup Recipe
Step 1: Sear the Chicken and Build Flavors
If you’re cooking chicken thighs or breasts from scratch, start by seasoning each side with the spice mix—seasoning salt, dried oregano, paprika, turmeric, black pepper, and optional red pepper flakes. Heat some olive oil in a large heavy bottom pot and sear the chicken over medium heat for about two minutes per side—you’re just rendering the fat to infuse the soup with flavor, not fully cooking the chicken yet. Remove the chicken and set aside to rest while you move on to the next step.
Step 2: Cook the Mirepoix and Make the Roux
Drizzle olive oil in the pot again and toss in your diced onions, carrots, celery, garlic, and seasonings. Cook over medium heat for about 5 minutes until everything softens and smells amazing—the sweetness of the mirepoix really deepens here. Then, add the butter and sprinkle the flour over the vegetables, stirring constantly for 1-2 minutes until the mixture thickens into a roux. This step gives the broth a lovely velvety body, so don’t rush it!
Step 3: Add Broth, Water, and Simmer
Next, pour in your chicken broth and water. Give it a good stir and bring the soup to a boil, then reduce to a simmer. If you seared chicken yourself, add it back in now and let everything simmer together for about 20-25 minutes so those flavors meld perfectly. Your kitchen will start to smell irresistible by this point, trust me!
Step 4: Add Orzo, Lemon, and Finish Cooking
Remove the chicken from the pot, shred it into bite-size pieces, and return it to the soup. Add the dry orzo and the freshly zested and juiced lemon. Simmer for another 15-20 minutes until the orzo is tender but not mushy. Stir frequently here so the orzo doesn’t stick to the bottom—you’ll find this small effort pays off big time for texture. This step is when the soup achieves that wonderful balance of brightness and comforting warmth.
Step 5: Stir in Herbs and Cream
Once the orzo is just right, turn off the heat and stir in the heavy cream along with the fresh dill and parsley. Don’t be shy with the herbs—fresh dill especially makes a huge difference in flavor and aroma. If you added lemon peels for a stronger lemon punch, be sure to fish those out before serving.
Pro Tips for Making Lemon Chicken Orzo Soup Recipe
- Use Fresh Lemons: I always zest and juice the entire lemon for maximum flavor – don’t skip the zest because it adds those bright essential oils that lift the soup.
- Don’t Overcook the Orzo: Keep a close eye while simmering the orzo; stirring frequently prevents sticking and ensures it’s perfectly tender, not mushy.
- Adjust Salt at the End: Since broth and any pre-cooked chicken already have salt, I wait until the end to taste and add more if necessary to avoid an overly salty soup.
- Make it Ahead: This soup tastes even better the next day—just remember to add a splash of broth or water when reheating to loosen the thickened orzo.
How to Serve Lemon Chicken Orzo Soup Recipe
Garnishes
I love topping this soup with extra fresh dill and a little crack of black pepper right before serving. Sometimes I even grate a touch of Parmesan cheese on top for an added savory note that pairs so well with the lemon. A few lemon wedges on the side never hurt either if anyone wants a boost of citrus!
Side Dishes
This soup shines on its own, but I like serving it with crusty bread or garlic toast for dipping. A simple green salad with a light vinaigrette balances it out nicely, especially if you want to round out the meal. Sometimes, for family dinners, I’ll whip up a side of roasted vegetables to add some more variety.
Creative Ways to Present
For a special brunch or dinner, I like serving the soup in rustic bread bowls—that always gets “wow” reactions! Or you can ladle it into pretty ceramic bowls and scatter edible flowers like nasturtiums or thin lemon slices on top for a colorful touch. It’s a fun way to impress guests with minimal effort.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. Because orzo tends to soak up liquid as it cools, the soup thickens quite a bit, but that’s easily fixed by stirring in a splash of chicken broth or even water when reheating. Just warm gently on the stove, and it’ll taste like freshly made.
Freezing
I’ve frozen this soup successfully, but keep in mind the texture of orzo can soften a little after thawing. To freeze, let the soup cool completely, then portion into freezer-safe containers. When ready to eat, thaw overnight in the fridge and reheat slowly on the stove, adding broth to refresh the consistency.
Reheating
Reheat leftovers gently on medium heat in a saucepan, stirring often. Add chicken broth or water a tablespoon at a time to loosen the soup if it feels too thick. I avoid the microwave because it heats unevenly and can make the orzo mushy if overcooked. Slow, gentle warming is key!
FAQs
-
Can I make this Lemon Chicken Orzo Soup Recipe with rotisserie chicken?
Absolutely! Using pre-cooked rotisserie chicken is a fantastic shortcut. Just shred the chicken and add it to the soup during the simmering stage with the orzo for a quick and flavorful meal.
-
Will the soup be too lemony?
If you love bright lemon flavors, this soup nails it without overpowering. I zest and juice the whole lemon for that fresh aroma and flavor, and the cream helps mellow it out so it’s perfectly balanced and comforting.
-
Can I use a different pasta instead of orzo?
You can substitute small pasta like acini di pepe, small shells, or ditalini, but keep in mind cooking times may vary. Orzo is ideal because it cooks quickly and blends seamlessly into the soup.
-
Is this soup suitable for freezing?
Yes, but orzo texture softens a bit after freezing. To maintain the best quality, freeze in portions and add extra broth when reheating to refresh the soup.
Final Thoughts
I absolutely love how this Lemon Chicken Orzo Soup Recipe turns out—bright, creamy, and satisfying without feeling heavy. It’s saved me countless times when I wanted a comforting meal that didn’t take hours to prepare. Whether you’re feeding a family or just craving a nourishing bowl for yourself, I’m confident this soup will become your new favorite. Give it a try and let the fresh lemon and tender chicken work their magic!
Print
Lemon Chicken Orzo Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Lemon Chicken Orzo Soup is a bright and comforting dish featuring tender chicken, delicate orzo pasta, and a zesty lemon flavor enhanced by fresh herbs. Cooked on the stovetop, it combines a savory mirepoix base with a lightly creamy finish, perfect for warming meals that are both hearty and fresh.
Ingredients
Chicken and Broth
- 2 large chicken thighs or breast, roasted or cooked
- 6 cups water
- 3 cups chicken broth
Pasta and Dairy
- 1 cup uncooked dry orzo
- 1/4 cup heavy cream
Herbs and Citrus
- 1 large lemon, juiced and zested
- 1/4 cup fresh dill, finely chopped
- 1 Tablespoon fresh parsley, finely chopped
Seasonings
- 2 teaspoons seasoning salt or sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
Mirepoix Vegetables
- 1 large yellow onion, diced
- 4 large carrots, peeled and diced
- 2 sticks celery, minced
- 8 garlic cloves, pressed or minced
Roux
- 2 Tablespoons flour
- 3 Tablespoons unsalted butter
Cooking Oil
- Olive oil (for sautéing, amount as needed)
Instructions
- Prepare the chicken: If using pre-cooked rotisserie chicken, skip this step. Otherwise, season each side of the chicken thighs with the seasoning salt, paprika, turmeric, black pepper, and optional red pepper flakes. Heat olive oil in a large heavy bottom pot over medium heat and cook the chicken thighs for about 2 minutes per side just to render fat and add slight color. Remove the chicken and set aside.
- Cook the mirepoix and make the roux: Drizzle olive oil into the same pot to cover the bottom, then add the diced onion, carrots, celery, and garlic. Add butter along with all seasoning salt and dried oregano. Cook over medium heat for about 5 minutes until vegetables are fragrant and translucent, stirring frequently. Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes until the mixture thickens.
- Prepare lemon zest and juice: Rinse and dry the lemon well. Zest and juice it into a small bowl, reserving all of the juice and zest for later. This ensures maximum citrus flavor and brightness in the soup.
- Add liquids and simmer: Pour in the 6 cups of water and 3 cups chicken broth to the pot. Bring the mixture to a boil, then reduce to a simmer on medium-high heat. If you cooked your own chicken thighs, add them back to the pot now and simmer for 20-25 minutes. If using pre-cooked chicken, just simmer broth and mirepoix for 25-30 minutes.
- Shred the chicken: After simmering, remove the chicken thighs from the pot and shred into small pieces using two forks. Return shredded chicken to the pot.
- Add orzo and lemon: Stir in the uncooked orzo pasta and all the lemon juice and zest. Simmer for 15-20 minutes more until the orzo is tender, stirring frequently to prevent sticking to the bottom.
- Finish with cream and herbs: Turn off the heat once the orzo has softened and expanded. Stir in the heavy cream, fresh dill, and fresh parsley. Adjust salt levels if needed. If lemon peels were used for extra lemon flavor, remove them now.
Notes
- The soup thickens as it cools because the orzo absorbs liquid. To reheat, warm gently on the stovetop and add broth or water to loosen.
- Squeeze additional fresh lemon juice over individual servings to brighten flavor before serving.
- Using pre-cooked rotisserie chicken can save time, but adjust salt accordingly as rotisserie chicken and broth often contain added salt.
- For stronger lemon flavor, peel the entire lemon (remove white pith) and simmer it in the broth before adding juice and zest.
- Store leftovers in the refrigerator for 2-3 days in an airtight container.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
