Smooth, hearty and light, one pot lemon chicken orzo soup is pure comfort in a bowl. It's packed with orzo pasta, chicken breast, vegetables fresh herbs, and a dash lemon juice. It's basically chicken noodle soup but with a major upgrade.
What is Orzo?
Orzo is a tiny, quick-cooking rice-shaped pasta that can be thrown into so many recipes. You can throw it into a Mediterranean orzo salad, into rice pilaf, or into soup.
What is in Lemon Chicken Orzo Soup?
- chicken breasts - 2 large boneless and skinless breasts. You can also use two-thirds pound of boneless and skinless chicken thighs.
- butter - can easily substitute with olive oil for a healthier option.
- vegetables - onion, garlic, celery, and carrots.
- chicken stock
- orzo pasta
- lemon juice
- herbs - Italian seasoning blend, fresh parsley, and fresh dill.
- salt and pepper
You will also need measuring cups and spoons and a medium cooking pot.
How to Make the Best Lemon Chicken Orzo Soup
First, melt butter in a medium pot over medium heat. Add onions and garlic and sauté until onions are soft and translucent, about 4-5 minutes. Add in celery and carrots and continue to sauté for another 3 minutes, stirring often. Then, add stock, chicken, and Italian seasoning. Bring to a boil, then cover, reduce heat to low, and simmer for 20 minutes.
Next, remove chicken from pot and add orzo. Cook uncovered on medium high until the orzo is cooked through (about 10 more minutes), stirring occasionally. Meanwhile, shred the chicken with a fork and then place back into the pot while the orzo is still cooking.
Once orzo is cooked, stir in lemon juice, parsley, and dill. Season with salt and pepper, to taste. Serve immediately with some extra lemon wedges and fresh herbs.
Tips for Making Orzo Soup
- How to serve: Serve lemon chicken orzo soup with some Greek salad and a loaf of crusty bread. My favourites are small batch ciabatta rolls, easy no knead french baguettes, small batch no-knead bread, or small batch sourdough.
- How to make with pre-cooked chicken: You can make this soup with leftover chicken or rotisserie chicken. Add it in when you are adding in the orzo.
- How to store: Lemon chicken orzo soup is best served immediately. You can store leftovers in an airtight container in the refrigerator for up to 4 days. Note that the orzo will continue to soak up water and expand. To reheat, you will likely need to add a little water to thin out the soup again.
More Soup Recipes
- Roasted Butternut Squash Soup
- Creamy Mexican Corn Soup
- Coconut Curry Lentil Soup
- Healthy Miso Ramen with Chicken
- Roasted Carrot and Ginger Soup
- Creamy Garlic and Cauliflower Soup
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Recipe
Lemon Chicken Orzo Soup
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 2 tablespoons butter (or olive oil)
- 1 medium onion, chopped finely
- 3 cloves garlic, minced
- 2 sticks celery, diced
- 2 medium carrots, diced
- 5 cups chicken stock
- 2 large chicken breasts (about ⅔ lb. total), boneless and skinless
- ½ teaspoon Italian seasoning
- ½ cup dry orzo pasta (uncooked)
- 4 tablespoons lemon juice (approximately juice of 1 lemon)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- salt and pepper, to taste
Instructions
- Melt butter in a medium pot over medium heat. Add onions and garlic and sauté until onions are soft and translucent, about 3-4 minutes. Add in celery and carrots and continue to sauté for another 3 minutes, stirring often.
- Add stock, chicken, and Italian seasoning. Bring to a boil on high heat, then cover, reduce heat to low, and simmer for 20 minutes.
- Remove chicken from pot and add orzo. Cook uncovered on medium high until the orzo is cooked through (about 10 more minutes), stirring occasionally. Meanwhile shred the chicken with a fork and then place back into the pot, while the orzo is still cooking.
- Once orzo is cooked, stir in lemon juice, parsley, and dill. Season with salt and pepper, to taste.
- Serve immediately with some extra lemon wedges and fresh herbs.
Notes
Equipment used: measuring cups and spoons and a cooking pot.
How to serve: Serve lemon chicken orzo soup with some Greek salad and a loaf of crusty bread. My favourites are small batch ciabatta rolls, easy no knead french baguettes, small batch no-knead bread, or small batch sourdough.
How to make with pre-cooked chicken: You can make this soup with leftover chicken or rotisserie chicken. Add it in when you are adding in the orzo.
How to store: Lemon chicken orzo soup is best served immediately. You can store leftovers in an airtight container in the refrigerator for up to 4 days. Note that the orzo will continue to soak up water and expand. To reheat, you will likely need to add a little water to thin out the soup again.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
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Marissa says
I always get so excited when I know I have this dish on the menu for the week! I have been waiting for the chilly weather so I can add this dish in my rotation again! Between the lemon flavor and the fresh dill flavor I just cant get enough of it! So delicious and easy!
K Eggert says
This soup should have a many more 5 star ratings- it’s our favorite family soup. My adult daughters ask for it several times a month even in the summer! The fresh herbs and lemon are key ingredients. Thank you for this recipe!!