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Smooth, hearty and light, one pot lemon chicken orzo soup is pure comfort in a bowl. This family favourite is like chicken noodle soup with a major upgrade. |

Lemon Chicken Orzo Soup

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5 from 11 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 45 minutes
  • Yield: 4 servings


  • 2 tablespoons butter (or olive oil)
  • 1 medium onionchopped finely
  • 3 cloves garlicminced
  • 2 sticks celery, diced
  • 2 medium carrots, diced
  • 5 cups chicken stock
  • 2 large chicken breasts (about 2/3 lb. total), boneless and skinless
  • 1/2 teaspoon Italian seasoning
  • 1/2 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 pepperto taste


  1. 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.
  2. Add stock, chicken, and Italian seasoning. Bring to a boil on high heat, then cover, reduce heat to low, and simmer for 20 minutes.
  3. 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. 
  4. Once orzo is cooked, stir in lemon juice, parsley, and dill. Season with salt and pepper, to taste. 
  5. Serve immediately with some extra lemon wedges and fresh herbs.


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