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This lemon chicken orzo soup is a hearty, delicious, and healthy soup! Made with simple, fresh ingredients it’s sure to be a family favorite!
If you love lemon chicken then you have to try my Greek lemon chicken skewers with tzatziki sauce and this lemon chicken and rice.
Why you’ll love it
Upgraded chicken noodle soup – If you love chicken noodle soup, and who doesn’t, then you’ll love this orzo soup. The orzo gives the soup the same feel as chicken noodle soup, but the added lemon and dill set it apart.
Easy to make – This lemon chicken soup is a one pot soup that comes together quickly. To save time I use either leftover cooked chicken breasts or rotisserie chicken.
Cozy winter dinner – Soups are a must during the winter and this chicken orzo soup is no exception. Nothing tastes better and is more satisfying on a cold night than a hot bowl of soup.
Family friendly – If your family loves chicken noodle soup, then they’re sure to love this brightly flavored orzo version.
The ingredients
- Onion, carrots, celery, garlic – Veggies and aromatics that give the broth lots of flavor.
- Italian seasoning – dried thyme, oregano, basil, marjoram, and rosemary are the herbs that are generally included in this blend.
- Flour – Helps to thicken the soup.
- Chicken broth – Use low sodium chicken broth to better control the seasoning.
- Orzo – A small, quick cooking pasta. You can use regular or whole wheat orzo.
- Chicken – Cooked chicken breasts or thighs can be used. I shredded them for this recipe, but you could dice them as well.
- Lemon – Fresh lemon juice brightens up the flavor of this soup. Squeeze the lemon yourself instead of using bottled lemon juice for the best flavor.
- Dill – A couple tablespoons of chopped fresh dill give the soup a fresh herbaceous flavor and it pairs wonderfully with the lemon.
How to make lemon chicken orzo soup
Sauté the onion, celery, and carrots in a large pot over medium-high heat. Season with salt and pepper.
When the veggies are tender, add in the garlic, Italian seasoning, and flour. Stir and cook for another minute.
Pour in the chicken broth and stir everything together. Increase the heat to high and bring the soup to a boil.
Once boiling add in the uncooked orzo. Stir and reduce the heat to medium. Cook the orzo until it’s al dente (soft on the outside with a slight chew in the middle). Be sure to stir the soup often to prevent the orzo from sticking to the bottom of the pot.
Add the shredded chicken, lemon juice, and dill to the soup. Stir and taste for seasoning. That’s it, quick and easy!
Variations
- Use shredded chicken thighs instead of chicken breasts.
- Swap orzo with another small shaped pasta. Small shells or ditalini would be great alternatives.
- Add leafy greens such as spinach or kale. If you do this add them in at the very end and cook until wilted.
- Make it vegetarian. Omit the chicken and add in a can or two of drained and rinsed cannelini beans at the end. Use vegetable broth instead of chicken broth.
- Make turkey orzo soup with leftover Thanksgiving turkey. Shred it and add it in at the end of the cooking time.
- Make it creamy. Stir in 1/2-1 cup of cream or half and half at the end of the cooking time.
Storage and leftovers
- The orzo soup will keep for up to 4 days in an airtight container in the refrigerator.
- The soup can be frozen, but I recommend freezing it without the orzo and adding cooked orzo in after it’s been defrosted. If you freeze the soup with the orzo in it, it will get puffy and have a slightly mushy and over-cooked texture. If that doesn’t bother you then feel free to freeze it with the orzo cooked into the soup.
- To reheat the soup you can either microwave individual portions or reheat it in a saucepan on the stove over medium-low heat until hot.
More chicken soup recipes
Did you make this lemon chicken orzo soup? I’d love if you’d leave a recipe rating and review below.
Lemon Chicken Orzo Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow or white onion diced
- 3 carrots diced
- 3 stalks celery diced
- Salt and freshly ground black pepper to taste
- 3 cloves garlic grated or minced
- 1 teaspoon Italian seasoning
- 1 tablespoon all purpose flour
- 6 cups low sodium chicken broth
- 1 cup uncooked orzo
- 3 cups shredded cooked chicken breasts
- 2 tablespoons chopped fresh dill
- 1/4 cup fresh lemon juice 1 lemon
Instructions
- Heat a tablespoon of olive oil in a large pot over medium-high heat. Sauté the onion, celery, and carrots until they’re tender, 6-7 minutes. Season with salt and pepper.
- When the veggies are tender, add in the garlic, Italian seasoning, and flour. Stir until you can no longer see the flour and cook for another minute.
- Pour in the chicken broth and stir everything together. Bring the soup to a boil and add in the orzo. Stir and reduce the heat to medium. Cook the orzo until it’s al dente stirring often to prevent it from sticking to the bottom of the pot.
- Stir in the shredded chicken, lemon juice, and dill. Taste for seasoning and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is fantastic. I didn’t have dill so I did have to swap with cilantro, but I will be making it again and again for sure!
I made this recipe and it was fantastic. Thank you for the amazing recipe. I have never made anything with Orzo or lemon flavored before. My husband enjoyed it too. I served it with a slice of nice bread for dipping.