A sunny, lemony bowl of chicken orzo soup that tastes like you tried way harder than you did.
When you need something comforting but you are over heavy, sleepy soups, Lemon Chicken Orzo Soup is the answer. It has that cozy, simmered-all-day vibe, but it comes together on a normal weeknight with simple ingredients. The lemon keeps everything lively, the orzo makes it satisfyingly hearty, and tender chicken plus a handful of greens turns it into a full meal in one pot.
This is the kind of soup I make when the weather cannot decide what it is doing, or when someone in the house needs a little extra care. It feels classic and familiar, but the bright citrus and fresh herbs make it taste fresh, not flat. If you have ever had Greek-inspired avgolemono flavors and wished for an easier, less fussy version, this scratches that itch without requiring egg tempering. It is also the perfect “clean-out-the-fridge” soup: leftover roast chicken, a lonely carrot, that last lemon rolling around in the drawer, all welcome here.
What it is: a light, zesty chicken soup with vegetables, garlic, herbs, and orzo pasta, finished with lemon juice and optional creaminess for a silky broth. The flavor profile is bright, savory, and gently aromatic, with a cozy chicken broth base and a citrusy lift at the end.
Why you’ll love it
- Fast comfort: Ready in about 40 minutes, with mostly hands-off simmer time.
- One-pot dinner: Protein, pasta, and veg in a single cozy bowl.
- Bright and balanced: Lemon cuts through richness and wakes up the broth.
- Great for leftovers: Keeps well and tastes even better the next day.
- Flexible: Easy to make dairy-free, gluten-free, or extra veggie-heavy.
Ingredients
Soup base
- 1 tbsp olive oil (15 ml)
- 1 medium yellow onion, diced (about 1 cup, 150 g)
- 2 carrots, diced (about 1 cup, 120 g)
- 2 celery ribs, diced (about 3/4 cup, 90 g)
- 4 cloves garlic, minced
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp dried oregano (or 1 tbsp chopped fresh)
- 8 cups chicken broth or stock (1.9 L), low sodium if possible
- 2 bay leaves (optional)
Chicken and pasta
- 2 cups cooked shredded chicken (about 300 g), rotisserie is great
- 1 cup dry orzo (about 180–200 g)
Finishers
- 1 large lemon, zested and juiced (about 1 tbsp zest + 3–4 tbsp juice)
- 2 cups baby spinach (60 g) or chopped kale (optional)
- 2 tbsp chopped fresh dill or parsley (optional but lovely)
- 2 tbsp grated Parmesan (optional)
- 2–4 tbsp heavy cream (optional, for a silkier broth)
💡 Shopping tip: If you can, grab a deli container of chicken stock instead of boxed broth. A richer stock makes the lemon pop even more.
Step-by-Step Instructions
- Sauté the aromatics (8 minutes): Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook until softened and glossy.
- Bloom the garlic and herbs (1 minute): Stir in garlic, oregano, pepper, and bay leaves (if using). Cook just until fragrant.
- Simmer the broth (10 minutes): Pour in chicken broth. Bring to a gentle boil, then reduce to a steady simmer.
- Cook the orzo (8–10 minutes): Stir in the orzo. Simmer until the pasta is tender, stirring occasionally so it does not stick.
- Add chicken and greens (3–5 minutes): Stir in shredded chicken and spinach or kale. Cook until the chicken is warmed through and greens wilt.
- Finish with lemon (1 minute): Turn off the heat. Stir in lemon zest and start with 3 tbsp lemon juice. Taste and add more lemon, salt, or pepper as needed.
- Optional silky finish (1 minute): Stir in cream and/or Parmesan if using. Ladle into bowls and top with dill or parsley.
💡 Tip: Orzo keeps absorbing broth as it sits. If your soup thickens, add a splash of broth or water when reheating and brighten with a little extra lemon.
Variations & Substitutions
- Gluten-free: Swap orzo for gluten-free orzo, rice, or small potatoes. Simmer potatoes until fork-tender before adding chicken.
- Dairy-free: Skip Parmesan and cream, and finish with extra olive oil plus more lemon and herbs for richness.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the soup base (through Step 3) up to 3 days ahead. Add orzo and chicken when ready to serve.
- Storage: Refrigerate up to 4 days in an airtight container.
- Freezing: Best frozen without the orzo. Freeze base up to 3 months, then cook fresh orzo when reheating.
- Reheat: Warm on the stovetop over medium-low heat 8–12 minutes, stirring. Add broth as needed. For microwave, heat in 60–90 second bursts, stirring between.
Nutritional Info (Estimated, per serving)
- Calories: ~360
- Protein: ~26 g
- Carbs: ~34 g
- Fat: ~12 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Warm crusty bread, pita, or garlic toast
- Simple Greek-style salad (cucumber, tomato, olives)
- Roasted broccoli or asparagus with lemon
- Extra toppings: feta (optional), more dill, cracked pepper, chili flakes
- A drizzle of olive oil or a spoon of pesto for a fun twist
Recipe FAQs
Can I freeze Lemon Chicken Orzo Soup?
Yes, but for best texture freeze the soup base without orzo. Cook fresh orzo when you reheat.
Can I use raw chicken instead of cooked?
Absolutely. Add 1 lb (450 g) boneless skinless chicken thighs or breasts in Step 3, simmer 12–18 minutes until cooked through, shred, then add back before the orzo or after.
How do I keep the orzo from getting mushy?
Cook it just to tender and store leftovers with extra broth. For meal prep, cook orzo separately and add to each bowl.
Is this soup very lemony?
It is bright, not sour. Start with 3 tbsp juice, then add more at the end until it tastes “alive.”
What if I do not have dill?
Parsley is the easiest swap. A tiny pinch of dried thyme or oregano can help too, but fresh herbs give the best lift.
Final Notes
This soup is one of those recipes that quietly becomes a habit. You make it once for a busy night, then suddenly it is your “reset button” meal for weeks when everything feels a little too much. The best part is how adjustable it is: more lemon when you want it punchy, more broth when you want it lighter, more orzo when you want it extra filling. And if you are feeding picky eaters, this one usually lands because it is familiar chicken soup energy with a brighter finish.
If you make it, I would love to know how you customize yours. Do you add extra veggies, keep it super brothy, or go creamy? Share what you did and how it turned out. And if you have a friend who could use a cozy, cheerful dinner idea, this is the one to send.
