This Lemony Chicken Orzo Soup is the ultimate comfort food with a bright, zesty lift. It features a rich, savory broth, tender chicken, and delightful orzo pasta. The final hit of fresh lemon and herbs makes each spoonful sing.
Love Lemony Chicken Orzo Soup? So do we! If you're into Soup Recipes or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Lemony Chicken Orzo Soup
- Comfort with a twist: Cozy chicken soup gets a bright, revitalizing lift from lemon and herbs.
- Balanced one-pot meal: Packed with protein, carbs, and vegetables for a satisfying dish.
- Perfect texture: Orzo cooks in the broth, creating a silky, slightly thickened base.
- Surprisingly simple: Straightforward process with deep, developed flavor for any night.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 carrots, peeled and sliced into rounds
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 lb boneless, skinless chicken thighs (or breasts)
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup uncooked orzo pasta
- 1/3 cup fresh lemon juice (from about 2 large lemons)
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh dill, chopped
- Kosher salt and freshly ground black pepper, to taste
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a ladle.
Notes: Don’t skip the fresh herbs and lemon juice—they are non-negotiable for the bright flavor. Chicken thighs give a more tender result, but breasts work too.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 25 g |
| Fat: | 9 g |
| Carbs: | 35 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? I highly recommend thighs for this recipe. They’re more forgiving and stay incredibly juicy and tender when simmered in the broth. Breast meat can easily become dry if overcooked, so you’ll need to be more vigilant with the timing.
- Why low-sodium broth? This is my little secret for total flavor control. As the soup reduces and the orzo cooks, the saltiness concentrates. Starting with low-sodium broth lets you season perfectly at the end without any risk of it becoming too salty.
- Don’t zest your lemons until you juice them. This is a handy little trick! Zest your lemons first, before you cut and juice them. It’s infinitely easier and you won’t lose any of that precious, fragrant citrus oil.
- Is orzo the same as rice? It looks like rice, but it’s actually a tiny, rice-shaped pasta! This means it will absorb a fair amount of liquid and release starch, which is what gives our soup its lovely body.
How to Make Lemony Chicken Orzo Soup
Step 1: Start by building your flavor base. Heat the olive oil in your large Dutch oven or pot over medium heat. Add the diced onion, carrots, and celery—what chefs call a mirepoix. You’ll want to cook these, stirring occasionally, for about 8-10 minutes until the onions have turned translucent and the vegetables have just started to soften. This step is crucial for developing a sweet, savory foundation for your soup.
Step 2: Add the aromatics. Stir in the minced garlic and cook for just one more minute until it becomes incredibly fragrant. You don’t want to brown the garlic, just wake it up. The smell at this point is just divine—savory and promising.
Step 3: Now, add the chicken and broth. Place the whole chicken thighs directly into the pot and pour in all 8 cups of chicken broth. Drop in the bay leaves. Bring everything to a boil, then immediately reduce the heat to a gentle simmer. Let this cook, uncovered, for about 15 minutes. The chicken should be completely cooked through.
Step 4: Remove and shred the chicken. Carefully take the chicken thighs out of the pot and place them on a cutting board. Using two forks, shred the meat into bite-sized pieces. It should pull apart very easily. Don’t worry about getting it back in the pot immediately; the broth is still working its magic.
Step 5: Cook the orzo. With the soup still at a simmer, stir in the one cup of dry orzo pasta. Let it cook for about 9-10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. You’ll notice the soup will start to thicken slightly as the orzo releases its starch.
Step 6: Bring it all together. Turn off the heat. Stir the shredded chicken back into the pot. Now, for the star of the show: stir in the fresh lemon juice, parsley, and dill. Taste the soup—this is the moment. Season generously with kosher salt and black pepper until it tastes just right for you. The lemon will make the other flavors pop in the most wonderful way.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for 3–4 days.
- Freezer: Not recommended—orzo becomes mushy after freezing and thawing.
- Reviving: If soup thickens, stir in a splash of broth or water when reheating.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a refreshing counterpoint to the warm, savory soup, cleaning the palate between spoonfuls.
- Crusty, warm bread or garlic bread — Essential for dipping and sopping up every last bit of the delicious, lemony broth from the bottom of your bowl.
- Grilled cheese sandwiches — For the ultimate comfort food duo, a classic, crispy grilled cheese is an unbeatable partner to this soup.
Drinks
- A crisp Sauvignon Blanc — The wine’s natural citrus notes will mirror and elevate the lemon in the soup, creating a beautifully harmonious pairing.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and extra citrus keep things feeling light and festive.
- Earl Grey tea — The bergamot in the tea has a citrusy flair that complements the soup wonderfully, making it a cozy choice for a lunch.
Something Sweet
- Lemon bars — Double down on the citrus theme! A tangy, sweet lemon bar is the perfect, bright finish to this meal.
- Shortbread cookies — Their simple, buttery flavor is a gentle and not-too-sweet way to end your soup dinner.
- Vanilla bean panna cotta — The creamy, cool texture and subtle vanilla flavor provide a lovely, elegant contrast to the hearty soup.
Top Mistakes to Avoid
- Overcooking the orzo. Remember, the orzo will continue to absorb liquid and soften even after you turn off the heat. If you cook it until it’s perfectly al dente in the pot, it will be perfect in the bowl. Overcook it, and you’ll end up with a mushy, porridge-like soup.
- Adding the lemon juice too early. The high acidity can actually “cook” and cause the chicken to toughen if added while it’s still simmering. Always stir in the fresh lemon juice at the very end, right before serving, to preserve its bright, fresh flavor
Lemony Chicken Orzo Soup
Whip up this easy Lemony Chicken Orzo Soup for a comforting one-pot meal with a bright, zesty twist. Get the simple recipe and warm up tonight!
Ingredients
For the Ingredients
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1 tbsp olive oil
-
1 large yellow onion (diced)
-
3 carrots (peeled and sliced into rounds)
-
3 celery stalks (diced)
-
4 cloves garlic (minced)
-
1 lb boneless, skinless chicken thighs (or breasts)
-
8 cups low-sodium chicken broth
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2 bay leaves
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1 cup uncooked orzo pasta
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1/3 cup fresh lemon juice (from about 2 large lemons)
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1/4 cup fresh parsley (finely chopped)
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2 tbsp fresh dill (chopped)
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Kosher salt and freshly ground black pepper (to taste)
Instructions
-
Start by building your flavor base. Heat the olive oil in your large Dutch oven or pot over medium heat. Add the diced onion, carrots, and celery—what chefs call a mirepoix. You’ll want to cook these, stirring occasionally, for about 8-10 minutes until the onions have turned translucent and the vegetables have just started to soften. This step is crucial for developing a sweet, savory foundation for your soup.01
-
Add the aromatics. Stir in the minced garlic and cook for just one more minute until it becomes incredibly fragrant. You don’t want to brown the garlic, just wake it up. The smell at this point is just divine—savory and promising.02
-
Now, add the chicken and broth. Place the whole chicken thighs directly into the pot and pour in all 8 cups of chicken broth. Drop in the bay leaves. Bring everything to a boil, then immediately reduce the heat to a gentle simmer. Let this cook, uncovered, for about 15 minutes. The chicken should be completely cooked through.03
-
Remove and shred the chicken. Carefully take the chicken thighs out of the pot and place them on a cutting board. Using two forks, shred the meat into bite-sized pieces. It should pull apart very easily. Don’t worry about getting it back in the pot immediately; the broth is still working its magic.04
-
Cook the orzo. With the soup still at a simmer, stir in the one cup of dry orzo pasta. Let it cook for about 9-10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. You’ll notice the soup will start to thicken slightly as the orzo releases its starch.05
-
Bring it all together. Turn off the heat. Stir the shredded chicken back into the pot. Now, for the star of the show: stir in the fresh lemon juice, parsley, and dill. Taste the soup—this is the moment. Season generously with kosher salt and black pepper until it tastes just right for you. The lemon will make the other flavors pop in the most wonderful way.06
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