Lemon Chicken Orzo Soup – Bright, Comforting, and Easy

This lemon chicken orzo soup is the kind of meal you make when you want something cozy but still fresh and light. It’s full of tender chicken, soft orzo, and a bright lemon finish that keeps every bite lively. The broth is savory and silky, with a hint of garlic and herbs.

It’s simple enough for a weeknight and special enough to serve guests. Best of all, it uses everyday ingredients and comes together in under an hour.

Why This Recipe Works

This soup balances hearty and bright flavors. The orzo adds gentle body without making the soup heavy, while the lemon juice wakes everything up at the end.

Using chicken thighs (or a mix of breast and thigh) keeps the meat juicy and flavorful. A touch of butter and olive oil builds a rich base, and simmering with aromatics creates a clean, well-rounded broth. Fresh dill or parsley adds a final fresh note that ties it all together.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3–4 garlic cloves, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano or Italian seasoning
• 1 bay leaf (optional)
• 6 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken thighs (or 2 cups cooked shredded chicken)
• 3/4 cup dry orzo
• 1 large lemon, zested and juiced (about 3–4 tablespoons juice)
• 2 tablespoons fresh dill or parsley, chopped
• Optional finish: 1–2 tablespoons heavy cream or 1 beaten egg whisked with 1 tablespoon water for extra silkiness

Instructions

1. Sauté the aromatics: Heat olive oil and butter in a large pot over medium heat.Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
2. Season the base: Stir in salt, pepper, oregano, and bay leaf.Let the spices bloom for 30 seconds to deepen the flavor.
3. Add broth and chicken: Pour in the chicken broth and bring to a gentle boil. Nestle in the chicken thighs. Reduce to a simmer, cover, and cook until the chicken is cooked through and tender, 15–20 minutes.
4. Shred the chicken: Transfer the cooked chicken to a cutting board and shred with two forks.Discard any bay leaf in the pot.
5. Cook the orzo: Bring the soup back to a gentle boil and add the orzo. Cook uncovered, stirring occasionally so it doesn’t stick, 7–9 minutes or until al dente.
6. Finish the soup: Return shredded chicken to the pot. Add lemon zest and juice.Taste and adjust salt and pepper. If using, stir in a splash of heavy cream or temper in the beaten egg for extra body. Remove from heat.
7. Herbs and serve: Stir in dill or parsley just before serving.Ladle into bowls and serve with extra lemon wedges.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days. The orzo will continue to absorb liquid.
• Reheating: Warm gently on the stove or in the microwave. Add extra broth or water as needed to loosen.
• Freezer: For best texture, freeze the soup without orzo for up to 3 months.Add freshly cooked orzo when reheating. If freezing with orzo, expect it to soften more.

Why This is Good for You

This soup is nourishing without being heavy. Chicken provides lean protein to keep you satisfied.

Vegetables add fiber, vitamins, and a natural sweetness. Lemon juice contributes brightness and vitamin C, which pairs well with the savory broth. Using low-sodium stock helps you manage salt while still getting deep flavor.

Pitfalls to Watch Out For

• Overcooking the orzo: Orzo cooks quickly.Check early and often to keep it al dente.
• Bland broth: If the soup tastes flat, it usually needs more salt or lemon. Season gradually and taste as you go.
• Dry chicken: Thighs are forgiving, but if using breast, avoid boiling hard. Keep a gentle simmer for tender meat.
• Curdled finishers: If adding cream or egg, remove from heat first and stir steadily.High heat can cause curdling.
• Mushy leftovers: Orzo soaks up broth over time. Store extra broth separately or cook a fresh batch of orzo when reheating.

Recipe Variations

• Greek-inspired avgolemono twist: Whisk 2 eggs with 2 tablespoons lemon juice. Temper with a ladle of hot broth, then stir into the soup off heat for a velvety finish.
• Vegetarian version: Use vegetable broth and skip the chicken.Add chickpeas or white beans for protein.
• Rotisserie shortcut: Stir in 2 cups shredded rotisserie chicken during the last few minutes of cooking.
• Extra veggies: Add baby spinach or kale during the final 2 minutes. Peas also work well and cook quickly.
• Herb swaps: Try fresh thyme, basil, or a mix of dill and parsley. Add delicate herbs at the end for best flavor.
• Gluten-free option: Replace orzo with rice.Simmer 12–15 minutes, or use cooked rice and stir it in at the end.
• Creamy style: Stir in 1/4–1/3 cup heavy cream or half-and-half at the end for a richer soup.

FAQ

Can I use cooked chicken?

Yes. Add 2 cups shredded cooked chicken after the orzo is done. Warm through for a few minutes so the flavors meld, then finish with lemon and herbs.

How much lemon should I use?

Start with the zest and 3 tablespoons of juice, then taste.

Add more lemon juice if you want a brighter punch. Different lemons vary in acidity, so adjust to your preference.

What can I use instead of orzo?

Use small pasta like ditalini, acini di pepe, or small shells. For a gluten-free version, use rice or gluten-free pasta and adjust cook time as needed.

Can I make this in a slow cooker?

Yes.

Add everything except orzo, lemon, and herbs to the slow cooker and cook on Low for 4–6 hours. Shred the chicken, stir in orzo, and cook on High until tender, about 20–30 minutes. Finish with lemon and herbs.

How do I keep the soup from getting too thick?

Add more broth during cooking or when reheating.

Or cook the orzo separately and add it to each bowl, which keeps the texture perfect.

Is it spicy?

No, not as written. If you like heat, add a pinch of red pepper flakes with the oregano or a dash of hot sauce at the end.

Can I make it dairy-free?

Yes. Use all olive oil instead of butter and skip any cream.

The soup will still be rich and satisfying from the aromatics and chicken.

Final Thoughts

Lemon chicken orzo soup delivers comfort with a bright, clean finish. It’s simple, flexible, and fits into busy weeknights without fuss. Keep a lemon or two on hand, and you can turn pantry staples into something that tastes fresh and homemade.

Make a big pot, stash some for lunch, and enjoy a bowl that’s both cozy and light.

Lemon Chicken Orzo Soup - Bright, Comforting, and Easy

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3–4 garlic cloves, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano or Italian seasoning
• 1 bay leaf (optional)
• 6 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken thighs (or 2 cups cooked shredded chicken)
• 3/4 cup dry orzo
• 1 large lemon, zested and juiced (about 3–4 tablespoons juice)
• 2 tablespoons fresh dill or parsley, chopped
• Optional finish: 1–2 tablespoons heavy cream or 1 beaten egg whisked with 1 tablespoon water for extra silkiness

Instructions

• Sauté the aromatics: Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
• Season the base: Stir in salt, pepper, oregano, and bay leaf. Let the spices bloom for 30 seconds to deepen the flavor.
• Add broth and chicken: Pour in the chicken broth and bring to a gentle boil. Nestle in the chicken thighs. Reduce to a simmer, cover, and cook until the chicken is cooked through and tender, 15–20 minutes.
• Shred the chicken: Transfer the cooked chicken to a cutting board and shred with two forks. Discard any bay leaf in the pot.
• Cook the orzo: Bring the soup back to a gentle boil and add the orzo. Cook uncovered, stirring occasionally so it doesn’t stick, 7–9 minutes or until al dente.
• Finish the soup: Return shredded chicken to the pot. Add lemon zest and juice. Taste and adjust salt and pepper. If using, stir in a splash of heavy cream or temper in the beaten egg for extra body. Remove from heat.
• Herbs and serve: Stir in dill or parsley just before serving. Ladle into bowls and serve with extra lemon wedges.