Lemon Chicken Orzo Soup is a bright and comforting bowl that feels like a warm hug on a chilly day. It’s packed with tender chicken, tiny orzo pasta, and fresh lemon juice that gives it a perfect zesty kick. The broth is light but full of flavor, making it easy to enjoy any time you need something simple and satisfying.
I love making this soup when I want something fresh and homemade but without too much fuss. The lemon adds a lovely brightness that lifts the whole dish, and the orzo pasta soaks up the broth just right. I usually add a sprinkle of fresh herbs like parsley on top—it feels like a little extra sunshine in my bowl.
This soup is great for lunch or dinner and tastes even better the next day when the flavors have really blended. I often serve it with crusty bread for dipping, which makes the meal feel cozy and complete. It’s one of those soups I keep coming back to because it’s both easy and so full of heartwarming goodness.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is great here because it stays tender. You can use rotisserie chicken or leftover chicken to save time.
Orzo Pasta: This small pasta cooks quickly and soaks up flavor well. If you don’t have orzo, small pasta like acini di pepe or tiny elbow macaroni work fine.
Lemon Juice and Zest: Fresh lemon gives the soup its bright, fresh taste. Bottled lemon juice can be used in a pinch but fresh zest really lifts the flavor.
Fresh Dill or Parsley: Dill adds a lovely, slightly tangy note, but if you prefer, parsley makes a nice fresh substitute.
Chicken Broth: Homemade broth adds the best depth of flavor, but store-bought broth or bouillon cubes work well too.
How Do You Cook Orzo Pasta Perfectly in Soup?
Orzo can get mushy if overcooked because it’s small and thin. Follow these tips for best results:
- Add orzo when the broth is boiling to start the cooking right away.
- Stir the soup occasionally to prevent orzo from sticking to the bottom.
- Cook orzo just until tender but still slightly firm in the center — about 8 to 10 minutes.
- If you plan to store leftovers, slightly undercook the orzo so it doesn’t turn mushy when reheated.
Remember, adding the orzo toward the end of cooking keeps the pasta from soaking up all the broth or getting too soft, keeping your soup nice and balanced.
Equipment You’ll Need
- Large Pot – I like it because it holds plenty of broth and orzo, making cooking and stirring easy.
- Measuring Cups and Spoons – To get the perfect balance of ingredients quickly.
- Juicer or Reamer – Helps extract fresh lemon juice easily for that bright flavor.
- Wooden Spoon or Ladle – Perfect for stirring the soup gently without scratching the pot.
- Knife and Cutting Board – For dicing vegetables and chopping herbs smoothly.
Flavor Variations & Add-Ins
- Use cooked turkey or chicken thighs instead of chicken breast for richer flavor.
- Stir in a handful of spinach or kale near the end for extra greens.
- Add a pinch of red pepper flakes for a little heat if you like spice.
- Swirl in a teaspoon of honey or a splash of white wine vinegar to adjust the acidity or sweetness.
How to Make Lemon Chicken Orzo Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2-3 medium carrots, sliced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 ½ cups orzo pasta
- 2 cups cooked chicken breast, shredded or diced
- Juice and zest of 1 large lemon
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh dill, chopped (about 2 tablespoons) or fresh parsley
- Lemon slices for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook. In just about 30 minutes, you’ll have a warm, tasty soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Onions and Carrots
Heat the olive oil in a large pot over medium heat. Add the diced onion and sliced carrots, and cook them for about 5 to 7 minutes, until they’re soft and fragrant.
2. Add Garlic and Broth
Stir in the minced garlic and cook for one more minute. Then pour in the chicken broth and bring it to a boil.
3. Cook the Orzo
Once the broth is boiling, add the orzo pasta and dried oregano. Stir occasionally and cook for about 8 to 10 minutes until the orzo is tender but still firm.
4. Add Chicken and Lemon
When the orzo is nearly cooked, add the cooked chicken. Let it warm through for 2 to 3 minutes. Then stir in the fresh lemon juice and zest. Season with salt and pepper to your taste.
5. Finish with Fresh Herbs and Serve
Take the soup off the heat and stir in the chopped fresh dill or parsley. Ladle the soup into bowls and garnish with lemon slices if you like. Serve warm and enjoy!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken before adding it. Thaw in the fridge overnight or use the cold water method for faster thawing. This helps the chicken heat evenly in the soup.
Can I Substitute Orzo with Another Pasta?
Absolutely. Small pasta shapes like acini di pepe, or small elbow macaroni work well as substitutes. Just adjust the cooking time according to the pasta you use.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it has thickened too much.
Can I Make This Soup Ahead of Time?
Yes, you can prepare it a day ahead. Keep the orzo separate if possible and add it before reheating to avoid it getting mushy. Alternatively, undercook the orzo slightly when first cooking.
