Lemon chicken orzo soup is the one that changes people’s minds about soup. It’s not the heavy, cloudy bowl you might expect from a chicken soup — it’s bright and clear and a little citrusy, with orzo pasta that makes it feel substantial without being heavy. The lemon doesn’t overpower anything; it just lifts every flavor in the broth and makes the whole pot taste alive. One pan, 35 minutes, and a bowl that somehow manages to be both cozy and refreshing at the same time. This Lemon chicken orzo Soup is the soup people ask for the recipe for.
What Is Lemon Chicken Orzo Soup?
Lemon chicken orzo soup is a one-pot chicken soup made with orzo pasta — small, rice-shaped pasta that absorbs the broth beautifully without turning mushy. The broth is seasoned with garlic, herbs, and a generous amount of fresh lemon juice and zest, which gives it a brightness that standard chicken soup doesn’t have. Shredded chicken provides protein and heartiness, and fresh parsley or dill stirred in at the end adds a clean, herbaceous finish. It’s lighter than a cream-based soup but more filling and flavorful than a plain broth. Think of it as the upgrade your chicken noodle soup has always deserved.
Why This Works for Busy Weeknights
Everything cooks in one pot — the chicken simmers directly in the broth, then gets shredded and returned. The orzo goes in raw and cooks right in the soup, absorbing the lemon-herb broth as it softens. The lemon juice and zest go in at the very end so they stay bright and fresh rather than cooking down. The whole process is completely hands-off for about 20 of those 35 minutes — you could set the timer and do something else. Cleanup is a single pot and a cutting board. For a weeknight, it genuinely doesn’t get more practical than this.
Pro Tip 💡 :
“Add the lemon juice and zest off the heat or just before serving. Lemon cooked for too long turns slightly bitter. For the brightest, most vibrant flavor, squeeze it in right at the end.”
Key Ingredients and Why They Matter
- Chicken thighs or breasts (1½ lb) — Thighs are juicier and more forgiving; breasts are slightly leaner. Both work. Shred after simmering.
- Orzo pasta (¾ cup dry) — The pasta that makes this soup. Small, rice-shaped, it cooks in about 8 minutes right in the broth and soaks up all that lemon flavor.
- Fresh lemon (2 large) — You need both the juice AND the zest. The zest adds an aromatic punch the juice alone can’t deliver. Don’t skip the zest.
- Garlic (4 cloves) — Bloomed in olive oil to build the aromatic base. Garlic and lemon are natural partners.
- Chicken broth (5 cups) — Slightly more than usual because the orzo absorbs liquid as it cooks. Use low-sodium.
- Olive oil (1 tbsp) — For cooking the aromatics. Adds a subtle richness to the base.
- Dried oregano and thyme (½ tsp each) — Classic herbs that complement lemon and chicken without competing with them.
- Fresh parsley or dill (¼ cup, chopped) — Stirred in at the very end for a fresh, herbaceous finish.
- Parmesan rind (optional but recommended) — Add a parmesan rind to the broth while simmering. It melts into the broth and adds an extraordinary savory depth that’s hard to describe and impossible to forget.
Lemon Chicken Orzo Soup
- Total Time: 35 Minutes
- Yield: 6 Servings
Description
Light, cozy, and full of fresh flavor, this lemon chicken orzo soup is a one-pot comfort meal with citrus lift and tender chicken. Ready in 35 minutes and perfect year-round.
Ingredients
- Chicken thighs or breasts (1½ lb)
- Orzo pasta (¾ cup dry)
- Fresh lemon (2 large)
- Garlic (4 cloves)
- Chicken broth (5 cups)
- Olive oil (1 tbsp)
- Dried oregano and thyme (½ tsp each)
- Fresh parsley or dill (¼ cup, chopped)
- Parmesan rind (optional but recommended)
Instructions
1. Heat olive oil in a large pot over medium heat. Add garlic and cook 60 seconds until fragrant. Add dried oregano and thyme and stir for 30 seconds.
2. Add chicken to the pot. Season with salt and pepper. Pour in chicken broth. Add the parmesan rind if using.
3. Bring to a boil, then reduce to a simmer. Cook 18 minutes until chicken is cooked through.
4. Remove chicken and shred it. Remove and discard the parmesan rind.
5. Return shredded chicken to the pot. Bring back to a gentle simmer.
6. Add orzo. Cook 8–9 minutes, stirring occasionally, until orzo is just tender.
7. Remove from heat. Stir in lemon juice and lemon zest. Add fresh parsley or dill.
8. Taste and adjust salt. Add more lemon if desired. Serve immediately.
Notes
- Add the lemon juice and zest off the heat or just before serving.
- Lemon cooked for too long turns slightly bitter
- For the brightest, most vibrant flavor, squeeze it in right at the end.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: mediterranean
Nutrition
- Serving Size: 1 Serving
- Calories: 340Kcal
- Fat: 16
- Carbohydrates: 25g
- Protein: 28g
Keywords: Lemon Chicken Orzo
How to Make It — Step by Step
- Heat olive oil in a large pot over medium heat. Add garlic and cook 60 seconds until fragrant. Add dried oregano and thyme and stir for 30 seconds.
- Add chicken to the pot. Season with salt and pepper. Pour in chicken broth. Add the parmesan rind if using.
- Bring to a boil, then reduce to a simmer. Cook 18 minutes until chicken is cooked through.
- Remove chicken and shred it. Remove and discard the parmesan rind.
- Return shredded chicken to the pot. Bring back to a gentle simmer.
- Add orzo. Cook 8–9 minutes, stirring occasionally, until orzo is just tender.
- Remove from heat. Stir in lemon juice and lemon zest. Add fresh parsley or dill.
- Taste and adjust salt. Add more lemon if desired. Serve immediately.
Tips, Variations and Substitutions
Managing the Orzo
Orzo absorbs liquid fast — faster than noodles. If your soup sits for more than 10 minutes after the orzo is cooked, it will thicken significantly. For a soup that holds better, cook the orzo separately in salted water and add it to individual bowls. For meal prep, always keep the orzo separate from the broth.
Making It Creamy
For a creamier version, whisk 2 egg yolks with ¼ cup of lemon juice in a bowl (this is called avgolemono — a Greek technique). Slowly ladle a cup of hot broth into the egg mixture while whisking constantly to temper it, then pour it back into the pot. This makes the broth thick, velvety, and deeply lemony without any dairy.
Adding Vegetables
This Lemon Chicken Orzo Soup welcomes vegetables. Add diced carrots and celery with the garlic at the start for a more traditional chicken soup base. Baby spinach stirred in at the end wilts beautifully. Sliced zucchini added with the orzo works well too.
Protein Swaps
Rotisserie chicken is the ultimate shortcut here — skip the simmering step and stir in shredded rotisserie chicken after the orzo is cooked. Turkey works perfectly as a post-Thanksgiving use. For vegetarian, use white beans and vegetable broth — the lemon-herb broth is good enough to carry it.
Storage
Store broth and orzo separately if possible — the orzo absorbs all the liquid overnight and leaves you with a very thick, starchy result. Broth keeps 4 days refrigerated. When reheating, add extra broth to reach your desired consistency.
Another Cozy Bowl:
Creamy Honey Sesame Chicken Soup
Frequently Asked Questions
Can I use rice instead of orzo?
Yes. Long-grain white rice works well — add ½ cup of dry rice with the broth at the beginning and let it simmer for 20 minutes. It produces a heartier, starchier soup. Orzo gives a slightly lighter texture. Rice noodles are another option for a gluten-free version.
How much lemon is too much?
Two lemons (about 4 tbsp juice + zest of both) is bright but balanced. If you’re lemon-sensitive, start with one lemon and taste. The beauty of adding it at the end is that you can always add more — taste as you go.
Can I make this in a slow cooker?
Yes. Add chicken, broth, garlic, and herbs to the slow cooker. Cook on low 6 hours or high 3 hours. Shred the chicken. Thirty minutes before serving, stir in dry orzo and cook on high until tender. Stir in lemon and fresh herbs just before serving.
Is lemon chicken orzo soup healthy?
Yes, it’s one of the lighter soups in this collection. It’s broth-based rather than cream-based, relatively low in fat, high in protein from the chicken, and the orzo provides complex carbs. At roughly 340 calories per serving, it’s filling without being heavy.
What’s the difference between orzo and rice?
Orzo looks like large grains of rice but is actually pasta — made from semolina flour. It has a slightly firmer texture than rice and a subtle pasta flavor that pairs especially well with Mediterranean-style broths. It cooks faster than rice and absorbs broth more readily.
More Cozy Bowls You’ll Love
If this Lemon Chicken Orzo Soup is your kind of weeknight dinner, the Creamy Honey Sesame Chicken Soup is the sweet-savory answer to your next craving. The Creamy Garlic Chicken Ramen Soup is richer and bolder. And if you want to go back to pasta with more spice, the Chicken Enchilada Pasta Soup brings a completely different flavor direction — smoky, cheesy, and absolutely addictive. Save them all to Pinterest and work your way through.
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