Lemon Chicken Orzo Soup Recipe
Get ready to fall in love with a cozy bowl of comfort: this Lemon Chicken Orzo Soup Recipe is everything you crave on a chilly day or when you need a little pick-me-up. Brimming with tender chicken, vibrant veggies, and delicate orzo pasta, every spoonful is kissed with bright lemon and fresh herbs. Whether you’re a soup enthusiast or simply looking for a wholesome meal that comes together in under an hour, this recipe is about to become your new go-to for family dinners, easy lunches, or when friends drop by.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Lemon Chicken Orzo Soup Recipe lies in its straightforward ingredients—each one brings something special to the pot. These pantry and fridge staples combine to deliver a beautiful balance of flavors, texture, and color. Trust me, you’ll taste the difference when every element is given a little love!
- Olive oil: Adds a subtle richness and helps sauté the veggies for a flavorful base.
- Yellow onion: Diced onion brings a sweet, savory undertone that forms the backbone of the soup.
- Carrots: Sliced carrots add a natural sweetness and vibrant orange hue.
- Celery stalks: Celery brings freshness and crunch, balancing the softness of the other vegetables.
- Garlic: Just a few cloves infuse the soup with deep, aromatic flavor.
- Low-sodium chicken broth: This is the heart of the soup, so use good-quality broth for the best flavor.
- Orzo pasta: Orzo gives the soup its signature tender texture and makes it a bit more hearty.
- Cooked shredded chicken: Rotisserie chicken is a game-changer for ease, but any cooked chicken works well.
- Dried oregano: Adds an earthy, Mediterranean touch that ties all the flavors together.
- Dried thyme: Offers a subtle woodsy note to complement the herbs and chicken.
- Salt: Essential for bringing out the flavors in every ingredient—adjust to your taste.
- Black pepper: A gentle kick of spice to balance the lemony brightness.
- Lemon (juice and zest): The star of the show! Fresh lemon juice and zest give the soup its signature zing.
- Fresh parsley: Chopped parsley adds a burst of color and fresh, herby finish.
- Bay leaf (optional): Adds extra depth and a subtle aromatic flavor—remove before serving.
How to Make Lemon Chicken Orzo Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot or Dutch oven over medium heat. Toss in your diced onion, sliced carrots, and celery. Sauté these veggies for about 5–6 minutes, stirring occasionally, until they begin to soften and their sweet aroma fills your kitchen. Add the minced garlic and cook for just one more minute until fragrant—trust me, you don’t want to burn it!
Step 2: Build the Broth
Pour in the low-sodium chicken broth and bring everything to a gentle boil. The heat will help the flavors of the sautéed veggies mingle with the broth, creating the perfect foundation for your Lemon Chicken Orzo Soup Recipe.
Step 3: Add Orzo and Seasonings
Stir in the orzo pasta, dried oregano, thyme, salt, black pepper, and the optional bay leaf for extra complexity. Reduce the heat to a simmer and let the soup bubble away for 8–10 minutes, just until the orzo is tender but not mushy.
Step 4: Add Chicken and Lemon
Gently fold in the cooked shredded chicken, along with the juice and zest of one lemon. Simmer everything for another 2–3 minutes—just long enough to heat the chicken through and let the lemon brighten the entire pot.
Step 5: Finish with Fresh Herbs
If you used a bay leaf, fish it out and discard it. Stir in the chopped fresh parsley right before serving for a pop of color and fresh flavor. Taste your soup and adjust the seasoning if needed. Ladle into bowls and get ready to dig in!
How to Serve Lemon Chicken Orzo Soup Recipe
Garnishes
For the finishing touch, sprinkle extra chopped parsley or a bit more lemon zest over each bowl. A swirl of olive oil or a dusting of freshly ground black pepper also adds a lovely touch. If you like a little creaminess, a spoonful of Greek yogurt can be swirled right in.
Side Dishes
Serve this Lemon Chicken Orzo Soup Recipe with warm, crusty bread or soft pita for dunking. A crisp green salad with cucumber, feta, and olives makes an ideal Mediterranean-inspired pairing, or keep it classic with a simple side of roasted veggies.
Creative Ways to Present
For a fun twist, serve the soup in oversized mugs for a cozy, informal meal, or ladle it into mini bowls as a starter for a dinner party. If you’re feeling fancy, add a thin lemon slice or a sprig of fresh thyme on top for an extra pretty presentation.
Make Ahead and Storage
Storing Leftovers
Let your soup cool to room temperature before transferring it to airtight containers. It will keep well in the refrigerator for up to 4 days. Keep in mind, the orzo will soak up more liquid as it sits, so leftovers may be thicker than the original batch.
Freezing
If you’d like to freeze your Lemon Chicken Orzo Soup Recipe, ladle it into freezer-safe containers, leaving a little space at the top for expansion. For best results, freeze before adding the orzo, then cook fresh orzo when reheating; this prevents the pasta from becoming too soft.
Reheating
To reheat, simply pour the soup into a pot and warm over medium heat, stirring occasionally. If it has thickened, add a splash of broth or water to loosen it up. Microwave reheating also works for individual servings—just stir halfway through to ensure even heating.
FAQs
Can I use uncooked chicken instead of cooked?
Absolutely! Add raw, diced chicken breasts or thighs to the pot after sautéing the veggies, simmering until cooked through before proceeding with the rest of the recipe. Just be sure to check for doneness before moving on.
Is it possible to make this Lemon Chicken Orzo Soup Recipe gluten-free?
Yes, simply swap the traditional orzo for a gluten-free pasta or rice. Be mindful of the cooking time, as gluten-free options may cook a bit faster or slower than regular orzo.
What can I substitute for orzo?
If you don’t have orzo on hand, try small pasta shapes like ditalini, pastina, or even rice. Each will give the soup a slightly different texture but will still be delicious.
How can I make the soup creamier?
For a creamy Lemon Chicken Orzo Soup Recipe, stir in ½ cup of heavy cream at the end of cooking or whisk a beaten egg with lemon juice (avgolemono style) and temper it into the hot soup for a silky finish.
Can I make this soup vegetarian?
Definitely! Swap the chicken broth for vegetable broth and use chickpeas or cannellini beans instead of chicken. The soup will still be bright, hearty, and full of flavor.
Final Thoughts
If you’re searching for a dish that tastes like a warm hug and brightens even the dreariest day, you can’t go wrong with this Lemon Chicken Orzo Soup Recipe. From its zesty aroma to its comforting, homemade feel, it’s a recipe you’ll want to make again and again. Give it a try and let it bring a little sunshine to your table!
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Lemon Chicken Orzo Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A bright and comforting Lemon Chicken Orzo Soup made with tender shredded chicken, fresh lemon juice, and flavorful herbs simmered with orzo pasta in a savory chicken broth. This Mediterranean-inspired stovetop soup is quick to prepare, light, and perfect for a healthy weeknight meal.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Soup Ingredients
- 8 cups low-sodium chicken broth
- 1 cup uncooked orzo pasta
- 2 cups cooked shredded chicken (preferably rotisserie)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf (optional)
Finishing Ingredients
- Juice and zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 to 6 minutes until the vegetables start to soften and become fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to release its aroma without browning.
- Add broth and seasonings: Pour in the low-sodium chicken broth and bring the mixture to a gentle boil. Stir in the uncooked orzo pasta, dried oregano, dried thyme, salt, black pepper, and add the bay leaf if using.
- Simmer the soup: Reduce the heat to a simmer and cook for 8 to 10 minutes, or until the orzo pasta is tender but not mushy, stirring occasionally to prevent sticking.
- Add chicken and lemon: Stir in the shredded cooked chicken, lemon juice, and lemon zest. Simmer for another 2 to 3 minutes just to heat the chicken through and let the flavors meld.
- Finish and serve: Remove the bay leaf if used. Stir in the chopped fresh parsley right before serving. Taste the soup and adjust the seasoning with more salt or lemon juice if needed. Serve hot.
Notes
- For a creamier texture, stir in ½ cup heavy cream or a beaten egg mixed with lemon juice (aggolemono style) near the end of cooking.
- Leftover soup thickens as the orzo absorbs more broth; add extra chicken broth or water as you reheat to achieve desired consistency.
- Use rotisserie chicken for convenience or leftover cooked chicken.
- This soup freezes well but omit the parsley before freezing; add fresh parsley when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 260
- Sugar: 3g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 45mg
