Lemon Chicken Orzo Soup
This light and cozy lemon chicken orzo soup is a game-changer!
Packed with tender chicken, wholesome veggies, and delicate orzo,
it’s the perfect balance of refreshing and comforting.
Whether you need a quick weeknight dinner or a warm bowl of goodness when you’re under the weather, this soup is the ultimate pick-me-up.
What makes it special? It’s easy to make in under an hour with simple pantry ingredients,
yet tastes like something straight from a restaurant.
A splash of fresh lemon juice at the end adds that vibrant, feel-good flavor.
Serve it up with crusty bread for a meal that’s satisfying,
nourishing, and sure to become a family favorite!
For Lemon Chicken Orzo Soup
- Chicken – Use boneless, skinless chicken breasts or thighs for a tender and flavorful soup.
- Celery, Carrots & Onion – A classic base for soups, adding depth and natural sweetness.
- Butter & Olive Oil – A mix of fats for sautéing the veggies, enhancing their flavor.
- Garlic – Brings warmth and depth to the broth.
- Flour – Helps slightly thicken the soup, giving it a velvety texture.
- Chicken Broth – The flavorful base of the soup; use low-sodium if preferred.
- Italian Seasoning – A simple blend of herbs to add aromatic depth.
- Orzo – A small, rice-shaped pasta that absorbs the broth and adds heartiness.
- Lemon Juice – The key to the soup’s bright, refreshing flavor.
- Parsley – Adds a pop of freshness at the end.
- Salt & Pepper – Essential for seasoning to taste.
Lemon Chicken Orzo Soup Recipe
This light and comforting lemon chicken orzo soup is made with simple, wholesome ingredients and is perfect for any occasion.
Print
Servings: 6
Notes
Ingredients
- 2 celery stalks, finely chopped
- 2 medium carrots, peeled and finely chopped
- ½ medium onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 6 cups chicken broth (low-sodium if preferred)
- ¼ teaspoon Italian seasoning
- 1.5 pounds uncooked chicken breasts (or substitute with chicken thighs)
- 1 cup uncooked orzo pasta
- 1 tablespoon fresh lemon juice (adjust to taste)
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Sauté the Vegetables
In a large pot, heat the butter and olive oil over medium-high heat. Add the chopped celery, carrots, and onion. Cook for 5-7 minutes until softened. - Add Garlic and Flour
Stir in the minced garlic and cook for about 30 seconds. Sprinkle in the flour, stirring continuously for another minute. - Add Broth and Chicken
Gradually pour in the chicken broth while stirring to dissolve the flour. Add the Italian seasoning and the chicken breasts. Bring to a boil. - Simmer
Cover the pot with the lid slightly ajar, reduce the heat, and let it simmer for about 15 minutes. - Cook the Orzo
Add the uncooked orzo pasta and continue cooking uncovered for another 10 minutes, stirring occasionally to prevent sticking. - Shred the Chicken
Remove the cooked chicken from the pot, shred or chop it, and return it to the soup. - Finish and Serve
Stir in the lemon juice, chopped parsley, and season with salt and pepper to taste. Adjust lemon juice to preference. Serve hot.
Tips & Notes
- Use an instant-read thermometer to ensure the chicken reaches 165°F for safe consumption.
- If using leftover soup, add more broth when reheating, as the orzo will absorb liquid over time.
- Substitute chicken breasts with chicken thighs for a richer flavor.
Nutrition
Calories: 298kcal | Carbohydrates: 26g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 1036mg | Potassium: 782mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3605IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 1mg
- Can I use pre-cooked or rotisserie chicken instead of raw chicken breasts?
Yes, using pre-cooked or rotisserie chicken is a convenient option. Simply shred or chop the cooked chicken and add it to the soup during the last few minutes of cooking to heat through, reducing overall preparation time. - How can I prevent the orzo from absorbing too much broth in leftovers?
Orzo tends to absorb liquid as it sits, which can make the soup thicker over time. To prevent this, you can cook the orzo separately and add it to individual servings. Alternatively, if the soup thickens upon storage, simply add more broth when reheating to achieve the desired consistency. - Is it possible to make this soup gluten-free?
Absolutely! Substitute the orzo with gluten-free pasta or rice to make the soup gluten-free. Ensure all other ingredients, like broth, are also certified gluten-free. - Can I add vegetables like spinach or kale to this soup?
Yes, adding greens like spinach or kale can enhance the nutritional value and flavor of the soup. Stir in chopped greens during the last few minutes of cooking until they wilt. - How can I achieve a creamier texture without using dairy?
To achieve a creamy texture without dairy, consider incorporating a mixture of egg and lemon, similar to the traditional Greek avgolemono soup. Whisk together eggs and lemon juice, then slowly temper the mixture with hot broth before adding it back to the soup. This method adds richness and a velvety texture without dairy.
