This post may contain affiliate links. Please read our disclosure policy.
This lemon chicken orzo soup recipe is light, healthy, and cozy. It uses wholesome everyday ingredients and is sure to become a family favorite!
Love lemon chicken? Try my Easy Creamy Lemon Chicken or this Lemon Chicken Orzo (One Pot Pasta).
Why you’ll love it
I’ve made a lot of soups on here, but this lemon chicken soup with orzo is hands down the most beloved by my readers. It’s just so comforting without being heavy, and people adore the bright lemony broth. This orzo soup is simple to make, so it’s a low-effort cozy soup.
If you’re not familiar with it, orzo is that tiny rice-shaped pasta. It looks like rice but cooks really fast, so you get that rice effect in less time. I cook with it fairly often, and I always enjoy it. This lemon chicken orzo soup recipe is like chicken noodle soup but elevated!
What you’ll need
- Celery, carrots, and onion – the aromatic base for any good soup. I prefer sweet (Vidalia) onion, but yellow works as well.
- Butter and olive oil – for sautéing
- Garlic – for more savory flavor
- Flour – it thickens the broth a little
- Chicken broth – for deeper, richer flavor
- Italian seasoning – it’s my favorite dried herb blend that comes all in a single jar for convenience
- Chicken – the boneless skinless chicken breasts cook right in the soup
- Orzo – you’ll be able to find it in the dry pasta aisle
- Lemon juice – for that burst of brightness
- Parsley – it adds a pop of flavor and freshness
Pro tip
You can increase the amount of lemon juice to suit your tastes and serve with lemon slices right in the bowls as well for even more lemon flavor.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like to use this garlic press to mince it since you don’t need to peel the cloves first, and this airtight pantry container is great for keeping flour fresh.
- Here is the Dutch oven I use for my soups.
- If you really want a more intense pop of lemon in here, I suggest grating in some lemon zest. I love my Microplane zester/grater for that purpose!
How to make lemon chicken orzo soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a soup pot or Dutch oven, sauté the onions, carrots, and celery with the olive oil and butter until softened. Add the garlic and cook until fragrant, followed by the flour. Pour in the chicken broth, and stir until the flour has totally dissolved.
Add in the Italian seasoning and the uncooked chicken. Bring to a boil, reduce the heat, and then simmer for about 15 minutes. Add in the orzo, and simmer until it’s al dente, stirring fairly often.
Once the chicken reaches a temperature of 165F, take it out and cut it into bite-sized pieces. Add it back in along with the lemon juice, chopped fresh parsley, and salt & pepper. That’s it!
Can I make it ahead?
- Yes, but you may not want to use the one pot method in that case since the orzo will soak up the broth over time. If you plan on having a lot left over or are making it well ahead of time, I recommend cooking the orzo separately and adding it into each bowl when warming it up.
Substitutions and variations
- You can substitute the chicken breasts for chicken thighs if you prefer.
- If you want to make this with already cooked/rotisserie chicken, I suggest adding the chicken in at the same time as the orzo so you don’t overcook it.
- Use low-sodium chicken broth if you have concerns with salt.
- Want to make this soup in your slow cooker instead? Try my Crockpot Lemon Chicken Orzo Soup.
What to serve with this soup
- I like to keep it simple with a big slice of bread. I’d recommend a baguette or sourdough to round out the meal.
- If you love the soup and salad combo, try my Super Simple Parmesan Arugula Salad or mixed greens with my Homemade Italian Dressing.
Leftovers and storage
- It’ll keep for 3-4 days in the fridge in an airtight container. You may need to add more chicken broth to leftovers as the pasta will absorb it.
- This soup can be frozen, but the orzo does get a bit puffy. If you want to freeze the whole batch, I recommend adding cooked orzo in after you thaw it.
- Reheat in a small saucepan over a low heat until warmed through, stirring every so often.
More delicious chicken soup recipes
Questions about this soup? Leave me a comment below, and tag me #saltandlavender on Instagram if you’ve made it!
Lemon Chicken Orzo Soup
Ingredients
- 2 sticks celery chopped finely
- 2 medium carrots peeled & chopped finely
- 1/2 medium onion chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
- 1 tablespoon lemon juice or to taste
- 1 tablespoon chopped fresh parsley or to taste
- Salt & pepper to taste
Instructions
- Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
- Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
- Pour in the chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil.
- Cover the soup (lid slightly open), and reduce the heat and simmer for 15 minutes.
- Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot.
- Take the chicken out of the pot and cut it up, then add it back in. Add the lemon juice (you may want to add more than I suggest – I didn't want to make the soup too lemony for some people), parsley, and season the soup with salt & pepper as needed. Serve immediately.
Notes
- You can sub the chicken breasts for chicken thighs if you prefer.
- Chicken is safe to eat at 165F and can go from undercooked to overcooked quickly, so I recommend using an instant read meat thermometer whenever cooking chicken so you’re not guessing.
- Use low-sodium chicken broth if you’re sensitive to salt.
- You may need to add more chicken broth to leftovers as the orzo soaks it up.
- This recipe is also in the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Great recipe! Super easy and tasty! I only had half a cup of orzo left, but it still seems like plenty. I also added some corn since I had an extra ear to use up.
Wonderful!
Can’t wait to make this recipe. I have the orzo and some rotisserie chicken. Looks absolutely amazing!
Let me know if you do! 🙂
Shout out to Yvonne@Stone Gable for recommending this recipe. I made it today. Quick, easy and delicious. Adding lemon zest was a great suggestion!
I’m so happy you enjoyed it, Mary. And that was so nice of Yvonne to recommend it 🙂
Looks and sounds yummy. Will this freeze well? Can I cook in advance and freeze it? Will the soup defrost and reheat fine? Or will orzo be too soggy?
Hi! That info is in the blog post. 😊 It does get puffy.
Hi there,
Your blog and insta are my new favorite reads. As someone who isn’t a massive fan of cooking with a partner who is a proper foodie and loves it I am really enjoying how easy and delicious your recipes are.
Just wondering if you’ve used a soup maker before. I have just got one and was wondering if this recipe could work in it?
Thanks
I’m so glad you enjoy it, Richard!! Thanks for following along. I haven’t ever used a soup maker, but I imagine that this soup would work in it. I’d just possibly worry a bit about the orzo sticking to the bottom… maybe there’s some tips in the instructions on what to avoid putting in it?
Do I have to join something to just get the recipe in addition to the comments. It’s there but buried and hard to keep track in the middle of everything. I’m going to try it, it just seems like access to just the recipe in addition to the comments would be easier to use.
Hi Debbie! The recipe card and comments are located towards the bottom of any food blog. I don’t have anything you can join. If you don’t find the photos or post commentary useful, you can simply scroll down.
We make a lot of soup and this is one of the best recipes! I added some potatoes and threw it all in the instant pot. When it was done I had some homegrown spinach to throw in. The kids like to add frozen corn to their soup bowl to cool it off (& I threw in a few peas). This would make a great treat for someone who is under the weather or for a new mom. Hubby said it was as good as one of the greek restaurants in town. So good–It’s a keeper! Thanks for sharing.
Well that’s great to hear!! 🙂 Thank you!
I love soup. This has become one of my favorites! I’ve made two pots in the last three days. Thank you for this delicious recipe❤️
You’re very welcome!! So happy you like it so much! XO
So good!!! I didn’t have lemon so used lime and it was delish. Had to cook the orzo longer. Will definitely make this again!!
So glad it worked out!! XO
Can I use chicken tenderloins? I always love chicken soup!
Ya sure! I suggest cooking them for less time tho so they don’t go all dry and tough.
This soup was so good & very simple to make. Finely chopping the vegetables took the longest. Loved the lemon juice added at the end.
I’m so glad you enjoyed the soup, Teri! Thanks for letting me know!
This soup is delicious! I made it exactly as written, using Myer lemon, and instead of zesting the lemon rind, I have a stash of preserved lemon that I mince very finely. I add it to everything and anything. Now I’ve got my daughter-in-law going crazy for them, too! If you’ve never used preserved lemon, I urge you to do so! Thanks very much for this yummy recipe!
Love the preserved lemon idea… wish I had some right now!