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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.
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Best chicken soup ever! I’ve been winging chicken soup for 40 years, but everyone in the house is battling a cold and I just needed to follow someone else’s recipe today. I picked the perfect one for sure! I used a rotisserie chicken and Kirkland chicken stock.
I’m so happy to hear it, Bev!! 😀 Thank you!!
Amazing. I added asparagus and feta, cause why not. I will definitely be making this again.
So happy you liked it!!
This is hands down one of the best soup recipes I’ve ever made – sooo glad to have stumbled upon it. I love using the Better than Bouillon roasted chicken base and hot water for the broth. I’ve made this soup once a week for a month, and I’m planning on keeping that up all winter – I don’t think we’ll ever get tired of eating it. Beyond delicious!!
Fantastic!! 🙂 Thanks for your comment, Jillian!
The flavor is fine but agree with the few comments about overcooking the chicken. Followed the recipe exactly and it just does not achieve the texture of chicken breast I would like. Agree with others probably better to substitute thighs, or cook your chicken otherwise and add in at the end, especially if using breast meat.
I made that soup last night and we had it for lunch today. It was very good, but we did not taste the lemon. I make my own chicken broth. This time I used chicken drumsticks, ougnons and celery. I bring everything to boil then let it simmer for 2 to 4 hours or more, depends on the time I have. Once the chicken meat is cooked though, I remove it from the bones and put the bones back in the simmering broth. For this soup, I added boneless chicken thighs as well, only in replacement of the chicken breast and in addition to the drumsticks meat. I didn’t use flour as I like my broth more liquid than creamy. Next time I will try to add lemon zest…. Remaining of the soup is our lunch for this week!!! overall excellent soup and easy to make!! Thank you!
Hi! I’m glad you enjoyed it! That’s why I put the comment right in the recipe instructions that you can adjust lemon juice to your tastes. Lemon zest is a good idea too! I know some readers add up to a full lemon. I hope you’ll give it a try again, Lise! 🙂
This is a great recipe! I like that it called for butter and olive oil, I had most of these ingredients at home already which made it very easy to make. It was so comforting on a cold night.
I substituted rotisserie chicken for uncooked chicken, I pulled the meat and made a broth from the bones, fat, etc.
I added the broth when called for and the chicken toward the end. I also used two whole lemons and a bit of lemon zest because I enjoy a strong lemon flavor. I enjoyed seconds but I could have eaten more, it was so delicious!!
I’m so glad it was a hit, Veronica!! 🙂
So good!! I used chicken legs and it gave me my own chicken stock. Thank you
Awesome!! 🙂 You’re welcome!
Well, I have not yet made this soup; however, it is delicious! I am sick and my daughter sent some frozen soup blocks home with my husband. I put a little chicken stock and a frozen block on to simmer. Not only is the soup delicious, it warmed my chilled, shivering insides: I will definitely be making some of my own this winter.
I’m so glad to hear it warmed you up, Angie! I hope you feel better soon! XO
This was so easy and delicious! The whole family loved it, even down to my 4 year old and 8 month old! Thank you!!!
Wonderful!! 🙂
The lemon chicken orzo soup recipe was easy and so delicious! I will definitely make this many times over the winter! Yummy!
That’s great to hear, Barbara!