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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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This was great! I can’t wait to eat it for lunch tomorrow while at work!!!
Thank you so much, Bex!! 😀 Glad you enjoyed it!
This seems like an easy, sensible recipe. Unlike a mirepoix the ratio of carrots and celery is double the onion. In the pot I thought it looked too green.
First problem is that the flour did not dissolve. There just was not enough liquid in the pot. It should note to dissolve the flour in cold water before adding to the pot. It brought back nightmares at Thanksgiving when my well meaning brother dumped dry flour into my turkey drippings. The flour clumps kept surfacing right below the rolling boil. Once it was set to simmer, I could tell that there was too much garlic. Yes, it needs to be added early, but it would better serve to be one clove. This is a delicate soup that should not be overwhelmed with garlic. In the end, the color is darker and browner than the photo of creamy yellow Greek Soup. I tripled the lemon, perhaps that was because there was too much garlic to start. It was edible, but nothing like our Local Greek soup.
Hi Sharon. Sorry it wasn’t to your tastes, but I have to say your comment is a little baffling. This is our most popular soup recipe, and thousands of people have successfully made it, enjoyed it, and found the flavors to be perfectly balanced. Regarding the problems you experienced with the flour and brown color, that is simply user error.
I have made this multiple times and EVERYONE loves it. We added extra lemon cause we love it so much. 5/5 stars!
That’s fantastic!! 😀 Thanks, Sammy! Appreciate your review.
Amazing! I’ve made this recipe dozens of times and always comes out great!
Lovely!! Thanks so much for letting me know, Alice! 😀
So yummy and a hit with my picky eater kids and husband who is not into soup!
That’s great!! 😀 Thank you!
Hi,
What is the serving size? I see the nutrition info but there’s no serving size associated with it.
Hi Diana! The number of servings are at the top of the recipe card in each blog post (in this case it’s 6, so nutrition info is for 1/6 of the recipe). Nutrition info is calculated automatically from a database of ingredients and is just an estimate. You’d have to weigh your own ingredients and plug it into something like My Fitness Pal for info beyond that.
Love this soup. Can this be made and frozen in single serve portions??
Hi Tracy! I’m so glad you like it! See “leftovers & storage” and the make ahead tip in the blog post. 🙂
Love love love this soup! I love to make a good comfort soup. I guess I have made this 7-8 times in the past few weeks. It’s excellent and so easy. I make cornbread to dip. Thanks so much! I will be trying more of your recipes.
That’s amazing!! 😀 Thank you, Ellen!! Let me know what else you try.
Made this soup last night! It is so delicious! It’s easy and quick to make. Definitely a new staple in our meals!!
Thank you, Nora!! 😀 Glad it was a hit.
I love this soup so much! It’s delicious and easy to make. Highly recommend trying this recipe!
Thank you so much!
So far everything I have tried from your sits is good and this came out delicious.
Aww thank you! I’m thrilled to hear that.