This lemon chicken orzo soup is my go-to recipe when I want something comforting yet refreshing. It’s light but filling, made with simple ingredients like chicken, orzo, vegetables, and fresh lemon juice. It feels like a cozy hug in a bowl, and it’s the kind of meal that always disappears fast around my table.

Why You’ll Love This Recipe

I love this soup because it strikes the perfect balance between hearty and fresh. The orzo adds a satisfying texture, while the lemon brings a bright zing that cuts through the richness of the broth. I also appreciate how quick and straightforward it is to make. Everything comes together in one pot, and I don’t need any fancy ingredients or techniques. It’s the kind of comforting dish I can rely on when I want something warm and wholesome in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• celery, chopped finely

• carrots, peeled and chopped finely

• onion, chopped

• butter

• olive oil

• garlic, minced

• flour

• chicken broth

• Italian seasoning

• uncooked chicken breasts

• uncooked orzo

• lemon juice (I usually add extra to make it brighter)

• chopped fresh parsley

• salt & pepper

Directions

I start by sautéing the chopped celery, carrots, and onion in butter and olive oil in a large pot over medium-high heat. Once the vegetables are soft, I stir in the garlic and cook it for about 30 seconds. Then I add the flour and let it cook for another minute, which helps thicken the soup a little later.

Next, I pour in the chicken broth and stir until the flour is dissolved. I add the Italian seasoning and the raw chicken breasts, bring the soup to a boil, and then lower the heat to a gentle simmer. I partially cover the pot and let everything simmer for about 15 minutes.

After that, I stir in the orzo and cook it for another 10 minutes or so, stirring frequently to prevent it from sticking to the bottom. Once the chicken is cooked through (I check that it’s reached 165°F), I take it out, chop it up, and return it to the pot.

Finally, I stir in the lemon juice, parsley, and season to taste with salt and pepper. I serve it immediately while it’s warm and vibrant.

Servings and timing

This recipe makes 6 servings.

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

I sometimes switch things up by using chicken thighs instead of breasts—they bring a richer flavor. If I have leftover rotisserie chicken, I toss it in when the orzo goes in so it doesn’t overcook. For even more brightness, I’ll grate in some lemon zest. I’ve also added a handful of fresh spinach at the end for extra greens, and it works beautifully.

Storage/Reheating

I store leftovers in the fridge in an airtight container for 3 to 4 days. The orzo tends to soak up the broth, so I usually add a splash of chicken broth when reheating to loosen it up.

For reheating, I gently warm it on the stovetop over low heat, stirring occasionally until it’s hot throughout. If I want to freeze it, I cook the orzo separately and add it in after thawing to prevent it from getting mushy.

FAQs

How can I make this soup more lemony?

I like to add more lemon juice than the recipe calls for or even include some lemon zest for an extra citrus punch.

Can I use pre-cooked chicken?

Yes, I often use rotisserie chicken to save time. I add it in when I add the orzo so it doesn’t overcook.

Will this soup freeze well?

It freezes well if I cook the orzo separately and add it after thawing. If frozen with the orzo, the pasta can get a bit mushy.

Can I make this soup in a slow cooker?

Yes, but I’d suggest using already cooked chicken and adding the orzo near the end so it doesn’t turn to mush. Otherwise, it’s better suited to the stovetop for speed and control.

What kind of bread goes best with this soup?

I usually go for a crusty baguette or sourdough. The acidity from the lemon pairs perfectly with the hearty bread for dipping.

Conclusion

This lemon chicken orzo soup has become one of my all-time favorites. It’s simple, soul-warming, and full of vibrant flavor thanks to the lemon and herbs. Whether I’m feeling under the weather or just want a cozy bowl of goodness, this is the recipe I turn to. It’s easy to customize and quick enough for weeknights—definitely a keeper in my cookbook.