There’s something truly magical about a comforting bowl of Lemon Chicken Orzo Soup. It’s bright yet cozy, brimming with tender chicken, silky orzo, and fresh pops of lemon and herbs. This is the kind of soup that lifts your spirits on a chilly day or makes a simple weeknight meal feel special. Whether you’re cooking for your family or just need a nourishing pick-me-up, this Lemon Chicken Orzo Soup is a guaranteed crowd-pleaser that’ll have everyone coming back for seconds.
Ingredients You’ll Need
The beauty of this Lemon Chicken Orzo Soup is how it turns simple, everyday ingredients into something extraordinary. Each element plays a unique role, from the base veggies to the final squeeze of lemon, creating layers of flavor, texture, and color.
- Olive oil: Use this to sauté the veggies and infuse the soup with rich, Mediterranean flavor right from the start.
- Yellow onion: Diced onion adds sweetness and depth, forming the aromatic backbone of the soup.
- Carrots: Sliced carrots bring natural sweetness and a lovely pop of color.
- Celery stalks: Celery adds a subtle earthy crunch that balances the soft orzo and chicken.
- Garlic cloves: Minced garlic gives the soup its irresistible savory aroma and flavor.
- Chicken broth: The key to a deeply flavorful soup—use a good-quality broth for best results.
- Orzo pasta: This tiny, rice-shaped pasta makes the soup heartier and soaks up all those delicious flavors.
- Cooked shredded chicken: Rotisserie chicken is a quick and easy shortcut that stays juicy and tender.
- Dried oregano: Just a teaspoon adds classic Mediterranean herbal notes.
- Bay leaf: A single bay leaf subtly perfumes the soup with a savory depth—just remember to fish it out before serving!
- Salt: Essential for bringing all the flavors together; adjust to taste depending on your broth.
- Black pepper: Freshly ground pepper adds a gentle heat and complexity.
- Lemon zest: The zest delivers a punch of citrusy aroma that wakes up the whole bowl.
- Lemon juice: Freshly squeezed for a vibrant tang that defines Lemon Chicken Orzo Soup.
- Chopped fresh dill or parsley: Stirring in herbs at the end brings brightness and a finishing touch of green.
How to Make Lemon Chicken Orzo Soup
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Once it shimmers, add the diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until everything softens and the onions turn translucent. This step builds a flavor-packed foundation for your Lemon Chicken Orzo Soup.
Step 2: Add the Garlic
Stir in the minced garlic and cook for just about a minute, until it’s fragrant. Be careful not to let it brown—you want that sweet, savory aroma, not bitterness.
Step 3: Build the Broth
Pour in the chicken broth, using a wooden spoon to scrape up any delicious browned bits from the bottom of the pot. Those little bits are pure flavor! Bring the mixture to a gentle boil.
Step 4: Add Orzo and Chicken
Once the broth is bubbling, stir in the orzo, cooked shredded chicken, dried oregano, bay leaf, salt, and black pepper. Reduce the heat to medium-low and let the soup simmer gently for 10 to 12 minutes, until the orzo is perfectly tender.
Step 5: Brighten with Lemon and Herbs
Now for the magic touch! Stir in the lemon zest, lemon juice, and your choice of chopped fresh dill or parsley. Let the soup simmer for another 2 to 3 minutes so all those fresh, zesty flavors meld beautifully. Taste and adjust the seasoning if needed, then don’t forget to remove the bay leaf before serving.
How to Serve Lemon Chicken Orzo Soup
Garnishes
Finish each bowl with a shower of extra fresh herbs, a slice of lemon, or even a sprinkle of grated Parmesan for extra richness. A drizzle of good olive oil right before serving can also add a glossy finish and a touch of luxury.
Side Dishes
This soup is hearty enough to stand alone, but it absolutely shines with a side of crusty bread, warm pita, or a simple green salad. If you’re feeling Mediterranean, try pairing it with olives or a small plate of feta and tomatoes.
Creative Ways to Present
For a fun dinner party twist, serve Lemon Chicken Orzo Soup in small mugs as a starter, or ladle it into hollowed-out bread bowls for a rustic touch. You can also set out bowls of garnishes so everyone can customize their own soup masterpiece.
Make Ahead and Storage
Storing Leftovers
Lemon Chicken Orzo Soup keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container and give it a quick stir before reheating, as the orzo may absorb some of the broth and thicken the soup.
Freezing
If you plan to freeze your soup, it’s best to leave out the orzo and add freshly cooked pasta when reheating. Orzo tends to soak up the broth and get a bit mushy after freezing, but the rest of the soup freezes beautifully for up to 3 months.
Reheating
Gently reheat Lemon Chicken Orzo Soup on the stovetop over medium-low heat, adding a splash of extra broth or water if needed to loosen it up. If you’re reheating from frozen, thaw overnight in the fridge first for best results.
FAQs
Can I make Lemon Chicken Orzo Soup with leftover turkey?
Absolutely! Leftover turkey works just as well as chicken and brings a slightly different flavor that’s perfect after the holidays. Just shred or chop and use it in place of the chicken.
What’s the best way to make this soup creamy?
For a creamy twist, stir in about ½ cup of heavy cream at the end, or try whisking a beaten egg yolk with a bit of hot broth and stirring it in—this gives it a Greek avgolemono-style richness without making the soup heavy.
Can I use another type Soup
Yes, you can substitute other small pasta shapes like ditalini, pastina, or even small shells. Just adjust the cooking time as needed, since some shapes cook faster than others.
Is Lemon Chicken Orzo Soup gluten-free?
As written, the soup contains orzo, which is made from wheat. For a gluten-free version, simply swap in a gluten-free pasta or even cooked rice for a similar effect.
Can I make Lemon Chicken Orzo Soup vegetarian?
Definitely! Use vegetable broth and swap the chicken for chickpeas or white beans. The soup will still be bright, filling, and absolutely delicious.
Final Thoughts
If you’re looking for a soup that’s equally soothing and invigorating, Lemon Chicken Orzo Soup is the one to try. It’s a bowl of pure comfort with a zesty twist, and once you’ve made it, you’ll want to keep it on repeat all year long. Grab your pot and a handful of fresh ingredients—this is one recipe you won’t want to miss!
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Lemon Chicken Orzo Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Lemon Chicken Orzo Soup is a vibrant and comforting Mediterranean-inspired soup featuring tender shredded chicken, delicate orzo pasta, and fresh lemon zest and juice. This hearty yet light soup is perfect for a nourishing weeknight meal, blending fresh vegetables, herbs, and a bright citrus flavor that makes it both refreshing and satisfying.
Ingredients
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
Soup Base
- 1 tablespoon olive oil
- 8 cups chicken broth
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
Main Ingredients
- 1 cup uncooked orzo pasta
- 2 cups cooked shredded chicken (rotisserie works well)
Finishing Ingredients
- Zest of 1 lemon
- Juice of 1 large lemon (about 3 tablespoons)
- 2 tablespoons chopped fresh dill or parsley
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook for 5–6 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aromatic flavor.
- Add Broth and Bring to Boil: Pour in the chicken broth and bring the mixture to a boil to start the cooking process for the orzo and flavor infusion.
- Combine Main Ingredients: Add uncooked orzo pasta, shredded cooked chicken, dried oregano, bay leaf, salt, and black pepper to the pot. Stir to combine all ingredients evenly.
- Simmer Soup: Reduce the heat to medium-low and let the soup simmer for 10–12 minutes or until the orzo is tender and cooked through.
- Add Lemon and Herbs: Stir in lemon zest, lemon juice, and fresh dill or parsley. Let the soup simmer for another 2–3 minutes to meld the flavors.
- Final Seasoning and Serve: Taste the soup and adjust seasoning as needed. Remove the bay leaf before serving. Serve hot for a comforting meal.
Notes
- For a creamier texture, stir in ½ cup heavy cream or a beaten egg yolk mixed with a bit of hot broth (Greek avgolemono-style).
- Use low-sodium chicken broth to control salt levels and add salt as needed.
- Rotisserie chicken is a convenient shortcut, but homemade shredded chicken also works well.
- Fresh herbs like dill or parsley add brightness; feel free to substitute with fresh thyme or basil for a different herbaceous twist.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1½ cups
- Calories: 280
- Sugar: 4g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
