This Lemon Chicken Orzo Soup is my cozy-meets-fresh dinner fix. It’s like classic chicken noodle soup but lighter, brighter, and full of lemony flavor.
I actually came up with this one on a weeknight when I wanted something comforting but not heavy. I had chicken, some orzo, and a couple of lemons hanging out in the fridge, so I tossed everything into a pot, crossed my fingers, and hoped for the best. Spoiler: it worked out really well.
One pot, simple ingredients, and big flavor – the perfect combo when you need something warm, comforting, and just a little special.
Love Orzo? Try my Mediterranean Orzo Pasta Salad, or my Tuscan Chicken with Orzo.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
It’s light, fresh, and still super comforting. The lemon gives it a bright twist while the orzo and chicken make it filling enough for dinner. Plus, it’s easy to make and great for leftovers.
- Comforting. Like a warm hug in soup form.
- Fresh. The lemon keeps things light and zesty.
- Adaptable. Make it your own with different veggies or pasta.
What to serve with Soup
This recipe goes great with a few simple sides. Warm garlic knots or a slice of soft oatmeal bread is perfect for soaking up the broth. If you’re in the mood for something lighter, a crisp green salad makes a fresh and easy pairing.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Olive oil. For sautéing the veggies. You can use butter if that’s your vibe.
- Onion. Adds a mellow sweetness and depth to the broth. Yellow, white, or sweet onions all work fine here.
- Carrots and celery. Soup staples! They give a hearty base and good texture.
- Garlic. Adds savory flavor. Fresh is best, but garlic powder works in a pinch.
- Chicken broth. Forms the flavorful base of the soup. Low-sodium broth lets you better control the salt level.
- Oregano and thyme. Dried herbs that add classic soup flavor. You can also use Italian seasoning.
- Salt and pepper. Adjust to taste throughout the cooking process.
- Chicken breasts. Cook quickly and shred easily. Chicken thighs work too if you prefer dark meat.
- Orzo. Small rice-shaped pasta that makes the soup hearty without being heavy. Substitute with small pasta like ditalini or use rice for a different texture.
- Lemon. Both zest and juice brighten up the soup and balance the savory flavors. Always zest before juicing!
- Fresh dill. Adds a pop of freshness and a slightly herby flavor that pairs perfectly with the lemon. You can swap for fresh parsley if you prefer something milder.
- Lemon wedges. Optional for garnish but a nice touch for extra zing when serving.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped: Dice the onion. Slice the carrots and celery. Mince the garlic. Zest and juice the lemon. Measure the broth and herbs.
Sauté the veggies: In a large pot r Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes, until the vegetables start to soften. Stir in the garlic and cook another 30 seconds until fragrant.
Add broth and herbs: Pour in the chicken broth. Add oregano, thyme, salt, and pepper. Stir to combine.
Cook the chicken: Add the chicken breasts to the pot. Bring to a gentle boil, then reduce heat and simmer for 15 minutes or until the chicken is cooked through.
Shred the chicken and cook the orzo: Remove the chicken and shred it with two forks. Return it to the pot, then stir in the orzo. Simmer for about 10 minutes, or until the orzo is tender.
Serve: Ladle into bowls and garnish with extra dill and extra lemon wedges if desired.
Add lemon juice and zest: Stir in the lemon juice, lemon zest and dill. Taste and adjust seasoning as needed.
Troubleshooting Guide – Common Problems and Solutions
- Soup too thick. Add a splash of broth or water to loosen it up – the orzo tends to soak up liquid as it sits.
- Soup too thin. Let it simmer uncovered for a few extra minutes to reduce slightly and thicken naturally.
- Orzo overcooked. Pull the soup off the heat as soon as the orzo is tender – it keeps cooking even after you turn off the stove.
- Not enough lemon flavor. Add a bit more juice or zest – start small, taste, and adjust to your liking.
- Too tangy. Stir in a little more broth or even a small knob of butter to mellow out the acidity.
- Chicken dry or tough. That usually means it cooked a bit too long. Try using chicken thighs next time or add rotisserie chicken toward the end instead.
- Flavor feels flat. Add a pinch more salt or a dash of herbs to wake up the flavors before serving.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes! Just skip the simmering step and add the shredded cooked chicken when you stir in the orzo.
Can I make this ahead of time?
Yep! But the orzo will soak up a lot of broth, so you may want to add more when reheating.
Does it freeze well?
It does, but the orzo may get a little soft. You can freeze before adding the orzo and add that fresh when reheating if you prefer.
Instant Pot Version
- Get prepped: Dice the onion, slice the carrots and celery, mince the garlic, and zest and juice the lemon.
- Sauté the veggies: Turn on Sauté mode. Heat the olive oil, then add onion, carrots, and celery. Cook for 3-4 minutes until they start to soften. Stir in the garlic and cook 30 seconds.
- Add the rest: Pour in the broth, oregano, thyme, salt, pepper, and chicken breasts. Give it a quick stir, then cancel Sauté mode.
- Pressure cook: Lock the lid, set to Sealing, and cook on High Pressure for 10 minutes. Let it naturally release for 5 minutes, then quick release the rest of the pressure.
- Shred the chicken: Remove the chicken, shred it with two forks, and set aside.
- Cook the orzo: Turn on Sauté mode again. Add the orzo and simmer for about 6-8 minutes, stirring occasionally, until tender.
- Finish: Stir the shredded chicken back in along with lemon juice, lemon zest, and dill. Taste and adjust seasoning.
- Serve: Ladle into bowls and garnish with extra dill and lemon wedges if desired.
Kylee’s Notes
- Don’t overcook the orzo – it keeps cooking in the broth even after the heat is off.
- Zest the lemon before you juice it. Trust me, it’s way easier.
- Use pre-shredded rotisserie chicken to save time.
- Stir in a little grated parmesan before serving for a creamy, cozy twist.
- Add a splash of broth when reheating leftovers – it thickens as it sits.
How to store leftovers
Let the soup cool completely, then transfer to an airtight container.
Fridge: Store in the fridge for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight before reheating.
Reheating Tips
Warm gently on the stove over medium heat. Add a splash of broth or water if the soup is too thick. Microwave in 1-minute bursts, stirring between each until heated through.
More recipes to love:
Love soup recipes? Here are some of my favorites:
- Broccoli Cheddar Soup – perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Creamy Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- Chickarina Soup. This homemade Chickarina soup is so much better than the canned version! Loads of fresh veggies, cute little mini meatballs, and a flavorful broth come together in a bowl full of deliciousness!
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Lemon Chicken Orzo Soup
Ingredients
- 1 small onion (diced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
- 1 lemon (zested and juiced)
- 1 tablespoon olive oil
- 8 cups chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- salt and pepper (to taste)
- 1 pound boneless skinless chicken breasts
- 1 cup orzo
- 1/8 cup fresh dill (chopped)
- Fresh dill and lemon wedges (for garnish)
Directions
- Get prepped: Dice 1 small onion. Slice the 2 carrots and 2 celery stalks. Mince the 3 cloves garlic . Zest and juice the 1 lemon.
- Sauté the veggies: In a large pot, heat 1 tablespoon olive oil over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes, until the vegetables start to soften. Stir in the garlic and cook another 30 seconds until fragrant.
- Add broth and herbs: Pour in the 8 cups chicken broth. Add 1 teaspoon dried oregano, ½ teaspoon dried thyme, salt and pepper. Stir to combine.
- Cook the chicken: Add the 1 pound boneless skinless chicken breastss to the pot. Bring to a gentle boil, then reduce heat and simmer for 15 minutes or until the chicken is cooked through.
- Shred and cook the orzo: Remove the chicken and shred it with two forks. Return it to the pot, then stir in the 1 cup orzo. Simmer for about 10 minutes, or until the orzo is tender.
- Add lemon juice and zest: Stir in the lemon juice, lemon zest and 1/8 cup fresh dill. Taste and adjust seasoning as needed.
- Serve: Ladle into bowls and garnish with Fresh dill and lemon wedgesif desired. Devour.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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