This Lemon Orzo Chicken Soup is warm and comforting with tender chicken, veggies, and a bright touch of lemon. It comes together in under 30 minutes and tastes like homemade goodness in every bowl.
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Jump to:
- ❤️ Why You'll Love This Lemon Orzo Chicken Soup Recipe
- 🛒 Ingredients for Lemon Orzo Chicken Soup
- 🔪 How to Make Lemon Orzo Chicken Soup
- 💡 Tips
- ☑️ Storage Instructions
- 🍴 What to Serve with Lemon Orzo Soup
- 🔄 Substitutions and Additions
- Can I Make This Soup In A Slow Cooker?
- Can I Add Extra Vegetables?
- How Do I Make It Vegetarian?
- How Do I Keep The Orzo From Getting Mushy?
- 🍽️ More Soup Recipes
❤️ Why You'll Love This Lemon Orzo Chicken Soup Recipe
- Shredded chicken and orzo simmered in chicken broth
- Tender fresh veggies
- Bright lemony flavor
- Quick and easy to make in under 30 minutes
- Perfect for busy weeknights
A steaming bowl of Lemon Orzo Chicken Soup brings together everything you want in a cozy meal. Juicy chicken, tender orzo, and the perfect pop of lemon make it both hearty and refreshing. It’s quick enough for a weeknight dinner yet flavorful enough to serve anytime you need comfort in a bowl.
The best part is how it manages to be filling without ever being too heavy. The orzo gives the soup a little extra heartiness, but the lemon juice and zest keep it light enough to enjoy anytime. It’s one of those recipes you’ll want to make again as soon as the pot is empty.
If you love this chicken soup, you should also try my Chicken Corn Chowder and Chicken Cordon Bleu Soup.
🛒 Ingredients for Lemon Orzo Chicken Soup
- Chicken broth: The base that makes this soup hearty and flavorful.
- Cooked chicken, shredded: You can use rotisserie for a quick and tender protein.
- Orzo: Tiny pasta that makes the soup filling without being heavy.
- Carrots, sliced: Adds sweetness and color.
- Celery, sliced: Gives a classic soup flavor.
- Yellow onion, diced: Builds savory depth.
- Fresh lemon juice: The star that brightens everything.
- Lemon zest: Adds a punch of citrus flavor.
- Garlic, minced: Brings sharp, savory notes.
- Fresh dill: Fresh and slightly tangy herb that balances the lemon.
- Olive oil: For sautéing veggies and adding richness.
- Salt: Layers the flavor as you cook.
- Ground black pepper: Adds a subtle kick.
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Lemon Orzo Chicken Soup
Heat a Dutch oven or large pot to medium and add in the olive oil, carrots, celery, onion, pepper and half the salt.
Sauté for 5 minutes or until almost tender, then add in the garlic.
Sauté for another 20 seconds, making sure not to brown it or it will become bitter.
Pour in the chicken broth and remaining salt, then simmer partially covered for 10 minutes.
Stir in the orzo and continue simmering for 8-9 minutes.
Add in the chicken, dill, lemon juice and zest.
Continue cooking for another 2-3 minutes or until the orzo is al dente, making sure not to overcook it.
💡 Tips
- Sauté the vegetables just until tender; this keeps their flavor bright.
- Add the garlic quickly at the end of sautéing so it doesn’t burn.
- Simmer the broth partially covered to keep it from reducing too quickly.
- Stir the orzo often while it cooks so it doesn’t clump together.
- Taste the broth before adding more salt. Rotisserie chicken and broth can already be salty.
☑️ Storage Instructions
Fridge: You can store leftovers in an airtight container up to 4 days. Add a splash of broth when reheating if it thickens.
Freezer: Freeze leftover soup for up to 3 months. Thaw overnight in the fridge before reheating.
🍴 What to Serve with Lemon Orzo Soup
You have to have warm crusty bread with soup, and a toasted slice of this Keto Herb Bread is a great choice if you're trying to keep the carbs low. Soup and salad is another classic combo. For a delicious meal, serve your soup with this Shaved Fennel Salad or this Panzanella Salad.
🔄 Substitutions and Additions
- Turkey: Swap rotisserie chicken for leftover turkey to make it a post-holiday soup.
- Greens: Add baby spinach or kale at the end for extra greens.
- Orzo: Use whole wheat orzo for a slightly nuttier flavor and more fiber.
- Parm: Stir in a sprinkle of parmesan for a richer flavor.
- Heat: Add red pepper flakes if you like a little heat.
- Pasta: Replace orzo with small pasta like ditalini or acini di pepe if that’s what you have.
- Cream: Add a splash of cream for a more indulgent version.
Can I Make This Soup In A Slow Cooker?
Yes. Cook the veggies, broth, and seasonings on low for 6 hours, then stir in orzo and chicken near the end.
Can I Add Extra Vegetables?
Absolutely. Zucchini, spinach, or peas can be added during the last few minutes of cooking.
How Do I Make It Vegetarian?
Swap the chicken broth for vegetable broth and leave out the chicken. You can add chickpeas or white beans instead.
How Do I Keep The Orzo From Getting Mushy?
Cook the orzo until just al dente and remove the pot from heat right away. It will soften slightly as it rests.
🍽️ More Soup Recipes
- Egg Roll Soup
- Cream of Asparagus Soup
- Carrot Lentil Soup
- Slow Cooker Butternut Soup
- Butternut Squash Soup
Lemon Orzo Chicken Soup
Ingredients
- 8 cups chicken broth
- 4 cups rotisserie chicken, shredded
- 1 cup dry, uncooked orzo
- 3 carrots, sliced
- 3 ribs celery, sliced
- ½ yellow onion, diced
- ¼ cup fresh lemon juice
- zest of 2 lemons
- 2 cloves garlic, minced
- 1 tablespoon fresh dill
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- ¼ teaspoon ground black pepper
Instructions
- Heat a Dutch oven or large pot to medium and add in the olive oil, carrots, celery, onion, pepper and half the salt.
- Sauté for 5 minutes or until almost tender, then add in the garlic and sauté for another 20 seconds, making sure not to brown it or it will become bitter.
- Pour in the chicken broth and remaining salt, then simmer partially covered for 10 minutes.
- Stir in the orzo and continue simmering for 8-9 minutes.
- Add in the chicken, dill, lemon juice and zest. Continue cooking for another 2-3 minutes or until the orzo is al dente, making sure not to overcook it.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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