Lemon Chicken Orzo Soup

This lemon chicken orzo soup is bright, cozy, and always gets thumbs up from my 4-year-old daughter. Everyone who tries it asks for the recipe, and it’s become one of our all-time family favorites.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Recipes With Orzo

I make this lemon chicken orzo soup on a regular basis, especially in winter, and every single time, my family practically inhales it. It’s also one of those soups I make for a friend or family member who needs a little care and nurturing.

It’s a little bit creamy from the Parmesan and the starch in the orzo, with that lovely, bright hit of lemon that keeps it from feeling heavy. The broth is rich and full of umami from chicken stock and sautéed veggies — sweet onions, carrots, celery — and it gets an aromatic lift from fresh herbs if you want to toss them in.

I often use leftover roast chicken or a rotisserie chicken to keep things simple, but you can cook fresh chicken right in the soup. One batch makes enough to feed my family of four with leftovers. Pro tip: undercook the orzo just a bit, because it keeps soaking up the broth as it sits.

Nutrition-wise, it’s got good protein, some veggies, and that soul-soothing quality only a big pot of homemade soup can deliver.

👩‍🍳 You might also like garlic chicken soup, chicken lentil soup, fall-off-the-bone chicken soup, chicken potato soup, paleo chicken tortilla soup, and check out these other soup recipes with chicken or these winter soups.

What You’ll Need

Here is what you’ll need for this lemon chicken orzo soup recipe. Find the full measurements in the recipe card below.

• Base veggies: onion (sweetness and depth), carrot (mild sweetness), celery (savory backbone), and garlic (flavor boost).
• Fats: Olive oil + Butter (richness and aroma).
• Seasonings: Salt, black pepper, bay leaves, and optional turmeric (gives that gorgeous yellow color).
• Lemon: Zest and juice for brightness.
• Broth: Chicken stock or homemade broth (the heart of the soup). I often use stock cubes when low on broth.
• Protein: Shredded cooked chicken or raw chicken breast.
• Pasta: Orzo, also known as risoni, or you can sub with other small-shaped pasta. Learn about orzo here.
• Cheese: Parmesan (creaminess and umami).
• Herbs: Dill, parsley, chives (freshness at the end), feel free to omit or just use one of these.

How To Make Lemon Chicken Orzo Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chicken orzo soup.

• Dice up vegetables, garlic, and herbs.

• Heat olive oil and butter in a big pot.
• Sauté onion, carrot, and celery with salt until golden and soft.
• Add garlic, lemon zest, bay leaves, turmeric, dry orzo, and all the broth.

• Bring to a simmer and cook until the orzo is just al dente (about 8 minutes). While cooking, shred the chicken, grate Parmesan, and squeeze lemon juice.
• Stir in chicken, Parmesan, and lemon juice.
• Adjust salt, pepper, or extra lemon if you like.
• Finish with fresh herbs and serve with extra lemon wedges and Parmesan.

Watch The Video

Recipe Tips

• Parmesan rind: Toss it in while simmering—huge flavor payoff.
• Make it lighter: Use more veggies and less orzo.
• Make it heartier: Add extra chicken or even chickpeas.
• Kid-friendly: Serve herbs on the side if your kids are picky.
• Undercook the orzo just a bit, because it keeps soaking up the broth as it sits and will continue to soften and puff up.
• Throw in extra veggies: Peas, diced asparagus, broccoli, or cauliflower will work well.
• Storage Tips: Our leftovers don’t last very long, but you can store this soup in the fridge for up to 3 days. When reheating, add a splash of broth or water since the orzo will thicken the soup. It also freezes well (though the pasta gets softer).
• Make-ahead tips: Obviously, as with most soups, this is a great make-ahead recipe. But, if you just want to do a few steps early on, you can prep the veggies and shred the chicken ahead. Store separately in the fridge for up to 2 days. You can even cook the broth with veggies and freeze, then reheat and add orzo and chicken when ready.

Serving Suggestions

To be honest, you don’t really need a lot more to go with this soup. Personally, I love a drizzle of chili oil or some chili, which I don’t add to the soup as I make it kid-friendly. You can also serve it with a chunk of crusty bread or a side of garlic toast. For a lighter meal, serve it with a crisp green salad. Don’t skip a sprinkle of fresh herbs and extra lemon at the table — it brightens up everything.

💬 If you’ve tried this lemon chicken orzo soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Recipes With Orzo