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This bright, cozy Lemon Chicken Orzo Soup is a one-pot meal that blends tangy citrus, tender chicken, and little pasta pearls into the ultimate winter warmer.
Lemon Chicken Orzo Soup is my go-to homemade soup when days are crisp and I crave comfort food with a light twist. Picture golden chicken broth simmered with fresh lemon juice, garlic, and oregano—yet there’s more: orzo noodles that swell into little pillows, and shredded chicken breast that turns every spoonful into a nourishing hug. I first scribbled this recipe on a snow day back in Minnesota, searching for a dish that felt indulgent without being heavy. Eleven holiday seasons later, it’s become a family favorite, especially when grandkids sneak in for seconds. With simple ingredients and a single pot on the stove, this recipe fits right into busy weeknights, lazy Sundays, and those “I need a hug” moments.
Why You’ll Love This Recipe
• Ready in about 45 minutes—perfect for weeknight dinners.
• Totally hands-off once it’s simmering—free time for your favorite podcast.
• One-pot meal keeps cleanup quick (no sink piled high with dishes).
• Bright lemon flavor lifts your spirits on gray, chilly days.
• Lean chicken and veggie-packed broth equals a healthy comfort food fix.
• Orzo pasta soaks up flavor—every bite is pillowy and satisfying.
• Adjustable spice level: add red pepper flakes for a gentle kick.
• Leftovers reheat beautifully, making this ideal for meal prep.
Ingredients
• 2 tablespoons extra-virgin olive oil (or avocado oil)
• 1 medium yellow onion, diced (sweet onion works too)
• 3 garlic cloves, minced (use fresh for best depth)
• 3 medium carrots, sliced into coins
• 2 celery stalks, chopped (choose firm, green stalks)
• 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
• 6 cups low-sodium chicken broth (homemade or store-bought)
• 1 pound boneless, skinless chicken breasts (or thighs, for richer flavor)
• 3/4 cup orzo pasta (gluten-free or whole-wheat orzo for swaps)
• Juice and zest of 2 lemons (about 1/3 cup juice)
• Salt and black pepper, to taste (Kosher salt recommended)
• 1/4 cup chopped fresh parsley (optional garnish)
• 1/4 cup grated Parmesan (for serving, optional)
(Substitutions: Swap orzo for rice or small shells; use Greek yogurt swirl in each bowl for extra creaminess.)
Directions
- Heat the oil in a large Dutch oven or soup pot over medium heat. Add onion, carrot, and celery. Sauté until veggies soften and onion turns translucent—about 5 minutes—stirring now and then.
- Stir in garlic and oregano. Cook 30 seconds until fragrant (you’ll notice that sweet herb and garlic scent).
- Pour in chicken broth and bring to a gentle boil. Scrape any bits from the bottom; those little browned flecks add big flavor.
- Carefully nestle the chicken breasts into the simmering broth. Lower heat to medium-low, cover, and poach for 12–15 minutes, until the chicken reaches 165°F internally.
- Remove chicken to a cutting board and shred with two forks; set aside.
- Increase heat to medium and stir in orzo. Cook uncovered according to package directions (usually 8–10 minutes), stirring occasionally so noodles don’t stick.
- Once orzo is al dente, reduce heat to low, add shredded chicken back into the pot.
- Stir in lemon juice and zest. Season with salt and pepper, adjusting to taste—start with ½ teaspoon each and add more if you like it brighter.
- Let soup rest off-heat for a minute so flavors meld. If it seems too thick, swirl in a splash of warm broth.
- Ladle into bowls, sprinkle with parsley and Parmesan, and serve with crusty bread on the side.
Servings & Timing
Makes 6 generous bowls
Prep Time: 10 minutes (chopping veggies)
Cook Time: 35 minutes
Total Time: 45 minutes
Variations
• Add a handful of baby spinach or kale at the end for extra greens.
• Swap chicken for cubed tofu and vegetable broth to make a vegetarian version.
• Stir in a teaspoon of turmeric for color and anti-inflammatory benefits.
• Finish with a dollop of Greek yogurt for creaminess and protein boost.
• Toss in chopped sun-dried tomatoes for a sweet-tangy note.
• Use shrimp instead of chicken—add during the final orzo simmer for 4 minutes.
Storage & Reheating
Refrigerate in an airtight container for up to 4 days. For longer stash, freeze in meal-sized portions (use freezer-safe bags) for up to 3 months.
To reheat, thaw in fridge overnight if frozen; warm gently on the stove over low heat, stirring in a splash of broth or water to revive the texture. You can also microwave individual servings in 1-minute bursts, stirring in between.
Notes
• Testing tip: I tried this with bone-in chicken once—wonderful flavor but extra skimming required! For weeknights, keep it simple with boneless.
• Lemony brightness can fade over time; stir in a touch more juice when reheating leftovers.
• If you like silky broth, skim the top of any foam right after the boil begins.
• Prep veggies ahead and store in labeled bags to cut daily cooking time.
FAQs
Q: Can I use rotisserie chicken?
A: Absolutely—shred about 3 cups and add after orzo cooks; skip the poaching step.
Q: My orzo turns mushy—what went wrong?
A: Keep an eye on cooking time and taste periodically; every brand’s different. Drain excess broth if needed.
Q: How can I make this gluten-free?
A: Swap in gluten-free orzo or use rice noodles—adjust cooking time accordingly.
Q: Is it safe to freeze dairy-topped soup?
A: Freeze without yogurt or cheese; add fresh when reheating.
Q: Can I double the recipe?
A: Sure thing—just use a larger pot. Increase lemon and seasonings to taste.
Q: What’s the best lemon to use?
A: Organic if possible, since you’re using the zest; Meyer lemons add a sweeter note.
Conclusion
This Lemon Chicken Orzo Soup brings together simple, wholesome ingredients into a bright, soothing meal you’ll want on repeat. It’s comfort food with a fresh kick—easy enough for busy nights, hearty enough for chilly weekends. Give it a whirl, then let me know how it turns out in the comments below. And if you adore one-pot meals, check out my Classic Chicken and Rice Soup next!
Lemon Chicken Orzo Soup
Ingredients
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 medium yellow onion diced
- 3 cloves garlic minced (use fresh for best depth)
- 3 medium carrots sliced into coins
- 1 teaspoon dried oregano or 1 tablespoon fresh, finely chopped
- 6 cups low-sodium chicken broth homemade or store-bought
- 1 pound boneless, skinless chicken breasts or thighs, for richer flavor
- 3/4 cup orzo pasta gluten-free or whole-wheat orzo for swaps
- 2 lemons juice and zest of 2 lemons (about 1/3 cup juice)
- Salt and black pepper to taste (Kosher salt recommended)
- 1/4 cup chopped fresh parsley optional garnish
- 1/4 cup grated Parmesan for serving, optional
Instructions
- Heat the oil in a large Dutch oven or soup pot over medium heat. Add onion, carrot, and celery. Sauté until veggies soften and onion turns translucent—about 5 minutes—stirring now and then.
- Stir in garlic and oregano. Cook 30 seconds until fragrant. Pour in chicken broth and bring to a gentle boil. Scrape any bits from the bottom for flavor.
- Nestle the chicken breasts into the simmering broth. Poach for 12–15 minutes until the chicken reaches 165°F internally. Remove, shred, and set aside. Stir in orzo and cook uncovered until al dente.
- Add shredded chicken back in, stir in lemon juice and zest. Season with salt and pepper. Let flavors meld off-heat before serving.
- Ladle into bowls, sprinkle with parsley and Parmesan, and serve with crusty bread on the side.
