Lemon Orzo Soup

1 month ago 14

Author:Erren HartPublished:10/18/2024Last Updated:10/16/2024

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Fresh and zesty Lemon Orzo Soup with tender chicken, veggies, and pasta—perfect comfort in a bowl! Quick, flavorful, and family-approved.

If you love savory lemon dishes, you’ll love our Chicken Francaise and Lemon Orzo Pasta!

A bowl of hearty chicken orzo soup features tender chunks of chicken, vibrant carrots, and al dente orzo pasta in a clear broth. It's garnished with fresh lemon slices and chopped herbs. Nearby, a small bowl of grated cheese sits on the marble surface with a spoon resting on a folded napkin.

I’ve made countless soups over the years, but I know my readers are going to love this lemon chicken orzo soup. It’s incredibly comforting and the zesty, lemon-infused broth makes it truly special.

For those new to orzo, it’s a small, rice-shaped pasta that cooks quickly, adding a wonderful texture similar to rice but in a fraction of the time. I use it frequently, and it never disappoints. This recipe is like a fresh, elevated twist on the classic chicken noodle soup!

Delicious By Design

This Chicken Lemon Orzo Soup is packed with flavors that complement each other beautifully. The brightness from the lemon balances the garlicky chicken stock, while the tender chicken and orzo provide a satisfying heartiness. The mixture of carrots, celery, and onion creates a well-rounded base.

Close-up of a spoonful of chicken orzo soup with vibrant carrots, celery, and herbs, held above a steaming bowl. A slice of lemon is visible in the rich soup, adding a fresh touch to this hearty, homemade delight.

What You’ll Need

To make this lemon chicken orzo soup, you’ll need simple, fresh ingredients that bring out the best flavors in each other. Here’s what you’ll want to gather:

Carrots, celery, and onion for a classic vegetable base, known as a mirepoix, which adds depth and richness.
Butter and olive oil to bring a touch of creaminess and depth to the sautéed vegetables.
Fresh garlic for added aroma and taste.
Chicken stock for a rich, savory base. Low-sodium is a great choice to help control the salt level.
Chicken thighs (bone-in and skin removed) for a juicy, tender meat option. Substitute with chicken breasts if you prefer.
Dried oregano and fresh parsley to add warm and herbaceous notes.
Orzo pasta for a perfect texture and body.
Fresh lemon zest and juice for the finishing touch of brightness. I highly recommend using fresh lemon for this recipe. The brightness it adds cannot be found in a bottle.

Shortcuts for Quick & Easy Preparation

If you’re short on time, here are a few time-saving tips:

Pre-chopped vegetables and onions are available in most grocery stores and save prep time.
Rotisserie chicken is a great substitute; simply shred and add it during the final steps.

JUMP TO RECIPE

How To Make Lemon Orzo Soup

You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.

Sauté the Vegetables: Heat butter and olive oil in a large pot over medium heat. Sauté carrots, celery, and onion for about 5 to 7 minutes or until softened. This process caramelizes the veggies, enhancing the depth of flavor.

Close-up of chopped carrots, celery, and onions being sautéed in a pan with a dark blue spatula stirring them. Steam rises from the mixture, bringing to mind the comforting aroma of soup in progress, perhaps with a hint of lemon zest or a dash of orzo to elevate the flavors.

Add Garlic: Make a small well in the middle of the vegetables and add minced garlic, cooking until fragrant. This quick step prevents the garlic from burning and brings out its sweet aroma.

Chopped garlic, carrots, celery, and onions sautéing in a blue pan create the perfect base for a zesty lemon orzo soup.

Combine Stock and Herbs: Add chicken stock, oregano, parsley, chicken thighs, and an initial sprinkle of salt and pepper. Bringing it to a boil and then simmering for 30 minutes melds the flavors and cooks the chicken to tender perfection.

A close-up image of a simmering soup with diced carrots, celery, and onions in a clear broth, enhanced with a hint of lemon. A ladle partially filled with the vibrant vegetables and tender orzo is visible in the pot.

Cook the Orzo: Remove the chicken from the pot and set it aside. Stir in the orzo and cook uncovered for about 10 minutes or until the orzo reaches your desired tenderness. Cooking the pasta directly in the soup allows it to absorb the rich flavors.

Shred the Chicken: While the orzo cooks, shred or chop the chicken and set it aside. This makes it easy to add back once the orzo is ready.

A pot of chicken orzo soup with carrots, celery, and a hint of lemon, stirred with a spoon. This delicious soup is served in a white pot with blue handles.

Finish with Lemon Zest and Juice: Add lemon zest and juice, then taste and adjust the seasoning. Serve immediately.

A bowl of chicken lemon orzo soup is garnished with vibrant lemon slices and fresh herbs. This hearty soup is rich with shredded chicken, delicate orzo pasta, and colorful vegetables. In the background, a few more bright lemon slices add zest to the scene.

Make It Your Own

You can make this soup your own by adding more vegetables like spinach or kale for extra nutrients. For a creamier texture, stir in a splash of cream or coconut milk right before serving. Vegetarians can swap the chicken with chickpeas or white beans and use vegetable stock for a meat-free option. Feel free to adjust the lemon juice to your preference—it’s all about finding your ideal level of zest!

Erren’s Top Tips

Control the Salt: Start with low-sodium stock and add salt gradually to control the overall flavor.
Perfect Orzo Texture: Cook orzo separately if you plan to save leftovers, as it will continue to absorb liquid.
Lemon Zest Before Juice: Zest your lemon before juicing; it’s much easier to work with that way.

Storage & Freezing Instructions ❄

Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. The orzo will continue to absorb liquid, so add a little extra stock when reheating.
Freezing: Freeze the soup without the orzo, as it may become mushy when thawed. When reheating, cook and add fresh orzo to the soup.

A blue pot filled with lemon chicken orzo soup, brimming with sliced carrots, celery, and fragrant fresh herbs. Lemon wedges add a citrusy twist, while a ladle rests inside this deliciously inviting soup, ready to serve.

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A blue pot filled with lemon chicken orzo soup, brimming with sliced carrots, celery, and fragrant fresh herbs. Lemon wedges add a citrusy twist, while a ladle rests inside this deliciously inviting soup, ready to serve.

Let’s Make Lemon Chicken Orzo Soup

Enjoy this Lemon Orzo Soup featuring tender chicken, savory veggies, and zesty lemon—perfect for a cozy meal or refreshing change in flavors. The orzo adds heartiness, while the lemon zest and juice brighten every spoonful.

Prep15 minutes

Cook45 minutes

Total1 hour

Ingredients

▢ 3 medium carrots peeled & chopped
▢ 3 sticks celery chopped
▢ 1 medium onion chopped
▢ 1 tablespoon butter
▢ 1 tablespoon olive oil
▢ 4 cloves garlic minced
▢ 6 cups chicken stock
▢ 1 teaspoon dried oregano
▢ 2 tablespoons chopped fresh parsley or to taste
▢ 1.5 pounds chicken thighs bone-in, skin removed
▢ Salt and pepper to taste
▢ 1 cup orzo uncooked
▢ 1 tablespoon lemon zest finely grated
▢ 2 tablespoons lemon juice or to taste

Instructions

Heat the olive oil and butter over medium heat in a large pot or Dutch oven. Sauté the carrots, celery, and onions for 5-7 minutes, or until softened.
Make a well in the vegetables, add the garlic, and cook until fragrant, about 1 minute.
Add the chicken stock, oregano, parsley, chicken thighs, and an initial sprinkle of salt and pepper. Bring the soup to a boil, then cover with the lid slightly open, reduce the heat to low, and simmer for 30 minutes or until the chicken is cooked through.
Remove the chicken from the pot and set it aside. Stir in the orzo and cook uncovered, stirring occasionally, for another 10 minutes or until the orzo reaches your desired firmness.
While the orzo cooks, remove the chicken from the bones, shred or chop it, and set aside.
Once the orzo is cooked, add the lemon zest and lemon juice, then taste for seasoning. Adjust with additional salt and pepper if needed.
Serve immediately.