Lemon Chicken Orzo Soup
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Chockfull of hearty veggies and tender chicken in a refreshing lemony broth. It is PURE COMFORT in a bowl!
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No matter what the weather is outside, I can always use a bowl of chicken noodle soup. It doesn’t even matter if I’m sick with the flu or if I have the cleanest bill of health – this soup can be eaten any day of the week, any time of day for an all around feel-good warm hug in a bowl.
reasons to make lemon chicken orzo soup
- Best kind of vibrant, lemon-y broth
- Fun, different twist from traditional chicken noodle soup, maybe even better
- Easy to make and comes together very quickly in one single pot (even the dried orzo)
- Freezes beautifully, perfect for those busy weeknights and lazy weekends
what is orzo
Orzo is a short-cut type pasta, similar in shape to a long grain of rice. Orzo can be added to soup, helping to thicken the soup naturally by releasing starch as it cooks in the broth, yielding a richer, more velvety consistency.
tips and tricks for success
- Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Add freshly squeezed lemon juice. Lemon juice will elevate your chicken soup, adding a fresh, bright flavor and balancing out all the saltiness and richness of the soup.
- Make it vegetarian. Skip the chicken, use vegetable stock and add 1 can cannellini beans.
- Make it gluten-free. Lemon chicken orzo soup can easily be made gluten-free by using gluten-free orzo or swapping out the orzo for rice.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
pro tip
Make ahead of time and store the orzo separately.
Because the orzo will continue to soak up the broth, cook and store the orzo separately if making this ahead of time.
what to serve with lemon chicken orzo soup
Tools For This Recipe
Dutch oven
Lemon Chicken Orzo Soup: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
You can use either chicken broth or chicken stock but always season, to taste, as store-bought broth is often saltier than store-bought stock. Broth is made from meat and vegetables while stock is often lower sodium and thicker than broth, and is made from bones and vegetables.
The orzo is cooked directly in the soup, absorbing all the flavorful broth. But if you are planning for leftovers or freezing, the orzo should be cooked and stored separately.
Leftovers can be stored in an airtight container in the fridge for 3-4 days, adding a splash of water or stock as needed.
Yes! You can freeze the leftovers without the orzo pasta (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked orzo pasta when serving.
Lemon Chicken Orzo Soup
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- ½ teaspoon dried thyme
- 5 cups chicken stock
- 2 bay leaves
- ¾ cup orzo pasta
- 1 sprig rosemary
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- Season chicken thighs with salt and pepper, to taste.
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil.
- Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes.
- Stir in lemon juice and parsley; season with salt and pepper, to taste.
- Serve immediately.
Video
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This soup is delicious.
Phenomenal. I let the soup minus the orzo simmer all afternoon. Added the orzo in, baked a premade loaf of French bread in the oven and voila! Awesome, fresh, homemade dinner. Thank you.
this looks great! would rice be an OK substitute for the orzo?
That should work just fine, although you may have to adjust cooking time as needed.
Do you know how much longer I would have to cook it to use rice? Is there another kind of pasta that would work?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Gorgeous photos! Gotta try this soup!
I’d just worked out that orzo is what we call risoni. And you confirmed it for me. Unlike you, we in the Southern Hemisphere, are fast heading into Winter (Autumn is already here with its variable weather), so chicken soup is a welcome recipe. Love the idea of lemon. Summer has been such a weird season with bushfires, rain and unusually cool days, that my lemon tree is only now coming to ripeness. I’m usually making lemon cordial before Christmas! So I should have enough ripe lemons for this luscious-sounding soup. Thanks for the recipe.
Hi MaryAnne yes it looks like risoni in the photo. Orzo is a cereal which translate in English as Barley we use it a lot here in Italy, it’s very different to risoni and is certainly delicious in soups. I can’t wait to try this recipe looks yummy!
Orzo is not barley. Barley is a cereal grain and the orzo used in the recipe is a pasta, made with semolina flour, salt and probably eggs, just like any other pasta, only shaped like rice. Barley is a different thing altogether, though it would probably be good, too.
Love, love, this one! Its a major hit in my household. If you are looking for new soup recipe to wow your family with, this is it.
How convenient that I happen to have both fresh rosemary and a bunch of orzo looking for a purpose!
I’m so excited about your recipes. You’re doing such an amazing job. We came from Hawaii, and have missed the food ever since. The only place in the world that came close was the food in San Francisco. Chinese, Korean, and Thai food was everywhere in Honolulu. I’ve been trying to find my way back home ever since… Your recipes are helping….Thanks!!
I have a question for you….There was a restaurant that had the most amazing Mandarin Chinese food. One of my favorite dishes was called Dry Fried Beef. It was crunchy marinated meat, similar to sesame beef; but, it was not saucy and not as sweet. It was breaded and sort of deep fried, and chewy, and to die for. Can you track something down in your travels, maybe?? I’ve searched everywhere to find a recipe….
Sounds delicious! I love soup any time of the year!
It’s raining here in Massachusetts so this will be perfect for dinner! Thanks for the spin on a classic!
Thank you for the nice recipe.
It’s great to see a chicken soup recipe this time of year…everyone else is having spring. It’s a chilly, damp, misty night here. A perfect soup night! And I want that red pot!
It’s funny because after I wrote out this post, it’s been raining cats and dogs since! And the red pot – it’s my new favorite. I had to invest in it a little bit since I couldn’t find this color at TJ Maxx/Marshall’s but it’s worth every single penny.
Hello! Looks good! What brand of chicken stock do you buy?
I don’t really have a particular brand that I use. Although I do prefer using organic chicken stock.
Trader Joe’s organic chicken stock is excellent! Try it if you have one close. I’m making this soup next week…thanks!
Kitchen Basics unsalted chicken stock is my go-to brand…..actually, ANY of their products are fantastic!
Meijers and krogers carry an enameled cast iron in red.
Chicken soup is the best, I just love this recipe!