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!
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.
But let me tell you that this is not your ordinary chicken noodle soup. The traditional noodles are swapped out and orzo pasta is used instead. And my favorite part about this soup is the freshly squeezed lemon juice stirred in at the very end, served with alllll the crusty bread. It makes all of the difference, really.
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.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
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
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.
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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!