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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what do you do with the sprig of rosemary? Is it chopped? Doesn’t say
Add the sprig with the chicken and orzo. When the soup is done, pull out the sprig.
Sounds great. I’ll have to swap out the orzo for rice as I need gluten free. I think it should work. Do you think I should just add uncooked rice?
No I wouldn’t add uncooked I would cook the rice first. My opinion.
Happy New Year
Love this soup. Orzo and carrots needed more time to cook.
Delicious!!
Fantastic Delicious Sumptuous Meal
This recipe was easy, fast, and very flavorful. I did make a few adjustments, however. I already had a rotisserie chicken that I wanted to use up so I just skipped the raw chicken part and went right to sauteeing the aromatics and added the cooked chicken later. Also, my daughter and I are gluten free so I used GF ditalini pasta. My half lemon was VERY juicy and it definitely provided enough lemony flavor. If I had done the juice from a whole lemon it would have been too much. I make a decent amount of soups and my husband always says they lack in flavor (WRONG!) but this on, he said was delicious! I will make this again for sure. Could also do it with rice instead of a pasta.
This was so good. I love lemon so I used 2 but I think I may even use 3 next time! I can’t wait to make it again.
Do you chop the rosemary or remove the sprig after cooking like bay leaves?
Does this freeze well ? Also how long can you keep it for leftovers?
I want to try but would love to know if this could be cooked in the slow cooker. Did anyone try that? I’m mostly just wondering when to put in the orzo so it’s not overcooked. Thank you!
This recipe is fantastic as is, or with any changes. Every time I make it I change something, and it’s always delicious. I’m actually eating a bowl now! SO GOOD
Hi, can this soup be made in the slow cooker. I use it all the time. Thanks. Sandy
Yummy, fresh tasting chicken soup! My hubby and I have been suffering with the flu. Finally felt good enough to cook today. I used rotisserie chicken (legs and thighs as I saved the breasts for another meal). I also added finely chopped green onion and some Parmesan cheese at the end. Very satisfying!
Great suggestion on the rotisserie chicken.
I like your lemon chicken soup recipe but can I tell you I’ve made this soup in the summer to change up its flavor
In winter when I make it quite often but with Italian spices not lemon .
Making this for the last 50 yrs. It proved a good recipe stays forever if it’s passed down or to others.
Delicious lemony chicken soup.
Can’t wait to try this soup looks and
sounds very yummie
Been making this recipe for YEARS. My go to when someone is sick at home or for care packages for family or friends. So full of goodness and flavour when you can’t or don’t don’t feel like eating. The lemon juice is the hero of a ‘damn delicious’ recipe. Today my son’s Japanese lovely partner asked if I could show her how to make it. Easy peasy.
Thankyou.
Fantastic!
soooo yummy and easy to make!!
One of our favorites. I don’t add much of the lemon to my kids soup. And I usually just use leftover chicken to make it simpler.
I’m 68 and I’ve never used lemon juice, or Orzo in chicken, soup. It was, amazing!
good