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.
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This has been a favourite soup for me from the first time I made it a few years ago.
My work friend who is an excellent cook (I aspire to be that good) actually asked me for the recipe after he tasted it. Every time I make it for me, I save a serve for him as well.
Had some friends sick with Winter colds in Australia who have really appreciated me making them a batch as well.
Freezes well also!
This is my fav soup. Nice recipe.
I make this every time I get a Costco rotisserie chicken, which is about once a month. Make delicious stock from the carcass. (It’s on the stove right now) Lots of free citrus in my California neighborhood, which helps keep the cost down! I add spinach, too.
I made this soup exactly as written. My family and I loved it. Another winning recipe from Damn Delicious. Thank you
I have made this probably five times now (lemon trees are prolific in my neighborhood) and have two tips. 1 cook the carrots separately and first. 2: cook the orzo separately and don’t add it until you’ve dished up the bowls, otherwise it will expand and get soggy
I’ve made this four times now and haven’t changed a thing! Simply outstanding! Took to friends that had Covid and they loved it too and now are making for themselves. My husband usually picks carrots out of everything but he gobbled them up too!
This soup was absolutely amazing! I made it for family members who were under the weather…total hit! It doubled nicely. Thank you!
Winner winner chicken dinner!! Made this using my own backyard pastured poultry, my homegrown veggies & herbs, and homemade chicken bone broth. Warms the soul! Thanks for this one — as always, it was Damn Delicious!!
This was absolutely delicious! I added a little extra orzo and a teaspoon of Better than Boullion, but other than that, I wouldn’t change a thing. I would also say that it’s worth the extra effort to use chicken thighs instead of breasts. The meat was sooooo tender and it really adds to the experience of this being comfort food.
I made this since my oldest loves lemon chicken orzo soup. I had never made orzo soup before and boy have I been missing out! Wonderfully easy recipe and the depth of flavor was beyond my expectations. Thanks you for this recipe!
I made mine #plantstrong by swapping out the chicken broth and chicken. Instead I used vegetable broth with chucked zucchini and mushrooms. Served with additional lemon wedges and hot pepper flakes. An absolute keeper !!! …I’m thinking of adding greens next time, such as kale or spinach for even more nourishment.
Fabulous! Will definitely make again. I think I’d add a bit more Orzo – maybe a cup to 1 1/4 cups. I didn’t have thighs (used 2 chicken breasts), and didn’t have fresh parsley. But NO complaints. Didn’t make too much (only 2 of us eating), and the flavor was excellent. I used 6 cups of chicken broth instead of 5 cups and 1 cup water. Other than that, I followed the recipe. I was a little concerned that the juice of a lemon might too lemony – it wasn’t. Really tasty!!
This may be the only time that I have not augmented a recipe. Usually if it calls for 3 cloves of garlic I will use 6 etc.
This is now one of my three favorite chicken soups, when I make it I double the recipe so as to have some in reserve in the freezer.
I do feel that I must be hindered in some way as there is no chance of me doing the prep work in 20 minutes for a double batch. I do practice Mise en Placeso that may add some time.
Thanks for a great soup!
Easy, fast, good taste
LOVE LOVE LOVE this soup! I modify it be lemon zest and better than bullion chicken base. Both intensify the flavors.
1st time making it, was so delicious, I seasoned the chicken like I always do. My family enjoyed it and went for seconds. Keeper for sure. Thank you
This recipe is very close to my recipe I found. I prefer my recipe for the depth of flavors it brings out. I didn’t serve mine after cooking for “only” an hour. I let mine simmer at least 2 hours. I also placed all of my spices in my spice strainer, including the bay leaf, and I used whole black peppercorns in it. My recipe also called for butter WITH the olive oil to begin sauté of the carrots, onions, garlic (I used jarred), and celery. I have to say that I made a very good chicken noodle soup but after eating THIS recipe and MY Greek Lemon Chicken Orzo Soup, I have completely retired my chicken noodle soup recipe for my Greek chicken orzo soup!!
I love this recipe and have been making it for a few years now. While it is perfect the way it is I have often added additional vegetables or made minor substitutions as necessary if I am missing ingredients.
It is always a favorite comfort food.
Been making this for a few years now. I do not alter the recipe at all. Most I do is double or triple. It’s probably the most requested recipe to share & it is always shared through the link with nothing but praise for the best “Damn Delicious” recipe. If I don’t have the ingredients I don’t make it till I do.
If I could give this 10 stars I would. It’s absolutely delicious. I used chicken breast and made sure not to overcook it. I didn’t have chicken stock so I substituted 6 cups hot water and added 1 Tablespoon Better Then Bouillon. Also added a few chopped leaves of basil and about 1 heaping cup of chopped spinach. There are only three of us in my home this recipe was enough for dinner with NO leftovers!
Very good comfort food. I used shredded chicken instead.
This is my go-to “I feel a cold coming on” soup. I have been making it (subbing Gluten Free Pasta) for years and it never fails me. I usually double or triple both the lemon and garlic depending how far down the path I am in terms of congestion. I swear this soup has saved me from getting sick when I felt a cold coming on. It is refreshing, bright and comforting. Simple and fresh ingredients are best and I haven’t met a human who didn’t LOVE this soup. The best. x