Lemon Chicken Orzo Soup
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A heartwarming one-pot lemon chicken orzo soup combines onions, celery, carrots, parsley, and chicken in a perfectly seasoned chicken broth with a touch of lemon. Ready in under 45 minutes, this Greek-inspired soup is guaranteed to impress.
Chicken soup is a staple in my house in the cooler months. One of my favorites is my chicken and vegetable soup recipe, which is loaded with hearty vegetables. But when I was looking for a way to use a package of orzo, I gave my old favorite a twist and came up with this lemon chicken orzo soup.
It’s made with 10 simple everyday ingredients, so it’s easy to make on a busy weekday. The addition of a squeeze of lemon, combined with fresh parsley, brightens the chicken stock and makes it a super-flavorful chicken soup that you’ll make over and over again.
Key ingredients
Chicken thighs: I like using thighs as they stay juicy when cooked, but if your family prefers chicken breasts, go ahead and use those instead.
Chicken stock: Every soup is tastes better with homemade chicken stock. If you don’t keep any on hand in your freezer, buy the best stock you can from the grocery store. Bone broth will give you the best flavor.
Orzo: Cooking this little pasta in the soup makes the broth a little creamy as it releases its starches as it cooks.
Lemon: Fresh lemon makes this soup pop. In a pinch, you could use bottled.
Variations
- Add in spinach: To up the veggies in this lemon chicken orzo soup, add 2 cups of baby spinach after the orzo is cooked. It should take no more than 1-2 minutes for it to wilt.
- Lemon zest: If you are a fan of citrusy flavors, add the zest of a lemon before serving. It will make it even more zesty and flavorful.
- Add a bay leaf into the soup: If you are using store-bought chicken stock, you can add in a bay leaf to make the stock more flavorful. Be sure to fish it out before serving the soup.
Storage and Freezing Instructions
- Storage: You can store leftovers in an airtight container in the refrigerator for up to 4 days. When ready to serve, heat on the stove. You may have to add half a cup of water to thin it out if it is too thick.
- Freezing Instructions: This soup freezes well. However, it’s best to reserve the portion you plan to freeze before adding the orzo in as freezing soup with pasta makes it mushy. Place the soup in an airtight container and freeze for up to 2 months.
- Thawing Instructions: Thaw the frozen soup in the fridge a day before you are ready to serve. Bring the soup to a boil on the stovetop and add in the orzo. Cook until the pasta is cooked through. Add in lemon juice and parsley right before serving.
Lemon Chicken Orzo Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 small onion (chopped)
- 3 medium carrots (peeled and cut into small pieces)
- 2 stalks celery (cut into small pieces)
- 3 cloves garlic (sliced thinly)
- 2 tablespoons all-purpose flour
- 7 cups chicken stock
- 1 ½ lb boneless skinless chicken thighs (or chicken breasts)
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 cup orzo
- 2 tablespoons lemon juice (freshly squeezed)
- ¼ cup fresh parsley (roughly chopped)
- Lemon wedges (to serve with)
Instructions
- Heat olive oil in a large heavy bottom skillet over medium-high heat. Add in onion, carrots, and celery. Sautee, stirring occasionally, for 6-7 minutes or until all the vegetables are softened. Add in garlic and saute for another minute.2 tablespoons olive oil, 1 small onion, 3 medium carrots, 2 stalks celery, 3 cloves garlic
- Sprinkle the flour into the pot and cook, stirring constantly, for one minute. The flour will coat the vegetables creating a glue-like paste around them, which is normal.2 tablespoons all-purpose flour
- Pour in the chicken stock and add in the chicken, salt, and pepper. Put the lid on, bring to a boil, turn the heat down to medium-low, and let it simmer for 15-20 minutes.7 cups chicken stock, 1 ½ lb boneless skinless chicken thighs, 1 teaspoon Kosher salt, ½ teaspoon black pepper
- Add the orzo and cook for another 10 minutes or until it is cooked through. Stir frequently to make sure that orzo doesn’t stick to the bottom of the pan.1 cup orzo
- Remove the now-cooked chicken from the pot and shred into smaller bite-sized pieces. Put it back into the pot and bring it to a boil to one last time.
- Stir in the lemon juice and fresh parsley right before serving. Serve with lemon wedges and crusty bread on the side.2 tablespoons lemon juice, ¼ cup fresh parsley
Video
Nutrition
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Very tasty recipe, but the cooking time neglects the ~10 minutes it takes to bring 7c stock and 1.5# chicken to a boil; also 6-7 minutes to soften 2.5-3c of veggies is a massive underestimate, more like 15 minutes. Cooking time is closer to 75 minutes than 45.
I LOVE how you put the measurements of ingredients after each of the directions. SO much easier than scrolling back and forth!!!
Made this and absolutely loved it! And thank you for listing the relevant ingredients below the step in the instructions. Means I don’t have to scroll the whole time! Seriously, why aren’t everyone doing this?!? Genius x
This recipe is great. Filling yet still light and the lemon flavor was perfect. Will be making it again!
It is so delicious!!
This is a family favorite and on regular rotation- they love it so much they know what I’m cooking by the smell! This is easy and delicious, I was able to adapt it to be gf (by using gf orzo), and when I’m feeling super lazy a grocery store rotisserie chicken instead of the thighs makes it even easier. Delicious!