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This cozy lemon chicken orzo soup is fresh, fast, and full of flavor. One pot and a few simple ingredients make a feel-good dinner for the whole crew.
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A Cozy Chicken Orzo Soup with Bright Lemon Flavor
This is the kind of soup I make when I want something homemade, comforting, and not too heavy. It leans fresh thanks to the lemon, and it comes together in one pot without extra steps like making a roux or adding cream. You don’t even have to cut raw chicken because you'll drop whole chicken breasts right into the simmering broth and let the soup do all the work. It’s perfect for busy nights, weekend meal prep, or when you’re trying to use up leftovers, especially around the holidays.
If you have leftover baked chicken or holiday roast turkey breast, you can easily swap them in place of fresh chicken. Or pick up a rotisserie chicken from the store and turn it into a pot of deliciousness that feeds an army!
What Makes This Lemon Chicken Orzo Soup Different
- No cream, no flour, and no roux. The lemony broth is light and flavorful with no thickener needed because it thickens naturally as the orzo cooks.
- No dicing raw chicken. Simmer whole chicken breasts in the broth, then shred them for easy cleanup and great texture.
- Orzo cooks directly in the broth. This is a one-pot dinner. No need to boil pasta separately, it soaks up flavor as it cooks.
- Optional fresh dill. I love the brightness it adds, and it pairs beautifully with lemon and parsley.
- Totally flexible. Use rotisserie chicken or leftover turkey instead of cooking raw chicken.
Ingredients You'll Need
- Olive Oil – Use this to sauté the aromatics.
- Onion, Celery, Carrots – The classic soup base for depth and flavor.
- Garlic – Adds a savory, fragrant backbone.
- Italian Seasoning – A quick way to layer in herb flavor.
- Chicken Broth – Use all broth or a mix of broth and water to save money.
- Uncooked Orzo Pasta – Small, rice-shaped pasta that cooks right in the soup.
- Boneless Skinless Chicken Breasts – Poached whole and shredded after cooking.
- Lemon (zest and juice) – Adds brightness and balances the richness of the broth.
- Salt and Black Pepper – Season to taste.
- Fresh Parsley & Fresh Dill (optional) – Add at the end for color and freshness.
Let’s Make It: Step-by-Step Chicken Orzo Soup
First, heat the olive oil in a soup pot over medium heat. Sauté the onion, celery, and carrots until tender. Stir in the garlic and seasoning and cook briefly. Stir in the broth.
Add the orzo and bring to a boil, stirring as needed to prevent the orzo from sticking to the pot.
Add the chicken breasts. Simmer until they reach a minimum of 160°F and try not to go over (like I did in the photo below).
Transfer the chicken out of the pot and let it rest for 5 minutes to reach 165°F. Check the orzo for doneness and continue simmering if needed. Stir in the lemon juice and zest.
Shred the chicken and return it to the pot. Heat through. Season with salt and pepper.
Serve with fresh parsley and dill, if you have them on hand.
Recipe Notes and Substitutions
- Chicken swap: Boneless chicken thighs can be used instead of chicken breasts. They cook faster and there's little risk of overcooking.
- Pre-cooked chicken option: I like to use rotisserie chicken to save time when I don't want to use fresh chicken. For the best texture, add it near the end of cooking and warm it gently to prevent drying out.
- Extra lemon flavor: Use the zest and juice from 2 lemons for even more pronounced lemony brightness.
- Using dried herbs: If using dried parsley or dried dill, add them earlier in the simmering process so they have time to hydrate and flavor the broth.
- Add leafy greens: Stir in a few handfuls of fresh spinach, kale, or chopped Swiss chard during the last few minutes of simmering for extra color, nutrients, and texture.
Serving Ideas
Storing and Reheating
Cool the soup completely and refrigerate in an airtight container for up to 3 days. The orzo may absorb more broth as it sits, so add water or broth when reheating if you like a broth-ey soup.
Easy Soup Recipes To Enjoy
- Chicken Tortellini Soup
- The Best Lasagna Soup Recipe
- Chicken Tortilla Soup
- Crockpot Chicken Vegetable Soup
- Chicken Enchilada Soup
- Easy Vegetable Soup
📖 Recipe
Lemon Chicken Orzo Soup
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 tablespoon Olive Oil
- 1 large Onion, diced (about 2 cups)
- 2 large Carrots, thinly sliced (about 2 cups)
- 2 ribs Celery, diced (about 1 cup)
- 3 cloves Garlic, minced
- 1 teaspoon Italian Seasoning
- 8 cups Chicken Broth, or 4 cups broth + 4 cups water
- 1 cup Uncooked Orzo Pasta
- 2 Boneless Skinless Chicken Breasts, or 3 cups rotisserie chicken
- 1 large Lemon, zested and juiced
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Optional garnish
- Fresh Parsley and Fresh Dill, chopped
Instructions
- Heat a 4-quart soup pot over medium heat. Add OLIVE OIL and heat until shimmering.
- Add the ONION, CELERY, and CARROTS. Sauté for 5–7 minutes until softened. Stir in the GARLIC and cook for 30 seconds until fragrant.
- Add the ITALIAN SEASONING and cook for another minute to bloom the flavors.
- Pour in the CHICKEN BROTH and stir in the ORZO PASTA. Bring to a boil, stirring occasionally to prevent the orzo from sticking to the bottom.
- Add the CHICKEN BREASTS and reduce to a strong simmer. Simmer for 10–18 minutes, or until the chicken reaches at least 160°F when checked with an instant-read thermometer.
- Use clean tongs to remove the CHICKEN to a covered dish. Let it rest for 5 minutes so it reaches 165°F through carryover cooking.
- Check the ORZO for doneness—it should be tender but not mushy. Continue simmering if needed.
- Stir in the LEMON JUICE and LEMON ZEST.
- Shred the CHICKEN with forks or your hands, then return it to the pot. Simmer for a few more minutes to heat through.
- Season with SALT and PEPPER to taste.
- Serve warm, garnished with FRESH PARSLEY and FRESH DILL.
Recipe Notes
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Heidi says
I love all of the rich, heartwarming flavors you've packed into this soup. Plus, the orzo is so easy to work with, making this soup that much easier to prepare. Talk about the perfect soup for a busy weeknight!
Traci says
Aww I'm so glad you are loving this one so much! It really is just too easy and I'm glad you found your way to it. Thank you and enjoy!!
JayBee says
Loved this soup! So easy with what I had on hand. The lemon made it bright, the orzo was perfect, and everyone went back for seconds!
Traci says
I love that you love it this much 🙂 Couldn't agree more about the lemon too. It's a must for chicken orzo soup. Thank you for taking the time to leave this comment! Enjoy!