Lemon Chicken Orzo Soup

By: CALVIN ROURKE

Published: September 08, 2025

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why make this recipe

Lemon Chicken Orzo Soup is a delightful and comforting dish that brings warmth and flavor to any table. Its light, citrus taste makes it refreshing, while the chicken and veggies provide heartiness. This soup is perfect for chilly days or when you’re feeling under the weather. Plus, it’s a one-pot meal, which means less cleanup and more time to enjoy with family and friends.

how to make Lemon Chicken Orzo Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 1/3 cups carrots, chopped (about 2 large carrots)
  • 1 1/3 cups celery, chopped (about 2 large celery stalks)
  • 1 cup onion, chopped finely (about 1/2 an onion)
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 8 cups low-sodium chicken broth
  • 1 bay leaf
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • 1/4 teaspoon Italian seasonings
  • 1 cup orzo pasta, uncooked
  • 1 rotisserie chicken, shredded (about 3 cups)
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • Grated Parmesan or Romano cheese (optional)

Directions:

  1. Heat the olive oil and melt butter in a large Dutch oven or pot over medium-high heat.
  2. Add the chopped carrots, celery, and onion. Sauté for about 5 minutes until the veggies are soft.
  3. Add the minced garlic and cook for another 30 seconds.
  4. Sprinkle the flour over the mixture and cook for one minute.
  5. Pour in the chicken broth and add the bay leaf, lemon juice, lemon zest, salt, and Italian seasonings.
  6. Stir in the uncooked orzo and let it simmer until the orzo is cooked through, about 10 minutes. (If not serving the soup right away, adjust the cooking time.)
  7. Add the shredded chicken and stir until heated through.
  8. Just before serving, mix in the chopped parsley and remove the bay leaf. Add more salt and pepper to taste, if needed. Top with Parmesan or Romano cheese if desired.

how to serve Lemon Chicken Orzo Soup

Serve the soup hot in bowls. It is perfect as a meal on its own, garnished with fresh parsley and a sprinkle of cheese on top. Pair it with crusty bread or a simple salad for a complete meal.

how to store Lemon Chicken Orzo Soup

To store the soup, let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. When reheating, add a little extra broth if needed, as the orzo may absorb some liquid.

tips to make Lemon Chicken Orzo Soup

  1. For a quicker option, use store-bought rotisserie chicken.
  2. Feel free to adjust the vegetables to your liking or use what you have on hand.
  3. If you prefer a creamier soup, add a splash of heavy cream right before serving.
  4. Don’t skip the lemon juice and zest; they give the soup its bright flavor.

variation

You can easily modify this recipe by adding other vegetables like spinach, kale, or peas for extra nutrition. For a different flavor profile, try adding fresh herbs such as dill or thyme.

FAQs

Can I use other types of pasta instead of orzo?
Yes, you can use any small pasta like ditalini or even elbow macaroni, but cooking times may vary.

Is this soup freezer-friendly?
Yes, this soup freezes well! Just remember to add some extra broth when reheating as the pasta may absorb some liquid.

Can I make this soup vegetarian?
Absolutely! You can substitute the chicken broth with vegetable broth and omit the chicken. You can also add more vegetables for depth and texture.

Print

Lemon Chicken Orzo Soup

A delightful and comforting one-pot soup with a refreshing citrus taste, perfect for chilly days.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
  • By: Calvin Rourke
  • Category: Soup
  • Difficulty: Not specified
  • Cuisine: Not specified
  • Yield: 4 Servings
  • Dietary: None

Ingredients

  • 01 1 tablespoon olive oil
  • 02 1 tablespoon butter
  • 03 1 1/3 cups carrots, chopped (about 2 large carrots)
  • 04 1 1/3 cups celery, chopped (about 2 large celery stalks)
  • 05 1 cup onion, chopped finely (about 1/2 an onion)
  • 06 2 garlic cloves, minced
  • 07 2 tablespoons all-purpose flour
  • 08 8 cups low-sodium chicken broth
  • 09 1 bay leaf
  • 10 2 tablespoons fresh lemon juice
  • 11 1 teaspoon lemon zest
  • 12 1 teaspoon kosher salt
  • 13 1/4 teaspoon Italian seasonings
  • 14 1 cup orzo pasta, uncooked
  • 15 1 rotisserie chicken, shredded (about 3 cups)
  • 16 2 tablespoons fresh flat-leaf parsley, chopped
  • 17 Grated Parmesan or Romano cheese (optional)

Instructions

Step 01

1. Heat the olive oil and melt butter in a large Dutch oven or pot over medium-high heat.

Step 02

2. Add the chopped carrots, celery, and onion. Sauté for about 5 minutes until the veggies are soft.

Step 03

3. Add the minced garlic and cook for another 30 seconds.

Step 04

4. Sprinkle the flour over the mixture and cook for one minute.

Step 05

5. Pour in the chicken broth and add the bay leaf, lemon juice, lemon zest, salt, and Italian seasonings.

Step 06

6. Stir in the uncooked orzo and let it simmer until the orzo is cooked through, about 10 minutes.

Step 07

7. Add the shredded chicken and stir until heated through.

Step 08

8. Just before serving, mix in the chopped parsley and remove the bay leaf. Add more salt and pepper to taste, if needed. Top with Parmesan or Romano cheese if desired.