Lemon Chicken Orzo Soup Recipe

Introduction

Lemon Chicken Orzo Soup is a wholesome and comforting dish made with simple ingredients you likely have on hand. Its light, lemony broth is refreshing and vibrant, perfect even for the coldest days. Plus, it’s all made in one pot without any complicated steps.

Ingredients

• 1 cup uncooked dry orzo
• 2 large chicken thighs or breast, roasted or cooked
• 6 cups water
• 3 cups chicken broth
• 1/4 cup heavy cream
• 1 large lemon, juiced and zested
• 1/4 cup fresh dill, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 2 teaspoons seasoning salt or sea salt
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• 1 large yellow onion, diced
• 4 large carrots, peeled and diced
• 2 sticks celery, minced
• 8 garlic cloves, pressed or minced
• 2 tablespoons flour
• 3 tablespoons unsalted butter

Instructions

1. Step 1: If using raw chicken, season the chicken thighs with your choice of seasonings. In a large heavy-bottom pot, drizzle olive oil and cook the thighs over medium heat for 2 minutes on each side to render the fat. Remove the chicken and set aside.
2. Step 2: In the same pot, drizzle enough olive oil to cover the bottom. Add the diced onion, carrots, celery, garlic, butter, and seasonings (salt, paprika, turmeric, black pepper, crushed red pepper flakes, oregano). Cook over medium heat for about 5 minutes until fragrant and the onions are translucent, stirring frequently.
3. Step 3: Sprinkle the flour over the vegetables and stir to combine. Cook for 1 to 2 minutes until the mixture thickens slightly.
4. Step 4: Rinse and dry the lemon. Zest and juice the entire lemon into a small bowl and set aside.
5. Step 5: Add the water and chicken broth to the pot. Bring to a boil, then simmer over medium-high heat for 25 to 30 minutes. If you cooked chicken in step 1, add it back now and simmer for 20 to 25 minutes. Remove the chicken later to shred into small pieces.
6. Step 6: Add the chicken (shredded or pre-cooked), uncooked orzo, lemon juice, and zest to the pot. Simmer for an additional 15 to 20 minutes, stirring frequently to prevent sticking, until the orzo is tender.
7. Step 7: Turn off the heat once the orzo is cooked and tender. Stir in the heavy cream, fresh dill, and parsley. If you used lemon peels for extra flavor, remove them before serving.

Tips & Variations

• To intensify the lemon flavor, peel the entire lemon and let it simmer in the broth, then remove before serving.
• Use rotisserie chicken for a quicker version; just skip the initial cooking step.
• Adjust salt to taste at the end, especially if using store-bought broth or pre-cooked chicken that already contains salt.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if it has thickened. This soup does not freeze well due to the cream and pasta texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works perfectly. You can cook it the same way, just be careful not to overcook so it stays moist. Shredded breast or thigh both taste great in the soup.

Is it necessary to use fresh lemon zest and juice?

Fresh lemon zest and juice provide the best bright citrus flavor that defines this soup. Bottled lemon juice won’t give quite the same fresh taste, so fresh is recommended whenever possible.

Lemon Chicken Orzo Soup Recipe

---

★★★★★

4.9 from 142 reviews

• Author: anna
• Total Time: 50 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

Lemon Chicken Orzo Soup is a wholesome and comforting one-pot recipe made with simple everyday ingredients. Featuring a light, lemony broth that is both refreshing and vibrant, this soup combines tender chicken, simmered orzo pasta, fresh herbs, and a flavorful blend of seasoning and vegetables. Perfect for a cozy lunch or main course, it is easy to prepare without fancy equipment, making it ideal for cold days or whenever you crave a bright, hearty soup.

---

Ingredients

Scale 1x2x3x

Soup Base and Liquids

• 6 cups water
• 3 cups chicken broth
• 1/4 cup heavy cream
• 1 large lemon, juiced and zested

Chicken

• 2 large chicken thighs or breast, roasted or cooked

Herbs

• 1/4 cup fresh dill, finely chopped
• 1 tablespoon fresh parsley, finely chopped

Dry Pasta

• 1 cup uncooked dry orzo

Seasonings

• 2 teaspoons seasoning salt or sea salt
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)

Mirepoix (Vegetable Base)

• 1 large yellow onion, diced
• 4 large carrots, peeled and diced
• 2 sticks celery, minced
• 8 garlic cloves, pressed or minced

Roux (Thickener)

• 2 tablespoons flour
• 3 tablespoons unsalted butter

Additional Cooking Additions

• Olive oil (for cooking chicken and vegetables)

---

Instructions

1. Prepare Chicken: If using pre-cooked rotisserie chicken, skip this step. Otherwise, season chicken thighs with seasoning salt, paprika, turmeric, black pepper, and optional red pepper flakes. In a large heavy-bottom pot, drizzle olive oil and cook the chicken thighs over medium heat for about 2 minutes per side to render fat and lightly brown. Remove chicken and set aside.
2. Cook Mirepoix and Roux: In the same large Dutch oven or heavy-bottom pot, add enough olive oil to cover the bottom. Add diced onion, carrots, celery, garlic, butter, and remaining seasonings (seasoning salt, paprika, turmeric, black pepper, crushed red pepper flakes, dried oregano). Cook over medium heat for 5 minutes until fragrant and vegetables are translucent, stirring frequently. Sprinkle flour over the vegetables and stir well, cooking for 1–2 minutes until the mixture thickens.
3. Prepare Lemon: Rinse and dry the lemon thoroughly. Zest and juice the entire lemon into a small bowl. Set aside. (If desiring a stronger lemon flavor, peel the entire lemon and set aside to simmer later.)
4. Add Liquids and Simmer: Pour in 6 cups water and 3 cups chicken broth into the pot. Bring the soup to a boil, then reduce to medium-high heat and simmer for 25-30 minutes. If you cooked chicken in step 1, add it back now and simmer for 20-25 minutes. Remove chicken afterward to shred it into small pieces.
5. Add Orzo, Chicken, and Lemon: Return shredded or pre-cooked chicken to the soup. Add 1 cup dry orzo and the lemon juice and zest. Simmer gently for an additional 15-20 minutes, stirring frequently to prevent the orzo from sticking, until the pasta is tender.
6. Finish Soup: Turn off heat once the orzo is cooked and tender. Stir in heavy cream, fresh dill, and fresh parsley. Adjust seasoning with salt if needed. If lemon peels were used for extra flavor, remove them before serving.

Notes

• Broth and pre-cooked rotisserie chicken contain added salt, so salt amounts are kept minimal in the recipe. Adjust salt levels at the end according to taste.
• The lemon zest and juice contribute bright citrus oils that give this soup its refreshing flavor. For an even stronger lemon flavor, you can simmer the peeled whole lemon during cooking and remove before serving.
• Stir the soup frequently when cooking the orzo to prevent sticking to the pot bottom.
• If using pre-cooked chicken, add it in the simmering step to warm through and shred as needed.
• This recipe is made entirely in one pot, making cleanup easy and the process straightforward.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: lemon chicken orzo soup, chicken soup, lemon soup, one pot soup, comforting soup, easy soup recipe, chicken and pasta soup, homemade soup