Dinner

Lemon Chicken Soup Recipe

Byanna orden November 3, 2025November 3, 2025

Introduction

This Lemon Chicken Soup is a bright and comforting dish perfect for any time of the year. With tender chicken, fresh vegetables, and a refreshing splash of lemon juice, it’s a flavorful and nutritious meal that’s easy to make and sure to satisfy.

A close-up view of a white bowl filled with chicken soup, showing a clear broth base. The soup has several layers: at the bottom, small pasta pieces shaped like rice; scattered on top, shredded white chicken meat; bright orange carrot slices placed evenly throughout; and green chopped herbs sprinkled all over for color. The bowl sits on a white marbled surface, and a lemon wedge is partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
2 cups diced carrots
1 cup finely chopped onion
½ cup finely chopped celery
1 tablespoon minced garlic (about 3 cloves)
½ teaspoon black pepper
½ teaspoon dried parsley
¼ teaspoon dried thyme
¼ teaspoon salt
2 bay leaves
1 ½ pounds boneless, skinless chicken breasts
6 cups low sodium chicken broth
1 cup dry orzo pasta
½ cup fresh squeezed lemon juice

Instructions

Step 1: In a large pot, heat the olive oil over medium-high heat. Sauté the carrots, onion, celery, and garlic for 5 minutes until softened.
Step 2: Add the black pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth to the pot. Stir to combine.
Step 3: Cover the pot and bring to a boil, which should take about 10 minutes.
Step 4: Reduce the heat to medium and cook for 15 minutes, stirring occasionally.
Step 5: Increase heat back to medium-high. Remove the chicken breasts and set aside. Remove the bay leaves from the soup.
Step 6: Add the orzo pasta to the pot and stir. Cook for half the recommended time on the pasta package.
Step 7: While the orzo cooks, shred the chicken breasts with two forks.
Step 8: Once the orzo has cooked halfway, remove the pot from heat—the pasta will finish cooking as the soup cools.
Step 9: Stir the shredded chicken and fresh lemon juice into the pot. Mix well and serve warm.

Tips & Variations

If you prefer a firmer pasta texture, cook the orzo separately and add it to your bowl just before serving.
Try adding fresh herbs like dill or basil for a different flavor twist.
For a richer soup, stir in a couple of tablespoons of heavy cream or plain yogurt before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little broth or water if it thickens too much. If the pasta absorbs too much liquid, you may want to keep cooked pasta separate and add it when reheating.

How to Serve

A white bowl filled with a clear broth soup layered with shredded white chicken, orange carrot slices scattered throughout, and small pieces of orzo pasta. The soup is garnished with finely chopped green herbs sprinkled on top. Two lemon halves with bright yellow peel and pale interiors are placed on a white marbled surface next to the bowl. In the background, a white bowl with the same soup is partially visible. A white cloth with blue stripes and a gold spoon are placed nearby, all on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe, ditalini, or small shells work well in this soup. Adjust cooking times accordingly to avoid overcooking.

Can I make this soup in a slow cooker or Instant Pot?

Absolutely! Sauté the vegetables first, then cook all ingredients together in a slow cooker for 4-8 hours or use your Instant Pot’s pressure cook or soup settings as described above. Add cooked pasta and lemon juice after cooking.