Warming, hearty and full of fresh flavors, this lemon orzo chicken soup is all kinds of delicious. Simple to make in one pot, it’s sure to become a family favorite.
Lemon Chicken Soup
I know that you are going to adore this fresh and vibrant soup. Simple to make and so hearty, this lemon orzo chicken soup is perfect to enjoy all year round.
Made with chicken thighs, the broth has bold flavors of lemon and parsley and orzo pasta make this a filling meal.
Be sure to try my Creamy Chicken Noodle Soup and Chicken Wild Rice Soup too!
Why You’ll Love this Lemon Orzo Chicken Soup Recipe:
- Quick and easy: This soup is ready to serve in less than 30 minutes, so it’s a great option for an easy weeknight dinner.
- Healthy: Loaded with protein and fresh veggies, this is a recipe you can feel good about.
- One pot: All made in one pot on the stovetop, it’s a breeze to clean up after making a batch of this soup.
How to make lemon orzo chicken soup
Be sure to see the recipe card below for full ingredients & instructions!
- Cook the chicken with the seasonings until no longer pink. Set aside.
- Cook the veggies until soft.
- Add in the broth and bring to a boil.
- Add in the orzo and cook til soft.
- Stir in the lemon juice and zest and add the chicken back to the pot.
- Serve!
Can you make this with chicken breast?
Yes! You can make this recipe with chicken breast instead of thigh if you prefer. The recipe remains the same. If you have some cooked shredded chicken to use up, you can simple stir that in just before serving.
Can you make this ahead of time?
If you have leftovers, they will keep well in the fridge for 4 day. The orzo pasta however will start to absorb the liquid and become mushy, though it will still be good to eat.
If you are planning to make this ahead of time, it’s best not to add the orzo until you are closer to serving so it stays firmer.
Can you use other pastas?
I love the smaller grains of orzo in this soup, it pairs wonderfully with the light and flavorful broth. You can however use other pastas if that’s what you have to hand. A short pasta like elbow would work great.
Recipe Tips and Notes
- Make this soup in a heavy bottomed pot or Dutch oven. It will distribute the heat more evenly and is less likely to scorch the bottom.
- Feel free to add in other veggies like bell peppers and mushrooms if you like.
- If making ahead of time, don’t add in the orzo until you are ready to serve.
This lemon orzo chicken soup recipe is so quick and easy to make and hearty and refreshing all at the same time. I just know you will love this!
More Chicken Soup Recipes
- Crockpot Chicken Tortilla Soup
- Creamy Chicken Tortellini Soup
- Crockpot Chicken Gnocchi Soup
- Chicken Alfredo Lasagna Soup Recipe
- Slow Cooker Chicken Enchilada Soup
- Chicken Pot Pie Soup
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Lemon Orzo Chicken Soup Recipe
Ingredients
- 3 Tablespoons salted butter divided
- 1- pound boneless skinless chicken thighs cut into 1-inch pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper can add more if you like spicy
- 2 medium carrots chopped (~1 cup)
- 2 celery stalks chopped (~ 1 cup)
- 1 onion chopped
- 6 cups chicken broth
- 1 ¼ cup Orzo pasta
- Juice of one fresh lemon ~2 Tablespoons
- 1 teaspoon lemon zest
- Chopped parsley optional garnish
Instructions
- In a large pot over medium heat add 2 tablespoons of the butter, the chicken, Italian seasoning, garlic powder, cayenne pepper, and salt. Cook everything together until the chicken is no longer pink, about 5-7 minutes. Take the chicken out and set aside for now.
- Melt the other 1 tablespoon of butter in the pot and then add in the chopped carrots, celery, and onion. Cook until softened.
- Take the chicken broth and add it into the pot. Bring the stock mixture to a boil.
- Pour in the orzo pasta and cook until softened, about 8-10 minutes.
- Stir in the lemon juice and zest and place the set aside chicken back into the pot. Stir everything together.
- Serve and enjoy with chopped parsley as a garnish.
Notes
- Make this soup in a heavy bottomed pot or Dutch oven. It will distribute the heat more evenly and is less likely to scorch the bottom.
- Feel free to add in other veggies like bell peppers and mushrooms if you like.
- If making ahead of time, don’t add in the orzo until you are ready to serve.
Kimberly Masterson says
I used skinless boneless thighs..I doubled everything and my family absolutely loved it..my one year old grandson totally enjoyed it too.
Becky Hardin says
That’s awesome! Thanks for sharing, Kimberly!