Lemon Chicken Orzo Soup

This lemon chicken orzo soup brings together juicy chicken, tender orzo, and a burst of citrus to create a bowl that is as soothing as it is bright. It is the kind of meal I make when I need something comforting yet refreshing during cool evenings or when anyone in my family asks for a light, revitalizing lunch that still feels special.

I made this for the first time after a long workday, and it immediately became a go-to. Every time I serve it, the kitchen fills with that incredible lemony aroma, and everyone seems to perk up.

Ingredients

• Boneless skinless chicken breasts: Moist and tender protein that stays juicy in the broth Choose breasts that are evenly sized for even cooking
• Yellow onion: Adds gentle sweetness and depth Look for firm onions with dry skins
• Carrots and celery: Create a classic soup base with subtle natural sweetness Choose crisp vegetables without blemishes
• Garlic: Lends aroma and savory warmth Smash cloves before mincing for more flavor
• Low-sodium chicken broth: Forms the foundation of the soup and lets the lemon shine Select a broth with clean simple ingredients
• Orzo pasta: Plump, rice-shaped pasta brings satisfying heartiness Opt for a high-quality Italian brand if possible
• Olive oil: Gives richness and helps sauté the vegetables Use extra virgin for a light fruity flavor
• Dried oregano: A little herbal lift and earthiness Rub between fingers before adding to release oils
• Bay leaf: Deepens the soup’s background flavor Remove before serving for a clear broth
• Lemon zest and juice: The starring ingredient Brings out brightness and balances richness Use a firm lemon and zest before juicing
• Fresh dill or parsley: Optional but highly recommended Offers color and fresh herbal notes Choose perky bright herbs
• Lemon wedges: For an extra pop of brightness at the table Pick smooth-skinned lemons for juiciness
• Grated Parmesan cheese: Adds umami and luxe creaminess if you like Use a block of real Parmesan and grate just before serving
• Salt and black pepper: Let each component shine by seasoning to taste Use freshly cracked pepper for best flavor

Instructions

Prep the Vegetables:

Dice the onion Carrots and celery should be peeled and sliced Mince the garlic right before using to release oils

Sauté the Aromatics:

Heat olive oil in a large soup pot set over medium heat Add the onion carrots and celery Allow these to cook for around six minutes Stir occasionally to prevent browning You are looking for the vegetables to soften and release their natural aroma

Bloom the Spices:

Add minced garlic dried oregano and the bay leaf into the pot Stir gently for about one minute This coaxes out the essential oils of the seasonings while avoiding any burning

Poach the Chicken:

Nestle the chicken breasts into the mixture Pour in the chicken broth making sure the chicken is submerged Increase the heat and bring it just to a boil then lower the heat and gently simmer uncovered for fifteen minutes The chicken should be opaque and just cooked through

Cook the Orzo:

Once the chicken is done remove it from the pot and set aside to cool slightly Pour in the orzo pasta to the simmering broth Continue to cook for about eight minutes Stir occasionally and check for doneness The orzo should be tender but not mushy

Shred and Return the Chicken:

While the orzo cooks use two forks to shred the chicken into bite-sized pieces This is easiest when the chicken is still warm Return the shredded chicken to the pot

Finish with Lemon and Herbs:

Add in the lemon zest juice and your choice of chopped dill or parsley Stir gently to blend the flavors Taste and adjust salt and pepper if needed

Garnish and Serve:

Remove the bay leaf Ladle soup into bowls Top with additional herbs a lemon wedge and a generous sprinkle of Parmesan cheese if desired Serve immediately so the pasta maintains its texture

Save

The fresh dill is always my secret weapon Its feathery texture and unexpected anise note take this soup from simple to completely memorable Every time I add extra dill my family comments on how fresh it tastes

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days The orzo will soak up some of the broth so add a splash of water or extra broth when reheating Avoid letting the soup sit out too long so the pasta does not lose texture

Ingredient Substitutions

You can swap in boneless chicken thighs for richer flavor If you need a vegetarian version replace chicken with canned chickpeas and use veggie broth Rice or small pasta shapes make an easy stand in for orzo

Serving Suggestions

This soup is bright enough to serve as a starter Place a big lemon wedge on each bowl and set out extra Parmesan for everyone Freshly toasted bread or pita triangles are perfect for dipping I especially love offering an extra sprinkle of dill at the table

Save

This soup makes every cold day feel warmer and every get well wish a little more delicious Try that extra twist of lemon right before serving for a burst of flavor

Recipe Guide

→ Can I substitute orzo with another type of pasta?

Yes, you can use rice or small pasta shapes like ditalini if preferred. Adjust simmering time as needed.

→ How do I make the soup creamier?

Stir in a beaten egg after removing from heat to achieve a creamy, Greek avgolemono-style texture.

→ Can I use pre-cooked or leftover chicken?

Absolutely. Add shredded rotisserie chicken in the final step when returning meat to the pot.

→ Is Parmesan cheese necessary?

Parmesan is optional. The soup is flavorful on its own, and omitting cheese keeps it dairy-free.

→ Can I prepare this dish ahead?

Yes, you can make it in advance and reheat gently. Add fresh herbs and lemon juice just before serving for best flavor.

→ Are there gluten-free options?

Use gluten-free pasta or rice instead of orzo to accommodate gluten-free diets.