Lemon Chicken Orzo Soup
This Lemon Chicken Orzo Soup is your new go-to for those nights when you want something light yet comforting.
Made with simple ingredients and a punch of citrusy flavor, it’s the kind of easy soup you’ll find yourself craving on repeat.
Healthy, cozy, and quick to make — what’s not to love?
If you’re after a meal that’s as satisfying as it is easy, this one’s for you!
For Lemon Chicken Orzo Soup
- Celery – Adds a crisp texture and fresh flavor to the soup.
- Carrots – A sweet, earthy flavor that pairs beautifully with the other vegetables.
- Onion – Adds a savory depth to the soup base.
- Butter & Olive Oil – Used for sautéing the vegetables, giving a rich, smooth foundation to the soup.
- Garlic – Provides aromatic warmth and depth of flavor.
- Flour – Helps thicken the soup slightly and bind the ingredients together.
- Chicken Broth – The base of the soup, adding rich, savory flavor.
- Italian Seasoning – A blend of herbs that enhances the flavor profile with a savory, slightly earthy note.
- Chicken Breasts – The main protein in the soup, providing lean meat that absorbs the flavor of the broth.
- Orzo – Adds texture and makes the soup more filling.
- Lemon Juice – Adds a refreshing, zesty tang to balance the richness of the soup.
- Fresh Parsley – Offers a burst of freshness and color, enhancing both flavor and presentation.
- Salt & Pepper – To taste, for seasoning the soup and bringing out all the flavors.
Lemon Chicken Orzo Soup
Craving a cozy, healthy, and delicious meal? This Lemon Chicken Orzo Soup is the ultimate comfort dish—light, flavorful, and packed with wholesome ingredients. Perfect for busy days, it’s quick to make and sure to become a family favorite!
Ingredients
- 2 sticks celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 1/2 medium onion, chopped
- 1 tbsp butter
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 2 tbsp flour
- 6 cups chicken broth
- 1/4 tsp Italian seasoning
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
- 1 tbsp lemon juice (adjust to taste)
- 1 tbsp fresh parsley, chopped (or to taste)
- Salt and pepper, to taste
Instructions
- In a large soup pot, sauté the chopped celery, carrots, and onions in butter and olive oil over medium-high heat for 5-7 minutes.
- Add the minced garlic to the pot and cook for about 30 seconds. Stir in the flour and cook for an additional minute.
- our in the chicken broth, stirring until the flour dissolves. Add the Italian seasoning and the chicken breasts. Bring the soup to a boil.
- Once boiling, cover the pot (leaving the lid slightly ajar) and reduce the heat. Let the soup simmer for 15 minutes.
- Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
- Remove the chicken breasts from the soup, chop them into pieces, and return them to the pot. Add the lemon juice, fresh parsley, and season with salt and pepper to taste. Adjust lemon juice to your preference.
- Serve immediately and enjoy!
Notes
Notes:
- You can swap chicken breasts for thighs if preferred.
- For the most accurate results, use an instant-read thermometer to ensure your chicken reaches 165°F.
- If you're sensitive to salt, opt for low-sodium chicken broth.
- Leftovers may require extra chicken broth since the orzo will absorb liquid over time.
- This recipe is also featured in the Salt & Lavender: Everyday Essentials hardcover cookbook.
- Can I make this soup ahead of time?
Definitely! This soup stores well and actually tastes even better the next day. Just refrigerate it in an airtight container for up to 3-4 days. If the orzo absorbs too much liquid, just add a bit more broth when reheating to get it back to the perfect consistency. - How can I store and reheat leftovers?
Leftovers are a breeze to store! Pop them in the fridge for up to 4 days. When reheating, just add some extra chicken broth to loosen up the orzo, which tends to soak up the liquid over time. Heat it up on the stovetop, stirring occasionally, and you’ll have a warm bowl of comfort in no time! - Can I freeze this soup for later?
You sure can! For best results, freeze the soup base without the orzo. The orzo can get a little mushy when frozen, so cook that fresh when you’re ready to enjoy it again. Just freeze the soup (chicken, veggies, and broth) and then reheat and add freshly cooked orzo when serving. - Can I use the slow cooker for this recipe?
You absolutely can! For slow cooker magic, just toss everything except the orzo, lemon juice, and parsley into the pot. Cook on low for 6-8 hours, or on high for 3-4 hours. About 30 minutes before serving, shred the chicken and toss in the orzo to finish cooking! - Can I use another type of pasta instead of orzo?
Yes, feel free to swap in another small pasta like ditalini or elbow macaroni! If you’re feeling adventurous, rice works great too, though you’ll need to adjust cooking times accordingly to ensure everything is just right.
