This Lemon Chicken Orzo Soup is perfect when you want something warm yet light. It’s comforting without feeling heavy, exactly what a good bowl of soup should be.
Made with fresh lemon juice, tender orzo, rotisserie chicken, and plenty of vegetables, this soup is a feel-good meal that’s ideal for busy weeknights!
If you enjoy classics like my Slow Cooker Chicken Noodle Soup, you are going to love this lemony twist. My lemon chicken orzo soup will warm you up from the inside out.
Shredded rotisserie chicken keeps prep simple, but leftover chicken works just as well, like in my Leftover Turkey Orzo Soup. You can also chop everything ahead to make things even easier.
Despite being quick and easy, this lemon chicken orzo soup is packed with flavor! Fresh dill and parsley add a fresh finish, while the lemon brightens up the whole soup. It’s like a lighter take on my Rotisserie Chicken Noodle Soup.
Love lemony orzo flavors? Try my Lemon Chicken Orzo for dinner!
Why I Love This Recipe
- Fresh and bright. Freshly squeezed lemon juice keeps the soup light, while fresh herbs add a fresh finish.
- Simple ingredients. Made with fresh produce and everyday pantry staples, nothing complicated here.
- Super easy. Using cooked rotisserie chicken helps this lemon chicken orzo soup come together quickly and effortlessly.
Ingredient Notes
Below, I included a few ingredient notes from our rounds of recipe testing that you might find helpful.
- Shredded rotisserie chicken: To keep this recipe weeknight-friendly, I use store-bought rotisserie chicken, which shreds very easily. You can also use leftover roast chicken or poached chicken breasts.
- Dried orzo pasta: My favorite pasta to use here for texture. You can also use ditalini as a substitution.
- Freshly squeezed lemon juice: Freshly squeezed is best! It adds that brightness that wakes up the whole soup. Don’t use bottled juice.
- Carrots, celery, yellow onion and garlic: These are the classic vegetables and aromatics for this lemon chicken orzo soup.
- Fresh dill and parsley: Adds such a pop of freshness to the soup, and also infuses the broth as it simmers.
- Chicken broth plus water: Use a good quality store-bought or homemade chicken stock. Adding water balances the concentration of the broth.
- Better Than Bouillon. A great flavor booster. I use the “roasted chicken base” flavor.
- Italian seasoning: Great for additional seasoning and flavor!
- All purpose flour: Helps slightly thicken the soup along with the starch released from the orzo pasta. This gives it a more comforting feel, but you can omit if you prefer.
- Olive oil, salt and pepper
As always, ingredient quantities for the lemon chicken orzo soup are listed in the recipe card down below.
How to Make Lemon Chicken Orzo Soup
This recipe comes together in just a few simple steps. Let’s make it!
Step 1: Sauté aromatics. In a large 6-quart Dutch oven, sauté onions, carrots and celery for 6-8 minutes, stirring occasionally, until softened. Stir in the minced garlic and Italian seasoning and sauté until fragrant.
Step 2: Add flour. Sprinkle flour over the vegetables, stir to coat and cook for 1 minute to cook off the raw flour taste. We’re not using too much flour, just enough to thicken it just slightly for a more comforting feel.
Step 3: Add broth and chicken. Slowly pour in chicken broth, stirring to avoid lumps. Add the water, Better Than Bouillon chicken base, salt and pepper. Then add in the shredded chicken.
Step 4: Add fresh herbs. Add in the parsley and dill sprigs. Bring to a gentle boil, then reduce to a simmer. Cook for 5 minutes to develop the flavors. Fresh herbs make such a huge difference!
Step 5: Stir in the orzo and simmer for 8-10 minutes or until tender to your liking. Orzo will continue cooking with residual heat, so until just al dente works best.
Step 6: Add lemon and serve. Remove the herb sprigs. Stir in fresh lemon juice and add more broth if needed. Serve with more chopped herbs. It’s the BEST lemon chicken orzo soup!
Tips for Success
- Use freshly squeezed lemon! And add it at the end with the heat off to prevent it from developing a bitter taste.
- Use fresh herbs. Fresh dill and Italian parsley infuse the broth with fresh, herby flavors. Dried herbs just don’t provide the right contrast to the savory broth.
- Why add flour. It thickens this lemon chicken orzo soup just very slightly, which gives it a more comforting feel. Feel free to omit the flour for a thinner broth, the starch released from the orzo will also help thicken it.
- Cook the orzo until just al dente. It will continue to cook and soften in the hot liquids.
- Keep extra broth handy. The orzo soaks up broth as it sits, so it’s best to add a little when reheating!
Recipe FAQs
Yes, that’s totally fine.
Yes, in this case, simmer the chicken in the broth for about 20-30 minutes until fully cooked and tender. Then proceed as directed in the recipe.
Try my Slow Cooker Chicken Noodle Soup, and adjust as follows: use orzo instead, and add the lemon juice at the very end.
Cook the orzo until just al dente, with a bite. That way, then stored and reheated, it will have better texture.
Prep Ahead Tips
I always love making lemon chicken orzo soup fresh (I mean, it’s so easy!) because I don’t love how soft the orzo can get when stored overnight. But if you’re a planner like me, you’re probably wondering how you can get a head start!
- Chop all the vegetables and aromatics up to 2 days in advance. Store in airtight bags or containers in the fridge.
- Shred the chicken ahead. If cooking your own chicken, you can do so up to 2 days ahead.
Freezing, Storing and Reheating
Make ahead: I’d recommend making the soup as directed but without the orzo because it will get soft when stored. When ready to eat, reheat over the stovetop along with the orzo until cooked and tender.
Reheating leftovers: Reheat over the stovetop, adding a splash of broth as needed since the orzo will absorb liquid overnight. Finish with a fresh squeeze of lemon juice to bring back the brightness.
Freezing: Let cool completely, then freeze in portions using Souper Cubes or similar. Reheat in a medium pot from directly frozen, adding extra broth as needed.
More Chicken Soups to Warm You Up
For Asian chicken soup flavors, try my favorite Chinese Chicken Corn Soup!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Lemon Chicken Orzo Soup
Equipment
- 6-quart Dutch oven or a large pot
Ingredients
- 1 medium yellow onion - small-diced
- 2 medium carrots - diced
- 3 celery stalks - diced
- Olive oil - for sauteing
- 5 cloves fresh garlic - minced
- 1 teaspoon Italian seasoning
- 1 tablespoon all-purpose flour
- 5 cups chicken broth - plus more as needed
- 2 cups water - balances the concentration of the broth
- 2 teaspoons Better Than Bouillon - roasted chicken base flavor
- 2 sprigs fresh Italian parsley - plus garnish
- 2 sprigs fresh dill - plus garnish
- 3 cups shredded rotisserie chicken - or leftover chicken
- ¾ cup dried orzo pasta
- Salt and pepper to taste
- 1 lemon - I used 1 small lemon, plus more for serving
Instructions
- Sauté vegetables: In a large 6-quart Dutch oven or pot, heat a few generous drizzles of olive oil over medium-high heat. Sauté the onion, carrots, and celery for 6-8 minutes, stirring occasionally, until softened.
- Add aromatics and flour: Stir in the minced garlic and Italian seasoning, and sauté for another 1 minute until fragrant. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to cook off the raw flour taste.
- Add broth: Slowly pour in chicken broth, stirring to avoid lumps. Add the water, Better Than Bouillon, as well as the parsley and dill sprigs. Season with salt and pepper to taste.
- Add chicken and simmer: Add the shredded chicken, bring to a gentle boil, then reduce to a simmer. Cook for 5 minutes to let the flavors develop.
- Stir in orzo: Stir in the orzo and simmer for 8-10 minutes or until tender.
- Finish the soup: Stir in fresh lemon juice to taste. Remove and discard the herb sprigs. To serve, garnish with more chopped herbs, plus an extra squeeze of lemon juice to taste. Enjoy!
Notes
- Use fresh lemon juice (not the bottled stuff), and only add it at the end with the heat off to prevent it from developing a bitter taste.
- Cook the orzo until al dente since it will continue cooking in the residual heat.
- Keep extra broth handy to adjust the liquid level, or when reheating.
- Fresh dill and Italian parsley are strongly recommended. Dried herbs just don’t provide the right contrast to the savory broth.
- Prep ahead: Chop all vegetables and aromatics, and shred chicken up to 2 days in advance.
- Make ahead: I’d recommend making the soup as directed but without the orzo because it will get soft when stored. When ready to eat, reheat over the stovetop along with the orzo until cooked and tender.
- Storage: Store leftovers in an airtight container and refrigerate for up to 3 days.
- Freezing: Let cool completely, then portion into individual freezer-containers for up to 3 months.
- Reheat over the stovetop with an extra splash of chicken broth, then finish with a fresh squeeze of lemon juice.
- Rotisserie chicken: Leftover chicken or turkey. Or cook the chicken for 20-30 minutes in the simmering broth until cooked and tender.
- Dried orzo: Ditalini is a great substitute.
- Flour: Omit if preferred.
Leave a Reply