Lemon Chicken Orzo Soup Recipe

If you’re looking for a cozy, soul-soothing meal that’s bursting with bright, fresh flavors, you’ve just stumbled upon a fan-freaking-tastic recipe. This Lemon Chicken Orzo Soup Recipe is my go-to whenever I need something nourishing but still light and vibrant. It’s got tender chicken, zingy lemon, and comforting orzo pasta all simmered together in a dreamy broth that’s creamy but not heavy. Trust me, once you try this soup, you’ll understand why it’s such a favorite in my kitchen!

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Ingredients You’ll Need

These ingredients come together beautifully to create a balanced soup that’s flavorful and comforting. When shopping, try to pick fresh lemons and herbs for the best aromatic punch, and if you can, use homemade or high-quality chicken broth — it really lifts the whole dish.

• Uncooked dry orzo: This pasta cooks quickly and adds a lovely tender bite to the soup.
• Chicken thighs or breast: Thighs bring more juiciness, but breasts work fine — I usually use whatever I have on hand.
• Water and chicken broth: A mix of both gives enough liquid while keeping the flavor rich without overpowering saltiness.
• Heavy cream: Adds a gentle creaminess without making it too heavy.
• Lemon (juice and zest): The star of the show! The zest holds oils that amplify the citrus flavor.
• Fresh dill and parsley: These herbs brighten and freshen every spoonful.
• Seasoning salt or sea salt, oregano, paprika, black pepper, turmeric, crushed red pepper flakes: These build layers of warmth and subtle heat.
• Yellow onion, carrots, celery, garlic: The classic mirepoix base adds depth and sweetness as they soften.
• Flour and unsalted butter: For making a roux that thickens the soup just enough.

Variations

I love to make this Lemon Chicken Orzo Soup Recipe my own depending on the mood or what’s in the fridge. You should absolutely feel free to switch things up — that’s part of the fun!

• Using rotisserie chicken: When I’m short on time, I skip cooking chicken from scratch and use shredded rotisserie chicken — it’s a game changer for convenience without sacrificing flavor.
• Adding veggies: If you want more greens, toss in chopped spinach or kale in the last few minutes for added nutrition and color.
• Dairy-free swap: Leave out the heavy cream and add a splash of coconut milk or just skip it entirely for a lighter broth.
• More heat: If you like spice, I usually crank up the crushed red pepper flakes or add a dash of cayenne to warm things up.

How to Make Lemon Chicken Orzo Soup Recipe

Step 1: Prep and Cook the Chicken

If you’re using raw chicken thighs or breasts, start by seasoning them well with your preferred seasonings — I use the seasoning salt, paprika, oregano, turmeric, and pepper mix from the recipe. Heat a drizzle of olive oil in a heavy-bottomed pot over medium heat, then cook the chicken for just about 2 minutes per side. You’re not aiming to fully cook it here, just to render some fat and get some flavor going on. Remove the chicken and set it aside. If you’re using rotisserie chicken, you can skip this step entirely and add it later in the soup.

Step 2: Build the Flavor Base with Mirepoix and Roux

Now, in the same pot, add a little more olive oil, then toss in your diced onion, carrots, celery, pressed garlic, and the seasonings. Cook this for about 5 minutes on medium heat until the veggies soften and the onion turns translucent — it fills your kitchen with the most inviting smell! Next, stir in the butter, sprinkle the flour over, and keep stirring for 1-2 minutes to build a roux. This step is key — it helps thicken your soup without heaviness. Make sure you don’t skip stirring here, so the flour cooks well and doesn’t taste raw.

Step 3: Add Liquids and Simmer

Pour in the water and chicken broth, then bring the pot to a boil. If you cooked chicken in step 1, add it back now. Reduce heat to medium-high and let everything simmer for about 25-30 minutes. This slow simmer allows the flavors to meld beautifully — your house will smell amazing. If you added raw chicken, remove it afterward, shred it finely, and return it to the pot.

Step 4: Cook Orzo with Lemon

Once the broth is rich and flavorful, add the uncooked orzo along with your freshly zested and juiced lemon. Stir frequently so the orzo cooks evenly and doesn’t stick to the bottom — I learned this trick after a couple of mishaps, trust me! Let it simmer on medium heat for another 15-20 minutes, or until the orzo is tender and has soaked up that citrusy broth.

Step 5: Finish with Cream and Fresh Herbs

Turn the heat off, then stir in the heavy cream and lots of chopped fresh dill and parsley. The cream smooths out the soup while the dill makes it taste extra bright. If you used whole lemon peels in the simmer, be sure to fish them out now to avoid any bitter bits. Give everything one last stir and you’re ready to serve!

How to Serve Lemon Chicken Orzo Soup Recipe

Garnishes

I always finish this soup with an extra sprinkle of fresh dill or parsley on top — it makes every bowl look inviting and adds a fresh herbal note. Sometimes, I like to add a couple of thin lemon slices or a zest curl for that pretty pop of color and a hint more citrus aroma.

Side Dishes

This soup is delicious on its own, but if you want to round out the meal, I suggest crusty bread or garlic bread for dipping, maybe a simple mixed green salad with a light vinaigrette. For a heartier meal, roasted vegetables like asparagus or Brussels sprouts complement the lemony flavors beautifully.

Creative Ways to Present

For a dinner party, I like to serve this Lemon Chicken Orzo Soup Recipe in little espresso cups as a light starter — it feels fancy and cute. You could also ladle it into bread bowls or individual mini cocottes for that cozy, rustic appeal that guests adore.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 2-3 days. I learned the hard way that this soup thickens quite a bit because the orzo absorbs liquid, so don’t be alarmed if it looks dense when chilled.

Freezing

I don’t usually freeze this soup because the orzo can get mushy after thawing, but if you do, freeze it without cream and add the cream when reheating for best results.

Reheating

When reheating, I warm the soup gently on the stove over medium heat and add a splash of broth or water to loosen it up. You want to keep that perfect balance between creamy and brothy, so adjust liquids as you go.

FAQs

Final Thoughts

I absolutely love how this Lemon Chicken Orzo Soup Recipe turns out every single time — it’s the kind of dish that feels like a warm hug on a chilly day but still feels fresh and light. When I first tried it, I was pleasantly surprised by how the lemon brightened the whole bowl, and now my family goes crazy for it whenever I make it. Give this recipe a try — I promise you’ll enjoy the cozy, zesty goodness and the way it fills your kitchen with irresistible aromas. You’ve got this!

Lemon Chicken Orzo Soup Recipe

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• Author: Harper
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

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Description

Lemon Chicken Orzo Soup is a bright and comforting dish featuring tender chicken, delicate orzo pasta, and a flavorful broth infused with fresh lemon juice, zest, and herbs. This delicious soup balances savory and citrus elements with a creamy finish of heavy cream and fresh dill, perfect for a cozy meal any time of year.

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Ingredients

Chicken and Broth

• 2 large chicken thighs or breast, roasted or cooked
• 6 cups water
• 3 cups chicken broth

Vegetables and Aromatics (Mirepoix)

• 1 large yellow onion, diced
• 4 large carrots, peeled and diced
• 2 sticks celery, minced
• 8 garlic cloves, pressed or minced

Orzo and Dairy

• 1 cup uncooked dry orzo
• 1/4 cup heavy cream

Herbs and Citrus

• 1 large lemon, juiced and zested
• 1/4 cup fresh dill, finely chopped
• 1 Tablespoon fresh parsley, finely chopped

Seasonings

• 2 teaspoons seasoning salt or sea salt
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)

Roux Ingredients

• 2 Tablespoons flour
• 3 Tablespoons unsalted butter

Cooking Oils

• Olive oil (enough to drizzle for cooking)

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Instructions

1. Prepare the chicken: If using raw chicken, season each side of the chicken thighs with your choice of seasonings. Heat olive oil in a large heavy-bottom pot over medium heat, and cook the chicken thighs for about 2 minutes on each side to render the fat and lightly brown them. Remove the chicken and set aside. If using pre-cooked rotisserie chicken, skip this step.
2. Cook the mirepoix and make the roux: In the same large Dutch oven or heavy-bottom pot, drizzle enough olive oil to coat the bottom. Add the diced onion, carrots, celery, garlic, butter, and the seasoning salt, paprika, turmeric, black pepper, crushed red pepper flakes, and dried oregano. Cook over medium heat for about 5 minutes until the vegetables are fragrant and translucent, stirring frequently. Next, sprinkle the flour over the vegetables, stirring constantly to combine and cook for 1-2 minutes until the mixture thickens slightly.
3. Prepare the lemon: Rinse and dry the lemon thoroughly. Zest and juice the entire lemon into a small bowl. Set aside. This adds a vibrant citrus flavor essential to the soup.
4. Add liquids and simmer: Pour 6 cups of water and 3 cups of chicken broth into the pot. Bring to a boil, then reduce to a medium-high simmer. If you cooked raw chicken, add it back to the pot now and simmer for 20-25 minutes. After simmering, remove the chicken, shred it finely, and set aside.
5. Cook orzo with chicken and lemon: Add the shredded chicken (or pre-cooked chicken), uncooked dry orzo, lemon juice, and lemon zest to the pot. Continue simmering for 15-20 minutes, stirring frequently to prevent the orzo from sticking to the bottom, until the orzo is tender and has expanded.
6. Finish with cream and herbs: Turn off the heat once the orzo is cooked through. Stir in the heavy cream, fresh dill, and fresh parsley. If you used lemon peels for extra flavor, remove them from the soup before serving. Adjust seasoning to taste, particularly salt, due to the sodium content in broth and chicken.

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Notes

• This soup tends to thicken as it cools because the orzo absorbs liquid. Store leftovers in the refrigerator for up to 2 to 3 days.
• When reheating, warm the soup in a saucepan over medium heat and add a splash of broth or water to return it to your desired consistency.
• Squeezing fresh lemon juice just before serving helps to revive the bright acidity and flavor of the soup.
• If using lemon peels for stronger lemon flavor, make sure to remove them before serving to avoid bitterness.
• Adjust salt levels after cooking since broth and pre-cooked chicken already contain salt.

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Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 3 g
• Sodium: 550 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 15 g
• Cholesterol: 55 mg