Lemon Chicken Orzo Soup

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A bowl of Lemon Chicken Orzo Soup is pure comfort in a spoon. With tender chicken, vibrant carrots, silky orzo pasta, and a burst of fresh lemon, it’s the kind of dish that feels both cozy and revitalizing at once. Whether you’re chasing away a cold or simply craving a nourishing meal, this soup brings all the goodness you need.

The beauty of this soup lies in its simplicity—yet it tastes like something much more special. It’s the perfect balance between hearty and light, ideal for chilly nights, busy weekdays, or lazy Sundays. Plus, the bright lemony finish gives it an unexpected twist that lifts the entire bowl.

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What Kind of Chicken Should I Use?

This soup is versatile, but using rotisserie chicken or leftover cooked chicken saves time and adds deep flavor. If you prefer to cook it from scratch, boneless skinless chicken breasts or thighs poached in the broth work beautifully and make the soup extra hearty.

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Ingredients for the Lemon Chicken Orzo Soup

Chicken: This is the heart of the soup. Pre-cooked shredded chicken adds protein and substance.

Orzo Pasta: A small, rice-shaped pasta that brings a comforting texture and helps thicken the broth slightly.

Carrots: These add a sweet and earthy base, plus a pop of color.

Celery: Works with carrots to create a flavorful base and classic aroma.

Onion: Gives depth and richness to the broth.

Garlic: Enhances the savory flavor of the soup.

Chicken Broth: A rich, savory broth is essential for full-bodied flavor.

Lemon Juice + Zest: Adds brightness and a refreshing tang that makes this soup stand out.

Fresh Parsley: A final sprinkle of chopped parsley brings color and herbaceous flavor.

Olive Oil or Butter: For sautéing the veggies and building flavor.

Salt & Pepper: Essential for seasoning and balance.

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How To Make the Lemon Chicken Orzo Soup

Step 1: Sauté the Aromatics

In a large soup pot, heat olive oil or butter over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften. Stir in the garlic and cook for another minute.

Step 2: Add the Broth and Simmer

Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce heat and let it simmer for about 10 minutes to allow flavors to develop.

Step 3: Stir in the Orzo

Add the orzo pasta to the pot. Simmer for 8-10 minutes or until the orzo is tender, stirring occasionally to prevent sticking.

Step 4: Add the Chicken

Stir in the cooked, shredded chicken. Let it warm through for another 3-5 minutes.

Step 5: Brighten it Up

Add fresh lemon juice and zest. Taste and adjust with salt and pepper as needed.

Step 6: Garnish and Serve

Ladle the soup into bowls and top with chopped parsley and optional lemon slices. Serve warm and enjoy!

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How to Serve and Store This Lemon Chicken Orzo Soup

Serve this soup hot with crusty bread, a sprinkle of Parmesan cheese, or extra lemon slices for added zest. It’s a great choice for lunch or dinner and pairs wonderfully with a light salad.

To store, allow the soup to cool completely and transfer to an airtight container. It will keep in the refrigerator for up to 4 days. Note that the orzo will absorb more broth as it sits—add a splash of broth or water when reheating if needed. This soup also freezes well if stored without the orzo; simply cook fresh orzo when you’re ready to serve.

Frequently Asked Questions

How can I make this soup gluten-free?

Substitute the orzo with gluten-free pasta or rice. Just adjust the cooking time accordingly.

Can I make this soup vegetarian?

Yes, swap the chicken for chickpeas and use vegetable broth instead of chicken broth.

What’s the best way to reheat leftovers?

Reheat in a saucepan over medium heat with a bit of added broth or water to loosen the consistency.

Can I add spinach or other greens?

Definitely! Stir in a handful of fresh spinach or kale toward the end of cooking for extra nutrients.

Is this soup good for meal prep?

Absolutely. Make a batch at the start of the week and enjoy it for several days—it holds up very well in the fridge.

Can I use dried herbs instead of fresh parsley?

You can, though fresh parsley adds brightness. If using dried, start with 1 teaspoon and adjust to taste.

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Want More Soup Ideas with a Twist?

If you love this lemon chicken orzo soup, you’ll probably enjoy these other favorites:

• Sweet Garlic Chicken in the Crockpot: Set-it-and-forget-it comfort with bold flavors.
• Louisiana Seafood Gumbo: A southern classic packed with rich spices.
• Chicken Mushroom Stroganoff: Creamy and hearty for chilly nights.
• One Skillet Spicy Garlic Butter Parmesan Steak Pasta: Not a soup, but a cozy dinner worth bookmarking.
• Chicken and Stuffing Casserole: For those days when you crave holiday flavors any time of year.

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📌 Save this recipe to your Pinterest soup board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add greens? More lemon? Maybe a sprinkle of Parmesan?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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