Some nights, you crave something light but still comforting. Lemon Chicken Orzo Soup is that kind of meal. The broth is fresh and citrusy, the chicken is tender, and the orzo gives every spoonful a cozy feel. It’s the soup I turn to when the day has been long, and I want both warmth and brightness in one bowl.
Table of Contents
Why You’ll Love This Recipe
This recipe comes together in just 30 minutes. It uses one pot, so cleanup is easy. The broth feels refreshing thanks to lemon, yet the chicken and orzo keep it hearty. It’s flexible too: you can freeze it, make it gluten-free, or even swap the chicken for beans.
What You’ll Need
Ingredients (6 servings):
- 1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- ½ tsp dried thyme
- 5 cups chicken stock
- 2 bay leaves
- ¾ cup orzo pasta
- 1 sprig rosemary
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp chopped fresh parsley
Equipment: Dutch oven or heavy pot
How to Make This Recipe
- Season the chicken. Sprinkle salt and pepper over the chicken pieces.
- Sear the chicken. Heat 1 tbsp olive oil in your Dutch oven over medium heat. Cook the chicken for 2 to 3 minutes until golden. Remove and set aside.
- Cook the vegetables. Add the remaining oil, then garlic, onion, carrots, and celery. Cook 3 to 4 minutes until tender. Stir in thyme for 1 minute.
- Add broth. Pour in chicken stock, bay leaves, and 1 cup water. Bring everything to a boil.
- Add orzo and chicken. Stir in the orzo, rosemary, and seared chicken. Lower heat and simmer 10 to 12 minutes until the orzo is tender.
- Finish. Remove bay leaves. Stir in lemon juice and parsley. Taste, adjust seasoning, and serve hot.
That’s it — a pot of Lemon Chicken Orzo Soup ready in half an hour.
Tips for Success
Flavor Boosters
Use good-quality stock for the best taste. Always add lemon juice right before serving to keep the flavor bright.
Make Ahead & Storage
Cook orzo separately if storing. This keeps it from turning mushy. Refrigerate soup for 3 to 4 days, or freeze without orzo for up to three months.
Variations
Make it gluten-free with rice or gluten-free orzo. For a vegetarian twist, use vegetable stock and replace chicken with cannellini beans.
What to Serve with Lemon Chicken Orzo Soup
Serve with crusty Easy No Knead Bread or warm Skillet Dinner Rolls. A crisp Chicken Caesar Salad or Honey Mustard Chicken Salad adds freshness. Roasted sweet potatoes make it extra cozy.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes. Breasts are leaner but work well. Just avoid overcooking them.
How do I freeze Lemon Chicken Orzo Soup?
Freeze without the orzo. Add fresh orzo when reheating.
How long will leftovers keep in the fridge?
They keep 3 to 4 days. Add a splash of stock when reheating if the soup feels thick.
More Such Recipes
If you liked this soup, try these too:
- One-skillet salmon with lemon orzo for a citrusy twist
- Creamy oven-baked chicken thighs for cozy dinner nights
- Slow cooker Mexican chicken soup for hearty, comforting flavors
- Leek and potato soup as a classic creamy alternative
Final Thoughts
Lemon Chicken Orzo Soup is simple, bright, and comforting. It works for weeknights, but it’s also special enough to share with family or friends. With its flexible swaps and make-ahead options, this is one recipe you’ll want to keep close in your kitchen.
For more meal inspiration, follow me on Pinterest or join me on Facebook.
Print
Lemon Chicken Orzo Soup | Quick & Comforting Dinner
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Lemon Chicken Orzo Soup with a bright, lemony broth, tender chicken, and cozy orzo. A quick 30-minute one-pot meal that feels light yet comforting for busy weeknights.
Ingredients
1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tbsp olive oil, divided
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 celery ribs, diced
1/2 tsp dried thyme
5 cups chicken stock
2 bay leaves
3/4 cup orzo pasta
1 sprig rosemary
3 tbsp freshly squeezed lemon juice
2 tbsp chopped fresh parsley
Instructions
1. Season chicken with salt and pepper.
2. Heat 1 tbsp olive oil in a Dutch oven over medium heat; cook chicken 2–3 minutes until golden. Transfer to a plate.
3. Add remaining oil, then garlic, onion, carrots, and celery; cook 3–4 minutes until tender. Stir in thyme for 1 minute.
4. Whisk in chicken stock, bay leaves, and 1 cup water; bring to a boil.
5. Stir in orzo, rosemary, and the cooked chicken; reduce heat and simmer 10–12 minutes until orzo is tender.
6. Remove bay leaves. Stir in lemon juice and parsley; taste and season with salt and pepper. Serve immediately.
Notes
Yield: 6 servings. Prep Time: 10 minutes. Cook Time: 20 minutes. Total Time: 30 minutes.
Flavor tips: Use high-quality or homemade stock for the best base. Add lemon juice at the end to keep the broth bright.
Make-ahead: Cook orzo separately and store it apart from the broth to prevent mushiness. Add it when reheating.
Freezer-friendly: Freeze the soup without the orzo. Cook fresh orzo and stir it in after reheating.
Swaps: Use chicken breasts instead of thighs if you prefer. Use vegetable stock and add cannellini beans for a vegetarian version. Use gluten-free orzo or rice for a gluten-free option.
Serving ideas: Great with crusty bread, skillet rolls, a crisp Caesar salad, or roasted sweet potatoes.
Notes on leftovers: Refrigerate 3–4 days. Add a splash of water or stock when reheating if the soup thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 300
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 70 mg