There’s something so comforting about a bowl of warm, flavorful soup, especially one that’s fresh and bright like this Lemon Chicken Orzo Soup Recipe. It’s a beautiful combination of tender chicken, zesty lemon, and hearty veggies that just feels like a big cozy hug in a bowl.
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Why You'll Love This Recipe
This Lemon Chicken Orzo Soup Recipe quickly became one of my go-to meals on chilly evenings. It’s so simple to put together, yet it tastes like you’ve been simmering it lovingly for hours. Plus, that lemony brightness just lifts everything up and keeps it vibrant.
- One-pot Wonder: You simmer everything together, making cleanup a breeze—trust me, after a long day, this is a game-changer.
- Bright and Fresh Flavor: The fresh lemon juice and zest add a zing that cuts through the richness of the broth beautifully.
- Simple Ingredients: Pretty much pantry staples and fresh veggies, so it's easy to keep on hand and whip up anytime.
- Super Nourishing: Packed with protein, vitamins, and greens that make you feel good inside and out.
Ingredients & Why They Work
Each ingredient in this Lemon Chicken Orzo Soup Recipe plays a key role—fresh veggies bring texture, herbs add warmth, and the orzo gives that lovely comforting bite. Here are my thoughts on the essentials and how to choose the best:
- Olive oil: Use a good quality extra virgin olive oil for that rich, fruity undertone.
- Onion: Yellow or white onions work well; they add the foundational sweetness and depth to the broth.
- Carrots: Fresh and firm carrots contribute a gentle sweetness that balances the lemon.
- Celery: Adds a subtle, savory crunch that rounds out the flavor perfectly.
- Garlic: Freshly minced garlic is a must for that punch of aroma and flavor.
- Chicken broth: Homemade is best if you can swing it, but a good quality store-bought broth keeps it easy and still delicious.
- Chicken breasts: I prefer boneless and skinless for quick shredding and lean protein.
- Oregano & thyme: These herbs bring earthiness and depth without overpowering the lemon.
- Salt & pepper: Essential for seasoning—always taste and adjust to your preference.
- Bay leaf: Adds a subtle layer of herbal flavor while simmering.
- Orzo: This tiny pasta cooks quickly and gives a lovely texture that’s heartier than rice but lighter than larger pasta shapes.
- Lemon (zest & juice): Fresh lemon is the star here, lending brightness and that irresistible tangy freshness.
- Kale: I use curly kale for its texture and nutrient kick—you can swap for spinach if preferred.
Make It Your Way
One of the things I love about this Lemon Chicken Orzo Soup Recipe is its flexibility. Whether you want it heartier, lighter, or with a little extra kick, it’s so easy to tweak the flavors or swap ingredients.
- Variation: I sometimes add a pinch of red pepper flakes for a subtle heat that contrasts nicely with the lemon zing.
- Greens Swap: If kale feels too sturdy or you’re short on time, spinach works beautifully and wilts faster.
- Protein Options: Leftover rotisserie chicken is a delicious shortcut—just shred and add at the end.
- Gluten-free: Swap orzo for gluten-free pasta shaped like rice, or omit pasta and add extra veggies for a low-carb version.
Step-by-Step: How I Make Lemon Chicken Orzo Soup Recipe
Step 1: Sauté the Veggies to Build Flavor
Start by heating olive oil in your soup pot over medium-high heat, then toss in the chopped onion, celery, and carrots. Stir occasionally and cook until everything is tender and the onions look translucent—about 5 minutes. Adding the garlic last and cooking just 30 seconds helps keep it fresh and aromatic without burning.
Step 2: Simmer the Chicken and Broth
Add chicken broth, whole chicken breasts, oregano, thyme, salt, pepper, and the bay leaf to the pot. Bring everything up to a boil, then reduce heat, cover, and let it all simmer for about 15 minutes. This slow simmer infuses the broth with all the lovely veggie and herb flavors while cooking the chicken to juicy perfection.
Step 3: Add Orzo and Finish Cooking
Stir in the uncooked orzo and let it cook in the simmering broth for about 10 minutes, or until the pasta is tender but still with a slight bite (al dente). This step allows the orzo to soak up the delicious flavors, making every spoonful comforting yet lively.
Step 4: Shred Chicken, Add Lemon and Greens
Carefully remove the chicken breasts from the pot. You can shred them with two forks or chop into bite-size pieces—whichever you prefer. Drop the chicken back into the pot along with fresh lemon zest, lemon juice, and chopped kale. Give everything a good stir and let the kale wilt in the hot soup for a minute or two. Taste and adjust salt and pepper if needed, then serve it up fresh!
Top Tip
In my experience, the difference between a good soup and a truly memorable one is all in timing and fresh ingredients. This Lemon Chicken Orzo Soup Recipe taught me the importance of layering flavors and respecting the delicate lemon—the zing is subtle but transformative.
- Don't Rush the Sauté: Letting the onion, celery, and carrots soften slowly ensures you build a rich flavor base before adding broth.
- Be Gentle with Garlic: Garlic can turn bitter if burnt, so add it last and cook only for about 30 seconds.
- Orzo Timing: Keep an eye on the orzo—it cooks pretty quickly, so you want it tender but not mushy.
- Lemon Freshness: Add lemon juice and zest at the very end to keep that bright, fresh flavor shining through.
How to Serve Lemon Chicken Orzo Soup Recipe
Garnishes
I love topping this soup with a sprinkle of freshly chopped parsley or a handful of grated Parmesan for an added savory touch. A little cracked black pepper on top never hurts either—it adds a nice contrast and a bit of bite with every spoonful.
Side Dishes
Pair it with warm, crusty bread or soft dinner rolls to soak up every last drop of that delicious lemony broth. A simple side salad with a tangy vinaigrette also complements the fresh flavors beautifully if you want something light alongside.
Creative Ways to Present
For a special occasion, I like to serve this soup in individual mini bread bowls—it’s fun and gets everyone excited to dig in. Alternatively, try layering it in a clear glass bowl to show off the colorful veggies, tender chicken, and bright kale—it’s just as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
I find this soup reheats beautifully and actually tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days. Just give it a good stir before reheating as the orzo may thicken the soup slightly.
Freezing
This soup freezes well, but I recommend undercooking the orzo slightly if you know you’ll freeze it, so it doesn't get mushy upon reheating. Freeze in portions for up to 3 months—thaw in the fridge overnight before warming gently on the stove.
Reheating
To reheat, warm the soup gently over medium heat, stirring occasionally. If it feels too thick, add a splash of water or chicken broth to loosen it up. Add fresh lemon juice or a quick handful of kale at this stage to revive the fresh flavors before serving.
Frequently Asked Questions:
Absolutely! Just make sure to thaw it completely before adding to the broth so it cooks evenly and safely during the simmering step.
You can substitute orzo with other small pasta shapes like acini di pepe or even riced cauliflower for a low-carb version. Just adjust cooking times accordingly.
Definitely! This soup stores well in the fridge and freezes beautifully, making it a fantastic option for prepping meals ahead of time. Just keep the lemon fresh juice separate if you want the brightest citrus flavor when reheating.
You can easily omit the chicken and use vegetable broth instead. Add extra beans or tofu for protein and follow the same steps for a delicious vegetarian twist.
Final Thoughts
This Lemon Chicken Orzo Soup Recipe is one of those meals I keep coming back to because it’s simple, nourishing, and just full of heart. It’s the perfect blend of bright, fresh, and cozy—exactly what you want after a long day. Give it a try, and I bet it’ll become a staple in your kitchen, just like it is in mine!
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Lemon Chicken Orzo Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Description
A warm and comforting Lemon Chicken Orzo Soup featuring tender chicken, fresh vegetables, and nutrient-rich kale simmered in a flavorful broth with a bright lemon finish. Perfect for a cozy weeknight meal made in one pot.
Ingredients
Vegetables
- 1 onion (chopped)
- 1 cup carrots (chopped)
- 1 cup celery (chopped)
- 3 cloves garlic (minced)
- 4 cups kale leaves (roughly chopped)
Soup Base
- 2 tablespoon olive oil
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
Main Ingredients
- 1.5 lbs uncooked chicken breasts
- 1 cup uncooked orzo
- 1 lemon (zested and juiced)
Instructions
- Prepare Vegetables: Heat olive oil in a large saucepan or soup pot over medium-high heat. Add chopped onion, celery, and carrots, sautéing until softened, about 5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Simmer Soup: Stir in chicken broth, whole chicken breasts, oregano, thyme, salt, pepper, and bay leaf. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes until chicken is cooked through.
- Cook Orzo: Add uncooked orzo to the soup and continue to cook uncovered for 10 minutes, or until the orzo is al dente and chicken is tender enough to shred.
- Shred Chicken and Add Greens: Remove chicken breasts from the pot and shred or cut into bite-sized pieces. Return chicken to the soup along with lemon zest, lemon juice, and chopped kale. Stir well until kale is wilted.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy the bright, comforting flavors.
Notes
- This soup can be made with rotisserie chicken to save time; add shredded cooked chicken in step 4 and reduce simmering time accordingly.
- Use low-sodium chicken broth to control the salt content.
- Substitute orzo with any small pasta or rice if preferred.
- Kale can be replaced with spinach or Swiss chard for a different leafy green flavor.
- For a thicker soup, add an extra ½ cup of orzo or simmer uncovered longer to reduce broth.
Nutrition
- Serving Size: 1 serving
- Calories: 232 kcal
- Sugar: 2.9 g
- Sodium: 466.4 mg
- Fat: 6 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 13.5 g
- Fiber: 1.8 g
- Protein: 28.2 g
- Cholesterol: 64 mg
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