1. Home
  2. Recipes
  3. Lemon Chicken Orzo Soup

Fresh Lemon Pasta Soup

Cook chicken with carrots and celery in rich broth till tender. Add tiny pasta and let it simmer. Finish with fresh lemon juice, zest, and herbs. Keep some pasta water to fix thickness. Makes about six bowls of bright, warm soup that's perfect for cold days.

Featured in Comforting Bowls.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:39 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A bowl of chicken orzo soup featuring shredded chicken, carrots, celery, and lemon slices. Pin it
A bowl of chicken orzo soup featuring shredded chicken, carrots, celery, and lemon slices. | zestplate.com

Make this fresh Lemon Chicken Orzo Soup that's both light and filling. Uses simple, healthy ingredients you probably have at home. If you like lemony flavor in your food, you'll love how bright and tasty this soup tastes.

Why Make This Soup

Easy to make but tastes special. Light but still fills you up, thanks to the tangy lemon broth. Orzo cooks faster than rice but gives the same nice texture. Like chicken noodle soup with a fresh twist. Makes you feel good while you eat it.

What You Need

  • Celery: Two sticks, cut small
  • Carrots: Two medium, chopped
  • Onion: Half, diced fine
  • Butter: One spoon
  • Olive Oil: One spoon
  • Garlic: Fresh minced
  • Flour: Makes soup thick
  • Chicken Broth: Six cups
  • Italian Herbs: Just a pinch
  • Chicken: Fresh breasts work best
  • Orzo: One cup dry
  • Lemon Juice: Fresh squeezed
  • Parsley: Chopped fresh
  • Salt and Pepper: To taste

How to Make It

Cook Veggies First:
Heat butter and oil in big pot. Put in celery, carrots, onions. Cook 5-7 minutes till soft and smelling good. Stir now and then.
Add Flavor Base:
Put in garlic, cook 30 seconds. Sprinkle flour over veggies. Stir one minute to cook flour taste out.
Make Soup Base:
Pour broth in slow, keep stirring so no lumps form. Add Italian herbs and whole chicken breasts. Let it start bubbling.
Let It Cook:
Turn heat lower, put lid on but leave gap. Cook 15 minutes so chicken gets done.
Add Pasta:
Put orzo in. Cook 10 minutes more, stir sometimes so pasta doesn't stick to bottom.
Fix the Chicken:
Take chicken out, cut in bite-size pieces. Put back in soup.
Make It Lemony:
Squeeze in lemon juice. Add parsley. Taste and put in salt and pepper how you like.
Serve it Up:
Put in bowls hot. Add fresh parsley on top if you want.
A bowl of chicken soup with orzo, shredded chicken, carrots, celery, and a lemon wedge. Pin it
A bowl of chicken soup with orzo, shredded chicken, carrots, celery, and a lemon wedge. | zestplate.com

Fresh Lemon Taste

The lemon makes this soup special. Adds bright taste that makes vegetables sweeter and chicken better. Want more zip? Add fresh lemon slices in your bowl. Some like extra lemon juice - keep a cut lemon at the table.

Quick Night Dinner

Perfect when you're busy but want home cooking. Most stuff comes right from your kitchen. Orzo cooks fast - quicker than rice or regular pasta. One pot means easy cleanup. Ready in about 40 minutes start to finish.

Use What You Have

Works with different chicken - thighs or even rotisserie chicken save time. Switch herbs if you want. Use low-salt broth if watching salt. No orzo? Try small pasta instead. Makes good soup no matter what you change.

Save for Later

Great for making ahead. Cook orzo separate if saving - keeps it from getting too soft. Put in containers that seal good. Stays fresh in fridge 4 days. Heat up slow when ready to eat.

What to Serve With It

Add salad on side to make full meal. Good with crusty bread for dipping. Try garlic bread - tastes great with lemony broth. Steam some veggies if you want more green stuff. Makes enough to feed whole family.

A bowl of chicken soup with shredded chicken, carrots, orzo pasta, and green herbs in a savory broth. Pin it
A bowl of chicken soup with shredded chicken, carrots, orzo pasta, and green herbs in a savory broth. | zestplate.com

Frequently Asked Questions

→ Rather use dark meat?

Thighs work real nice. More juice, more taste. Takes same time too. Just trim fat first. Watch they cook through.

→ Soup too thick?

Add more hot broth. Stir while warming. Pasta drinks lots. Little water works too. Easy fix anytime.

→ Want no meat?

Skip the chicken. Use veggie broth. Add more veggies. Mushrooms work nice. Still tastes fresh.

→ Keeping leftovers?

Box it up tight. Good few days cold. Pasta gets soft though. Add broth when warm. Watch the lemon fade.

→ Can you freeze it?

Cook pasta less first. Freeze without pasta. Add fresh when warm. Soup part keeps good. Maybe new lemon too.

→ Getting too sour?

Less lemon next time. Add bit more broth. Touch of honey helps. More herbs balance. Taste as you go.

→ Taking it somewhere?

Keep pasta separate. Pack lemon fresh. Bring extra broth. Heat up there. Mix just before eating.

→ Need it quick?

Use cooked chicken. Quick cook pasta. Have lemons ready. Skip long simmer. Still tastes good.

→ Making big batch?

Double works fine. Need bigger pot. More broth handy. Watch pasta space. Might need more time.

→ Want more flavor?

Add fresh herbs. More garlic helps. Squeeze lemon fresh. Let chicken brown. Even wine works.

→ Pasta not right?

Cook it less time. Keep it separate. Add just before eat. Use fresh pasta. Watch it don't mush.

→ Needs more zip?

Fresh lemon peel helps. More black pepper. Try hot pepper. Fresh herbs work. Even garlic adds kick.

Conclusion

Like this? Try lemon rice next. Or make herb chicken. Both got that fresh zip.

Lemon Chicken Orzo Soup

Fast fresh chicken soup.

Prep Time
10 Minutes
Cook Time
40 Minutes
Total Time
50 Minutes
By: Fatiha

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American, Greek

Yield: 6 Servings

Dietary: ~

Ingredients

01 2 sticks celery, chopped finely.
02 2 medium carrots, peeled and chopped finely.
03 1/2 medium onion, chopped.
04 1 tablespoon butter.
05 1 tablespoon olive oil.
06 3 cloves garlic, minced.
07 2 tablespoons flour.
08 6 cups chicken broth.
09 1/4 teaspoon Italian seasoning.
10 1.5 pounds uncooked chicken breasts.
11 1 cup uncooked orzo.
12 1 tablespoon lemon juice, or to taste.
13 1 tablespoon chopped fresh parsley, or to taste.
14 Salt & pepper, to taste.

Instructions

Step 01

Sauté the celery, carrots, and onions in a large soup pot with the butter and olive oil over medium-high heat until the vegetables start to soften and release their aroma, about 5 to 7 minutes.

Step 02

Add the minced garlic to the pot and cook until fragrant, about 30 seconds, then sprinkle in the flour, stirring continuously for about a minute to form a smooth roux.

Step 03

Gradually pour in the chicken broth, stirring to dissolve the flour mixture, until smooth. Add in the Italian seasoning and the whole chicken breasts. Bring the soup to a boil.

Step 04

Once boiling, reduce the heat and let the soup simmer with the lid slightly ajar for 15 minutes, allowing the chicken to cook gently and the flavors to meld together.

Step 05

Stir in the uncooked orzo, and continue to cook the soup uncovered, stirring occasionally to prevent sticking, until the orzo is tender, about 10 more minutes.

Step 06

Remove the chicken breasts, cut them into bite-sized pieces, and return them to the pot. Add lemon juice, parsley, and adjust the seasoning with salt and pepper to taste. Serve hot, garnished with additional fresh parsley if desired.

Notes

  1. You can substitute chicken breasts with chicken thighs if preferred for a juicier texture.
  2. For those sensitive to salt, use low-sodium chicken broth to control the saltiness.
  3. Leftovers may thicken as orzo tends to absorb the broth; simply add more chicken broth when reheating.
  4. This recipe is featured in the Salt & Lavender: Everyday Essentials hardcover cookbook.

Tools You'll Need

  • Large soup pot.
  • Knife.
  • Cutting board.
  • Measuring spoons.
  • Ladle.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.
  • Dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 298
  • Total Fat: 8 g
  • Total Carbohydrate: 26 g
  • Protein: 29 g