There’s something soul-soothing about a bowl of homemade soup, isn’t there? When the weather cools down—or you just need a bowl of comfort that feels like a warm hug—Lemon Chicken Orzo Soup steps up to the plate. This bowlful of goodness combines the cozy heart of healthy chicken soup with the bright, refreshing zing of lemon and the creamy tenderness of orzo.
It’s one of those meals that makes your kitchen smell amazing and your heart feel full. Perfect for when you’re under the weather, craving something light yet satisfying, or just need a simple dinner that nourishes both body and soul. The best part? It’s made with everyday ingredients and comes together in under an hour—because comfort shouldn’t have to wait.
Grab your favorite soup pot, and let’s create a lemon herb soup that’s as cozy as your favorite sweater and just as comforting.
Why You’ll Love This Lemon Chicken Orzo Soup
If classic chicken noodle soup had a Mediterranean cousin, this would be it. The orzo gives it a creamy texture without heavy cream, the lemon adds brightness, and the herbs tie everything together beautifully. It’s comfort food with a little sunshine—fresh, nourishing, and incredibly satisfying.
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Lemon Chicken Orzo Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Lemon Chicken Orzo Soup is the perfect blend of cozy comfort and refreshing brightness. Tender chicken, fragrant herbs, and creamy orzo come together in a zesty lemon-infused broth that feels like a warm hug with a touch of sunshine. Light yet hearty, this soup is ideal for chilly nights, quick weeknight dinners, or days when you simply need a nourishing bowl of comfort that’s wholesome and satisfying.
Ingredients
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2 medium celery stalks, finely chopped
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2 medium carrots, peeled and finely chopped
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½ medium onion, finely chopped
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1 tbsp butter
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1 tbsp olive oil
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3 cloves garlic, minced
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2 tbsp all-purpose flour
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6 cups chicken broth
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¼ tsp Italian seasoning
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1½ lb uncooked chicken breasts
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1 cup uncooked orzo pasta
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1 tbsp fresh lemon juice (or more to taste)
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1 tbsp fresh parsley, chopped
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Salt and pepper, to taste
Instructions
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Sauté vegetables: In a large soup pot, heat butter and olive oil over medium-high heat. Add celery, carrots, and onion. Cook for 5–7 minutes until softened and aromatic.
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Add garlic and flour: Stir in minced garlic for 30 seconds. Sprinkle in flour and cook, stirring, for 1 minute.
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Add broth and chicken: Slowly pour in chicken broth while stirring. Add Italian seasoning and chicken breasts. Bring to a gentle boil.
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Simmer: Reduce heat to low, partially cover, and simmer for 15 minutes until chicken is cooked through.
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Add orzo: Stir in orzo and cook uncovered for 10 minutes, stirring occasionally so it doesn’t stick.
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Shred chicken: Remove chicken, shred it into bite-sized pieces, and return to the pot.
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Finish and serve: Stir in lemon juice, parsley, salt, and pepper. Taste and adjust seasoning or lemon to your liking. Serve warm.
Notes
Use fresh lemon juice for the best bright flavor.
Add lemon zest for extra zing.
To make dairy-free, skip the butter and use olive oil only.
Stir in a splash of half-and-half or Greek yogurt for a creamier texture.
Leftovers will thicken; add broth when reheating to loosen.
Rotisserie chicken works great as a shortcut.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-American
Ingredients
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2 medium celery stalks, finely chopped
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2 medium carrots, peeled and finely chopped
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½ medium onion, finely chopped
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1 tbsp butter
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1 tbsp olive oil
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3 cloves garlic, minced
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2 tbsp all-purpose flour
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6 cups chicken broth
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¼ tsp Italian seasoning
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1½ lb uncooked chicken breasts
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1 cup uncooked orzo pasta
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1 tbsp fresh lemon juice (or more to taste)
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1 tbsp fresh parsley, chopped
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Salt and pepper, to taste
How to Make Lemon Chicken Orzo Soup
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Sauté the veggies: Heat butter and olive oil in a large pot over medium-high heat. Add celery, carrots, and onion. Cook 5–7 minutes until softened and aromatic.
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Add garlic and flour: Stir in minced garlic for 30 seconds, then sprinkle in flour. Stir constantly for 1 minute to cook off the raw flour taste.
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Add the broth and chicken: Slowly pour in chicken broth while stirring. Add Italian seasoning and chicken breasts. Bring to a gentle boil.
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Simmer: Reduce heat to low, partially cover, and simmer for 15 minutes until chicken is cooked through.
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Add orzo: Remove lid, stir in orzo, and cook another 10 minutes—stirring occasionally so it doesn’t stick.
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Shred and finish: Take out the chicken, shred it into bite-sized pieces, and return to the pot. Stir in lemon juice, parsley, salt, and pepper. Taste and adjust for lemon or seasoning as you like.
Serve warm with crusty bread, a cozy blanket, and maybe a little quiet time.
Tips for the Creamiest, Most Flavorful Orzo Soup
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Don’t rush the sauté: Those few extra minutes let the veggies build that deep, savory base.
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Use good broth: Homemade or high-quality chicken broth makes all the difference.
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Lemon last: Add lemon juice at the end to keep its bright flavor from cooking away.
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Want it creamier? Stir in a splash of half-and-half or a dollop of Greek yogurt before serving.
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Leftovers thickened up? No problem! Just add a little extra broth or water when reheating to loosen it back up.
And remember: soup-making isn’t an exact science. Taste as you go, and trust your instincts—your kitchen is your lab of love.
A Little Story from My Kitchen
This Lemon Chicken Orzo Soup was born on one of those dreary, rainy Sundays when comfort food feels like medicine. I had chicken, veggies, and half a lemon sitting in the fridge—so I threw them into a pot, added orzo, and hoped for the best. The result? Pure happiness in a bowl.
Now, it’s a staple in my house. My husband calls it “the cozy cure-all,” and I swear it tastes even better the next day. Whether I’m feeling under the weather or just craving something wholesome, this soup brings me back to center every time. It’s proof that simple ingredients can create extraordinary comfort.
What to Serve with Lemon Chicken Orzo Soup
This soup shines all on its own, but pairing it with a few sides can make it a complete meal. A slice of warm crusty bread or garlic toast is perfect for dipping into that lemony broth. Add a crisp green salad or roasted vegetables for a bit of freshness.
If you’re serving guests, offer a sprinkle of grated Parmesan or a swirl of olive oil on top—just enough to make it feel restaurant-worthy. And don’t forget extra lemon wedges for those who like a little more tang!
How to Store and Reheat
Let the soup cool completely before storing. Keep it in an airtight container in the fridge for up to 4 days. The orzo tends to soak up broth as it sits, so when reheating, add a splash of extra chicken broth or water to bring back that perfect consistency.
To reheat, warm gently on the stovetop over medium heat until hot, stirring occasionally. If freezing, store the broth and orzo separately to avoid mushy pasta—then combine when reheating for the freshest taste.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Just skip the simmering step, shred your rotisserie chicken, and add it near the end to heat through.
Can I substitute another grain for orzo?
Yes! Try rice, quinoa, or even small pasta shapes like ditalini. Just adjust the cooking time accordingly.
Can I make this soup dairy-free?
Of course. Simply skip the butter and use a bit more olive oil instead. The soup will still be deliciously flavorful.
How do I make it extra lemony?
Add lemon zest along with the juice or finish with an extra squeeze before serving. You can never have too much sunshine flavor!
Bringing It All Together
This Lemon Chicken Orzo Soup is everything we love about comfort food—warm, nourishing, and full of heart—but with a light, citrusy twist that makes it feel fresh and modern. It’s proof that “healthy” doesn’t have to mean boring and “simple” can still taste extraordinary.
So next time life feels a little chilly, grab a spoon and cozy up with a bowl of this creamy orzo soup. One sip, and you’ll understand why this dish has earned a permanent spot in my kitchen rotation.
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