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
2 medium celery stalks, finely chopped
2 medium carrots, peeled and finely chopped
½ medium onion, finely chopped
1 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
2 tbsp all-purpose flour
6 cups chicken broth
¼ tsp Italian seasoning
1½ lb uncooked chicken breasts
1 cup uncooked orzo pasta
1 tbsp fresh lemon juice (or more to taste)
1 tbsp fresh parsley, chopped
Salt and pepper, to taste
Instructions
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.
Add garlic and flour: Stir in minced garlic for 30 seconds. Sprinkle in flour and cook, stirring, for 1 minute.
Add broth and chicken: Slowly pour in chicken broth while stirring. Add Italian seasoning and chicken breasts. Bring to a gentle boil.
Simmer: Reduce heat to low, partially cover, and simmer for 15 minutes until chicken is cooked through.
Add orzo: Stir in orzo and cook uncovered for 10 minutes, stirring occasionally so it doesn’t stick.
Shred chicken: Remove chicken, shred it into bite-sized pieces, and return to the pot.
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