Easy Lemon Chicken Orzo Soup
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I remember the first time I made this lemon chicken orzo soup — it was one of those rainy evenings when I wanted something bright, soothing, and quick. This soup is a simple, comforting bowl: tender chicken, tiny pasta, a bright squeeze of lemon, and a savory broth. It’s perfect for weeknights, for feeding kids who like mild flavors, or when you need something light after a big holiday meal. If you like quick chicken soups with a lemony lift, you’ll find this recipe becomes a go-to.
What makes this recipe special
This version of lemon chicken orzo soup stands out because it balances fast, unfussy prep with bright, fresh flavor. You get protein, a little pasta, veggies, and citrus in one pot — minimal cleanup, maximum comfort. It’s also very adaptable: use leftover roasted chicken to shave time, swap frozen veggies in a pinch, or boost the lemon for a tangier bowl.
“A weeknight lifesaver—simple to make, endlessly comforting, and the lemon makes it feel like a special treat.” — happy home cook
If you want a slightly different take or another lemon-chicken riff, try this related lemon chicken orzo recipe for comparison and ideas.
How this recipe comes together
Quick overview so you know what to expect:
- Sweat aromatics (onion, carrot, celery) in olive oil to build flavor.
- Add garlic briefly to avoid burning.
- Pour in chicken broth and bring to a simmer.
- Add orzo and a whole chicken breast to cook together — the pasta cooks in the broth and the chicken poaches gently.
- Remove and shred the chicken, return it to the pot, finish with fresh lemon juice, salt, and pepper.
- Garnish with parsley and serve.
This method keeps everything in one pot and concentrates flavor without extra steps.
Gather these items
Key ingredients you’ll need:
- 1 pound chicken breast (boneless, skinless)
- 1 cup orzo pasta
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 lemon, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Substitutions/notes: use shredded rotisserie chicken to skip the poaching step. For gluten-free, swap orzo for a GF small pasta or use extra vegetables and skip pasta. If you like more herb flavor, toss in chopped dill or thyme at the end. For another lemon-chicken pairing idea, consider a grilled variation like this rosemary lemon grilled chicken for a brighter, summery menu.
Step-by-step instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and diced celery. Sauté until the vegetables are softened and the onion is translucent, about 6–8 minutes.
- Stir in the minced garlic and cook for 30–60 seconds, just until fragrant.
- Pour in 8 cups of chicken broth and increase heat to bring the liquid to a gentle boil.
- Add 1 cup orzo pasta and place the whole chicken breast into the simmering broth. Reduce heat to maintain a steady simmer. Cook until the orzo is tender and the chicken reaches 165°F internally, about 12–15 minutes (or follow package times for your orzo).
- Remove the chicken breast to a cutting board, shred it with two forks, and return the shredded chicken to the pot.
- Stir in the juice of 1 lemon, then season with salt and freshly ground black pepper to taste. Taste and adjust lemon, salt, or pepper as needed.
- Ladle into bowls and garnish with chopped fresh parsley before serving.
Short, clear actions keep the process fast and approachable. If using pre-cooked chicken, add it in step 6 to warm through without overcooking.
Best ways to enjoy it
Serve this soup simply or upgrade the meal with light sides:
- Crusty bread or garlic toast for dipping.
- A simple green salad with lemon vinaigrette to echo the soup’s brightness.
- Grated Parmesan at the table for sprinkling.
- For a heartier bowl, serve with a side of roasted vegetables or a slice of crusty sourdough.
For presentation, ladle into shallow bowls and finish with a lemon wedge and a few extra parsley leaves to make the colors pop.
Storage and reheating tips
- Refrigerator: Cool soup promptly and store in an airtight container for 3–4 days.
- Freezer: Freeze in portioned, freezer-safe containers for up to 3 months. Note: orzo swells while frozen; undercook it slightly if you plan to freeze, or remove orzo before freezing and add freshly cooked orzo when reheating.
- Reheating: Gently reheat on the stovetop over medium-low, adding a splash of broth or water if the soup has thickened. Heat until steaming and reach 165°F internal temperature. In the microwave, heat in covered portions, stirring halfway through.
Food safety: refrigerate within two hours of cooking to reduce bacterial risk.
Extra advice
- Don’t overcook the garlic — add it after the vegetables have softened and only cook briefly.
- If you’re short on time, use a rotisserie chicken and stir it in at the end.
- To keep orzo from absorbing too much broth in leftovers, undercook it by 1–2 minutes initially, or store orzo separately and combine when serving.
- Want deeper flavor? Use a mix of chicken broth and a splash of dry white wine when boiling, or add a Parmesan rind to the pot while simmering (remove before serving).
- For texture contrast, add chopped spinach or kale in the last 2 minutes of cooking.
If you enjoy other comforting chicken soups, you might like some techniques in this easy chicken gnocchi soup post — a few tips there translate well here, like finishing with fresh herbs.
Creative twists
- Mediterranean: Add chopped artichoke hearts and kalamata olives; finish with oregano.
- Creamy: Stir in 1/2 cup heavy cream or a beaten egg-tempered with hot broth for a richer texture (temper carefully to avoid scrambling).
- Spicy: Add red pepper flakes or a drizzle of harissa oil.
- Vegetarian: Replace chicken with firm tofu or chickpeas and use vegetable broth; add extra veggies like zucchini and mushrooms.
- Low-carb: Swap orzo for diced cauliflower (add later in cooking to avoid mush).
Each variation keeps the lemon element but shifts texture or flavor to suit different diets and occasions.
Your questions answered
Q: How long does this recipe take from start to finish?
A: Plan about 30–35 minutes: 8–10 minutes to sauté vegetables, 12–15 minutes to cook orzo and poach the chicken, plus a few minutes to shred and finish.
Q: Can I use frozen chicken breasts?
A: Yes, but thaw first or increase simmer time and check the internal temperature reaches 165°F. Thawed or pre-cooked chicken gives the most consistent results.
Q: Will the lemon curdle the soup if I add it too early?
A: Lemon juice won’t curdle plain broth, but if you add dairy (cream or egg), temper the dairy first and add lemon at the end to prevent separation.
Q: Is orzo okay to freeze in the soup?
A: Orzo can become mushy after freezing and reheating. For best texture, freeze the soup without orzo and cook orzo fresh when you reheat, or slightly undercook the orzo initially.
Q: Can I make this in an Instant Pot?
A: Yes — sauté the vegetables with the Sauté function, add broth, orzo, and raw chicken, then cook on high pressure for 5 minutes and quick-release. Shred chicken and finish with lemon.
Conclusion
This easy lemon chicken orzo soup is a fast, comforting option that brightens any meal with fresh lemon and simple pantry ingredients. For another well-tested version and step-by-step photos, see Lemon Chicken Orzo Soup • Salt & Lavender. If you want a light, family-friendly take with extra tips, check out Easy Lemon Chicken Orzo Soup Recipe – Eat Yourself Skinny for alternative ideas and serving suggestions.
Lemon Chicken Orzo Soup
Ingredients
Method
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the diced onion, sliced carrots, and diced celery, sautéeing until the vegetables are softened and the onion is translucent, about 6–8 minutes.
- Stir in the minced garlic and cook for 30–60 seconds, just until fragrant.
- Pour in 8 cups of chicken broth and increase heat to bring the liquid to a gentle boil.
- Add 1 cup of orzo pasta and place the whole chicken breast into the simmering broth.
- Reduce heat to maintain a steady simmer. Cook until the orzo is tender and the chicken reaches 165°F internally, about 12–15 minutes.
- Remove the chicken breast to a cutting board, shred it with two forks, and return the shredded chicken to the pot.
- Stir in the juice of 1 lemon, then season with salt and freshly ground black pepper to taste.
- Ladle into bowls and garnish with chopped fresh parsley before serving.
