Craving a bright, comforting dish that’s both flavorful and nourishing? Lemon Chicken Orzo Soup is your answer, blending zesty lemon, tender chicken, and hearty orzo in a warm, wholesome broth. This vibrant orzo soup is perfect for chilly days, cozy dinners, or when you need a healthy pick-me-up. It’s quick to make, family-friendly, and sure to become a staple in your kitchen.
Why You’ll Love Lemon Chicken Orzo Soup
- Nutrient-Packed: Lean chicken and veggies deliver protein and vitamins.
- Quick Prep: Ready in under an hour for busy nights.
- Cozy Comfort: A warm, citrusy hug in a bowl.
- Customizable: Swap veggies or grains to suit your taste.
- Meal-Prep Friendly: Tastes even better as leftovers.
Ingredients for Lemon Chicken Orzo Soup
Here’s what you need for this vibrant orzo soup (serves 4–6):
- 1 lb (450g) boneless, skinless chicken breasts
- 1 cup (180g) orzo pasta
- 1 medium onion, diced (about 1 cup/150g)
- 2–3 cloves garlic, minced
- 3 medium carrots, sliced (about 1.5 cups/180g)
- 2 stalks celery, chopped (about 1 cup/100g)
- 8 cups (1.9L) chicken broth
- 1 cup (30g) fresh spinach or kale
- 1 lemon (zest + 2 tbsp/30ml juice)
- 2 tbsp (30ml) olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Equipment
- Large pot
- Cutting board and knife
- Ladle
- Zester or grater
- Measuring cups and spoons
Ingredient Tips
- Fresh lemon zest and juice add bright flavor.
- Chicken breasts keep it lean; thighs or rotisserie chicken work too.
- Orzo adds heartiness; small pasta or rice are great substitutes.
- Spinach wilts softly; kale adds a sturdier texture.
- Homemade broth enhances depth, but store-bought is convenient.
Directions for Lemon Chicken Orzo Soup
Let’s make this vibrant orzo soup—bright, cozy, and delicious!
Prep Ingredients
I dice 1 onion, mince 2–3 garlic cloves, slice 3 carrots, and chop 2 celery stalks, setting them aside.
Cook Chicken
In a large pot, I heat 2 tbsp olive oil over medium heat. I add 1 lb chicken breasts and cook for 5–7 minutes until golden on both sides, then remove and set aside.
Sauté Vegetables
In the same pot, I add the onion, garlic, carrots, and celery, sautéing for 5–7 minutes until softened and fragrant.
Add Broth and Orzo
I pour in 8 cups chicken broth, scraping up any bits. I bring it to a boil, add 1 cup orzo, and cook for 9–10 minutes per package instructions.
Shred Chicken
While the orzo cooks, I shred the chicken into bite-sized pieces.
Finish Soup
I stir the shredded chicken, 1 cup spinach or kale, lemon zest, and 2 tbsp lemon juice into the pot. I cook for 2 minutes until greens wilt, then season with salt and pepper to taste.
Serve
I ladle the soup into bowls and garnish with fresh parsley.
Nutrition
- Prep Time: 15–20 minutes
- Cook Time: 25–30 minutes
- Total Time: ~45–50 minutes
- Servings: 4–6
- Calories: ~280 kcal per serving (1/6 dish)
- Macros per Serving: 30g carbs, 20g protein, 8g fat, 3g fiber
Variations
Try these twists on this recipe:
- Mediterranean Flair: Add olives or feta, inspired by LaylaCooks’ Creamy Mushroom Asparagus Chicken Penne.
- Spicy Kick: Include ¼ tsp red pepper flakes or diced jalapeños.
- Vegetarian: Swap chicken for chickpeas and use vegetable broth.
- Herb Boost: Add fresh dill or thyme for extra aroma.
- Grain Swap: Use quinoa or farro instead of orzo.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh side.
- Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca for a refreshing drink.
- Serve with LaylaCooks’ The Best Peach Sorbet for dessert.
Storage
I store cooled soup in an airtight container in the fridge for up to 4 days. For freezing, I cool completely, transfer to freezer-safe containers, and store for up to 3 months. I reheat on the stovetop over medium heat, adding a splash of broth if needed.
Serving Tips
- Presentation: Serve in wide bowls to showcase the vibrant colors.
- Garnish: Top with parsley or a lemon slice for flair.
- Pairing: Try with LaylaCooks’ Pickle Juice Ranch Cucumber Salad or crusty bread.
- Portion Size: 1–1.5 cups per person.
- Occasions: Perfect for cozy dinners, sick days, or meal prep.
FAQs
Can I use vegetable broth?
Yes, or try homemade stock for richer flavor.
Can I use pre-cooked chicken?
Yes, shredded rotisserie chicken saves time; add it with the greens.
What can replace orzo?
Try ditalini, rice, or small pasta shapes.
How do I make it creamier?
Stir in a splash of cream or Greek yogurt at the end.
Can I use a slow cooker?
Yes, cook on low for 6–8 hours or high for 3–4 hours; add orzo in the last 30 minutes.
More Soups & Stews Recipes
- Chicken Soup
- Tasty Chicken and Pumpkin Soup
- Satisfying Garlic Vegetable Soup
- Slow Cooker Pumpkin Soup
- Garlic Soup
Conclusion
Lemon Chicken Orzo Soup is a bright, comforting dish that’s easy to make and perfect for any occasion. This vibrant orzo soup blends zesty lemon, tender chicken, and wholesome orzo for a nourishing meal. Try this versatile recipe and savor a cozy, flavorful favorite!

Lemon Chicken Orzo Soup
Ingredients
- 1 lb 450g boneless, skinless chicken breasts
- 1 cup 180g orzo pasta
- 1 medium onion diced (about 1 cup/150g)
- 2 –3 cloves garlic minced
- 3 medium carrots sliced (about 1.5 cups/180g)
- 2 stalks celery chopped (about 1 cup/100g)
- 8 cups 1.9L chicken broth
- 1 cup 30g fresh spinach or kale
- 1 lemon zest + 2 tbsp/30ml juice
- 2 tbsp 30ml olive oil
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Prep Ingredients
- I dice 1 onion, mince 2–3 garlic cloves, slice 3 carrots, and chop 2 celery stalks, setting them aside.
Cook Chicken
- In a large pot, I heat 2 tbsp olive oil over medium heat. I add 1 lb chicken breasts and cook for 5–7 minutes until golden on both sides, then remove and set aside.
Sauté Vegetables
- In the same pot, I add the onion, garlic, carrots, and celery, sautéing for 5–7 minutes until softened and fragrant.
Add Broth and Orzo
- I pour in 8 cups chicken broth, scraping up any bits. I bring it to a boil, add 1 cup orzo, and cook for 9–10 minutes per package instructions.
Shred Chicken
- While the orzo cooks, I shred the chicken into bite-sized pieces.
Finish Soup
- I stir the shredded chicken, 1 cup spinach or kale, lemon zest, and 2 tbsp lemon juice into the pot. I cook for 2 minutes until greens wilt, then season with salt and pepper to taste.
Serve
- I ladle the soup into bowls and garnish with fresh parsley.
Notes
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