Name: Lemon Chicken Soup with Orzo Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 cups diced carrots; 1 cup finely chopped onion; ½ cup finely chopped celery; 1 tablespoon minced garlic (about 3 cloves); ½ teaspoon black pepper; ½ teaspoon dried parsley; ¼ teaspoon dried thyme; ¼ teaspoon salt; 2 bay leaves; 1 ½ pounds boneless, skinless chicken breasts; 6 cups low sodium chicken broth; ½ cup fresh squeezed lemon juice; 1 cup dry orzo pasta

Jump to Recipe· 4.6 from 41 reviews

Hey friend! If you’re looking for a soul-soothing soup that’s bright, comforting, and downright delicious, I’ve got just the thing for you. This Lemon Chicken Soup with Orzo Recipe is one of those dishes that feels like a warm hug on a tough day, but with a fresh twist from lemon that keeps it light and lively. I promise, once you make it, you’ll want to keep this recipe in your regular rotation — it’s that fan-freaking-tastic. Let me walk you through all the juicy details so you can nail it every single time!

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Why This Recipe Works

Simple, wholesome ingredients: Everyday pantry staples come together to create a soup that’s both nourishing and flavorful.
Bright lemon punch: The fresh lemon juice cuts through the richness and brings a fresh, vibrant kick you’ll love.
Tender chicken and perfect orzo: Shredded chicken mixed with the tiny pasta creates a perfect mouthfeel and hearty texture.
Flexible cooking methods: Whether you like stovetop, crockpot, or Instant Pot, I’ll share options so it fits your lifestyle.

Lemon Chicken Soup with Orzo, lemon chicken soup, comforting chicken soup, easy lemon soup, healthy chicken and orzo soup - A black ladle holding a scoop of soup with shredded pale chicken pieces and bright orange carrot slices over a pot of broth with more shredded chicken and carrot pieces floating in it. The broth is clear light yellow with small bits of chicken and carrots spread throughout, inside a stainless steel pot, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Lemon Chicken Soup with Orzo Recipe combines fresh veggies, herbs, and simple proteins to create a beautifully balanced soup. Each ingredient adds a layer of flavor or texture, so picking the freshest produce and a good quality chicken broth really elevates the final result.

Lemon Chicken Soup with Orzo, lemon chicken soup, comforting chicken soup, easy lemon soup, healthy chicken and orzo soup - Flat lay of a small white ceramic bowl of golden olive oil, a small white bowl of finely chopped yellow onion, a small white bowl of diced bright orange carrots, a small white bowl of finely chopped light green celery, a small white bowl of peeled garlic cloves, whole uncracked brown eggs, two fresh bay leaves, fresh raw boneless, skinless chicken breasts with pink flesh, a small white bowl filled with dry pale yellow orzo pasta, a small white bowl of freshly squeezed lemon juice, a small white bowl of ground black pepper, a small white bowl of dried green parsley, a small white bowl of dried light brown thyme, a small white bowl of fine white salt, and a large white ceramic bowl filled with clear chicken broth, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: For a gentle sauté that brings out vegetables’ sweetness and herbs’ aroma.
Diced carrots: Adds subtle sweetness and a bit of color, making the soup both tasty and pretty.
Chopped onion: The flavor base that layers savory notes into the broth.
Chopped celery: Provides a mild bitterness that balances the carrots’ sweetness perfectly.
Minced garlic: Adds that warm, aromatic punch that wakes up all the other flavors.
Black pepper: Just enough for background warmth without overpowering.
Dried parsley: For subtle herbal freshness that complements the lemon.
Dried thyme: Earthy and slightly floral, a classic in chicken soups.
Salt: Essential to bring out all the flavors, adjust to your taste.
Bay leaves: Infuse that subtle woodsy depth during slow cooking.
Boneless, skinless chicken breasts: Tender, lean protein that’s easy to shred into the soup.
Low sodium chicken broth: The flavorful, savory liquid base—you can control salt this way.
Dry orzo pasta: Tiny pasta pearls that soak up flavors and add comforting texture.
Fresh squeezed lemon juice: The star of the show—adding brightness and a little zing to finish the soup perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Lemon Chicken Soup with Orzo Recipe is how easy it is to customize. While I usually stick pretty close to the recipe, I often play around with the herbs or the pasta shape depending on what I have on hand or my mood.

Add fresh herbs: Sometimes I throw in fresh dill or basil at the end for an extra burst of freshness—it really changes things up beautifully.
Switch the pasta: Tried small shells or even acini di pepe once—it works just as well and makes the soup feel special.
Vegetarian swap: If you want to skip chicken, white beans and veggie broth make a great substitute for a hearty bowl.
More lemony punch: Don’t hesitate to add a bit more lemon juice or a lemon zest twist if you want it brighter and fresher.

Step-by-Step: How I Make Lemon Chicken Soup with Orzo Recipe

Step 1: Sauté Your Veggies until They’re Soft and Sweet

I always start by heating olive oil over medium-high heat. Then I toss in diced carrots, onion, celery, and minced garlic. I stir them around for about 5 minutes until everything softens and smells fantastic. This step is key because it builds the flavor foundation. Don’t rush it — low and slow helps those veggies release their sweetness.

Step 2: Add Chicken, Broth & Seasonings, Then Simmer

Next, I add the chicken breasts, dried herbs, pepper, bay leaves, salt, and chicken broth to the pot. I bring everything to a boil with a lid on. Once boiling, I reduce to a medium simmer and let it go for about 15 minutes so the chicken cooks through and the flavors marry beautifully. Keep an eye on it and stir occasionally to prevent anything sticking to the bottom.

Step 3: Remove Chicken & Cook the Orzo

When the chicken’s cooked, I fish it out and set it aside. I also remove the bay leaves — they’ve done their job. Then it’s orzo time. I stir it right into the soup and cook it on medium-high for about half the package time. The orzo keeps soaking up all the delicious broth and gets perfectly tender without turning mushy. Pro tip: If you like firmer pasta, cook it separately and add it to your bowl when serving.

Step 4: Shred Chicken & Finish With Fresh Lemon

While the orzo cooks, I shred my chicken breasts using two forks—so simple, but it makes all the difference for texture. Finally, I stir the shredded chicken back into the soup along with plenty of fresh squeezed lemon juice. This last step brightens and lifts the entire pot—the lemon flavor is what makes this soup unforgettable.

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Pro Tips for Making Lemon Chicken Soup with Orzo Recipe

Use Fresh Lemon Juice: I’ve learned that fresh juice makes a huge difference in brightness compared to bottled—always worth the extra squeeze.
Don’t Overcook the Orzo: Cooking the pasta just halfway in the soup helps it stay firm; it will finish cooking off-heat without turning mushy.
Shred Chicken While Pasta Cooks: Multi-tasking here saves time and ensures everything comes together smoothly.
Season Throughout Cooking: Taste the broth as you go and adjust salt and pepper—you want a balance of savory and lemony, not one overpowering the other.

How to Serve Lemon Chicken Soup with Orzo Recipe

Lemon Chicken Soup with Orzo, lemon chicken soup, comforting chicken soup, easy lemon soup, healthy chicken and orzo soup - Two white bowls filled with soup sit on a white marbled surface, each bowl holding a mix of shredded light brown chicken, small round orange carrot slices, and pale yellow orzo pasta floating in a light broth. Bright green herbs are sprinkled throughout the soup, adding fresh color. A gold spoon is held by a woman's hand with red painted nails, lifting a spoonful of soup from the bowl in the front, showing a clear view of the ingredients. In the background, a lemon half and a white-and-blue striped cloth are softly out of focus. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this soup with a sprinkle of fresh chopped parsley or dill—it adds color and a herby brightness that complements the lemon. Occasionally, I shred a bit of parmesan cheese on top for a richer finish. Some toasted pita chips or crusty bread on the side always get eaten first!

Side Dishes

I usually pair this soup with a light salad—something crunchy like a cucumber and tomato salad tossed with olive oil and lemon juice, to keep the meal fresh and balanced. A side of garlic bread or warm naan is perfect when you want a more filling dinner.

Creative Ways to Present

For special occasions, I’ve served this soup in individual bread bowls—that wow factor is always a hit! You can also garnish each bowl with a thin lemon wheel or a sprig of fresh thyme for an upscale look. Great for cozy dinners or casual brunches with friends.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Chicken Soup with Orzo stays delicious in an airtight container in the fridge for up to 3 days. I keep the orzo separate if I’ve cooked it fully, because it soaks up broth and can clump overnight. Then, I add it freshly warmed when reheating.

Freezing

I don’t recommend freezing the soup with orzo already in it—it can get mushy afterward. Instead, freeze the broth and shredded chicken in portions, then cook orzo fresh when you’re ready to enjoy. This keeps the soup tasting fresh and vibrant.

Reheating

When reheating, warm the soup gently on low-medium heat to avoid overcooking the pasta. Stir often and add cooked orzo at the last minute so it doesn’t overcook. A small squeeze of fresh lemon juice after reheating revives the bright flavors like new.

FAQs

Can I make this Lemon Chicken Soup with Orzo Recipe without chicken breasts?

Absolutely! You can swap the chicken breasts for thighs if you prefer darker meat, or use cooked shredded rotisserie chicken to save time. For vegetarian or vegan options, try white beans and vegetable broth to keep the hearty texture and flavor.
Is it better to cook the orzo in the soup or separately?

Both methods work well. Cooking orzo in the soup infuses it with flavor, but risks it getting soft or mushy if stored long. Cooking it separately and adding it when serving keeps the pasta firm and fresh, especially if you’re making leftovers.
How do I avoid the soup becoming too sour from the lemon?

Add the lemon juice gradually and taste as you go. You want a bright, fresh flavor—not an overpowering tartness. Starting with half the lemon juice and adjusting later after the soup is fully combined helps balance flavors perfectly.
Can I make this soup in a slow cooker or Instant Pot?

Yes! I’ve included detailed instructions for both methods. Just remember to cook the orzo separately to avoid it becoming overly soft. The slow cooker and Instant Pot are fantastic for hands-off cooking with excellent flavor development.

Final Thoughts

Honestly, this Lemon Chicken Soup with Orzo Recipe holds a special place in my heart. It’s quick enough for a weeknight but comforting enough to curl up with on a chilly day. The blend of tender chicken, vibrant lemon, and small, cozy orzo just feels like a hug in a bowl. I’m excited for you to try it because I know once you do, it might just become your go-to comfort food too. Happy cooking, friend!