If you are looking for a comforting, bright, and utterly satisfying soup, this Lemon Chicken Orzo Soup Recipe checks all the boxes. It’s a beautiful blend of tender chicken, vibrant vegetables, and delicate orzo pasta swimming in a fragrant lemon-infused broth that warms the soul. Every spoonful bursts with fresh flavor and just the right amount of zest, making it perfect for any day you want something nourishing yet lively. This recipe has quickly become one of my go-to soups whenever I crave something that feels like a gentle hug in a bowl.
Ingredients You’ll Need
These ingredients are simple, straightforward, and each plays a crucial role in building the soup’s delicious layers of flavor and texture. From the crunch of fresh vegetables to the silky broth thickened just right, it’s all about balance and freshness.
- 2 sticks celery (chopped finely): Adds a subtle aromatic crunch that brightens the broth.
- 2 medium carrots (peeled & chopped finely): Brings sweetness and vibrant color to the soup.
- 1/2 medium onion (chopped): Provides a savory base with a hint of natural sweetness.
- 1 tablespoon butter: Offers richness and helps soften the vegetables beautifully.
- 1 tablespoon olive oil: For a touch of fruitiness and to help sauté the veggies evenly.
- 3 cloves garlic (minced): Infuses the soup with warm, aromatic depth.
- 2 tablespoons flour: Thickens the broth into a comforting, silky texture.
- 6 cups chicken broth: The flavorful foundation that holds all the ingredients together.
- 1/4 teaspoon Italian seasoning: Adds subtle herb notes without overpowering the lemony freshness.
- 1.5 pounds uncooked chicken breasts: Tender, juicy protein that makes the soup hearty and filling.
- 1 cup uncooked orzo: Those tiny pasta pearls soak up the broth and add lovely bite.
- 1 tablespoon lemon juice (or to taste): Brightens everything with fresh citrus zing.
- 1 tablespoon chopped fresh parsley (or to taste): Adds a pop of green freshness at the end.
- Salt & pepper (to taste): Essential seasoning for balance and enhancement.
How to Make Lemon Chicken Orzo Soup Recipe
Step 1: Sauté the Vegetables
Start by warming the butter and olive oil in a large soup pot over medium-high heat. Add the finely chopped celery, carrots, and onions, and sauté until they become tender and start to sweeten, about 5-7 minutes. This step builds the flavor base, giving your soup that lovely aromatic start that carries through the entire cooking process.
Step 2: Add Garlic and Flour
Next, stir in the minced garlic and let it cook for just 30 seconds—long enough to release its fragrant oils without burning. Sprinkle the flour over the mixture and cook for another minute, stirring constantly. The flour will act as a thickener, giving your broth a smooth and silky consistency you’re going to love.
Step 3: Pour in Broth and Add Seasoning
Pour the chicken broth slowly into the pot, whisking or stirring to dissolve the flour evenly. Then add the Italian seasoning and carefully nestle the chicken breasts into the pot. Bring everything to a gentle boil. The broth at this stage is where your flavors start to meld, and that aroma will be simply irresistible.
Step 4: Simmer the Soup
Reduce the heat to low and cover the pot with the lid slightly ajar. Let the soup gently simmer for about 15 minutes, giving the chicken time to cook through and infuse the broth with savory goodness. This slow simmering makes the chicken tender and juicy, perfectly blending with the other ingredients.
Step 5: Cook the Orzo
Remove the lid and stir in the uncooked orzo. Cook for an additional 10 minutes, stirring frequently to prevent sticking. The orzo will absorb the flavors of the broth while softening to just the right bite, adding wonderful texture to the soup.
Step 6: Shred Chicken and Finish
Take the chicken breasts out and cut or shred them into bite-sized pieces. Return the chicken to the soup, then stir in the fresh lemon juice and chopped parsley. Taste and season with salt and pepper as needed. The lemon juice adds that signature zing that makes this Lemon Chicken Orzo Soup Recipe so unforgettable.
How to Serve Lemon Chicken Orzo Soup Recipe
Garnishes
Simple garnishes can elevate this soup from delicious to dazzling. Add an extra sprinkle of fresh parsley or thin lemon slices on top for a pop of color and brightness. A drizzle of good-quality olive oil or a few grinds of black pepper also make the bowl visually inviting and flavorful.
Side Dishes
This soup pairs wonderfully with rustic crusty bread or warm garlic breadsticks to soak up every last drop. A crisp green salad on the side complements its light and fresh flavors perfectly, making for a balanced and hearty meal.
Creative Ways to Present
For a charming presentation, serve the soup in individual mismatched bowls for a cozy, homey vibe. You can also ladle it into hollowed-out lemon halves for a citrus-themed party or family gathering. Adding a sprinkle of grated Parmesan just before serving brings a subtle umami twist that guests will love.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, let any leftovers cool to room temperature before transferring them into airtight containers. Stored in the refrigerator, the soup will stay fresh for up to 3 days. Flavors tend to deepen overnight, so leftovers are often even better the next day!
Freezing
This Lemon Chicken Orzo Soup Recipe freezes well, but keep in mind that the orzo may absorb more liquid during freezing and thawing. To retain the best texture, consider undercooking the orzo slightly before freezing or storing the soup separately from the pasta and combining them when reheating. Freeze in portion-sized containers for up to 2 months.
Reheating
Reheat the soup gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. If it has thickened too much, add a splash of chicken broth or water to loosen it back up. Freshen it up with a little extra lemon juice and parsley after reheating for a bright finish.
FAQs
Can I use leftover cooked chicken instead of raw chicken breasts?
Absolutely! If you have cooked chicken on hand, just add it during the last few minutes of cooking to warm through. This can shorten your prep time while still keeping the soup flavorful and hearty.
Is there a vegetarian version of this Lemon Chicken Orzo Soup Recipe?
You can make a vegetarian version by substituting vegetable broth for the chicken broth and omitting the chicken. Add extra veggies like zucchini or mushrooms for more texture and protein-rich beans like chickpeas for heartiness.
What’s the best way to get a noticeable lemon flavor without it being overpowering?
Start with one tablespoon of fresh lemon juice and taste as you go. You can always add more after cooking to brighten it up without overwhelming the soup. Fresh lemon zest can also be used for a subtle citrus aroma.
Can I substitute orzo with another type of pasta?
Orzo is perfect because it cooks quickly and works beautifully in soup, but you can use small pasta shapes like acini di pepe, ditalini, or even small shells. Just adjust cooking times accordingly to avoid overcooking.
Why do I need to cook the flour with the vegetables before adding broth?
Cooking the flour in fat before adding the broth creates a roux, which thickens the soup and gives it a richer mouthfeel. It also helps the soup ingredients blend together into a nicely textured, cohesive dish.
Final Thoughts
I genuinely hope you give this Lemon Chicken Orzo Soup Recipe a try because it’s one of those effortless, feel-good meals that feels special every time. It’s adaptable, packed with flavor, and the kind of soup that comforts in the best way possible. Once you make it, it might just become your favorite soup to fall back on whenever you need a delicious pick-me-up.
Print
Lemon Chicken Orzo Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Lemon Chicken Orzo Soup combines tender chicken breasts, vibrant lemon juice, and hearty orzo pasta simmered with fragrant vegetables in a flavorful chicken broth. A perfect balance of zesty and savory flavors, this soup is easy to prepare and ideal for a nutritious family meal.
Ingredients
Vegetables
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
Dairy & Oils
- 1 tablespoon butter
- 1 tablespoon olive oil
Protein
- 1.5 pounds uncooked chicken breasts
Pantry
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 cup uncooked orzo
- 1 tablespoon lemon juice (or to taste)
- 1 tablespoon chopped fresh parsley (or to taste)
- Salt & pepper to taste
Instructions
- Sauté Vegetables: Heat the butter and olive oil in a large soup pot over medium-high heat. Add the chopped celery, carrots, and onions, sautéing them for 5-7 minutes until they begin to soften and become fragrant.
- Add Garlic and Flour: Stir in the minced garlic and cook for about 30 seconds, then sprinkle the flour over the vegetables and continue cooking for another minute to eliminate the raw flour taste and create a roux base for the soup.
- Add Broth and Chicken: Pour in the chicken broth while stirring to dissolve the flour completely, then add Italian seasoning and uncooked chicken breasts. Bring the soup to a boil to begin cooking the chicken thoroughly.
- Simmer Soup: Cover the pot with a lid slightly ajar and reduce the heat to low. Let the soup simmer gently for 15 minutes to allow the chicken and flavors to meld.
- Cook Orzo: Add the uncooked orzo to the simmering soup, leaving the lid off. Cook for another 10 minutes, stirring frequently to prevent sticking, until the orzo is tender and cooked through.
- Shred Chicken and Season: Remove the chicken breasts from the pot, shred or chop them into bite-sized pieces, then return to the soup. Stir in the lemon juice and fresh parsley, and season with salt and pepper to taste. Serve the soup immediately for best flavor and texture.
Notes
- Adjust lemon juice according to your preference to achieve the desired level of brightness without overpowering the soup.
- Stir the orzo frequently during cooking to prevent it from sticking to the bottom of the pot.
- For a thicker broth, you can add a bit more flour or reduce the broth slightly.
- This soup can be stored in the refrigerator for 3-4 days and reheated gently on the stovetop.
- Adding fresh parsley at the end enhances the color and freshness of the soup.
