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Fresh and zesty Lemon Orzo Soup with tender chicken, veggies, and pasta—perfect comfort in a bowl! Quick, flavorful, and family-approved.
If you love savory lemon dishes, you’ll love our Chicken Francaise and Lemon Orzo Pasta!
I’ve made countless soups over the years, but I know my readers are going to love this lemon chicken orzo soup. It’s incredibly comforting and the zesty, lemon-infused broth makes it truly special.
For added convenience, this recipe can be made stovetop or in the slow cooker. See the recipe card for more details.
For those new to orzo, it’s a small, rice-shaped pasta that cooks quickly, adding a wonderful texture similar to rice but in a fraction of the time. I use it frequently, and it never disappoints. This recipe is like a fresh, elevated twist on the classic chicken noodle soup!
Delicious By Design
This Chicken Lemon Orzo Soup is packed with flavors that complement each other beautifully. The brightness from the lemon balances the garlicky chicken stock, while the tender chicken and orzo provide a satisfying heartiness. The mixture of carrots, celery, and onion creates a well-rounded base.
What You’ll Need
To make this lemon chicken orzo soup, you’ll need simple, fresh ingredients that bring out the best flavors in each other. Here’s what you’ll want to gather:
- Carrots, celery, and onion for a classic vegetable base, known as a mirepoix, which adds depth and richness.
- Butter and olive oil to bring a touch of creaminess and depth to the sautéed vegetables.
- Fresh garlic for added aroma and taste.
- Chicken stock for a rich, savory base. Low-sodium is a great choice to help control the salt level.
- Chicken thighs (bone-in and skin removed) for a juicy, tender meat option. Substitute with chicken breasts if you prefer.
- Dried oregano and fresh parsley to add warm and herbaceous notes.
- Orzo pasta for a perfect texture and body.
- Fresh lemon zest and juice for the finishing touch of brightness. I highly recommend using fresh lemon for this recipe. The brightness it adds cannot be found in a bottle.
Shortcuts for Quick & Easy Preparation
If you’re short on time, here are a few time-saving tips:
- Pre-chopped vegetables and onions are available in most grocery stores and save prep time.
- Rotisserie chicken is a great substitute; simply shred and add it during the final steps.
How To Make Lemon Orzo Soup
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Sauté the Vegetables: Heat butter and olive oil in a large pot over medium heat. Sauté carrots, celery, and onion for about 5 to 7 minutes or until softened. This process caramelizes the veggies, enhancing the depth of flavor.
Add Garlic: Make a small well in the middle of the vegetables and add minced garlic, cooking until fragrant. This quick step prevents the garlic from burning and brings out its sweet aroma.
Combine Stock and Herbs: Add chicken stock, oregano, parsley, chicken thighs, and an initial sprinkle of salt and pepper. Bringing it to a boil and then simmering for 30 minutes melds the flavors and cooks the chicken to tender perfection.
Cook the Orzo: Remove the chicken from the pot and set it aside. Stir in the orzo and cook uncovered for about 10 minutes or until the orzo reaches your desired tenderness. Cooking the pasta directly in the soup allows it to absorb the rich flavors.
Shred the Chicken: While the orzo cooks, shred or chop the chicken and set it aside. This makes it easy to add back once the orzo is ready.
Finish with Lemon Zest and Juice: Add lemon zest and juice, then taste and adjust the seasoning. Serve immediately.
Want To make this soup in the slow cooker? See the recipecard for instructions.
Make It Your Own
You can make this soup your own by adding more vegetables like spinach or kale for extra nutrients. For a creamier texture, stir in a splash of cream or coconut milk right before serving. Vegetarians can swap the chicken with chickpeas or white beans and use vegetable stock for a meat-free option. Feel free to adjust the lemon juice to your preference—it’s all about finding your ideal level of zest!
Erren’s Top Tips
- Control the Salt: Start with low-sodium stock and add salt gradually to control the overall flavor.
- Perfect Orzo Texture: Cook orzo separately if you plan to save leftovers, as it will continue to absorb liquid.
- Lemon Zest Before Juice: Zest your lemon before juicing; it’s much easier to work with that way.
Storage & Freezing Instructions ❄
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. The orzo will continue to absorb liquid, so add a little extra stock when reheating.
- Freezing: Freeze the soup without the orzo, as it may become mushy when thawed. When reheating, cook and add fresh orzo to the soup.
Rate This Recipe
Recipe
Lemon Chicken Orzo Soup
Ingredients
- 3 medium carrots (peeled & chopped)
- 3 sticks celery (chopped)
- 1 medium onion (chopped)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves garlic (minced)
- 6 cups chicken stock
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh parsley (or to taste)
- 1.5 pounds chicken thighs (bone-in, skin removed)
- Salt and pepper (to taste)
- 1 cup orzo (uncooked )
- 1 tablespoon lemon zest (finely grated)
- 2 tablespoons lemon juice (or to taste)
Instructions
Stove Top
- Heat the olive oil and butter over medium heat in a large pot or Dutch oven. Sauté the carrots, celery, and onions for 5-7 minutes, or until softened.
- Make a well in the vegetables, add the garlic, and cook until fragrant, about 1 minute.
- Add the chicken stock, oregano, parsley, chicken thighs, and an initial sprinkle of salt and pepper. Bring the soup to a boil, then cover with the lid slightly open, reduce the heat to low, and simmer for 30 minutes or until the chicken is cooked through.
- Remove the chicken from the pot and set it aside. Stir in the orzo and cook uncovered, stirring occasionally, for another 10 minutes or until the orzo reaches your desired firmness.
- While the orzo cooks, remove the chicken from the bones, shred or chop it, and set aside.
- Once the orzo is cooked, add the lemon zest and lemon juice, then taste for seasoning. Adjust with additional salt and pepper if needed.
- Serve immediately.
Slow Cooker
- Season chicken thighs with salt and pepper. (Optional: Sauté carrots, celery, onions, and garlic in 1 tablespoon each of butter and olive oil for 5-7 minutes on the stovetop.)
- Place vegetables (sautéed or raw), chicken stock, oregano, parsley, and chicken thighs in the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken, shred, and discard bones. Add orzo and shredded chicken to the slow cooker; cook on High for 20-30 minutes until orzo is tender.
- Stir in lemon zest and juice. Adjust seasoning to taste before serving.
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