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A blue pot filled with lemon chicken orzo soup, brimming with sliced carrots, celery, and fragrant fresh herbs. Lemon wedges add a citrusy twist, while a ladle rests inside this deliciously inviting soup, ready to serve.
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5 from 1 vote

Lemon Chicken Orzo Soup

Enjoy this Lemon Orzo Soup featuring tender chicken, savory veggies, and zesty lemon—perfect for a cozy meal or refreshing change in flavors. The orzo adds heartiness, while the lemon zest and juice brighten every spoonful.
Course Appetiser, Dinner, Main Course
Cuisine American, Greek
Keyword greek lemon orzo soup, lemon chicken orzo soup, Lemon Orzo Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 326
Author Erren Hart

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
US Customary - Metric

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.

Nutrition

Calories: 326 | Carbohydrates: 34g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 459mg | Potassium: 678mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5386IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 2mg