Lemon Chicken Orzo Soup

Why you’ll love it

I’ve made a lot of soups on here, but this lemon chicken soup with orzo is hands down the most beloved by my readers. It’s just so comforting without being heavy, and people adore the bright lemony broth. This orzo soup is simple to make, so it’s ideal anytime you’re craving a really cozy soup without a lot of effort.

If you’re not familiar with it, orzo is that tiny rice-shaped pasta. It looks like rice but cooks really fast, so you get that rice effect in less time. I cook with it fairly often, and I always enjoy it. I mean, you can’t really go wrong with pasta. Except for bowtie pasta, but that’s a story for another day. 😉 In any case, this recipe is like chicken noodle soup but elevated!

What you’ll need

• Celery, carrots, and onion – the aromatic base for any good soup. I prefer sweet (Vidalia) onion, but yellow works as well.
• Butter and olive oil – for sautéing
• Garlic – for more savory flavor. I like to use this garlic press to mince it since you don’t need to peel the cloves first.
• Flour – it thickens the broth a little
• Chicken broth – for deeper, richer flavor
• Italian seasoning – it’s my favorite dried herb blend that comes all in a single jar for convenience
• Chicken – the boneless skinless chicken breasts cook right in the soup
• Orzo – you’ll be able to find it in the dry pasta aisle
• Lemon juice – for that burst of brightness. Always use freshly squeezed lemon juice.
• Parsley – it adds a pop of flavor and freshness

How to make lemon chicken orzo soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

In a soup pot or Dutch oven, sauté the onions, carrots, and celery with the olive oil and butter until softened. Add the garlic and cook for 30 seconds, followed by the flour. Pour in the chicken broth, and stir until the flour has totally dissolved.

Add in the Italian seasoning and the uncooked chicken. Bring to a boil, reduce the heat, and then simmer for about 15 minutes. Add in the orzo, and simmer until it’s al dente, stirring fairly often.

Once the chicken reaches a temperature of 165F, take it out and cut it into bite-sized pieces. Add it back in along with the lemon juice, chopped fresh parsley, and salt & pepper. That’s it!

Substitutions and variations

• You can substitute the chicken breasts for chicken thighs if you prefer.
• If you want to make this with already cooked/rotisserie chicken, I suggest adding the chicken in at the same time as the orzo so you don’t overcook it. 
• Use low-sodium chicken broth if you have concerns with salt. 
• Want to make this soup in your slow cooker instead? Try my Crockpot Lemon Chicken Orzo Soup.