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Lemon Chicken Orzo Soup

Updated / Originally published / 70 Comments

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This lemon chicken orzo soup recipe is light, healthy, and cozy. It uses wholesome everyday ingredients and is sure to become a family favorite!

close-up of a bowl of Greek lemon chicken orzo soup

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 don't cook with it too often, but 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. 😉

Love lemon chicken? Try my Lemon Chicken Stuffed Shells Recipe or Easy Creamy Lemon Chicken.

close-up of lemon chicken orzo soup in a yellow pot

This lemon chicken soup with orzo is simple to make. You just sauté the onions, carrots, and celery, stir in the garlic and flour, add the broth, seasoning, and chicken, and cook it for 15 minutes. By that point the chicken is getting cooked, and you can add in the orzo and cook it for another 10 minutes or so until the pasta is done. You take the chicken out and shred/cut it up, add it back to the soup, and then it's time to add the lemon juice, parsley, and salt & pepper.

Recipe notes & tips:

  • 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. 
  • You may need to add more chicken broth to leftovers as the orzo soaks it up. This soup can be frozen, but the orzo does get a bit puffy. If you want to freeze the whole batch, I recommend adding the orzo in after you thaw it. 
  • If you really want a more intense pop of lemon in here, I suggest grating in some lemon zest. I love my Microplane zester/grater for that purpose.

healthy lemon chicken orzo soup in two white bowls

Other delicious chicken soup recipes

easy lemon chicken orzo soup in two bowls

Questions about this soup? Leave me a comment below, and tag me #saltandlavender on Instagram if you've made it. 

close-up of a bowl of Greek lemon chicken orzo soup
4.95 from 17 votes
Print

Lemon Chicken Orzo Soup

This lemon chicken orzo soup recipe is light, healthy, and cozy. It uses wholesome everyday ingredients and is sure to become a family favorite!

Course Soup
Cuisine American
Keyword lemon chicken orzo soup, lemon chicken soup with orzo
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 298 kcal
Author Natasha Bull

Ingredients

  • 2 sticks celery chopped finely
  • 2 medium carrots peeled & chopped finely
  • 1/2 medium onion chopped
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 2 tablespoons flour
  • 6 cups chicken broth
  • 1/4 teaspoon Italian seasoning
  • 1.5 pounds uncooked chicken breasts
  • 1 cup uncooked orzo
  • 1 tablespoon lemon juice or to taste
  • 1 tablespoon chopped parsley or to taste
  • Salt & pepper to taste

Instructions

  1. Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.

  2. Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.

  3. Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil.

  4. Cover the soup (lid slightly ajar), and reduce the heat and simmer for 15 minutes.

  5. Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot.

  6. Take the chicken out of the pot and cut it up, then add it back in. Add the lemon juice (you may want to add more than I suggest - I didn't want to make the soup too lemony for some people), parsley, and season the soup with salt & pepper as needed. Serve immediately.

Recipe Notes

  • You can sub the chicken breasts for chicken thighs if you prefer.
  • Use low-sodium chicken broth if you're sensitive to salt. 
  • You may need to add more chicken broth to leftovers as the orzo soaks it up.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition Facts
Lemon Chicken Orzo Soup
Amount Per Serving
Calories 298 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 78mg26%
Sodium 1036mg45%
Potassium 782mg22%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 2g2%
Protein 29g58%
Vitamin A 3605IU72%
Vitamin C 22mg27%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  1. mary w. says

    5 stars
    Shout out to Yvonne@Stone Gable for recommending this recipe. I made it today. Quick, easy and delicious. Adding lemon zest was a great suggestion!

    Reply

  2. Sharon says

    Looks and sounds yummy. Will this freeze well? Can I cook in advance and freeze it? Will the soup defrost and reheat fine? Or will orzo be too soggy?

    Reply

  3. Richard says

    Hi there,
    Your blog and insta are my new favorite reads. As someone who isn’t a massive fan of cooking with a partner who is a proper foodie and loves it I am really enjoying how easy and delicious your recipes are.
    Just wondering if you’ve used a soup maker before. I have just got one and was wondering if this recipe could work in it?
    Thanks

    Reply

    • Natasha says

      I'm so glad you enjoy it, Richard!! Thanks for following along. I haven't ever used a soup maker, but I imagine that this soup would work in it. I'd just possibly worry a bit about the orzo sticking to the bottom... maybe there's some tips in the instructions on what to avoid putting in it?

      Reply

    • Debbie says

      Do I have to join something to just get the recipe in addition to the comments. It's there but buried and hard to keep track in the middle of everything. I'm going to try it, it just seems like access to just the recipe in addition to the comments would be easier to use.

      Reply

      • Natasha says

        Hi Debbie! The recipe card and comments are located towards the bottom of any food blog. I don’t have anything you can join. If you don’t find the photos or post commentary useful, you can simply scroll down.

        Reply

  4. Lori Bolton says

    We make a lot of soup and this is one of the best recipes! I added some potatoes and threw it all in the instant pot. When it was done I had some homegrown spinach to throw in. The kids like to add frozen corn to their soup bowl to cool it off (& I threw in a few peas). This would make a great treat for someone who is under the weather or for a new mom. Hubby said it was as good as one of the greek restaurants in town. So good--It's a keeper! Thanks for sharing.

    Reply

  5. Cynthia says

    5 stars
    So good!!! I didn’t have lemon so used lime and it was delish. Had to cook the orzo longer. Will definitely make this again!!

    Reply

  7. Teri says

    5 stars
    This soup was so good & very simple to make. Finely chopping the vegetables took the longest. Loved the lemon juice added at the end.

    Reply

  8. Susan says

    5 stars
    This soup is delicious! I made it exactly as written, using Myer lemon, and instead of zesting the lemon rind, I have a stash of preserved lemon that I mince very finely. I add it to everything and anything. Now I’ve got my daughter-in-law going crazy for them, too! If you’ve never used preserved lemon, I urge you to do so! Thanks very much for this yummy recipe!

    Reply

  9. Denise says

    4 stars
    This soup was so good and was ready to eat in under an hour! The next time I make it I will either double everything except the orzo or cut it to 1/2 cup because it was more like stoup (as Rachel Ray would say) - just a little too thick, but delicious none the less. I used a lemon pepper rotisserie chicken which added to the lemon factor - Delicious! Thanks for sharing

    Reply

  10. Emily says

    Hi- The chicken breasts I have are with the bone in. Should I adjust the cooking time to more than 15 minutes? I really want to make this recipe as it looks so delicious! Thanks!

    Reply

    • Natasha says

      Hi! You could give it a couple more minutes, but I reckon they will probably be fine. If when you go to shred the chicken it seems undercooked, just add the pieces to the soup and let them cook for a few more minutes. If you're ever in doubt, though, the safest thing is to use a meat thermometer to ensure it's 165F in the thickest part (without touching the bone). Hope you enjoy the soup!

      Reply

  11. Kris says

    5 stars
    Found some Orzo in the pasta drawer and, after some recipe comparisons, made Natasha's recipe. Was easier, pretty quick, and absolutely delicious. Wife and son even agreed. Was a little concern the next day when all the broth had been adsorb by the orzo (like the notes said) but found it was just as good and flavorful. Thank you for the recipe, will surely check out others.

    Reply

    • Natasha says

      Hmmm... I don't often cook with lemongrass. I think it would definitely give it an interesting Asian twist. You could definitely add it then give it a taste and see if you still need lemon.

      Reply

  13. Jen says

    5 stars
    Very good! I’m pregnant so not much sounds good lately, I quickly made this for myself while my husband and kids ate bbq chicken. Thanks for another great recipe!

    Reply

  16. Eileen says

    Is it ok to use chicken thighs? I have a package I got yesterday at the market. Gotta buy what you can these days.

    Reply

      • Eileen says

        Then this is for tonight with some homemade bread I found on your page! I have had gnocchi 2 nights in a row with different recipes on your blog. My son loves it - he just had dental surgery so gnocchi has been a blessing for him.

        Reply

    • Natasha says

      I haven't tested it so I can't say for sure. Maybe try 8 min on high pressure? If you're worried about the pasta potentially going a bit soggy, I'd add it in after you do the high pressure bit.

      Reply

  19. Amanda G says

    This is delicious. I served it with pepper jack grilled cheese. I suggest seasoning the chicken first. I used adobo, garlic powder, a dash of seasoning salt, a Caribbean poultry blend and then a light rub down of turmeric. Let sit for 20-30 minutes before adding into soup.

    Reply

    • Natasha says

      Love your idea to season the chicken... anything to give chicken more flavor is good in my books! Glad you enjoyed the recipe!

      Reply

    • Natasha says

      Hi! I think that should be fine. I’d add the pasta towards the end of cooking time. I linked a similar crockpot recipe within the blog post, so you may want to reference that one for timing. 🥰

      Reply

  21. Allyson says

    5 stars
    This soup was fantastic! Nice & bright but also so satisfying. Definitely going into the rotation.
    Thank you!

    Reply

  22. Art says

    5 stars
    Like a lot of other folks out there and stuck at home. I don’t cook but I’m bored and figured I’d give it a try and was pleased with the results.

    The recipe was easy to follow, it was very tasty and my wife got a well deserved break tonight. Thank you Natasha!

    Reply

  23. Jessica says

    5 stars
    Made this today....oh so yummy!! The lemon adds a wonderful level of freshness. I had to improvise with pasta since the grocery store was sold out of orzo. Used ditalini instead and it worked great! Thanks for a great, easy to follow recipe! Will definitely make again.

    Reply

    • Natasha says

      Hi Jill! Do you mean cook the chicken (just wondering if it autocorrected). The chicken goes in raw. Unless a recipe specifically instructs you to do something (like use cooked chicken or explains how to cook the chicken in some pre-step), you can just assume the ingredient goes in as-is. I also explain within the blog post that you can use cooked chicken if you want and when to add it in. Chicken does not take long to cook, so double cooking it would just make it dry and rubbery.

      Reply

    • Natasha says

      Hi! Maybe cornstarch? Or leave it out. It's just used to thicken the broth a bit. You'd have to get a gluten-free orzo as well (just making sure you know it's pasta... not rice).

      Reply

    • Natasha says

      Hi Anna! Orzo isn't rice - it's pasta. I talk about this within the blog post. It cooks a lot faster than rice. If you use rice, you will likely need to adjust cooking time since rice takes a lot longer to cook. Perhaps try a different pasta? Or if you're planning on using white rice, try this recipe instead: https://www.saltandlavender.com/easy-chicken-and-rice-soup/ Brown rice is a different story - it takes a lot longer to cook.

      Reply

    • Sidney Kaplan says

      5 stars
      We’re stuck at home for now,so I’ve been looking for recipes that I can make with what I have. This was a perfect match! It turned out that I had finished up my box of orzo so I had to make an emergency substitution and use rice instead of the pasta. I cooked the rice separately and added it in towards the end. It turned out really nicely, but next time I make it I’ll make sure that I have the orzo, because I prefer it to rice in general. The lemon juice really added a nice zing and freshness!

      Reply

      • Natasha says

        I'm so glad you enjoyed it! Yes, definitely give it a try with orzo, but I'm glad you were able to make it with rice! 🙂

        Reply

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