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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!

Love lemon chicken? Try my Easy Creamy Lemon Chicken or this Lemon Chicken Orzo (One Pot Pasta).

close-up of a bowl of Greek 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
ingredients for lemon chicken orzo soup on a counter

Pro tip

  • 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! You can also increase the amount of lemon juice to suit your tastes and serve with lemon slices right in the bowls as well.
close-up of lemon chicken orzo soup in a yellow pot

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.

sauteing vegetables and adding chicken broth to a soup pot

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.

adding chicken and orzo to a soup pot

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.

adding fresh parsley to a pot of lemon chicken orzo soup

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!

Can I make it ahead?

  • Yes, but you may not want to use the one pot method in that case since the orzo will soak up the broth over time. If you plan on having a lot left over or are making it well ahead of time, I recommend cooking the orzo separately and adding it into each bowl when warming it up.

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.
healthy lemon chicken orzo soup in two white bowls

What to serve with this soup

Leftovers and storage

  • It’ll keep for 3-4 days in the fridge in an airtight container. You may need to add more chicken broth to leftovers as the pasta will absorb it.
  • This soup can be frozen, but the orzo does get a bit puffy. If you want to freeze the whole batch, I recommend adding cooked orzo in after you thaw it. 
  • Reheat in a small saucepan over a low heat until warmed through, stirring every so often.
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
4.93 from 606 votes

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!
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6


  • 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 fresh parsley or to taste
  • Salt & pepper to taste


  • Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
  • Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
  • Pour in the chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil.
  • Cover the soup (lid slightly open), and reduce the heat and simmer for 15 minutes.
  • 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.
  • 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.


  • You can sub the chicken breasts for chicken thighs if you prefer.
  • Chicken is safe to eat at 165F and can go from undercooked to overcooked quickly, so I recommend using an instant read meat thermometer whenever cooking chicken so you’re not guessing.
  • 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.


Calories: 298kcal, Carbohydrates: 26g, Protein: 29g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 78mg, Sodium: 1036mg, Potassium: 782mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3605IU, Vitamin C: 22mg, Calcium: 42mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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4.93 from 606 votes (108 ratings without comment)

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  1. Shelly says:

    5 stars
    Love this recipe! Great flavor combo and healthy. I always cut the orzo in half and it’s perfect. Plenty of pasta but still a nice broth.

    1. Natasha says:

      Thank you, Shelly!!

  2. Lindsey says:

    5 stars
    I love all your recipes. This is the second time I’ve made it. Love it so much. And YES The orzo soaks up the broth. So I just added a 1/2 cup! Everything else exactly the same. Thank you so much for your wonderful recipes.

    1. Natasha says:

      You are very welcome! Thanks for your review, Lindsey!

  3. Emily says:

    5 stars
    Love this recipe! It’s my go to and also a huge hit for my little picky eaters!

    1. Natasha says:

      Thank you, Emily!! 😀

  4. Heather says:

    2 stars
    I made the soup with the recommended portion but all of the broth was absorb by the pastina and now it’s a pasta dish. Not a fan.

    1. Natasha says:

      Did you read the tips in the blog post? I am guessing not.

  5. Casey says:

    If you want full flavor throw the chicken thighs in with the veggies. It’s already starchy so it didn’t need the flour so I left it out. Once we made these tweaks we love making this for dinner and sickness.

  6. Brittany says:

    How would I adapt this for the Instant Pot? It sounds delish!

    1. Natasha says:

      Hi! This is a total guess, but maybe 8 min high pressure and add the lemon in at the end? I am a bit concerned the orzo might stick and give you a burn warning.

  7. Deb says:

    It looks delish! I would have to substitute the flour for another thickener like Coconut Cream.. We have to eat gluten-free.

    1. Natasha says:

      Sure. You could try that or a cornstarch slurry. And gluten-free orzo is definitely available from some brands. Let me know if you try!

  8. Diane says:

    4 stars
    So delicious. I cut all the ingredients into thirds.

    1. Natasha says:

      Thank you, Diane!

  9. Kari says:

    5 stars
    I’ve made this many times and it always turns out fantastic! And the leftovers are just as good as round won. So good!!

    1. Natasha says:

      That’s amazing!! Thanks, Kari!

  10. Connie L Stadelman says:

    5 stars
    This recipe is so fantastic! Creamy but not heavy and the flavors are wonderful together. Thank you for yet another wonderful recipe, Natasha!!

    1. Natasha says:

      Thank you for your review, Connie!! 😀 You are very welcome!