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Lemon Chicken Orzo Soup

Published: / Updated: / 960 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!

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.

More 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

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!
4.94 from 311 votes
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine American, Greek
Servings 6
Calories 298 kcal

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
 

  • 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 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 ajar), 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.

Notes

  • 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.
  • 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

Calories: 298kcalCarbohydrates: 26gProtein: 29gFat: 8gSaturated Fat: 2gCholesterol: 78mgSodium: 1036mgPotassium: 782mgFiber: 2gSugar: 2gVitamin A: 3605IUVitamin C: 22mgCalcium: 42mgIron: 1mg
Keyword lemon chicken orzo soup, lemon chicken soup with orzo
Author Natasha Bull
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  1. Bev says

    5 stars
    Best chicken soup ever! I've been winging chicken soup for 40 years, but everyone in the house is battling a cold and I just needed to follow someone else's recipe today. I picked the perfect one for sure! I used a rotisserie chicken and Kirkland chicken stock.

    Reply

  3. Jillian Peterson says

    This is hands down one of the best soup recipes I've ever made - sooo glad to have stumbled upon it. I love using the Better than Bouillon roasted chicken base and hot water for the broth. I've made this soup once a week for a month, and I'm planning on keeping that up all winter - I don’t think we'll ever get tired of eating it. Beyond delicious!!

    Reply

  4. Anne says

    3 stars
    The flavor is fine but agree with the few comments about overcooking the chicken. Followed the recipe exactly and it just does not achieve the texture of chicken breast I would like. Agree with others probably better to substitute thighs, or cook your chicken otherwise and add in at the end, especially if using breast meat.

    Reply

  5. Lise says

    I made that soup last night and we had it for lunch today. It was very good, but we did not taste the lemon. I make my own chicken broth. This time I used chicken drumsticks, ougnons and celery. I bring everything to boil then let it simmer for 2 to 4 hours or more, depends on the time I have. Once the chicken meat is cooked though, I remove it from the bones and put the bones back in the simmering broth. For this soup, I added boneless chicken thighs as well, only in replacement of the chicken breast and in addition to the drumsticks meat. I didn’t use flour as I like my broth more liquid than creamy. Next time I will try to add lemon zest…. Remaining of the soup is our lunch for this week!!! overall excellent soup and easy to make!! Thank you!

    Reply

    • Natasha says

      Hi! I'm glad you enjoyed it! That's why I put the comment right in the recipe instructions that you can adjust lemon juice to your tastes. Lemon zest is a good idea too! I know some readers add up to a full lemon. I hope you'll give it a try again, Lise! 🙂

      Reply

  6. Veronica C. says

    This is a great recipe! I like that it called for butter and olive oil, I had most of these ingredients at home already which made it very easy to make. It was so comforting on a cold night.

    I substituted rotisserie chicken for uncooked chicken, I pulled the meat and made a broth from the bones, fat, etc.

    I added the broth when called for and the chicken toward the end. I also used two whole lemons and a bit of lemon zest because I enjoy a strong lemon flavor. I enjoyed seconds but I could have eaten more, it was so delicious!!

    Reply

  8. Angie says

    5 stars
    Well, I have not yet made this soup; however, it is delicious! I am sick and my daughter sent some frozen soup blocks home with my husband. I put a little chicken stock and a frozen block on to simmer. Not only is the soup delicious, it warmed my chilled, shivering insides: I will definitely be making some of my own this winter.

    Reply

  10. Barbara Szymanski says

    5 stars
    The lemon chicken orzo soup recipe was easy and so delicious! I will definitely make this many times over the winter! Yummy!

    Reply

  11. Barb says

    5 stars
    I have made this soup many many times!! It is my go to soup!! I use rotisserie chicken and add it when I put the orzo in!! I add lots of lemon juice and zest more than what is called for!! It is the most amazing soup and never fails!! I love when the orzo plumps up and makes it even thicker the next day!! Serve with crusty bread!! Comfort food!!

    Reply

  13. Megan says

    This is my favorite soup! So easy for a quick weeknight dinner. Could this be done in a crockpot to serve a crowd? would the orzo need to be cooked separately?

    Reply

  14. Linda says

    5 stars
    I made the soup. I used the better then bullion (chicken) and also added Italian bullion as well. Also I used 7 chicken drumsticks, real meaty and easier to get the meat off. Would use more lemon zest and juice.
    Cooked the orzo separately and loved it, would make it again
    Thanks

    Reply

  16. Katie says

    5 stars
    I am obsessed with this soup recipe. I pretty much live off this when the weather turns cold. I make a few swaps as per my taste (extra lemon, extra garlic, a little red pepper, dried parsley and thyme instead of fresh parsley, butternut squash instead of celery). I’ve lost count of the amount of times I’ve made this. Everyone I’ve made this for has been a big fan as well!

    Reply

  18. Lindsay says

    5 stars
    This was absolutely and by far one of the best soup recipes I’ve ever made! I am a soup lover (especially in these cold months) and my family gets so tired of eating it as much as I want to. Not this one though. Every single one of them ate it up and asked for seconds. This will definitely be a new staple in our house!

    Reply

  19. Kristina says

    5 stars
    I've made for myself and LOVED it, now I'm making for a family going through a difficult time. I hadn't thought about the pasta soaking up the liquid if I made it the night before, do you have any recommendations? Should I add more stock ahead of time or would it soak up either way? Thank you for the great recipe!

    Reply

  20. Sandy says

    5 stars
    Didn’t have chicken stock; made with water and still came out delicious! Made this for dinner tonight and my husband and kids loved it!
    I doubled the recipe and made the following substitutions:
    gluten-free flour
    dried parsley
    water (didn’t have chicken stock).
    Since I didn’t have chicken stock, I added:
    1 TBSP Italian seasoning
    1 bay leaf
    juice of 2 lemons
    Will be making this again and again!

    Reply

  22. Meredith says

    5 stars
    So delicious!! I love how easy and straightforward this recipe is. And it’s a huge time saver that the chicken cooks within the broth!

    Reply

  24. Keva says

    After my 4 yr old grandson slurped every bit out of his bowl, he said “that soup is so yummy, can I have some more?”

    Reply

  25. Shannon says

    5 stars
    You’re recipe is amazing! My fiancé and I both loved it! Made a few modifications. We decided to use the juice of a whole lemon, used fresh dill instead of parsley, used rotisserie chicken and used cauliflower rice instead of the orzo. Turned out wonderful! Can’t wait to make this again! Thank you for sharing!

    Reply

  27. A Henck says

    I'm about to make it for the first time as it looks yummy. But, I wonder about the proportions -- 1.5 pounds of chicken breast and only 2 carrots?

    Reply

    • Natasha says

      Hi! You're welcome to add more carrots if you wish. 🙂 Thousands of people have made this recipe and loved it the way it's written.

      Reply

    • Miranda @ Salt & Lavender says

      Hi Marianne! That's addressed in the "Substitutions and Variations" section of the blog post. Hope you enjoy the soup! 🙂

      Reply

  29. Theresa says

    1 star
    This soup was easy to make. I made it exactly how the recipe called for. And it is so tasteless yuck. Will not be making again. Was very disappointing.

    Reply

    • Natasha says

      Oh? Hundreds of reviews disagree. Maybe you simply don't like chicken soup or you didn't salt it enough? Not quite sure what you were expecting or what went wrong in your kitchen, Theresa.

      Reply

    • Claire says

      Theresa you need to adjust the salt and lemon to your preferences (like she said in the recipe you could add more lemon). I also like to add a dollop of hot sauce. Yummm

      Reply

    • Amanda says

      5 stars
      I think it's the most delicious soup I've ever
      tried! We've had it three times since I first saw this recipe. So mouth watering!!

      Reply

    • Miranda @ Salt & Lavender says

      Hi Theresa! Orzo is pasta. If you are looking to use a different shape, we haven't tested another pasta variety. You may need to adjust liquid quantities and timing.

      Reply

  34. Danielle Bucko says

    1 star
    this recipe way way way way overcooks the chicken. i don’t have meat thermometer so i just followed the time given in the recipe (even taking it out early and keeping the heat very low) and it is inedible. so chewy

    Reply

    • Miranda @ Salt & Lavender says

      That's odd! You're the first person of about 1,000 reviews to encounter that as a problem. Are you sure you followed the directions? Hoping you'll try it again! 🙂

      Reply

  37. R. Clark says

    5 stars
    Delish! I will admit to using low sodium broth and then adding to big spoonfuls of better than bouillon. This is a keeper!

    Reply

  38. Rena says

    5 stars
    This is delicious. I added extra lemon because I couldn’t really taste it. Even a picky 2 year old ate it. I will definitely make this again.

    Reply

  40. Sandra says

    Hi, non cooker here. Just tried this for the first time and it's absolutely delicious! If I can do it anyone can. Will definitely make it again. Thanks for sharing.

    Reply

  41. Kyle Schrodetzki says

    5 stars
    Great soup. Easy to prepare on a weeknight if you prepare the chicken ahead of time or use rotisserie! Followed the recipe but added asparagus, spinach and a can of coconut milk at the end. Served with bread. Yum! Thanks for sharing this easy and versatile meal. Budget friendly too!

    Reply

  42. Jennifer Matthews says

    Love this recipe! Only thing I do different is I cook the chicken in a slow cooker, then shred it. I add it to soup when orzo is done. It is a favorite of my 23 yr old son & me! I make this once a week 😋 Thx!

    Reply

  46. Geebee says

    4 stars
    This was delicious however I think the amount of chicken could be halved. 1.5 lbs, even cut up, proved to be too much for my soup so I only added about 3/4lb of chicken instead. Thank you for posting this recipe though, it was perfect for the beginning of fall!

    Reply

  47. Sara says

    5 stars
    I LOVE THIS SOUP!! This is probably my all time favorite soup. I make it every couple of months. Works great for sharing or keeps well if you want to leftovers for meal prep. The orzo will absorb the remaining liquid, but nothing a splash of chicken broth while you're reheating won't fix! I also like the lemony flavor, I use juice of a full lemon then add an extra squeeze of lemon juice when reheating. I have and would recommend this soup to anyone, it's classic with a lemon twist!

    Reply

  49. Jen says

    5 stars
    Delicious! I added oregano and marjoram instead of the italian seasoning and also added about 2 tbsp of nutritional yeast at the end. I also added the juice of one whole lemon and it was perfect 😋😋

    Reply

    • Sara says

      Could this recipe be converted to the InstantPot? If so, could you post the instructions? FYI, I’m making this for dinner tonight and cannot wait to see how it turns out!

      Reply

      • Holly says

        I accidentally made this in an InstaPot and it turned out great.

        I confused it with another recipe I make in the pressure cooker and didn’t realize it until I was mid-sauté of the veggies so I just went with it.

        Set IP to sauté and followed as directed through adding the flour, broth, spices and chicken. Closed the lid and cooked on poultry setting (12 min), natural release for 15-20 min then released the rest of the pressure.

        Removed chicken, set to sauté, stirred in orzo replaced lid (not locked) and let it cook while I shredded chicken.

        Added the chicken and lemon juice back in once the orzo was cooked.

        Delicious and quick with good depth of flavor. Very comforting on a chilly fall evening.

        Reply