Name: Lemon Chicken Orzo Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 cups cooked chicken breast or thighs, shredded; 3/4 cup orzo pasta; 2 carrots, diced; 2 celery stalks, diced; 1 onion, chopped; 3 garlic cloves, minced; 8 cups chicken broth; 1 lemon, juice and zest; 2 tbsp olive oil or butter; 2 cups fresh spinach or kale (optional); 2 tbsp fresh dill or parsley, chopped; Salt and black pepper, to taste

Why You’ll Love This Recipe

This soup is flavorful, quick to prepare, and perfect for the whole family. The addition of lemon makes it unique compared to traditional chicken soups, adding a tangy brightness that balances the richness of the broth. It’s versatile, healthy, and can be made ahead for easy weeknight meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breast or thighs (cooked and shredded)
Orzo pasta
Carrots (diced)
Celery (diced)
Onion (chopped)
Garlic (minced)
Chicken broth
Fresh lemon juice and zest
Olive oil or butter
Fresh spinach or kale (optional)
Fresh dill or parsley
Salt and black pepper

Directions

Heat olive oil or butter in a large pot over medium heat. Sauté onion, carrots, and celery until softened.
Add garlic and cook for 1 minute until fragrant.
Pour in chicken broth and bring to a gentle boil.
Stir in the orzo and cook until tender, about 8–10 minutes.
Add shredded chicken, lemon juice, and lemon zest, stirring to combine.
Toss in spinach or kale if using, and cook until wilted.
Season with salt, pepper, and fresh herbs to taste.
Serve hot with extra lemon wedges if desired.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Make it creamy with a splash of heavy cream or coconut milk.
Add chickpeas or cannellini beans for extra protein.
Use rice, farro, or another small pasta instead of orzo.
For a Greek twist, whisk in a beaten egg (tempered with hot broth) for an avgolemono-style soup.
Swap spinach for zucchini or asparagus for seasonal variety.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The orzo may absorb liquid, so add extra broth when reheating. Warm gently on the stovetop over medium heat until hot. For freezing, omit the orzo and add it fresh when reheating to maintain the best texture.

FAQs

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken is a great time-saver.

Can I cook the chicken directly in the broth?

Yes, simmer chicken breasts in the broth until cooked through, shred, and return to the soup.

Can I make this vegetarian?

Yes, use vegetable broth and substitute beans or tofu for the chicken.

How do I keep the orzo from turning mushy?

Cook the orzo separately and stir it into bowls just before serving.

Can I freeze lemon chicken orzo soup?

Yes, but freeze without the orzo for the best texture. Add fresh pasta when reheating.

Can I add more lemon flavor?

Definitely—add extra zest or juice just before serving for a brighter taste.

What herbs work best in this soup?

Dill, parsley, or thyme complement the lemon flavor beautifully.

Is this soup healthy?

Yes, it’s packed with lean protein, veggies, and a light lemon broth.

Can I use whole wheat orzo?

Yes, whole wheat orzo is a great option for added fiber.

What should I serve with this soup?

It pairs perfectly with crusty bread, pita, or a light side salad.

Conclusion

Lemon Chicken Orzo Soup is a wholesome, vibrant dish that combines the comfort of classic chicken soup with the brightness of lemon. It’s easy to prepare, customizable, and perfect for any occasion. Whether served as a light lunch or a hearty dinner, this soup is sure to become a favorite in your kitchen.