Uniquely tangy Lemon Chicken Orzo Soup is the perfect combination of fresh and light flavors packed into a hearty soup!
Your family won’t be able to resist this warm and comforting Lemon Chicken Orzo Soup! This savory and delicious soup is full of fresh veggies, tender chicken and fluffy orzo all floating in the most refreshingly flavorful lemon chicken broth.
QUICK, HEALTHY AND OH SO GOOD!
Lemon orzo chicken soup is my go-to order at Mediterranean restaurants whenever I see it on the menu! I love that I can make my own version of this light and fresh soup in less than an hour for a fraction of the cost and have delicious leftovers!
OTHER RECIPES TO SERVE WITH LEMON CHICKEN ORZO SOUP
- Honey Mustard Chicken Kabobs – You can serve a complete Mediterranean dinner when you add these delicious kabobs to the menu.
- Mediterranean Tomato Salad – This refreshing and tangy chilled salad is the perfect side for a warm bowl of lemon orzo soup.
- Homemade Rice Pilaf – A fluffy and flavorful scoop of this rice pilaf will perfectly complete your meal!
Chicken: Cut up 1 pound of boneless chicken breast into bite-sized pieces.
Veggies: You’ll need to dice 3 stalks of celery, 3-4 medium-sized carrots, and a small onion. You’ll also want to mince 3 garlic cloves.
Pasta: Add in 1 1/2 cups of uncooked orzo to this delicious soup.
Soup: The soup base in this recipe consists of 6 cups of chicken stock or broth, butter, and flour.
Seasoning: Start with unsalted butter and then add in dried rosemary, thyme, and oregano along with one bay leaf. You’ll also need one lemon for the juice and the zest.
HOW TO MAKE LEMON CHICKEN ORZO SOUP
STEP ONE: Start by placing a tablespoon of butter in a 3-quart or larger soup pot and melt it on high heat. Add in the diced onion, celery, and carrots and cook them for 4-5 minutes, stirring frequently. Once the onions start to become translucent add in the minced garlic and the chicken. Cook it for another 2-3 minutes on high.
STEP TWO: Continue by adding in the second tablespoon of butter. Stir in the flour and cook it for 1-2 minutes until the flour has mostly dissolved. Next, add in the herbs, chicken stock, and orzo. Bring the soup to a boil.
STEP THREE: Once the soup is at a boil lower the temperature to medium-low and continue to cook for 13-15 more minutes. Once the orzo is cooked, stir in the desired amount of lemon juice and add the desired amount of lemon zest. Serve hot and enjoy!
TIPS FOR SUCCESS
- If this is your first time making lemon orzo soup I recommend only adding in half the lemon juice to start. You can always add more, but you can never take it back once it is added.
- Did you know that you can freeze lemon zest? If you ever only need the juice from a lemon, zest it anyway and freeze the zest so you always have some on hand.
CAN YOU FREEZE LEMON CHICKEN ORZO SOUP?
You can freeze this soup, but the orzo will likely absorb a large amount of broth and become puffy and mushy. You can consider undercooking the orzo slightly if you plan to freeze it immediately. You can also add in some cooked orzo as you serve each bowl.
HOW LONG DOES SOUP LAST IN THE FRIDGE?
Generally, this soup will last in the fridge for about 3-5 days. As you reheat it you may find that a lot of the broth has been absorbed by the pasta. If desired, you can always add additional chicken broth or stock to help it regain its soupy texture.
OTHER SENSATIONAL SOUP RECIPES
- Slow Cooker Ham and Potato Cheese Soup
- Creamy Chicken and Wild Rice Soup
- Crock Pot Chicken Tortellini Soup
- Leftover Ham Soup with Lentils
- Instant Pot Taco Soup
- Stuffed Pepper Soup
- 2 tablespoons unsalted butter divided
- 3 stalks celery diced
- 1 1/2 cups carrots peeled & diced or sliced (3-4 carrots)
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 3 tablespoons all-purpose flour
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 6 cups low-sodium chicken stock or broth
- 1 1/2 cups orzo pasta
- 1 lemon zested and juiced
- Lemon slices cut in half, for garnish
- Fresh parsley chopped, for garnish
- Place a 3-quart pot over high heat. Add 1 tablespoon of butter. Once melted add the onion, celery, and carrots to the pot and cook for 4-5 minutes until the onion is translucent.
- Add the garlic and chicken and cook for another 2-3 minutes, stirring often.
- Add 1 tablespoon of butter and once melted, stir in the flour. Cook for 1-2 minutes. Add the herbs, chicken stock, and orzo to the pot, and bring to a boil.
- Reduce the heat to medium-low and simmer for 13-15 minutes until the orzo is cooked.1
- Stir in half the lemon juice and lemon zest. Check the seasoning and add more salt and pepper to taste. If desired, add in more lemon juice and lemon zest to taste. Serve warm garnished with lemon slices and parsley.