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5.0 from 12 votes

Lemon Chicken Orzo Soup Recipe

You will LOVE this Lemon Chicken Orzo Soup! It perfectly balances comfort and freshness. The tender chicken, hearty orzo, and classic vegetables create a warm, satisfying base, while the lemon juice adds a bright, zesty twist that lifts all the flavors. It's the soup that feels like a cozy hug on a chilly day but still tastes light and refreshing.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 -6 servings
Calories: 520 kcal
Course: Main Course , Soup
Cuisine: Italian

Ingredients

  • 1 pound boneless skinless chicken thighs cut into 1-inch chunks (or use chicken breast, cooked shredded chicken, or leftover rotisserie chicken)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil divided
  • 1 tablespoon butter
  • 2 cloves garlic finely chopped
  • 1 onion diced
  • 2 carrots peeled and diced
  • 2 celery ribs diced
  • 1 tablespoon fresh thyme or ½ teaspoon dried thyme
  • 6 cups chicken stock or chicken broth
  • 2 bay leaves
  • 1 cup orzo pasta
  • 1 prig rosemary
  • 2-4 tablespoons freshly squeezed lemon juice
  • chopped fresh parsley leaves for serving
  • freshly grated parmigiano reggiano optional for serving

Instructions

    Cup of Yum
  1. Sear the Chicken: Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large pot over medium heat. Sear chicken until browned on all sides, about 5-7 minutes. Remove and set aside.
  2. Sauté Vegetables: Add olive oil and butter in the same pot. Sauté garlic, onion, carrots, and celery until softened, about 5 minutes.
  3. Simmer Broth: Stir in thyme, chicken broth, bay leaves, and rosemary. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Cook Orzo: Add orzo to the pot and cook until tender, about 8-10 minutes, stirring occasionally.
  5. Add Chicken and Lemon Juice: Return chicken to the pot and stir in lemon juice. Taste and adjust seasoning as needed.
  6. Serve: Ladle soup into bowls, garnish with fresh parsley, and top with Parmigiano Reggiano, if desired.

Notes

  • Sear the Chicken Well: Browning the chicken adds depth and richness to the soup. Don’t skip this step—it locks in flavor!
  • Use Fresh Lemon Juice: Freshly squeezed lemon juice brings the best brightness and fresh flavor to the soup.
  • Cook Orzo Separately (Optional): If you prefer the orzo to remain firmer, cook it separately and add it to the soup just before serving. This prevents the pasta from absorbing too much broth.
  • Add Lemon Juice Gradually: Start with 1-2 tablespoons of lemon juice, taste the soup, and add more as needed to balance the flavor.
  • Make it Ahead: The flavors develop even more if made beforehand. Store it in the fridge for up to 3 days, but remember that the orzo may absorb more broth. Add extra broth when reheating if needed.

Nutrition Information

Calories 520kcal (26%) Carbohydrates 48g (16%) Protein 37g (74%) Fat 20g (31%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 0.1g Cholesterol 126mg (42%) Sodium 665mg (28%) Potassium 908mg (26%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 5318IU (106%) Vitamin C 11mg (12%) Calcium 58mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 520

% Daily Value*

Calories 520kcal 26%
Carbohydrates 48g 16%
Protein 37g 74%
Fat 20g 31%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 10g 50%
Trans Fat 0.1g 5%
Cholesterol 126mg 42%
Sodium 665mg 28%
Potassium 908mg 19%
Fiber 3g 12%
Sugar 10g 20%
Vitamin A 5318IU 106%
Vitamin C 11mg 12%
Calcium 58mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.