If you are craving a comforting and bright soup that feels like a warm hug in a bowl, you’re going to love this Lemon Chicken Orzo Soup Recipe. It combines tender chicken, vibrant lemon, and delicate orzo pasta in a flavorful broth that’s both nourishing and refreshing. Whether you’re looking for a cozy family dinner or a dish that lifts your spirits on a chilly day, this recipe checks all the boxes with its simple ingredients and irresistible taste.
Ingredients You’ll Need
This recipe shines because of its simplicity—each ingredient plays a starring role, bringing layers of flavor, texture, and color to the pot. Let’s look at what you’ll need to make this soul-satisfying soup come to life.
- 1 tablespoon olive oil: For sautéing the vegetables, lending a rich base flavor and smooth texture.
- 1 small onion, finely diced: Adds sweetness and depth to the soup.
- 1 cup diced carrots: Brings a subtle earthiness and cheerful color.
- ½ cup diced celery: Offers a gentle crunch and fresh aroma.
- 3 cloves garlic, minced: Infuses the broth with a warm, aromatic punch.
- 8 cups chicken broth: The heart of the soup, delivering savory richness and moisture.
- 2 large boneless, skinless chicken breasts (about 1 pound): The protein that makes this soup hearty and satisfying.
- 4 sprigs fresh thyme: Adds an herbaceous note that brightens the broth.
- 1 dried bay leaf: Contributes subtle, complex undertones.
- 1 teaspoon kosher salt: Enhances all the other flavors perfectly.
- ½ teaspoon ground black pepper: A little warmth and spice to balance the lemon.
- 1 cup orzo pasta: Tender and delicate, this pasta adds wonderful texture and soaks up the flavorful broth.
- 1 lemon, juiced: The star of the soup’s bright, fresh character.
How to Make Lemon Chicken Orzo Soup Recipe
Step 1: Sauté Vegetables
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the finely diced onion, carrots, celery, and minced garlic. Cook, stirring frequently, until the vegetables are softened and fragrant, about 5 minutes. This step builds the foundation of flavor that makes this Lemon Chicken Orzo Soup Recipe truly special.
Step 2: Add Chicken and Broth
Turn the heat up to high and pour in the chicken broth. Nestle the raw chicken breasts into the pot, then add the thyme sprigs, dried bay leaf, kosher salt, and ground black pepper. Bring the mixture to a rolling boil, which infuses the broth with all those fresh, herby, and savory notes that will soon become your comfort food fave.
Step 3: Simmer
Once boiling, cover the pot partially with a lid and reduce heat to medium-low to let it gently simmer. Allow the soup to cook for 15 to 20 minutes, ensuring the chicken breasts reach an internal temperature of 165°F for safe eating. This simmering step lets the flavors meld beautifully and the chicken cook to tender perfection.
Step 4: Shred Chicken and Add Orzo
Carefully remove the cooked chicken breasts from the pot and place them on a plate. Use two forks to shred the chicken into bite-sized pieces. Then stir the shredded chicken and dry orzo pasta into the simmering soup, prepping for the next flavor-packed step.
Step 5: Cook Orzo
Let the soup continue to cook for about 10 minutes or until the orzo reaches your preferred firmness. Make sure to stir every now and then to prevent the pasta from sticking to the bottom of the pot. This step ensures the orzo absorbs all the delicious broth while retaining its tender bite.
Step 6: Add Lemon Juice
Just before serving, stir in the fresh lemon juice for that bright, tangy pop that defines this Lemon Chicken Orzo Soup Recipe. Remove the thyme sprigs and bay leaf so your soup is smooth and ready to enjoy.
How to Serve Lemon Chicken Orzo Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or dill adds a vibrant green touch and a fresh herb flavor that complements the lemon and chicken beautifully. For an extra layer of comfort, grate some Parmesan cheese on top or add a drizzle of good olive oil just before serving.
Side Dishes
This soup pairs fabulously with a simple crusty bread or garlic toast to mop up every drop of flavorful broth. A crisp green salad with a light vinaigrette is also a lovely companion, balancing the richness with fresh, crisp textures.
Creative Ways to Present
For a dinner party or holiday meal, serve the soup in elegant bowls garnished with thin lemon slices twisted on top or a small sprig of thyme for a charming presentation that will impress your guests. You can also ladle it into large mugs for a cozy, casual vibe perfect for chilly evenings.
Make Ahead and Storage
Storing Leftovers
Place leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making the soup taste even better the next day. Just be sure to keep the orzo submerged in the broth to prevent it from drying out.
Freezing
This Lemon Chicken Orzo Soup Recipe freezes well but it’s best to freeze it before adding the orzo to avoid mushiness. Freeze in portion-sized containers for up to 3 months. When ready to eat, thaw overnight in the refrigerator and add freshly cooked orzo after reheating.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring occasionally to warm it evenly and prevent the orzo from sticking to the pan. If the soup becomes too thick, stir in a bit of chicken broth or water to reach your desired consistency.
FAQs
Can I use rotisserie chicken instead of cooking breasts separately?
Absolutely! Using rotisserie chicken is a great time saver. Add shredded rotisserie chicken after the broth simmers, then cook the orzo in the broth. Just keep in mind that the flavor might be slightly different but still delicious.
What can I substitute for orzo if I don’t have any?
You can swap orzo for other small pasta shapes like acini di pepe, ditalini, or even small shells. Just adjust the cooking time accordingly to avoid overcooked or mushy pasta.
Is this soup suitable for freezing with lemon juice included?
It’s better to add fresh lemon juice after reheating rather than before freezing. Lemon juice can sometimes turn bitter or change flavor after freezing, so adding it fresh ensures that bright, fresh taste you want from this soup.
Can I make this soup vegetarian?
Yes! Simply replace the chicken broth with vegetable broth and omit the chicken. You can add extra vegetables or beans for protein and keep the lemon and herbs to maintain that fresh, flavorful essence.
How can I make the soup creamier without adding cream?
To add creaminess without cream, try stirring in a whisked egg yolk mixed with a little hot broth (temper the yolk first). This technique, similar to a traditional Greek avgolemono soup, will create a silky texture and deepen the flavor.
Final Thoughts
Making this Lemon Chicken Orzo Soup Recipe is like inviting sunshine and comfort into your kitchen. With simple ingredients and straightforward steps, you create a dish that’s fresh, satisfying, and perfect any day you need a little culinary hug. Give it a try—you just might find a new favorite recipe to turn to again and again!
Print
Lemon Chicken Orzo Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Lemon Chicken Orzo Soup is a comforting and flavorful dish combining tender shredded chicken, delicate orzo pasta, fresh vegetables, and a bright splash of lemon juice. Perfect for a hearty lunch or dinner, this easy-to-make soup simmers on the stovetop and delivers a warm, zesty twist on traditional chicken soup.
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 cup diced carrots
- 1/2 cup diced celery
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 large boneless, skinless chicken breasts (about 1 pound)
- 4 sprigs fresh thyme
- 1 dried bay leaf
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup orzo pasta
- 1 lemon, juiced
Instructions
- Sauté Vegetables: In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the finely diced onion, diced carrots, diced celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
- Add Chicken and Broth: Increase the heat to high and add the chicken broth, raw chicken breasts, fresh thyme sprigs, dried bay leaf, kosher salt, and ground black pepper to the pot. Bring the mixture to a rolling boil.
- Simmer: Once boiling, cover the pot with a lid and reduce the heat to medium-low. Let the soup simmer gently for 15-20 minutes, or until the chicken is fully cooked to an internal temperature of 165°F (74°C).
- Shred Chicken and Add Orzo: Remove the cooked chicken breasts from the pot and place on a plate. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot along with the dry orzo pasta.
- Cook Orzo: Continue to cook the soup until the orzo is tender, about 10 minutes. Stir occasionally during this time to prevent the pasta from sticking to the bottom of the pot and ensure even cooking.
- Add Lemon Juice: Stir in the fresh lemon juice to brighten the flavors. Remove and discard the thyme sprigs and bay leaf from the soup before serving.
Notes
- For a thicker soup, cook the orzo a bit longer or add more orzo according to preference.
- Use fresh lemon juice for the best flavor rather than bottled lemon juice.
- Feel free to substitute the chicken breasts with thighs for a richer flavor.
- If desired, garnish with freshly chopped parsley or grated Parmesan cheese for extra color and taste.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
