Lemon Chicken Orzo Soup

This lemon chicken orzo soup is healthy and easy to make with hearty veggies, juicy shredded chicken, tender orzo pasta, fresh dill, and a squeeze of bright lemon juice. It’s a cozy weeknight soup that’s sure to become your family’s new favorite meal!

During the colder months, I always have a pot of soup simmering on the stove. This has been our go-to soup when we feel like something light and fresh.

It’s similar to my Greek Avgolemono Soup, but there’s no egg and I’ve added extra veggies. This is a meal-worthy soup that will keep you full and satisfied. It has vegetables, protein, carbs, and healthy fat from the olive oil.

Lemon Chicken Orzo Soup Ingredients

Chicken: I use two large boneless, skinless chicken breasts for this soup, which is about 1½ pounds. I like to bake the chicken instead of cooking it in the soup.

Baked chicken is juicier and less likely to get tough and rubbery, which can happen easily with poached chicken. It’s also more flavorful than cooking the chicken directly in the soup.

Olive oil: This adds richness to the soup. You can use butter if you prefer.

Onions, carrots, and celery: This is a classic aromatic base for the soup, which adds incredible flavor.

Garlic: This adds good flavor to the soup.

Seasoning: I use a mix of salt, black pepper, dried bay leaf, thyme, rosemary, and basil. These are classic herbs that enhance the flavor of the chicken and pair well with the fresh lemon juice and dill.

You can substitute the dry herbs with 1.5 teaspoons of Herbs de Provence. This will give the soup a delicious flavor. 

Chicken broth: I use Better Than Boullion Roasted Chicken Base for this recipe. You can use your favorite homemade or store-bought chicken broth if you prefer.

Orzo: This is a small pasta that’s shaped like large rice grains. It has a firm and chewy texture that tastes delicious in this soup.

Fresh lemon juice and zest: I highly recommend using freshly squeeze lemon juice and zest for this recipe because it has a vibrant and bright flavor.

Avoid using bottled lemon juice as it can make this soup taste dull or bitter.

Fresh dill or flat-leaf parsley: I love using fresh dill in this soup because it tastes great with the chicken. If you’re not a fan of dill, flat-leaf parsley also tastes good.

Parmesan cheese: I like to sprinkle a little freshly grated Parmigiano Reggiano on this soup as a garnish. Keep it dairy free by omitting the cheese.

How to make Lemon Chicken Orzo Soup

Prep and bake the chicken. Preheat oven to 425°F. Lightly pound the chicken to flatten the large bump at one end to make it even thickness. This will help the chicken cook more evenly.

In a bowl, combine the chicken, olive oil, kosher salt, garlic powder, sweet paprika, dried thyme, and freshly ground black pepper. Mix well to coat the chicken.

Transfer chicken to a parchment-lined baking sheet and bake for 18 to 20 minutes, or until internal temperature is 165°F. Let the chicken cool slightly on a cutting board before using a fork to shred the chicken into thin pieces. Set aside.

Saute the veggies. In a Dutch oven or large pot, add the olive oil over medium heat. Once the oil it hot, add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5 to 8 minutes.

Add the garlic and cook for 1 minute until fragrant.

Cook the soup. Add the chicken broth, salt, a few grinds of freshly ground black pepper, dried thyme, dried rosemary, and dried basil. Bring to a boil, then reduce the heat to a low simmer, partially covered, for 20 minutes.

Cook the orzo. Stir in the orzo and cook, uncovered, until the pasta is tender, about 6 to 9 minutes.

Add the finishing touches. Add the shredded chicken, fresh dill (or parsley if using), 2 tablespoons of the lemon juice, and lemon zest.

Give the soup a good stir and adjust the seasoning to taste. If you want a more lemony flavor, add an additional 2 tablespoons of freshly squeezed lemon juice.

Serve each bowl with a sprinkle of grated parmesan cheese if desired.

What to serve with lemon chicken orzo soup?

Bread: Crusty artisan bread, garlic bread, crackers, biscuits.

Salad: Garden salad, simple green salad, arugula lemon salad, kale crunch salad.

Sandwich: Grilled cheese, tuna salad sandwich, veggie sandwich.

Vegetables: Roasted veggies, roasted lemon parmesan potatoes, roasted baby potatoes.

Leftovers and Storage Instructions

Leftover soup will keep in the fridge for up to 3 days in an airtight container. Let the soup cool to room temperature before storing in the fridge.

To reheat this soup on the stovetop, simmer over medium-low heat until warmed through. You made need to add more water or broth since the orzo will absorb it.

You can freeze this soup for up to 3 months, but I recommend leaving the orzo out and cooking it separately after you thaw it.  

Please let me know how you like this lemon chicken orzo soup recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this soup as much as I do.

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