Chicken Lemon Orzo Soup (Printable Version)

A bright Mediterranean soup combining tender chicken, vibrant lemon, and orzo pasta with fresh vegetables for comfort in every bowl.

# What You'll Need:

→ Protein

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 lemon, zested and juiced
07 - 2 tablespoons fresh dill, chopped
08 - 2 tablespoons fresh parsley, chopped

→ Pantry and Grains

09 - 3/4 cup orzo pasta
10 - 6 cups low-sodium chicken broth
11 - 2 tablespoons olive oil

→ Seasonings

12 - 1 bay leaf
13 - 1/2 teaspoon dried thyme
14 - 3/4 teaspoon salt
15 - 1/2 teaspoon black pepper

→ Optional

16 - Grated Parmesan cheese for serving

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrot, and diced celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic, dried thyme, and bay leaf. Cook for 1 minute until fragrant.
03 - Pour in chicken broth and bring to a boil over medium-high heat.
04 - Add orzo pasta and simmer for 8 to 10 minutes, stirring occasionally, until orzo reaches tender consistency.
05 - Add cooked chicken, lemon zest, and lemon juice. Simmer for 3 to 4 minutes to heat through completely.
06 - Remove bay leaf. Stir in fresh dill, salt, and pepper. Adjust seasoning and lemon juice to taste.
07 - Ladle soup into bowls. Garnish with fresh parsley and Parmesan cheese if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under an hour using ingredients you probably already have tucked away.
  • The lemon brightens everything without overpowering, making each spoonful feel light and satisfying.
  • You can use rotisserie chicken or Sunday's leftovers and still get that homemade depth.
  • It's the kind of soup that tastes even better the next day, once the orzo soaks up all that broth.
02 -
  • Don't add the orzo too early or it'll soak up all the broth and turn the soup into a porridge.
  • If you're making this ahead, cook the orzo separately and add it when you reheat, otherwise it swells up overnight.
  • Fresh lemon juice is non-negotiable here, bottled stuff tastes flat and won't give you that bright zing.
  • Taste before serving because the saltiness of your broth and chicken can vary wildly depending on what you use.
03 -
  • If your broth tastes weak, simmer it uncovered for a few extra minutes to concentrate the flavor before adding the orzo.
  • Always add the lemon juice at the end, not during the boil, or it loses that bright, fresh punch.
  • For deeper flavor, sauté the chicken in the pot first before adding the vegetables, even if it's already cooked.
  • Keep a lemon on standby when serving because some people love an extra squeeze and it makes all the difference.
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