Lemon Chicken Orzo soup

5 from 14 votes

Lemon Chicken Orzo soup

A hearty Chicken Orzo Soup made with seared chicken, fresh veggies, and tender orzo in a flavorful lemon-herb broth — light, cozy, and easy to make any night of the week.

Prep Time15

Cook Time30

Total Time45

Course: Soup recipes

Cuisine: American

Keyword: lemon chicken orzo soup, lemon orzo soup, orzo, soup

Servings:

Author: Tatiana

Equipment

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1½ pounds uncooked chicken breasts
Salt and pepper to taste
2 sticks celery about 1 cup, finely chopped
2 medium carrots about 1 cup, peeled and finely chopped
1/2 medium onion about 1/2 cup, chopped
3 cloves garlic minced
2 tablespoons all-purpose flour
6 cups chicken broth
¼ teaspoon dried thyme
¼ teaspoon dried oregano
1 bay leaf
1 cup uncooked orzo pasta
1 tablespoon lemon juice or to taste
1 tablespoon chopped fresh parsley or to taste

Instructions

Heat the butter and olive oil in a large soup pot over medium-high heat.
Season the chicken breasts lightly with salt and pepper, then sear them for 3–4 minutes per side until golden brown (they don’t need to be fully cooked through). Remove the chicken from the pot and set aside.
In the same pot, add the celery, carrots, and onion. Add a bit more olive oil if needed, then sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic and cook for about 30 seconds, then stir in the flour and cook for another minute.
Gradually pour in the chicken broth, stirring until the flour dissolves. Add the dried thyme, oregano, and 1 bay leaf, then return the seared chicken to the pot. Bring the soup to a boil.
Cover the pot (with the lid slightly open), reduce the heat, and simmer for about 10 minutes, or until the chicken is fully cooked through.
Remove the chicken from the pot and shred or cut it into bite-sized pieces.
Stir in the orzo and cook uncovered for another 10 minutes, stirring occasionally so it doesn’t stick to the bottom.
Return the shredded chicken to the pot. Add the lemon juice, fresh parsley, and season with salt and pepper to taste. Serve warm and enjoy!

Notes

Chicken: Boneless, skinless chicken breasts work great, but you can also use thighs for a richer flavor. If using rotisserie chicken, add it after the orzo is cooked.
Orzo: It tends to absorb liquid as it sits. Add extra broth before reheating if you prefer a thinner soup.
Broth: Use low-sodium chicken broth to control salt levels, and adjust seasoning at the end.
Lemon Juice: Start with 1 tablespoon and add more to taste for a brighter flavor.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The soup will thicken — just add a splash of broth or water when reheating.

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