Lemon Chicken Orzo Soup
This flavorful Lemon Chicken Orzo Soup makes a delicious comfort food meal. The bright lemon infused flavor paired with tender orzo pasta and chicken is both hearty and satisfying.

Easy Lemon Chicken Orzo Soup Recipe
We’ve all heard it said that chicken soup is good for the soul. It’s comfort food, connected to healing and wellness. The benefit of adding lemon to this Italian lemon chicken soup is the freshness it adds to the overall flavor. Simmer it on the stovetop and then serve it with a side of bread to dip into the flavorful broth. How to make Lemon Orzo Soup: (Scroll down for full printable recipe.)
- Vegetables – In a Dutch over medium-high heat cook the carrots, celery and onion in 2 tablespoons olive oil. Cook for 10-15 minutes or until the vegetables are tender. Add the garlic, cook for 1 minute longer.
- Flour – To the pot add the flour and remaining 2 tablespoons of oil. Cook on low for 1-2 minutes until the flour absorbs the oil.
- Chicken – Add the chicken, chicken stock, Better Than Bouillon, Italian seasoning, thyme, lemon pepper, dried dill, black pepper, red pepper flakes, salt, lemon zest, and lemon juice. Bring to a boil then immediately lower the heat to medium. Cook with the lid offset for 15 minutes or until the chicken is cooked and easily falls apart.
- Remove the chicken from the pot and shred it. Set aside. Add the orzo and 1 Tbsp parsley to the pot.
- Cook over medium heat for 10-15 minutes until the orzo is fully cooked and tender. Add the chicken and remaining parsley back to the pot. Stir to combine and simmer just until the chicken is heated through. (The longer you cook the soup the thicker it will get.)
- Serve immediately garnished with green onions.

How to Make the BEST Lemon Chicken Orzo Soup
- Ingredients you’ll need to make homemade Lemon Chicken Orzo Soup: Boneless skinless chicken breasts, uncooked orzo, carrots, onion, celery, garlic, salt, lemon juice, lemon zest, chicken stock or chicken broth, vegetable stock, lemon pepper, dry Italian seasoning, thyme, black pepper, dry dill, chopped parsley, green onions, chicken base i.e. Better than Bouillon Chicken base or similar, all purpose flour and crushed red pepper flakes. (optional)
- Kitchen tools you’ll need: Dutch oven or large soup pot, sharp knife and cutting board, measuring spoons and cups, ladle, large spoon for stirring plus medium pot to cook orzo.
- The longer you cook the soup the thicker it will get.
- You can use boneless skinless chicken thighs in place of chicken breasts.
- If you want to simplify even further you can skip the chicken breasts and add 2 cups of shredded rotisserie chicken to the pot at the end of cooking. Simmer just long enough for it to fully heat through.
- If the soup simmers too vigorously you may need to add more stock to the pot after the orzo cooks. Have extra on hand just in case.
- Variations of Lemon Chicken Soup: You could include additional fresh herbs such as rosemary, tarragon or thyme. Transform it into Greek lemon chicken soup with the addition of fresh dill. Serve it garnished with green onions or additional parsley.
- You may opt to add a 5 ounce bag of baby spinach to the soup at the end of cooking.
- Orzo is a rice shaped pasta. You could adapt this recipe using long grain rice, if desired.
- Storage and Leftovers: Store Lemon Chicken Orzo Soup in an airtight container chilled in the fridge for up to 3 days.
- Reheat in single servings in a microwave safe bowl in the microwave or in a saucepan over medium heat.
- This soup freezes well. You can store chicken soup in the freezer for up to 2 months.

More Easy Soup Recipes to Make
- Crockpot Broccoli Cheddar Soup simmers while you go about your day.
- Serve this Taco Soup for game day and family dinners.
- Homemade French Onion Soup is better than a bistro.
- Good for the soul Creamy Chicken Noodle Soup.
- Serve this Lentil Soup with bread for dipping in the broth.
- Smoky Barbecue Hamburger Soup.
- Light Vegetable Tomato Rotini Soup.
- Homemade Cream of Chicken Soup from Comfortable Food.

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Helpful Kitchen Items:
Lemon Chicken Orzo Soup
Ingredients
- 2 medium carrots peeled and sliced
- 2 ribs celery sliced
- 1 small yellow onion diced
- 3 medium garlic cloves minced
- 4 Tbsp olive oil
- 3 Tbsp all purpose flour
- 1 1/2 lb boneless skinless chicken breasts
- 2 32 oz low-sodium chicken stock
- 1 Tbsp better than bouillon chicken base
- 1 tsp Italian seasoning
- 1 tsp dried thyme
- 1 tsp lemon pepper
- 1/2 tsp black pepper
- 1/2 tsp dried dill
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp salt
- 1 Tbsp lemon zest
- 1/2 cup lemon juice
- 1 cup uncooked orzo pasta
- 3 Tbsp chopped flat leaf parsley
- 2 medium green onions thinly sliced
Instructions
- In a Dutch oven over medium-high heat cook the carrots, celery and onion in 2 tablespoons olive oil. Cook for 10-15 minutes or until the vegetables are tender. Add the garlic, cook for 1 minute longer.
- To the large pot of vegetables add the flour and remaining 2 tablespoons of oil. Cook on low for 1-2 minutes until the flour absorbs the oil.
- To the pot add the chicken, chicken stock, Better Than Bouillon, Italian seasoning, thyme, lemon pepper, dried dill, black pepper, red pepper flakes, salt, lemon zest, and lemon juice. Bring to a boil and cook with the lid offset for 15 minutes or until the chicken is cooked and easily falls apart.
- Remove the chicken from the pot and shred it. Set aside. Add the orzo and 1 Tbsp parsley to the pot.
- Cook over medium heat for 10-15 minutes until the orzo is fully cooked and tender. Add the chicken and remaining parsley back to the pot and stir to combine. Simmer just until the chicken is heated through. (The longer you cook the soup the thicker it will get.)
- Serve immediately garnished with green onions or additional parsley.
Notes
Nutrition



One of my favorite soups. The only thing I changed was 1cup of orzo to 3/4. I have cooked with orzo, left overs it thickens up. Just my husband and myself, not sure if there is enough for tomorrow. 5 stars for this recipe.
That’s great to hear, thank you!
Great recipe!! Easy…I have a question. My leftovers turned into a pasta dish the next day…it was also delicious. How do you avoid this? Add the orzo as needed?
Thanks for a great recipe!
The broth will thicken once cooled. You can certainly thin it down with additional chicken stock when reheating.
Looks delicious. Can’t wait to try.
I’m confused about the orzo and the comment about 2 cups of water to cook it. Are you saying cook it first in water?
Or to add the water to the soup?
Hi Alice, you can parboil it if desired but it will fully cook in the broth.