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Lemon Chicken Orzo Soup recipe takes only 30 minutes! Serve a delicious and hearty dinner from the stove to the table in less time than take out.
This soup is so filling and a great way to stretch your grocery budget. The chicken is tender and the lemon gives it the perfect amount of flavor. I think you will be surprised how simple and easy it is.
The entire dish comes together in 30 minutes. If you have made our Homemade Chicken Noodle Soup then you are going to love this Orzo Soup Recipe. I can’t wait for you to try it! If you love Orzo, you may also love this Orzo Pasta Salad.
Table of Contents
What is Orzo Soup Made of?
This recipe has a delicious blend of spices and it all comes together for the best flavor. The lemon really gives it a burst of citrus that pairs so well with the orzo and chicken. It is amazing!
Ingredients
- Boneless, Skinless Chicken Thighs – You can also use boneless skinless chicken breasts
- Olive Oil – Use oil of your choice
- Minced Garlic – Learn How to Mince Garlic Cloves
- Onion – See Best Onion Substitute if you are out
- Carrots and Celery – Peeled and Cut into Small Pieces. You can even toss in Spinach
- Chicken Broth – See Chicken broth substitutes if you are out
- Orzo – If you are out, you can even use Rice
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Lemon Chicken Orzo Soup
Step 1 – Heat 1 Tbsp of the olive oil in a large stock pot over medium heat. Then added in the onion, celery and carrots. Sauté on medium heat for approximately 4-5 minutes until tender.
Step 2 – Push the veggies to the side, add in the remaining olive oil. Then add in the chicken. Season the chicken with the garlic, thyme, salt and pepper. Cook the chicken until slightly browned (approximately 3-4 minutes).
Step 3 – Then add in the broth, water, bay leaf and lemon juice. Bring to a boil. Then add in the orzo pasta. Then reduce the heat, simmer and cook until the past is cooked through (10-12 minutes).
Step 4 – Stir in the fresh parsley and then serve immediately. Enjoy!
Expert Tips
- Preparing Vegetables – This recipe like many calls for diced onions. Another time saving tip is to use a small food chopper or food processor to quickly and easily chop the onions. If you do not have one of these, I highly recommend them. They are such a time saver and you can get the veggies really fine if you have children that are picky.
- Chicken – Dice the chicken in about the same size pieces so that it cooks evenly.
- Combining Ingredients – Before adding in the Orzo make sure that the broth has come to a boil so the Orzo will cook.
Serving Suggestions
This Orzo Soup is delicious served just the way it is. But we always like to serve with a side of homemade bread. These are some of our favorites.
Frequently Asked Questions
Yes, it can get soggy in soup if it stays in the soup to long. If you prefer, you can cook the Orzo separately and then mix with the soup when serving.
Yes, this soup can easily be made with chicken breast or chicken thighs.
Store leftovers in an airtight container for 3-4 days in the refrigerator.
If you plan on freezing the leftovers, I would keep the Orzo separately from the soup. The Orzo will get mushy during the thawing process. Freeze in a freezer safe container for up to 3 months.
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We love to hear from you. If you make this Lemon Chicken Orzo Soup Recipe, please leave us a comment or a star review.
Lemon Chicken Orzo Soup
Ingredients
- 6 Boneless Skinless Chicken Thighs, Cut into approximately 1 inch pieces
- 2 Tablespoons Olive Oil Divided
- 1 Tablespoon Minced Garlic
- 1/2 Onion Diced
- 3 Carrots Peeled and Cut into Small Pieces
- 3 Stalks Celery Cut into Small Pieces
- 1/2 tsp Dried Thyme
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 1 Bay Leaf
- 2 Lemons Juiced
- 1 1/2 cup Orzo Pasta
- 4 cups Chicken Broth
- 2 cups Water
- 2 Tbsp Fresh Parsley chopped
Instructions
- Heat 1 Tbsp of the olive oil in a large stock pot over medium heat. Then added in the onion, celery and carrots. Sauté on medium heat for approximately 4-5 minutes until tender.
- Push the veggies to the side, add in the remaining olive oil. Then add in the chicken. Season the chicken with the garlic, thyme, salt and pepper.
- Cook the chicken until slightly browned (approximately 3-4 minutes).
- Then add in the broth, water, bay leaf and lemon juice. Bring to a boil. Then add in the orzo pasta. Then reduce the heat, simmer and cook until the past is cooked through (10-12 minutes).
- Stir in the fresh parsley and then serve immediately.
- Enjoy!
Thank you so much Estelle!
The best chicken soup ever!
I just made this soup last week. So easy and so delicious!
I love this soup! It has so much flavor, and tastes healthy and bright, but it’s also filling!
Yes it is! Comfort food!
This is soooo good on a cold winter day!!!!
So good even my 3 year old wanted seconds! I love that all of these meals are easy and family friendly.
We loved this recipe and were looking forward to the leftovers!
I love this recipe!
I made this recipe because I love lemon anything and also I had everything to make it! I used chicken breast and it was so good I’ve probably made it 3(?) More times! It’s so easy and fabulous thank you!
I’m rating this a 5 star recipe! I absolutely loved it. By the next day the orzo did soak up all the broth and it was more of a pasta versus a soup… but guess what… it was even better the 2nd day! Unfortunately, my kids did not like the lemon, but that meant there was more for me!