The aroma of fresh lemon and tender vegetables simmering in a cozy pot always signals comfort on a chilly evening. This lemon chicken orzo soup brings together bright citrus notes with hearty orzo and shredded chicken for a light yet satisfying bowl that feels like a hug. Its simple preparation makes it ideal for weeknights when time is short.
I appreciate how this soup reheats beautifully. It holds onto its fresh flavors for easy lunches throughout the week. Busy families love the convenience of using rotisserie chicken to cut down on prep. It’s versatile enough to enjoy as a standalone meal or paired with a simple salad.
Why We Love This Recipe
- Bright and Zesty: The fresh lemon juice and zest add a refreshing tang. That balances the savory chicken and vegetables perfectly.
- Quick Comfort Food: Ready in under 45 minutes. It delivers homemade warmth without hours in the kitchen.
- Family Favorite: Tender orzo and shredded chicken make it appealing to all ages. Optional cheese adds extra indulgence.
- Versatile Leftovers: Stores well and reheats easily. It fits seamlessly into packed schedules.
Easy Lemon Chicken Orzo Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and easy lemon chicken orzo soup featuring fresh vegetables, tender shredded chicken, orzo pasta, and bright lemon flavors for a light, flavorful meal.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/3 cups chopped carrots (about 2 large)
- 1 1/3 cups chopped celery (about 2 large stalks)
- 1 cup finely chopped yellow onion (about 1/2 onion)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- 1/4 teaspoon Italian seasonings
- 1 cup uncooked orzo pasta
- 3 cups shredded cooked chicken (e.g., rotisserie chicken)
- 2 tablespoons fresh flat-leaf parsley, chopped
- Grated Parmesan or Romano cheese (optional, for serving)
Instructions
- In a large Dutch oven or soup pot, heat the olive oil and melt the butter over medium-high heat.
- Add the chopped carrots, celery, and onion to the pot. Sauté for about 5 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Sprinkle the flour over the sautéed vegetables and stir well, cooking for one minute to form a roux.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps. Add the bay leaf, fresh lemon juice, lemon zest, kosher salt, and Italian seasonings. Bring the soup to a boil.
- Add the uncooked orzo pasta to the boiling soup. Reduce the heat to medium and simmer for about 10 minutes, or until the orzo is tender. Stir occasionally to prevent the pasta from sticking.
- Stir in the shredded cooked chicken and heat through for a few minutes until warmed.
- Just before serving, remove the bay leaf and stir in the fresh chopped parsley. Taste and adjust salt and pepper as needed. Serve hot, with an optional sprinkle of grated Parmesan or Romano cheese.
Notes
- Use rotisserie chicken for convenience.
- Adjust salt and pepper to taste before serving.
- Optional cheese topping adds extra flavor.
Ingredients to make Lemon Chicken Orzo Soup
These ingredients come together for a balanced soup that’s light yet flavorful. The lemon provides a bright lift to the hearty elements. Opting for fresh produce and quality broth enhances the overall taste and texture.
- Olive oil – Provides a neutral base for sautéing vegetables without overpowering the dish.
- Butter – Adds richness and depth to the vegetable base for a comforting start.
- Chopped carrots – Offer natural sweetness and a slight crunch when sautéed.
- Chopped celery – Brings earthy notes and helps build the flavorful foundation.
- Finely chopped yellow onion – Contributes savory aroma and sweetness as it softens.
- Garlic – Minced for a quick burst of pungent flavor during sautéing.
- All-purpose flour – Thickens the broth into a silky consistency without heaviness.
- Low-sodium chicken broth – Forms the light, savory base. Choose homemade or quality store-bought for best results.
- Bay leaf – Infuses subtle herbal notes during simmering. Remove before serving.
- Fresh lemon juice – Delivers the signature bright, tangy acidity.
- Lemon zest – Adds concentrated citrus essence for layered flavor.
- Kosher salt – Seasons the soup evenly. Adjust to taste at the end.
- Italian seasonings – Provides a blend of herbs for Mediterranean-inspired warmth.
- Uncooked orzo pasta – Cooks quickly in the broth for tender, rice-like bites.
- Shredded cooked chicken – Adds protein and heartiness. Rotisserie works great for ease.
- Fresh flat-leaf parsley – Chopped and stirred in at the end for a fresh, green finish.
- Grated Parmesan or Romano cheese – Optional topping for a salty, nutty contrast.
How to Make Lemon Chicken Orzo Soup
Step 1: Heat the Base
In a large Dutch oven or soup pot, heat the olive oil and melt the butter over medium-high heat. This combination creates a flavorful foundation for the vegetables.
Step 2: Sauté Vegetables
Add the chopped carrots, celery, and onion to the pot. Then sauté for about 5 minutes until they begin to soften. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. This builds a sweet and aromatic base.
Step 3: Make the Roux
Sprinkle the flour over the vegetables and stir well. Cook for one minute to form a smooth roux. This step helps thicken the soup without lumps later.
Step 4: Add Broth and Seasonings
Gradually pour in the chicken broth while stirring constantly to incorporate the roux smoothly. Add the bay leaf, fresh lemon juice, lemon zest, kosher salt, and Italian seasonings. Then bring the mixture to a boil for a zesty, well-seasoned broth.
Step 5: Cook the Orzo
Stir in the uncooked orzo pasta. Reduce the heat to medium, and simmer for about 10 minutes until the pasta is tender. Stir occasionally to prevent sticking and ensure even cooking.
Step 6: Incorporate Chicken and Finish
Add the shredded cooked chicken and heat through for a few minutes until warmed. Remove the bay leaf. Stir in the fresh chopped parsley. Taste and adjust salt and pepper as needed. Then serve hot with optional grated cheese.
Pro Tips for Success
- Use Rotisserie Chicken: Shred pre-cooked chicken for quick assembly and tender texture. No extra cooking time needed.
- Stir the Orzo Often: Prevent pasta from sticking to the pot bottom during simmering. This ensures even doneness.
- Adjust Seasonings Last: Taste after adding parsley to fine-tune salt and pepper. Achieve balanced brightness.
- Fresh Lemon Matters: Zest and juice right before using. Capture the most vibrant citrus flavor.
How to Serve Lemon Chicken Orzo Soup
Garnishes
I like to finish each bowl with a sprinkle of fresh chopped parsley for a pop of green and herbal freshness. Or a generous grating of Parmesan cheese that melts slightly into the warm broth. A light drizzle of olive oil adds a glossy sheen and subtle richness. These touches keep the soup feeling light yet inviting.
Side Dishes
Pair this soup with crusty whole-grain bread to soak up the flavorful broth. Or a simple green salad with vinaigrette for a crisp contrast. Steamed broccoli rounds out the meal with its tender texture and earthiness. These options make it a complete, nourishing dinner without much effort.
Creative Ways to Present
Spoon the soup into wide, shallow bowls to showcase the vibrant colors of carrots and orzo. Perhaps with lemon wedges on the side for guests to squeeze fresh brightness. For family nights, serve family-style in a large tureen with cheese passed around separately. This cozy presentation enhances the comforting vibe.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge. They keep well for up to 3-4 days. The flavors often deepen overnight, making it even tastier the next day. Just portion into single servings for easy grab-and-go lunches.
Freezing
For longer storage, cool the soup completely before transferring to freezer-safe bags or containers. Flatten them for space efficiency. It freezes nicely for up to 2-3 months. The orzo may soften a bit upon thawing, but the lemon chicken flavors hold up well. Thaw overnight in the fridge when ready to enjoy.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally until simmering. Or use the microwave in short bursts to avoid overcooking the pasta. Cover with a lid or damp paper towel to retain moisture and prevent drying. A quick stir and taste for seasoning brings it back to fresh perfection.
