Most chicken soups are thin and bland. We said what we said… But, this one isn’t. Bright lemon broth, shredded chicken, and orzo that stays perfectly tender because you’re not dumping it straight into the pot. That’s the move most recipes miss: cook the orzo separately, ladle the hot soup over it at serving, and you’ve got a bowl of pure comfort, tonight and three days from now.
The other thing that sets this apart? You sear the chicken first. That golden crust goes into the broth for deeper flavor, making this taste like something you worked at, even when you didn’t.
Lemon juice AND zest. Oregano. Carrots, celery, garlic. The kind of soup that makes the whole house smell like you knew exactly what you were doing.
If you lean toward brothy comfort, our Potsticker Soup hits that same clean, savory lane.
🔪 Ingredients for lemon chicken Orzo soup
- Boneless, skinless chicken breasts or thighs: Trim excess fat and choose evenly sized pieces so they cook at the same rate. Thighs stay juicier; breasts are leaner but need closer attention to avoid overcooking.
- Olive oil
- Kosher salt and freshly ground black pepper
- Yellow onion, diced: Balanced sweetness without overpowering the broth.
- Carrots, celery, and garlic
- Low-sodium chicken broth: Lets you control seasoning once the lemon is added.
- Dry orzo pasta: Cook separately so leftovers stay brothy instead of thick.
- Fresh lemon (zest and juice): Zest before juicing. Add juice gradually; lemons vary in acidity.
- Dried oregano: Rub between your fingers before adding to release the oils.
- Bay leaf
- Fresh parsley and extra lemon wedges, for serving
Equipment
- Dutch oven or heavy-bottomed soup pot
- Tongs
- Instant-read thermometer
- Medium saucepan (for cooking the orzo)
- Microplane (for zesting the lemon)
📝 How to Make Lemon Chicken Orzo Soup
- Season and sear the chicken.
Pat the chicken dry (this matters for browning). Season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat, and sear the chicken for 4–5 minutes per side, until golden brown. It does not need to be cooked through yet. Remove and set aside. - Build the vegetable base.
In the same pot, reduce the heat to medium and add the onion, carrots, and celery. Cook 5–7 minutes until softened and lightly translucent. Stir in garlic and cook 30 seconds, just until fragrant. - Simmer until tender.
Add broth, oregano, and bay leaf. Return chicken to the pot. Bring to a gentle simmer (not a rolling boil with small bubbles breaking the surface), then cook 15–20 minutes, until the chicken reaches 165°F internally and feels firm but still springy when pressed. - Shred the chicken.
Remove chicken and shred with two forks. If it resists shredding, it needs another few minutes. Return shredded chicken to the soup. - Cook the orzo separately.
While the soup simmers, cook orzo in well-salted boiling water according to package directions until al dente. Drain. Cooking it separately prevents the orzo from absorbing all your broth and turning the soup into porridge tomorrow. - Finish with lemon and herbs.
Stir in lemon juice, lemon zest, and parsley to the soup. Taste and adjust salt. The lemon should brighten the broth without overwhelming it. - Serve properly.
Add a spoonful of orzo to each bowl, then ladle hot soup over top. Finish with a squeeze of fresh lemon if you like it sharper.
🔄 Substitutions & Variations
- Swap orzo for rice (cook separately the same way).
- Add a handful of baby spinach at the end for extra greens.
- Use rotisserie chicken or a cozy Herb Roasted Chicken and skip the searing step. Add the shredded meat during the final 10 minutes of simmering.
- Stir in a splash of cream for a slightly richer finish. This softens the lemon edge and makes it feel closer to avgolemono-style soup.
💡 Meat Nerd Tips
- If using chicken breasts, pull them at 160°F and let carryover cooking finish the job. They’ll coast to 165°F without drying out.
- Your simmer should look like small bubbles lazily breaking the surface, not a rolling boil. Boiling toughens lean meat and clouds broth.
- Salt after the lemon goes in. Acid sharpens flavor, so seasoning too early can throw off balance.
- Cook orzo just shy of fully tender. It will finish softening slightly once hot broth hits it.
- If the broth looks cloudy, skim the surface during the first few minutes of simmering. Clear broth = cleaner flavor.
🍽️ What to Serve with Lemon Orzo Chicken Soup
- Serve with crusty garlic bread for dipping.
- Pair it with a simple Greek-style salad.
- Add shaved Parmesan on top if you want a slightly savory edge to the citrus.
Want something heartier? Chicken and Dumplings gives you the same comfort food vibes.
🧊 Storage & Leftovers
- Store soup and orzo separately in airtight containers.
- Refrigerate up to 4 days.
- Reheat gently on the stovetop. Add a splash of broth if needed.
- Freeze the soup base (without orzo) up to 2 months. Thaw overnight before reheating.
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Lemon Chicken Orzo Soup Recipe
Recommended Equipment
- dutch oven or heavy-bottomed soup pot
- Medium saucepan for cooking the orzo
- Microplane
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 1 tbsp avocado oil or olive oil
- Kosher salt and freshly ground black pepper
- 1 small yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 6 cups low-sodium chicken broth
- 1 cup dry orzo pasta
- Zest of 1 lemon
- 1/4 cup lemon juice about 2 lemons
- 1 tsp dried oregano
- 1 bay leaf
- 2 tbsp fresh parsley chopped
- Lemon wedges for serving
Instructions
Sear the chicken:
- Pat chicken dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear 4–5 minutes per side until golden brown. Remove and set aside.
Cook the vegetables & make the soup:
- Reduce heat to medium. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds.
- Add broth, oregano, and bay leaf. Return chicken to pot. Bring to a gentle simmer and cook 15–20 minutes, until chicken reaches 165°F internally.
- Remove chicken, shred with two forks, and return to pot.
Cook the orzo:
- Boil orzo in salted water until al dente. Drain.
Finish the soup & serve:
- Stir in lemon zest, lemon juice, and parsley. Adjust seasoning with salt and pepper.
- Spoon cooked orzo into bowls. Ladle hot soup over top. Serve with lemon wedges.
Notes
- Pull chicken breasts at 160°F and let carryover cooking bring them to 165°F.
- Thighs stay juicier and are harder to overcook than breasts, plus we just like their flavor better in soups
- Cook and store the orzo separately so the leftovers stay brothy instead of thick.
- Add the lemon at the end and avoid boiling after (high heat dulls citrus flavor). Feel free to add more lemon juice to make this even brighter.
Nutrition
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❓ FAQs
You can, but it will continue absorbing liquid as it sits. For the best texture and leftovers that stay brothy, cook the orzo separately and add it to each bowl.
Avoid boiling. Keep the soup at a gentle simmer and cook the chicken only until it reaches 165°F. Thighs are more forgiving than breasts.
Boneless, skinless thighs provide more flavor and moisture. Breasts work well if monitored carefully for doneness.
Add lemon juice at the end of cooking and taste as you go. Avoid boiling the soup after adding lemon, which can dull or slightly bitter the flavor.
Yes, freeze the broth and chicken without the orzo. Add freshly cooked pasta after reheating.
