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A bowl of lemon chicken soup with orzo pasta, shredded chicken, diced carrots, celery, and parsley, placed on a white plate. Another bowl is in the background.
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Lemon Chicken Orzo Soup Recipe

Bright, lemony broth with shredded chicken and orzo that holds its texture, because you seared the chicken first and cooked the orzo separately. Two moves that make all the difference.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Calories: 257kcal
Author: Kita Roberts

Equipment

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.
    Top-down view of various ingredients for a lemon orzo chicken soup, including a raw chicken breast in a pot, chopped vegetables, lemon wedges, broth, herbs, garlic, orzo pasta, and seasonings.

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.
    A pot with chopped carrots, celery, and onion is surrounded by cooked chicken breast, orzo, lemon wedges, broth, spices, and herbs on a light gray surface.
  • 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.
    A pot with raw chicken, broth, herbs, and vegetables sits on a counter surrounded by bowls of orzo, lemon wedges, chopped herbs, and spices.
  • Remove chicken, shred with two forks, and return to pot.

Cook the orzo:

  • Boil orzo in salted water until al dente. Drain.
    Overhead view of a pot with broth, a bowl with a chicken piece and vegetables, a bowl of orzo pasta, a cup of liquid, chopped herbs, lemon wedges, and a small plate with seasoning.

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

Serving: 1serving | Calories: 257kcal | Carbohydrates: 26g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 177mg | Potassium: 651mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3545IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg