Name: Lemon Chicken Soup with Orzo Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups diced carrots; 1 cup finely chopped onion; ½ cup finely chopped celery; 1 tablespoon minced garlic (about 3 cloves); ½ teaspoon black pepper; ½ teaspoon dried parsley; ¼ teaspoon dried thyme; ¼ teaspoon salt; 2 bay leaves; 1 ½ pounds boneless, skinless chicken breasts; 6 cups low sodium chicken broth; ½ cup fresh squeezed lemon juice; 1 cup dry orzo pasta; 1 tablespoon olive oil

Jump to Recipe· 4.8 from 10 reviews

If you love comforting, bright, and soul-warming meals, then you’re going to absolutely adore this Lemon Chicken Soup with Orzo Recipe. It’s one of those recipes I turn to when I need something nourishing but also fresh and vibrant. Think tender chicken, cozy orzo pasta, and a zesty lemon kick that wakes up every spoonful. I promise, once you try it, it’ll become your go-to soup for any season!

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Why This Recipe Works

Balanced Flavors: The lemon adds a bright, refreshing tang that perfectly cuts through the richness of the chicken and broth.
Comforting Texture: Tender chicken combined with soft orzo makes every spoonful feel like a warm hug.
Versatile Cooking Methods: Whether you have a stovetop, crockpot, or Instant Pot, this recipe adapts beautifully to your kitchen setup.
Simple Ingredients: Easily found pantry staples mean you can whip this up without a special grocery run.

Lemon Chicken Soup with Orzo, Lemon Chicken Soup, Chicken and Orzo Soup, Bright Chicken Soup, Comforting Lemon Soup - A black ladle holding a scoop of soup with shredded pale chicken pieces and bright orange carrot slices over a pot of broth with more shredded chicken and carrot pieces floating in it. The broth is clear light yellow with small bits of chicken and carrots spread throughout, inside a stainless steel pot, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Lemon Chicken Soup with Orzo Recipe come together to create an easy, flavorful meal. Each one plays a role—from the aromatic veggies building depth to the herbs adding subtle complexity, and of course, the lemon bringing that signature zing that lifts everything.

Lemon Chicken Soup with Orzo, Lemon Chicken Soup, Chicken and Orzo Soup, Bright Chicken Soup, Comforting Lemon Soup - Flat lay of a small white ceramic bowl of golden olive oil, a small white bowl of finely chopped yellow onion, a small white bowl of diced bright orange carrots, a small white bowl of finely chopped light green celery, a small white bowl of peeled garlic cloves, whole uncracked brown eggs, two fresh bay leaves, fresh raw boneless, skinless chicken breasts with pink flesh, a small white bowl filled with dry pale yellow orzo pasta, a small white bowl of freshly squeezed lemon juice, a small white bowl of ground black pepper, a small white bowl of dried green parsley, a small white bowl of dried light brown thyme, a small white bowl of fine white salt, and a large white ceramic bowl filled with clear chicken broth, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Perfect for sautéing veggies in a light, fruity oil that won’t overpower flavors.
Carrots: They add sweetness and a bit of texture, balancing the acidity of the lemon.
Onion: A classic base ingredient, it helps build a savory foundation without stealing the show.
Celery: Adds a mild bitterness and crunch that complements the soup’s freshness.
Garlic: Imparts that warm, fragrant pungency that makes homemade soups so irresistible.
Black pepper: Offers a gentle heat without overwhelming the palate.
Dried parsley and thyme: These herbs bring earthiness and subtle woodsy tones that enhance the broth.
Salt: Essential for balancing and bringing out all other flavors.
Bay leaves: Adds aromatic depth as the soup simmers low and slow.
Boneless, skinless chicken breasts: Lean protein that cooks tender and shreds easily for a satisfying bite.
Low sodium chicken broth: Great control over saltiness while providing a savory base.
Dry orzo pasta: Its tiny, rice-like shape cooks quickly and absorbs the broth beautifully.
Fresh squeezed lemon juice: The star that brightens the soup with a zesty, fresh tang.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Lemon Chicken Soup with Orzo Recipe is so flexible—you can really adjust it to what you and your family like. Whether it’s swapping herbs, playing with pasta texture, or even making it vegetarian, there’s room to make it your own.

Herb variations: I sometimes swap in fresh thyme or even a bit of rosemary for an earthy note.
Pasta swap: Orzo is wonderful, but if you want a heartier bite, small shells or ditalini pasta work beautifully.
Vegetarian twist: I’ve made this with white beans instead of chicken—still delightful and packed with protein.
Extra zing: Add a little lemon zest along with the juice if you want an even brighter flavor pop.

Step-by-Step: How I Make Lemon Chicken Soup with Orzo Recipe

Step 1: Sautéing the Flavor Base

Start by heating olive oil in a large pot over medium-high heat. Toss in diced carrots, chopped onion, celery, and minced garlic. Sauté those for about 5 minutes until they soften and the kitchen smells amazing. This step releases the aromatics and sweet natural sugars from the veggies, which makes all the difference.

Step 2: Building the Broth

Next, add black pepper, dried parsley, thyme, salt, and bay leaves to the pot. Stir to combine. Nestle the chicken breasts into the pot, then pour in the chicken broth. Cover and bring everything to a boil. This usually takes about 10 minutes. Once boiling, reduce heat to medium and let it simmer for 15 minutes—this cooks the chicken gently so it stays tender and juicy.

Step 3: Cooking the Orzo and Shredding Chicken

Bring the heat back up to medium-high. Carefully remove the chicken breasts and set them aside to cool for a few minutes. Also, discard the bay leaves from the broth to avoid any bitter surprises. Add the dry orzo to the simmering broth and cook it for half the package-recommended time. Meanwhile, use two forks to shred the chicken—the tender shreds will mix back into the soup beautifully.

Step 4: Finishing Touches with Lemon

Once the orzo is halfway cooked, remove the soup from heat to let the pasta finish softening in the hot broth—this prevents overcooked mushy noodles. Stir the shredded chicken and fresh squeezed lemon juice into the soup. That lemon is what truly makes this dish special, injecting a lively brightness that cuts through the savory broth. Give everything a good stir, simmer for a minute if you like, then serve.

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Pro Tips for Making Lemon Chicken Soup with Orzo Recipe

Don’t Overcook the Orzo: Cooking orzo separately or removing the soup from heat early keeps your pasta perfectly tender, not mushy.
Use Fresh Lemon Juice: It truly elevates the soup’s brightness more than bottled lemon juice ever could.
Shred Chicken Warm: It’s easier to shred chicken if you let it rest just a few minutes off the heat after cooking.
Skip the Bay Leaves Before Serving: Leaving them in too long can add bitterness; remove as soon as cooking is done.

How to Serve Lemon Chicken Soup with Orzo Recipe

Lemon Chicken Soup with Orzo, Lemon Chicken Soup, Chicken and Orzo Soup, Bright Chicken Soup, Comforting Lemon Soup - Two white bowls filled with soup sit on a white marbled surface, each bowl holding a mix of shredded light brown chicken, small round orange carrot slices, and pale yellow orzo pasta floating in a light broth. Bright green herbs are sprinkled throughout the soup, adding fresh color. A gold spoon is held by a woman's hand with red painted nails, lifting a spoonful of soup from the bowl in the front, showing a clear view of the ingredients. In the background, a lemon half and a white-and-blue striped cloth are softly out of focus. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually finish each bowl with a sprinkle of freshly chopped parsley for a pop of color and freshness. Sometimes I grate a little parmesan cheese right on top—it melts into the hot broth so deliciously and adds another layer of savory comfort.

Side Dishes

Simple crusty bread or warm pita pairs amazingly well to soak up every last drop. A green salad with lemon vinaigrette echoes the bright notes of the soup and keeps things light and fresh on the side.

Creative Ways to Present

For a cozy dinner party, I like serving the soup in rustic bowls with lemon wedges on the side so guests can squeeze extra if they want. A drizzle of good olive oil at the end adds a silky finish that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I transfer leftover soup to airtight containers and store in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. I usually add the orzo fresh if possible as it can soak up too much broth over time.

Freezing

I’ve frozen this soup without the orzo successfully. I keep the cooked pasta separate and add it when reheating. The broth and chicken freeze well for up to 3 months—just thaw in the fridge overnight before warming.

Reheating

To reheat, I gently warm the soup in a pot over low heat to avoid toughening the chicken. If adding pasta, mix it in at the last minute so it stays firm and doesn’t overcook. A quick squeeze of fresh lemon juice restores brightness after chilling.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will give a richer flavor and stay juicy. Just adjust cooking time slightly—thighs might take a few minutes longer to cook through.
Is orzo the only pasta option for this soup?

Nope! While orzo is traditional and cooks quickly, you can substitute small pasta shapes like ditalini, small shells, or even broken spaghetti. Just cook separately to avoid over-softening.
How do I make this recipe vegetarian?

Swap the chicken for cooked beans like cannellini or chickpeas and use vegetable broth instead of chicken broth. You can also add extra herbs and lemon for flavor depth.
Can I prepare this soup in an Instant Pot or slow cooker?

Yes! This recipe works wonderfully in both. I’ve included instructions for stovetop, slow cooker, and Instant Pot methods, so you can choose your favorite or what fits your schedule.
How much lemon juice should I add?

The recipe calls for half a cup of fresh squeezed lemon juice, which provides a perfect balance of brightness without overpowering the soup’s comforting flavors. You can always add a little more to taste when serving.

Final Thoughts

Honestly, this Lemon Chicken Soup with Orzo Recipe is one of those meals that feels like a warm, welcoming friend on a chilly day. It’s refreshing yet cozy, simple but bursting with layers of flavor. I love making it when I want something homemade and nourishing, and I’m confident you’ll enjoy it just as much. So go ahead, grab those ingredients and dive into this bowl of comfort with a lemony twist—you won’t regret it.