If you’re craving a cozy yet refreshing bowl that satisfies both comfort and zest, then you’re going to adore this Lemon Chicken Orzo Soup Recipe. I remember the first time I made it—my family went crazy for how the bright lemon flavor perfectly balanced the hearty chicken and tender orzo. Trust me, you’ll want to keep this one on repeat during cooler months or whenever you need a little pick-me-up!
Why You’ll Love This Recipe
- Bright and Comforting: The lemon zest brightens the savory chicken and orzo, making it perfectly balanced and cozy.
- Simple to Make: Even if you’re new to soups, the step-by-step instructions make this approachable and fail-proof.
- Highly Customizable: You can swap veggies, add heat, or switch out chicken cuts to fit your tastes and pantry.
- Great for Meal Prep: It refrigerates and freezes beautifully, so you can enjoy homemade goodness any day of the week.
Ingredients You’ll Need
The ingredients here work beautifully together to create layers of flavor. I like to use fresh herbs and freshly zested lemon to really wake up the soup, and the mirepoix (onion, carrots, celery) builds a classic foundation that every great soup needs.
- Dry Orzo: This tiny pasta cooks quickly and adds a lovely texture that thickens the soup without overpowering it.
- Chicken Thighs or Breast: Thighs offer juiciness and flavor, but breasts work just fine if you prefer lean meat.
- Water and Chicken Broth: Combining both creates a flavorful, rich base without becoming too salty.
- Heavy Cream: Adds a subtle silkiness at the end, balancing the lemon’s brightness with some richness.
- Lemon Juice and Zest: Both juice and zest are key—the zest releases essential oils that make the soup zing.
- Fresh Dill and Parsley: These herbs brighten the soup with herbal notes; dill is especially delicious here.
- Seasoning Salt and Spices: The mix of paprika, turmeric, oregano, and optional crushed red pepper rounds out the savory depth.
- Mirepoix (Onion, Carrots, Celery): This classic trio forms a sweet and earthy flavor base.
- Garlic: Adds warmth and depth that you won’t want to skip.
- Flour and Unsalted Butter: Used for the roux to thicken the soup slightly, giving it a luscious consistency.
Variations
I like to play around with this Lemon Chicken Orzo Soup Recipe by tweaking herbs or adding a bit of heat. Feel free to personalize it to your liking—after all, soup is one of those dishes that’s forgiving and flexible!
- Spicy Kick: I added crushed red pepper flakes one time, and it gave a lovely warming contrast without overwhelming the lemon.
- Vegetarian Version: Swap chicken broth and meat for vegetable broth and chickpeas for protein—it’s surprisingly hearty!
- Extra Veggies: Toss in some chopped spinach or kale near the end for a green boost.
- Lemon Intensity: For a sharper zing, gently simmer whole lemon peels with the broth and remove before serving.
How to Make Lemon Chicken Orzo Soup Recipe
Step 1: Prepare and Brown the Chicken
If you’re starting with raw chicken, season each side generously then sear them in olive oil over medium heat—just enough to render the fat and get a nice color, about 2 minutes per side. This little step adds a great depth of flavor later. Once browned, remove the chicken and set it aside.
Step 2: Sauté the Mirepoix and Make a Roux
Drizzle more olive oil in your pot and cook your onions, carrots, celery, garlic, and seasonings on medium until everything is soft and fragrant, usually around 5 minutes. Stir often so nothing sticks. Then, incorporate the butter and sprinkle the flour on top, stirring constantly for 1-2 minutes until everything thickens—this roux is what gives the soup a silky body.
Step 3: Add Liquids and Simmer
Pour in the water and chicken broth, then add your browned chicken back in. Bring to a boil and then let it simmer for about 25-30 minutes, so the flavors have time to meld and the chicken cooks through fully. If you’re using pre-cooked rotisserie chicken, just add it near the end to warm it up gently without overcooking.
Step 4: Add Orzo and Lemon
Take your freshly zested and juiced lemon (don’t skip zest, it’s popping with oils!) and add it along with the orzo to the pot. Let it simmer for another 15-20 minutes, stirring often so the orzo doesn’t stick to the bottom. You’ll notice the soup thickens slightly as the orzo absorbs liquid—just perfect.
Step 5: Finish with Cream and Fresh Herbs
Turn off the heat and stir in the heavy cream and finely chopped dill and parsley. These herbs brighten up the bowl and pair so beautifully with lemon. If you added lemon peels earlier, make sure to fish them out now. Taste and adjust the salt if you need to—remember, broth and rotisserie chicken can add extra saltiness.
Pro Tips for Making Lemon Chicken Orzo Soup Recipe
- Using Rotisserie Chicken: I often skip cooking raw chicken by using store-bought rotisserie chicken—it saves time and the flavor is amazing.
- Avoid Overcooking Orzo: Orzo gets mushy fast, so keep a close eye during simmering and stir often to prevent clumps.
- Adjust the Lemon: If you want more punch, add a splash more fresh lemon juice right before serving—it livens up leftovers wonderfully.
- Balancing Salt: Because broth and chicken can be salty, wait until the end to season extra salt so you don’t overdo it.
How to Serve Lemon Chicken Orzo Soup Recipe
Garnishes
I like to add a sprinkle of fresh chopped dill and parsley just before serving for that fresh herb punch. Sometimes I toss on a little cracked black pepper or a drizzle of good quality olive oil—it adds an extra layer of comfort and flavor.
Side Dishes
Serve this soup alongside warm crusty bread or garlic rolls—they soak up the broth perfectly! A crisp green salad with a simple vinaigrette is a nice, light complement that balances the creaminess.
Creative Ways to Present
For a special dinner, I’ve served this soup in little bread bowls—super fun and unexpected! You can also garnish individual bowls with lemon wedges and a bit of extra dill for a vibrant presentation that guests really appreciate.
Make Ahead and Storage
Storing Leftovers
This soup thickens as it sits because the orzo absorbs liquid, so I store leftovers in an airtight container in the fridge for up to 2-3 days. When reheating, I always add a little broth or water to loosen it back up and keep that perfect spoonable consistency.
Freezing
I’ve frozen this Lemon Chicken Orzo Soup Recipe successfully by leaving out the cream before freezing. After thawing, I stir in fresh cream while warming the soup again. The texture stays great, and the flavor doesn’t suffer one bit.
Reheating
Reheat gently on the stove over medium heat, adding broth or water as needed to return to the right consistency. I avoid microwaving because stirring frequently while reheating helps keep the orzo from sticking and ensures even warming.
FAQs
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Can I use chicken breast instead of thighs in this Lemon Chicken Orzo Soup Recipe?
Absolutely! Chicken breast works great and yields a leaner soup, though thighs tend to stay juicier and more flavorful. If using breast, just keep an eye on cooking time to avoid drying it out — adding it later or using pre-cooked breast meat helps maintain tenderness.
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Is it okay to omit the heavy cream?
Yes, the cream adds richness but the soup is still delicious without it, especially if you prefer a lighter broth. You can also substitute with a splash of milk or a dairy-free option if desired.
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How do I prevent the orzo from getting mushy?
Cooking orzo just until tender but not overdone is key. Stir frequently to avoid sticking, and keep a close watch on cooking time, usually around 15-20 minutes once added to the soup. You can also undercook slightly if you plan to reheat later.
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Can I make this soup spicy?
Definitely! Adding crushed red pepper flakes or a dash of cayenne pepper during cooking can give it a gentle heat that pairs wonderfully with the bright lemon notes. Start with a small amount and adjust to your spice tolerance.
Final Thoughts
This Lemon Chicken Orzo Soup Recipe has a special place in my recipe box because it’s the perfect balance of cozy and refreshing. Whether you’re nursing a cold, looking for a family-friendly meal, or just want something simple and satisfying, this one delivers every time. I encourage you to try it out and customize it your way—you might just find your new favorite soup!
Print
Lemon Chicken Orzo Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A bright and comforting Lemon Chicken Orzo Soup featuring tender chicken, flavorful mirepoix, and a zesty lemon finish. This satisfying soup combines aromatic herbs and creamy notes for a wholesome, homemade meal perfect for any season.
Ingredients
Mirepoix and Seasonings
- 1 large yellow onion, diced
- 4 large carrots, peeled and diced
- 2 sticks celery, minced
- 8 garlic cloves, pressed or minced
- 2 teaspoons seasoning salt or sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
Chicken and Liquid
- 2 large chicken thighs or breasts, roasted or cooked
- 6 cups water
- 3 cups chicken broth
Orzo and Cream
- 1 cup uncooked dry orzo
- 1/4 cup heavy cream
Herbs and Lemon
- 1 large lemon, juiced and zested
- 1/4 cup fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
Roux
- 2 tablespoons flour
- 3 tablespoons unsalted butter
Instructions
- Prepare Chicken: If not using pre-cooked rotisserie chicken, season each side of chicken thighs with chosen seasonings. In a large heavy-bottom pot, drizzle olive oil and cook chicken over medium heat for 2 minutes per side to render fat. Remove chicken and set aside.
- Sauté Mirepoix and Seasonings: In the same pot, add enough olive oil to cover the bottom. Add diced onion, carrots, celery, garlic, butter, and the seasoning blend (seasoning salt, oregano, paprika, turmeric, black pepper, red pepper flakes). Cook over medium heat for about 5 minutes until vegetables become fragrant and translucent, stirring frequently.
- Make Roux: Sprinkle flour over the vegetable mixture and stir well to combine. Cook for 1-2 minutes until the mixture thickens, ensuring the flour is well incorporated.
- Add Liquids and Simmer: Pour in water and chicken broth. Bring to a boil, then reduce to a medium-high simmer. If you cooked fresh chicken earlier, add it back now. Simmer for 25-30 minutes to develop flavors. If adding fresh chicken, after simmering shred it into small pieces and set aside.
- Prepare Lemon: Rinse and dry the lemon. Zest and juice the entire lemon into a small bowl, capturing both zest and juice. Set aside. The zest releases vibrant oils that enhance the soup’s citrus flavor.
- Add Orzo, Lemon, and Chicken: Stir in the orzo, shredded chicken (if using fresh), and lemon juice and zest. Simmer for an additional 15-20 minutes, stirring frequently to prevent orzo from sticking to the pot, until orzo is tender and fully cooked.
- Finish Soup with Cream and Herbs: Turn off heat once the orzo is cooked and has expanded. Stir in heavy cream and freshly chopped dill and parsley. Adjust salt levels as needed. If lemon peels were simmered (optional), remove them before serving.
Notes
- The soup thickens as it cools because orzo absorbs liquid. Store refrigerated for 2 to 3 days. When reheating, warm gently over medium heat and add a splash of broth or water to loosen to desired consistency.
- For an extra fresh burst, squeeze additional fresh lemon juice right before serving to revive brightness and acidity.
- Be mindful of added salt from broth and rotisserie chicken; adjust seasoning at the end accordingly to avoid over-salting.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 4g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
