Comforting Lemon Chicken Orzo Soup Recipe

Light, bright, and full of flavor, this Lemon Chicken Orzo Soup is an ideal spring or summer dinner. It’s quick and simple to prepare, making it a weeknight staple that the whole family will love.

You will need:

3 cups cooked, pulled chicken

2 carrots, sliced

3 celery stalks, sliced

½ medium yellow onion, chopped

3 cloves garlic, minced

2 tablespoons fresh lemon juice

6 cups chicken broth

1 cup uncooked orzo pasta

½ teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon freshly ground black pepper

Chopped parsley for garnish (optional)

Stock pot

Directions for Lemon Chicken Orzo Soup:

1. Heat 2 teaspoons of olive oil in a large stock pot over medium heat. Add the sliced carrots, sliced celery, chopped onion, and minced garlic. Sauté for a few minutes until the vegetables are softened and fragrant.

2. Pour in the chicken broth, then stir in the dried oregano, dried basil, and black pepper. Bring the soup to a gentle simmer and cook until the vegetables are tender, about 10–12 minutes.

3. While the broth simmers, cook the orzo in a separate pot according to package directions. Cooking the orzo separately prevents it from absorbing too much of the soup and becoming overly soft.

4. Add the cooked, pulled chicken and the fresh lemon juice to the simmering broth. Heat just until the chicken is warmed through. Taste and adjust seasoning if needed.

5. To serve, place a portion of cooked orzo in each bowl and ladle the hot soup over the top. Garnish with chopped parsley, if desired.

This soup is light yet comforting, perfect for warmer months when you want something satisfying without heaviness. It’s family-friendly and works well for potlucks or casual gatherings. Serve with a crusty baguette, garlic bread, or a crisp side salad for a complete meal.

Yield: 6 servings

Yield: 6 servings

Lemon Chicken Orzo Soup

This lemon chicken orzo soup is simple to make in under 30 minutes and offers a bright, comforting flavor that’s perfect any time of year.

Cook Time
25 minutes

Total Time
25 minutes

Ingredients

• 3 cups cooked, pulled chicken
• 2 carrots
• 3 celery stalks
• ½ medium yellow onion
• 3 cloves garlic
• 2 TB fresh lemon juice
• 6 cups chicken broth
• 1 cup uncooked orzo pasta
• ½ tsp dried oregano
• ½ tsp dried basil
• ¼ tsp fresh ground pepper
• Chopped parsley for garnish (optional)

Instructions

1. Slice carrots and celery and chop the garlic and onion. Sauté in a large soup pot with 2 tsp olive oil until softened.
2. Add chicken broth, oregano, basil, and pepper. Simmer until vegetables are tender.
3. Cook orzo in a separate pot according to package instructions so it doesn’t over-absorb the broth.
4. Add lemon juice and cooked chicken to the simmering soup and heat until warmed through.
5. Ladle cooked orzo into bowls and pour the soup over it.
6. Garnish with chopped parsley, if desired.