Cold nights require a big steaming pot of warm soup in my house and this Lemon Chicken Orzo Soup recipe is quickly becoming a new favorite. It’s easy to make, requires pantry staples like oregano, orzo pasta, and vegetables you probably already have on hand. Plus it keeps well and freezes beautifully. What’s not to love?! I’m telling you guys, it’s right up there with my chicken stew, turmeric lemon chicken soup or my Avgolemono, a silky greek chicken soup also made with lemon. I’m sensing a theme here! If you’ve never tried lemon in soup this lemon chicken orzo soup recipe is a great way to start. The acidity from lemon brightens the flavors and helps each ingredient shine. When combined with boneless skinless chicken breasts and heaps of veggies like carrots, celery, onion, peas, and, of course, garlic you have a hearty, delicious soup for for weeknight dinners, casual gatherings, or workday lunches.
Ingredients for lemon chicken orzo soup
Gather up your favorite vegetables, a few spices from your pantry, and some boneless skinless chicken breasts. Before you know it a warm, soothing pot of lemony chicken soup with orzo will be ready and waiting for you!
Extra virgin olive oil: I like a medium-intensity EVOO here, like our Nocellara Italian extra virgin olive oil. It’s mild, a little peppery and balances to the acidity from the lemon in this soup. Veggies: Plenty of veggies to add flavor and bulk. I used onion, celery, carrots, frozen peas, and trimmed green onions. Garlic: Mince a few cloves for a peppery kick. Chicken: Boneless skinless chicken breasts work well because they cook quickly and are easy to shred. Chicken stock: Use a low-sodium option to control how salty the soup is. Lemon juice brightens (aka highlights) flavors in much the same way salt can so you don’t need much salt in this healthy soup recipe. Herbs and spices: Dried oregano, turmeric, red pepper flakes (or Aleppo-style pepper for a milder option), and fresh flat-leaf parsley. Uncooked orzo pasta: Orzo is a small pasta — slightly larger than rice. It will cook in the chicken broth. Lemon: Lemon juice added right at the end instantly brightens the soup with its acidity, while lemon zest adds even more lemony flavor.
How to make lemon chicken orzo soup
Soup is such a great one-pot meal. Plus it’s easy to double so you have extra on hand for healthy work lunches, or for busy weeknights. Learning how to make lemon chicken orzo soup isn’t much different from other chicken soup recipes. Chop and saute your veggies, add the chicken, stock and orzo, then finish it with herbs, and lemon. Pair it with your favorite bread (I’m partial to Rosemary Focaccia with Roasted Garlic, but really any good crusty bread will do.)
Saute the vegetables. To a large Dutch oven or soup pot, add 2 tablespoons extra virgin olive oil and heat. Then add 1 chopped yellow onion, 2 chopped celery sticks, 2 sliced carrots, and 3 cloves minced garlic. Add a good pinch of kosher salt and black pepper and cook until the vegetables have softened. This will take about 5 minutes. Cook the chicken. Add 1 pound boneless skinless chicken breasts to the pot along with 4 cups chicken stock and 2 cups water. Season with kosher salt, black pepper, 2 teaspoons dried oregano, and 1/2 teaspoon each turmeric and red pepper flakes. Bring to a boil before lowering the heat to medium-low. Cook for 10 to 15 minutes, until the chicken is nearly fully cooked. Add the orzo and peas. Carefully remove the chicken from the pot and place it on a plate. Add 3/4 cup uncooked orzo pasta and 1 cup frozen peas to the pot. Raise the heat to bring the liquid to a boil again. Shred the chicken using two forks. Return it to the pot to finish cooking, and so the orzo can cook to al dente (which will take about 8 minutes). Add finishing touches. Switch off the heat and add the juice and zest of 2 lemons, the white and green parts of 2 trimmed green onions, and ½ cup fresh parsley. Serve and enjoy!
Make it a soup-n-salad situation!
With the orzo, chicken, and vegetables, this soup is filling enough to stand on its own, but if you’re feeding a crowd or just enjoy variety pair this lemony chicken orzo soup with a side. A salad is always a welcome addition with soups at my house and since all the following salads are quick to prepare, you can throw them together while the soup is bubbling away on the stove.
Shaved Brussels Sprouts Salad is great if you want a salad that will keep and has loads of fall flavors. Orange Beet Salad the lemon in this salad dressing works really well with the lemon in the orzo soup. Lemon Parmesan Salad If you’re looking for something really quick and simple this salad is for you. Orange and Pomegranate Salad A beautiful fruit salad never disappoints and who doesn’t like a sweet finish to dinner? Or, if you love this soup, try a twist with this Lemon Chicken Orzo Pasta.
Make ahead tips
This Lemon Chicken Orzo Soup recipe is perfect for meal prep! It’s easy to make a double batch and reheat throughout the week or freeze and save for a later date.This next step is entirely up to you, but if I know I’m going to make an extra pot for later I keep the orzo out, and add it when I reheat the soup. If left in the soup for an extended period of time, the orzo will absorb the broth and get a little mushy. If you’d rather save the time and do it all at once that’s totally fine, but to keep your pasta al dente cook it separately and add it when you are ready to serve the soup.
How to store leftovers
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The orzo will continue to absorb liquid as it sits, so you will likely need to add some broth when you warm it up. To reheat lemon chicken orzo soup, simply add it to a saucepan (with more broth or water) and turn the heat up to medium.
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