Dinner

Lemon Chicken Orzo Soup Recipe

Name: Lemon Chicken Orzo Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons Olive oil; 1 medium Onion, diced; 2 medium Carrots, sliced; 2 stalks Celery, sliced; 3 cloves Garlic, minced; 8 cups Chicken broth; 1 cup Orzo pasta; 2 cups Cooked chicken, shredded; 1 Lemon, zested and juiced; Salt, to taste; Black pepper, to taste; 2 tablespoons Fresh parsley, chopped

ByLila Prescott June 30, 2026June 30, 2026

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Introduction

This Lemon Chicken Orzo Soup is a comforting and bright dish perfect for any time of year. Packed with tender chicken, vibrant lemon, and delicate orzo pasta, it’s a flavorful meal that comes together in just over half an hour.

The image shows a white ornate bowl filled with chicken soup, placed on a white marbled surface. The soup has a golden-yellow broth with visible pieces of shredded chicken mixed with small orange carrot slices and chunks of yellow celery. There is a layer of orzo pasta that looks soft and slightly opaque, spread throughout the soup. Fresh green parsley is sprinkled on top, adding a touch of color. Two lemon slices rest on the soup’s surface on one side, adding brightness and contrast. The overall texture of the soup looks warm and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium onion, diced

2 medium carrots, sliced
2 stalks celery, sliced

3 cloves garlic, minced
8 cups chicken broth

1 cup orzo pasta
2 cups cooked chicken, shredded
1 lemon, zested and juiced

Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped

Instructions

Step 1: Heat the olive oil in a large pot over medium heat.
Step 2: Add the diced onion, sliced carrots, and sliced celery. Cook until softened, about 5 minutes.
Step 3: Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4: Pour in the chicken broth and bring the soup to a gentle simmer.
Step 5: Add the orzo pasta and cook until tender, about 8 to 10 minutes, stirring occasionally.
Step 6: Stir in the shredded chicken, lemon zest, and lemon juice. Cook until heated through.

Step 7: Season with salt and black pepper to taste. Stir in the chopped parsley.
Step 8: Ladle the soup into bowls and serve hot.

Tips & Variations

Use rotisserie chicken for a quick shortcut and extra flavor.

For a vegetarian version, substitute vegetable broth and omit the chicken, adding extra vegetables instead.
Add a pinch of red pepper flakes for a mild spicy kick.
Fresh lemon juice added just before serving brightens the flavors best.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The orzo may absorb some broth over time, so add a splash of water or broth when reheating to restore the soup’s consistency.

How to Serve

A close-up view of a white bowl with detailed patterns around the edge, filled with clear chicken soup containing shredded chicken, small orange carrot slices, yellow celery, and orzo pasta. Two thin lemon slices rest on the left side inside the bowl. The soup is topped with fresh green chopped parsley and specks of black pepper scattered across the surface. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken or pre-cooked chicken for this soup?

Yes, pre-cooked or frozen cooked chicken works well. Just shred it and add it during the final heating step.

Is orzo the only pasta that works for this soup?

Orzo is ideal because it cooks quickly and adds a nice texture, but small pasta shapes like pastina or acini di pepe can be good substitutes.