Comforting Lemon Chicken Orzo Soup

Lemon chicken orzo soup is the kind of bowl that tastes cozy and bright at the same time. You get tender chicken, a silky broth, and little bites of orzo that make it feel hearty without being heavy.

Lemon and herbs wake up the flavor, so it never tastes flat or bland like some chicken soups can. This version is simple, weeknight-friendly, and perfect when you want something comforting that still feels fresh. It is also a smart way to use leftover chicken without making it boring.

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Reasons to Try Lemon Chicken Orzo Soup

Comforting but not heavy

Orzo gives body, but the lemon keeps the broth light and clean.

Big flavor from simple ingredients

Garlic, onion, herbs, and lemon build a soup that tastes like it simmered all day.

Great for leftovers

It is a perfect use for cooked chicken, rotisserie chicken, or leftover roasted chicken.

Easy to adjust

Make it thicker, more brothy, extra lemony, or packed with vegetables depending on what you like.

Ingredients Notes

• Chicken thighs
• Chicken broth
• Orzo
• Onion
• Carrots
• Celery
• Garlic
• Olive oil
• Bay leaf
• Dried oregano
• Dried thyme
• Black pepper
• Salt
• Lemon juice
• Lemon zest
• Fresh parsley
• Fresh dill
• Spinach

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How to Make Lemon Chicken Orzo Soup

1. Sauté onion, carrots, and celery until softened.
2. Add garlic and herbs, then stir until fragrant.
3. Add broth and chicken and bring to a gentle simmer.
4. Cook until chicken is tender, then shred it.
5. Add orzo and cook until just tender.
6. Stir in lemon juice and zest.
7. Add spinach and herbs to finish.
8. Taste and adjust salt and lemon before serving.

What You Must Know Lemon Chicken Orzo Soup

• Add lemon at the end. Long boiling can dull the lemon flavor and make it taste less fresh.
• Do not overcook the orzo. It keeps softening in hot soup, so stop when it is just tender.
• If you plan leftovers, cook orzo separately. This prevents it from soaking up all the broth overnight.
• Keep the simmer gentle. A hard boil can make chicken dry and the broth cloudy.
• Taste before salting heavily. Broth brands vary a lot in saltiness.

Helpful Tips

• Use rotisserie chicken to make this fast. Add it near the end so it stays juicy.
• For extra richness, stir in a small knob of butter at the end.
• If the soup needs more depth, add a splash of lemon zest and more herbs instead of extra salt.

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Variations and Substitutions

• Creamy version: Stir in a little cream at the end for a richer broth.
• Egg-lemon style: Whisk eggs with lemon juice, then temper with hot broth and stir in off heat for a silky finish.
• Gluten-free: Use rice or a gluten-free pasta instead of orzo.
• More vegetables: Add zucchini, peas, or kale near the end.
• Spice option: Add crushed red pepper for a gentle heat.

Serving Suggestions for Lemon Chicken Orzo Soup

• Serve with crusty bread, pita, or toasted garlic bread.
• Top with extra fresh dill and a little lemon zest.
• Add grated Parmesan if you want a salty, savory finish.
• Pair with a simple salad like cucumber and tomato for a fresh side.

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Storage/Reheating

Store soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. If the orzo absorbs too much broth, add more broth or water while reheating and stir well.

Nutrition Facts (Per Serving)

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Comforting Lemon Chicken Orzo Soup That Tastes Bright and Fresh

This lemon chicken orzo soup is cozy, light, and full of flavor with tender chicken, orzo pasta, herbs, and fresh lemon in every spoonful.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course dinners

Cuisine Mediterranean inspired

Servings 6 servings

Calories 320 kcal

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion diced
• 2 medium carrots diced
• 2 celery stalks diced
• 4 cloves garlic minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 8 cups chicken broth
• 1 1/2 pounds boneless skinless chicken thighs
• 3/4 cup dry orzo
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lemon juice more to taste
• 1 teaspoon lemon zest
• 2 cups baby spinach
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill

Instructions

 

• Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened.
• Add garlic, oregano, thyme, and bay leaf and cook until fragrant.
• Add chicken broth and chicken thighs. Bring to a gentle simmer and cook until the chicken is tender.
• Remove chicken, shred it, and return it to the pot.
• Stir in orzo and simmer until the orzo is just tender.
• Turn heat to low and stir in salt, pepper, lemon juice, and lemon zest.
• Stir in spinach, parsley, and dill until the spinach wilts.
• Taste and adjust lemon and salt, then serve warm.

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