Lemon Chicken Orzo Soup

Cozy, bright, and made in just one pot, this easy Lemon Chicken Orzo Soup is packed with tender chicken, silky orzo, and a fresh pop of lemon for the ultimate comforting-yet-light meal. Perfect for busy weeknights, meal prep, or whenever you’re craving something warm and nourishing without a lot of effort. A bowl of pure comfort with a sunny twist.

Is there anything better than a simple, one pot, make ahead recipe without a pile of dishes?! To learn how to make this satisfying soup recipe, see the printable recipe card below or take a look at the recipe video. For other recipe variations and to learn about the health benefits of this flavorful and nutritious chicken soup recipe, visit the Pimp My Recipe section in my Blog Comments & Tips below.

Sign up for a free subscription to our monthly newsletter and access to exclusive content.

---

To browse some of my favorite kitchen essentials, gadgets, and pantry items, visit the Recommended Products page.

RECIPE

(Printable recipe card below.)

Lemon Chicken Orzo Soup, prep my recipe, pimp my recipe, soup recipes, chicken soup recipe, lemon chicken orzo soup recipe, no flour lemon chicken orzo soup recipe, winter soup recipes, soups, salads, dairy free, healthy, lunch and dinner, entertaining, IG9, L&D1, one pot meal, main course, lunch, dinner, make ahead, make ahead recipes, easy meals, one pot, one pan, one pot dinner, how to make lemon chicken orzo soup, tips to make lemon chicken orzo soup, pro tips for make ahead recipe for lemon chicken orzo soup

Soups & Salads, Dairy Free, Healthy, Entertaining

American, Mediterranean

Servings: 8

Author: Prep My Recipe

Print

With ImageWithout Image

LEMON CHICKEN ORZO SOUP

Cozy, bright, and made in just one pot, this easy Lemon Chicken Orzo Soup is packed with tender chicken, silky orzo, and a fresh pop of lemon for the ultimate comforting-yet-light meal. Perfect for busy weeknights, meal prep, or whenever you’re craving something warm and nourishing without a lot of effort or a pile of dishes.

Prep Time: 15 MinBaking Time: 45 MinTotal Time: 1 Hour

Cook modePrevent screen from turning off

Ingredients

• 3 large carrots, peeled & diced
• 3 celery stalks, diced
• 1 fennel bulb, cored, green parts removed & diced
• 1 organic leek, dark green parts removed & chopped
• ½ large onion, diced
• 4 garlic cloves, minced
• ¼ cup fresh chile peppers, finely chopped (optional - see Note #1)
• 4 strips lemon zest (1 inch width peels)
• ¼ cup fresh lemon juice
• 1 ½ tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter (omit for dairy free)
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper
• 8 cups organic chicken stock
• 2 cups filtered water (see Note #2)
• ½ teaspoon Greek oregano
• ¼ teaspoon Italian seasoning
• 1 ½ pounds boneless skinless chicken breasts, trimmed
• 1 cup orzo pasta, uncooked
• 2 tablespoons fresh Italian parsley, chopped

Instructions

1. Prep all your ingredients before starting to cook. Using a chef’s knife, dice carrots, celery, fennel, leek, and onion into ½ inch pieces, and set aside. Mince garlic, and set aside separately. Using a vegetable peeler, peel 4 strips of lemon peel zest (about 1 inch in width and the entire length of the lemon, avoiding any white pith). Juice lemon and set aside.
2. Add olive oil (evoo) and butter to a large 8 quart stock pot on medium heat. Once melted, add carrots, celery, fennel, leek, and onion, and stir to coat in the evoo/butter. Add salt and pepper, and sauté for 5-7 minutes, or until onions are translucent (but not browned).
3. Add garlic, and chile peppers (optional), and sauté for 1 minute or until fragrant, but not browned.
4. Add chicken stock, water (see Note #3), oregano, Italian seasoning, and lemon zest strips, and stir to combine. Add chicken, and bring to boil uncovered on medium-high heat.
5. Give it a quick but gentle stir to prevent any sticking, partially cover with a lid, reduce heat to low, and keep at a low simmer for 20 minutes. Remove chicken, and transfer to a plate, and set aside chicken to rest for at least 10 minutes.
6. Raise heat to medium-low, and bring soup to a fast simmer. Add orzo to the soup pot (see Note #3), stir, and simmer uncovered for 10 minutes (stirring occasionally). While orzo is cooking, shred chicken into thick bite-sized pieces, and set aside.
7. Once orzo is cooked, remove all 4 lemon strips, and discard them. Add lemon juice, and shredded chicken, and stir. Simmer for 2 minutes until the chicken is warmed through. Taste and adjust seasoning if needed. Remove from heat, add fresh parsley, stir, and serve immediately.

Notes

1. Although not traditionally in Lemon Chicken Orzo Soup, fresh chile peppers, such as cayenne, or jalapeño, or serrano peppers, add another layer of flavor to this dish (but it shouldn’t be very spicy). Of course, this is optional and the amount can be adjusted to taste.
2. For a thicker soup, you can omit the filtered water, especially if you are going to serve this soup immediately after cooking. If you are making this recipe ahead of time, see Pro Tips in Note #3.  
3. Pro Tips:
4. Planning to have leftovers? Orzo tends to drink up much of the liquid and expands overnight; therefore, you’ll have to add more stock when reheating. This does change the flavor a bit, so I suggest cooking the orzo separately and adding the cooked orzo to each bowl (or to a stock pot with the amount you will be serving).
5. Cooking Orzo Separately: In a separate pot of boiling water that’s been generously salted, cook the orzo according to the package instructions, and drain. To prevent clumping, toss the drained orzo with 1-2 teaspoons of olive oil, and set aside. When ready to use, add about ⅓ cup (more or less to taste) to each person’s bowl, or add the amount needed to the soup pot about 1-2 minutes before serving (just enough time to heat it up). 
6. For best flavor and nutritional value, use organic produce when possible. 
7. Makes 8 servings.

Recommended Products

HexClad Hybrid Nonstick 6-Piece Pot Set (2, 3 & 8-Quart Pots) with Tempered Glass Lids & 2 Silicone Trivets

OXO Potato Peeler

Cave Tools Meat Claws for Shredding, Handling & Carving Food

Nutrition Facts

Calories

246

Fat (grams)

7 g

Sat. Fat (grams)

2 g

Carbs (grams)

30 g

Fiber (grams)

3 g

Net carbs

27 g

Sugar (grams)

5 g

Protein (grams)

21 g

Sodium (milligrams)

631 mg

Cholesterol (grams)

28 mg

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.

https://PrepMyRecipe.com/blog/recipe-lemon-chicken-orzo-soup

Copyright © Pimp My Recipe LLC (DBA: Prep My Recipe). All Rights Reserved.

Did you make this recipe?

Tag @prepmyrecipe on instagram and hashtag it #prepmyrecipe

BACK TO TOP

---

SERVING SUGGESTIONS

SERVING SUGGESTIONS

Delicious when served with a chunk of warm sourdough bread!

Note: For make ahead instructions, see the recipe video or for recipe variations, visit the Pimp My Recipe section in my Blog Comments & Tips section below!

BACK TO RECIPE

---

VIDEO

How to Make this Flavorful & Healthy Lemon Chicken Orzo Soup!

BACK TO TOP

---

Blog Comments & Tips

A bowl of pure comfort with a sunny twist!

This healthy and flavorful Lemon Chicken Orzo Soup is the kind of comfort food you can feel great about enjoying. Made in one pot and without any added flour, it delivers a cozy, satisfying flavor while keeping the ingredients simple and nourishing. 

Rich stock, tender chicken, silky orzo, and fresh squeezed lemon juice make every spoonful feel light yet comforting.

Simmered with lots of vegetables, lean chicken, and rich stock, this winter soup recipe has so many health benefits!

• High-quality protein for lasting energy: Lean chicken provides a solid source of protein, which helps support muscle health, keeps you feeling full longer, and stabilizes energy levels throughout the day. It makes this soup hearty enough to be a complete meal, not just a starter.

• Naturally light, yet satisfying: By skipping added flour, this soup relies on wholesome ingredients like orzo and chicken to create body and texture. The result is a lighter broth that’s easier to digest while still feeling comforting and filling. Perfect for anyone looking for a balanced, not-heavy meal.

• Immune-supporting citrus: Fresh lemon juice & lemon zest strips add more than bright, fresh flavor. Lemons are rich in vitamin C, which supports immune health and helps the body absorb iron from other ingredients. The acidity also enhances the soup’s flavor naturally, reducing the need for excess salt or fat.

• Gut-friendly and comforting: A warm, stock-based soup can be soothing for digestion and hydration, especially during colder months or when you’re feeling run down. The combination of chicken stock, tender chicken, and orzo creates a gentle, nourishing meal that’s easy on the stomach.

• Wholesome ingredients, simple cooking: This one-pot Lemon Chicken Orzo Soup is made with real, whole ingredients and minimal processing. Fewer steps and fewer dishes mean less stress in the kitchen, making it easier to cook at home more often, which is a health win on its own!

Whether you’re craving comfort, supporting your immune system, or just looking for a flavorful meal that won’t weigh you down, this Lemon Chicken Orzo Soup delivers nourishment and brightness in every spoonful. 

How do you ensure the best results from this recipe?

My 5 tips to making the best Lemon Chicken Orzo Soup:

1. Using high quality, organic ingredients is best for this deliciously healthy soup.

2. Dice your vegetables all the same size to ensure even cooking. Only sauté your vegetables until your onions are translucent, but not browned.

3. Use organic vegetable stock for best flavor. 

4. Don’t skip the lemon zest strips, as they infuse the soup with that bright, lemony flavor without the bitterness. And, make sure you avoid the white pith, as that adds bitterness.

5. Don’t overcook your orzo. Orzo is like a sponge and will drink up much of your soup stock/broth when it sits overnight. If you are going to have leftovers or want to make this soup ahead of time, I recommend reviewing the recipe video. Or, take a look at the Make Ahead Instructions in the Pimp My Recipe section below.

It’s time to customize and Pimp My Recipe. 

Pimp My Recipe:

• Make it Spicy: Add more chile peppers, or leave in some of the seeds. Make sure they are chopped finely. 

• Make it Milder: Omit the chile peppers entirely.

• Make it Gluten Free: Replace with gluten free orzo.

• Make it Dairy Free: Omit the butter, and add 1 extra tablespoon of extra virgin olive oil (recipe will use a total of 2 tablespoons of fat).

• Make it Thicker: Although I omitted the additional flour for this recipe, you can certainly add it back to make a whiter and thicker soup broth. Simply add 2 tablespoons of all-purpose flour at the same time you add the garlic (in Step 3), and sauté as directed for 1 minute.

• Make Ahead Instructions: 

• Planning to Have Leftovers? Orzo tends to drink up much of the liquid and expands overnight; therefore, you’ll have to add more stock when reheating. This tends to dilute the flavor a bit, so I suggest cooking the orzo separately and adding the cooked orzo to each bowl (or to a stock pot with the amount you will be serving).

• Cooking Orzo Separately: In a separate pot of boiling water that’s been generously salted, cook the orzo according to the package instructions, and drain. To prevent clumping, toss the drained orzo with 1-2 teaspoons of olive oil, and set aside. When ready to use, add about ⅓ cup (more or less to taste) to each person’s bowl, or add the amount needed to the soup pot about 1-2 minutes before serving (just enough time to heat it up). 

Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.  

Happy Cooking!

Mich

Footnote: Don’t let your orzo drink up all the soup broth. If not enjoying immediately after completing the recipe, take a look at the Make Ahead Instructions above!

BACK TO TOP

---

Adapted from the Lemon Chicken Orzo Soup recipe by Salt and Lavender. I altered the basic recipe, by adding more fresh vegetables, some chile peppers, and used a technique to infuse more lemon flavor in the soup without adding more acid. I also eliminated the flour and changed the ingredient quantities to make it less dry.

Every editorial product is independently selected. I may be compensated or receive an affiliate commission if you purchase products via these links. As an Amazon Associate, I earn from qualifying purchases.