Lemon Chicken Orzo Soup
Updated Mar 06, 2026
Lemon Chicken Orzo Soup recipe with shredded chicken, vegetables, orzo pasta, and fresh lemon juice simmered in a flavorful broth.
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My Lemon Chicken Orzo Soup Is So Good!
I’m a big fan of lemon chicken orzo pasta, and I love that all those same flavors and textures translate so easily into a soup. You still get the chicken, the little bites of orzo, and citrusy lemon finish, just in a soup bowl instead of a plate, plus the chicken broth is soo good!
The base for my Lemon Chicken Orzo Soup is made with homemade chicken stock (ps, you’ll reuse the chicken), and it’s totally worth it. Once the stock is done, you cook the orzo right in it to absorb all of that delicious flavor, and some fresh lemon juice to brighten things up.
Happy Cooking!
– Yumna
Lemon Chicken Orzo Soup Ingredients
- Chicken breast: I prefer using boneless, skinless chicken breast for this soup. If you’re not in the mood for chicken, try turkey. You can also use diced tofu, chickpeas, or cannellini beans for a vegetarian version of this lemon orzo soup.
- Orzo pasta: I love the texture that this tiny pasta adds, but you can replace it with rice, quinoa, or gluten-free pasta if you have an intolerance. You may need to adjust the cooking time, though, if you do substitute it. You could also use a different small pasta shape, like pastina.
- Lemon: Be sure to use fresh lemon juice for the best flavor! You can also add some lemon zest for a sharper citrus flavor. Here are different ways to juice a lemon.
- Veggies: Also known as mirepoix, the base of this soup is made from onion, celery and carrot. Make sure the vegetables are cut in similar size pieces so they cook evenly. You’ll also use the scraps from these veggies to build a flavorful broth so be sure to save them.
- Butter: Go with unsalted butter since you can always add more salt if needed. Or use olive oil.
- Seasonings and spices: Along with salt and pepper, I season the soup with minced garlic, dried rosemary, bay leaves and turmeric. If you don’t have fresh garlic, ½ teaspoon of garlic powder per clove can be used instead. Thyme or tarragon can be swapped in for rosemary.
- Parsley: Look for a bunch with bright green leaves and no dark or yellow spots. Check out my guide on how to chop parsley. Mint also works nicely with this soup.
How to Make Lemon Chicken Orzo Soup
Chicken Lemon Orzo Soup Recipe
This Lemon Chicken Orzo Soup starts out with homemade chicken stock using the chicken breasts, which are then shredded and added back with the orzo and lots of lemon flavor.
Video
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 onion diced
- 3 large carrots peeled, halved lengthwise and finely sliced
- 3 celery stalks small diced
- 2-3 bay leaves
- 1 1/2 teaspoon salt divided
- 1/2 teaspoon black pepper
- 1 tablespoon butter or olive oil
- 2 garlic cloves minced
- 1 teaspoon dried rosemary
- 3/4 cup orzo pasta
- 1/8 teaspoon turmeric optional
- 1-2 lemons juiced, to taste
- Fresh parsley
Instructions
- Place chicken and scraps from the outer layers and ends of the onions, carrots, celery and bay leaves in a large stock pot. Add 8-10 cups of water and season with 1 teaspoon salt and the pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 30 minutes.
- Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps and bay leaves.
- Heat butter (or oil) in the same pot over medium heat. Add the chopped onions, carrots, celery, garlic, and remaining salt and cook until tender, about 4-5 minutes. Stir in the shredded chicken, orzo, rosemary and turmeric (if using). Then return the broth to the stockpot and bring to a boil.
- Reduce heat and simmer until the orzo is cooked, about 20 minutes.
- Stir in the lemon juice. Serve immediately with fresh parsley or mint, if desired.
Notes
My Top Tip: Keep the stock clear by skimming if you notice any cloudy appearance. This is pretty common when making chicken broth from scratch, but it can be unattractive. So just make sure to use a large spoon and skim off any foam that rises to the top of the pot.
Storage: Store any leftovers in an airtight container. The soup will stay fresh for about 4-5 days.
Freezing: You can freeze the soup, but the texture of the orzo may change slightly. So if you are making this to freeze, it’s best to leave the pasta out of the dish and then add freshly cooked pasta when you reheat it.
Nutrition
Serving: 1g, Calories: 206kcal, Carbohydrates: 21g, Protein: 18g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 77mg, Sodium: 693mg, Potassium: 407mg, Fiber: 3g, Sugar: 3g, Vitamin A: 6108IU, Vitamin C: 13mg, Calcium: 36mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Make a creamy version: Stir in a splash of cream or a little Greek yogurt just before serving for a creamy chicken orzo soup.
- Use store-bought stock. To save time, you can use stock in a box instead of making your own.
Recipe Tips
- Don’t skip the onion skins. They add a ton of flavor and give your stock a nice golden color.
- Season the chicken well before making the stock. I can’t stress how important it is to season your ingredients in layers as you cook. This allows the salt to penetrate the chicken thoroughly from the beginning of the cooking process. And that means the flavor is better this way than it would be if you seasoned after shredding the chicken.
- Add the orzo towards the end of cooking. This will ensure that they don’t get too soggy in the broth while you’re cooking the vegetables. It has a fairly short cooking time, and I recommend keeping it al dente.
Serving Ideas
- Serve with some freshly baked bread like these French Bread Roll or my Garlic Cheese Bread
- Or, serve with a side of salad for a complete meal like me Classic Greek Salad or this Fresh Garden Salad.
Comments
Can I use rotisserie chicken and shred it instead of fresh chicken breasts? Also can I replace the water with chicken broth? Thanks in advance!
Yes, both of those swaps sound great! Enjoy!!
Super delicious!!!! Amazing flavors. I used mint and yogurt on the top, love it!
Yay, so happy you liked it!! Love the toppings you chose!
Yumna, this soup is great! I planned ahead and made the broth the day before so I could chill thoroughly and skim the fat. I used bone-in chicken parts since I think that makes a more flavorful broth. The turmeric adds a beautiful color, and I found the juice of one lemon was plenty of lemon for us. This would be so perfect for sick days, so into the freezer some will go. I am really enjoying your recipes. They’re excellent.
Thanks so much, love your tip for making it ahead.
Excellent soup! My husband said he could eat it every night! I made without salt, he has to add some, but still loved it.
Thank you so much! That’s such a compliment!!
This was absolutely beautiful! I was stupid and poured after the stock down the sink but luckily I had stock in the cupboard. Still beautiful though. Another amazing recipe Yumna!
I’m glad it still worked out in the end! Thank you so much!
Super yummy! I didn’t have orzo so I used little pasta shells! I loved the broths too, I just use any veggie scraps that I have from my other meals and freeze until I’m ready to make a broth!
So glad you loved the broth! Agree it’s a great idea to make your own broth from veggie scraps!
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