Lemon Chicken and Orzo Soup is a tasty mix of vegetables, shredded rotisserie chicken, and orzo pasta in a lemony broth, seasoned with herbs. Then, I like to garnish the soup with fresh parsley for a touch of color and freshness. For another delicious way to enjoy orzo, check out my Cheeseburger Orzo, a fun twist on a classic cheeseburger!
Ingredients & Substitutions
- Vegetables: I added celery, carrots, onions, garlic, and fresh parsley (for garnish). It’s easy to add other vegetables to suit your taste or use what you have on hand. I think spinach, corn, zucchini, and peas would all be good additions.
- Chicken: I love using rotisserie chicken in recipes like this–it makes it so much easier and faster since rotisserie chicken is already cooked. Leftover shredded chicken would also work well.
- Orzo: Orzo is a type of pasta that looks like large rice grains. It’s smooth and commonly used in soups and salads. You can swap it out for other small pasta shapes like macaroni or small shells, but be sure to adjust the cooking time!
- Chicken Broth: Chicken broth is the base of the soup. If you don’t have chicken broth, you could use vegetable broth or chicken stock (for a richer flavor).
- Lemon Juice: For the most vibrant lemon flavor, I try to use freshly squeezed lemon juice. You can use bottled juice, but that can sometimes taste a bit artificial. Have some extra lemon juice available to add to your bowl of soup for even more lemon flavor!
- Seasonings: I added salt, pepper, dried oregano, and dried basil to the soup. If using fresh oregano and fresh basil, use three times the amount, or in this case, about 3/4 teaspoon of each.
What To Serve With Lemon Chicken Orzo Soup
If you are looking for a complete meal, here are some options I would serve with this soup:
- Crusty bread like a French baguette
- Garlic Cheese Bread
- Breadsticks (Have you tried my Focaccia Breadsticks, yet?)
- Air Fryer Grilled Cheese
- Roasted vegetables like Brussels sprouts, carrots, or asparagus
- Spicy Caprese Baguettes
- Wedge Salad
- Roasted Potato Wedges
Storing & Reheating Lemon Chicken Orzo Soup
To Store: To store lemon chicken and orzo soup, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator. I like to portion the soup out into a few containers for easy grab-and-heat lunches! It will last up to 3-4 days.
To Reheat: Gently reheat the soup on the stovetop or heat up a bowl of soup in the microwave.
Can I Freeze Lemon Chicken Orzo Soup?
Yes, you can freeze lemon chicken and orzo soup, but I would recommend freezing it without the orzo. You can cook that and add it to the soup when you heat it up. (If you do freeze the soup with the orzo, it may change the texture of it a bit, but the soup will still be delicious.) To freeze the soup, first, let it cool to room temperature. Next, transfer the soup to freezer-safe containers or bags, leaving a little bit of room for expansion. Label and date the containers and freeze the soup for up to 2-3 months. When ready to heat it up, let it thaw in the refrigerator overnight.
Lemon Chicken Orzo Soup
Ingredients
- 2 tablespoons unsalted butter
- 2 ribs celery, finely diced
- 2 medium carrots, peeled, cut into coins
- 1 small yellow onion, diced
- 2 teaspoons garlic, minced
- 2 tablespoons all-purpose flour
- 6 cups (48 ounces) chicken broth
- 1 cup (236 g) orzo, uncooked
- 3 cups (420 g) rotisserie chicken, shredded, chopped
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- fresh parsley, chopped for garnish
- freshly squeezed lemon juice, to taste
Instructions
- In a large Dutch oven over medium heat, melt the butter. Add the celery, carrots, and onions. Cook for 5-7 minutes, stirring occasionally, until softened.
- Add the garlic and flour. Stir to combine and cook for 1 more minute.
- Slowly add the chicken broth, stirring constantly until combined.
- Stir in the uncooked orzo. Bring the mixture to a boil. Then reduce the heat to low. Cook the soup, uncovered, stirring constantly, for 10-12 more minutes, or until the orzo is tender.
- Add the chicken to the pot and heat for 2-3 minutes.
- Add the lemon juice, salt, pepper, oregano, and basil. Stir to combine.
- Serve garnished with fresh parsley.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This soup is so comforting and flavorful! The orzo and chicken make it hearty, and the lemon juice adds a fresh, zesty kick!
Elizabeth
I really loved this soup! I liked the vegetables and the broth-base (rather than a cream base). It seems pretty healthy, too!
Annabelle
This is a hearty dinner option–good for cooler weather, I think!
Bella
This soup is fantastic! The combination of orzo, chicken, and lemon makes it both hearty and refreshing.
Selena
A perfect blend of flavors! The lemon juice brightens up the rich broth, and the orzo adds a nice texture. Great for a warm, comforting meal.
I’ve been making this soup for over a year and it is one of the best.