Name: Lemon Chicken Orzo Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 Chicken breasts (about 1 pound); 6 cups Chicken broth; 1 tbsp Olive oil; 2 Carrots (peeled and chopped); 2 Celery stalks (chopped); ½ Yellow onion (chopped); 1 tsp Salt; 1 tsp Pepper; 1½ cup Orzo pasta; 1 tsp Garlic powder; 1 tsp Italian seasoning; ¼ tsp Parsley; 2 Lemons (juiced and zested)

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With its flavorful broth, tender chicken, and chewy orzo, this lemon chicken orzo soup is simple to prepare. It’s also a budget-friendly meal – great for using up leftover chicken and veggies. The lemon flavor adds an extra element to this comforting soup.

lemon chicken orzo soup in a white bowl with lemons to the left

The necessary ingredients are quite straight-forward while the recipe process is simple and quick. Armed with a stockpot and a handful of ingredients, you can have this chicken orzo soup on the table in around 30 minutes.

Ingredients

1 lb chicken breast – about 2-3 chicken breasts
6 cups chicken broth
1 tbsp olive oil
2 carrots, peeled and chopped
2 stalks celery, chopped
½ yellow onion, chopped
1 1/2 cup orzo pasta
1 tsp garlic powder
1 tsp Italian seasoning
1/4 cup chopped parsley
Salt and pepper, to taste
2 lemons, juiced and zested

What is Orzo?

Orzo is a short oval-shaped pasta. It is sometimes referred to as risoni. Although it has a similar appearance to rice, orzo is definitely a pasta and not a grain. It falls under the category of pastini and has a versatile cooking profile. You can find orzo in soups such as this lemon chicken orzo soup or cold pasta salads – making it a great ingredient year round!

The first time I sent my husband to the store to buy orzo, he had to look it up on Google while he was in the store so he would know what section to find it in. He had no idea it was a type of pasta – which shows you that it isn’t a pasta I cook with as much as the others.

Preparing Chicken for Lemon Chicken Orzo Soup

The recipe here calls for boiled chicken. But you might prefer sauteed chicken or diced grilled chicken for a bit more flavor.

When pinched for time, you can always use store-bought rotisserie chicken or pre-cooked chicken you may have stored in the freezer. I like to slow cook chicken while I’m at work ever so often. When I get home, I shred the chicken and place 2-3 cups of shredded chicken into freezer bags to be used for quick meals.

Substitutions to Try With Lemon Chicken Orzo Soup

You can always customize this lemon chicken orzo soup to fit what you have on hand.

Using turkey or chicken thighs instead of chicken breast is a great way to use up leftover meats that you may have in the freezer.
Instead of celery, you can use any green veggie of your choice – such as green beans, spinach, or green peas
Orange or red peppers, sweet potatoes, or yellow zucchini add color and deliciousness, too!

Prepping in Advance

Prep your Greek lemon chicken orzo soup on the weekend for an easy lunch or dinner to have during the week. Because the orzo tends to absorb the broth, you might prefer to add in the orzo when you reheat on the stove top during the week. This will prevent the broth from disappearing into the pasta.

If you do choose to include the orzo pasta from the start, you will likely need to add a bit more broth or water when reheating as you will notice much of the broth will have been absorbed.

Tips for Lemon Chicken Soup with Orzo

Be sure to not add the lemon juice and zest too early. I add it in at the very end of the cooking process – right as I turn off the heat.
Add a couple chicken bouillon cubes after all veggies and seasonings have been added to the pot for additional flavor.

lemon chicken orzo soup in pot with red spoon

lemon chicken orzo soup lifted on spoon above bowl

chicken lemon orzo soup in a pot with a woman holding a lemon on top

Lemon Chicken Orzo Soup

This lemon chicken orzo soup is the best 40 minute soup! Customize it to your liking!

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Prep Time 10

Cook Time 30

Total Time 40

Course Soup

Cuisine American

Servings servings

Calories 267 kcal

Ingredients

3 Chicken breasts about 1 pound
6 cups Chicken broth
1 tbsp Olive oil
2 Carrots peeled and chopped
2 Celery stalks chopped
½ Yellow onion chopped
1 tsp Salt
1 tsp Pepper
1½ cup Orzo pasta
1 tsp Garlic powder
1 tsp Italian seasoning
¼ tsp Parsley
2 Lemons juiced and zested

Instructions

In a large dutch oven or stockpot, heat chicken and chicken broth to boiling. Reduce heat and simmer for 20 minutes.
Remove chicken and transfer to a cutting board. Chop chicken into small chunks.
While the chicken and broth are simmering, chop the carrots, celery, and onion. Then heat olive oil in a medium skillet over medium low heat. Season veggies with salt and pepper. Cook the vegetables, stirring occasionally, until tender.
Add vegetables, pasta, and seasonings to the dutch oven or pot, and bring to a boil. Reduce heat. Simmer for 10-12 minutes, or until pasta is tender.
Add chicken and chopped parsley to the soup, then simmer for 15 minutes.
Turn off the heat and add in the juice of 1-2 lemons along with a tablespoon of zest. Stir soup and serve.

Nutrition

Calories: 267kcalCarbohydrates: 36gProtein: 23gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 53mgSodium: 1387mgPotassium: 552mgFiber: 3gSugar: 4gVitamin A: 3451IUVitamin C: 22mgCalcium: 48mgIron: 1mg

Keyword Greek chicken soup, Greek soup, lemon chicken orzo soup

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