While the ingredients may be simple, the flavors are anything but boring in this Lemon Chicken Orzo Soup recipe. Tender, shredded chicken and healthy veggies combine with hearty orzo pasta in a creamy and tangy lemon-flavored broth. Plus, a secret ingredient balances out the acidity of the lemon juice and it will make you want to slurp up every last bit!
Easy Chicken Orzo Soup with Lemon
Sometimes the most incredible things are born out of simplicity.
I was at the end of Chicken Soup Week at the house and had already experienced the incredible flavors of this Chicken Dumpling Soup, Chicken and Vegetable Soup, Chicken Dumpling Soup, and Chicken Enchilada Soup.
The bar was set pretty high and I didn’t really expect much out of a seemingly plain chicken soup with pasta and lemon juice.
But boy was I wrong. This Lemon Chicken Orzo Soup was on point!
The tender shredded chicken and herb-packed broth were perfectly complemented by the hint of citrus, hearty pasta, and a hint of red pepper flakes. (They’re a MUST if you can handle a little spice!)
It’s the perfect comfort food on a chilly day—or even those dreaded sick days.
It was hands-down the favorite during Chicken Soup week, and I have a feeling it might be your new favorite, too!
Ingredients
The simple ingredients you need to make this chicken lemon orzo soup include:
- Chicken. Stick with boneless, skinless chicken breasts for the easiest soup. You can also opt for boneless skinless chicken thighs if you prefer the flavor.
- Oil. You can opt for olive oil or avocado oil, or go with butter instead.
- Honey. This is the secret ingredient that helps balance out the acidity! Don’t leave it out if you can help it.
- Vegetables. Just like many chicken soups, you’ll want to start the base with a diced sweet onion. You’ll also need carrots, celery, and fresh spinach leaves (baby spinach works, too).
- Garlic. Minced garlic is key; garlic powder just doesn’t quite pack the same punch as cloves of garlic.
- Broth. It’s your choice whether you go with regular or low-sodium chicken broth or vegetable broth, but regular sodium chicken broth is recommended for the best results.
- Seasonings. Dried rosemary, thyme, and paprika are essential. You’ll also need salt and black pepper. Red pepper flakes perfectly balance the sweetness and acidity of the dish. Just use less if you’re not a fan of spice.
- Orzo. This rice-shaped pasta should easily be found in the pasta aisle at your local grocery store. Look for a gluten-free variety if needed.
- Lemon. Fresh lemons are a must; you need both the zest and the juice for fresh flavor.
- Milk. Use whatever you have; either a regular or plant-based version work.
- Cornstarch. Learn how to make a slurry for a thick, creamy, and irresistible soup.
How to Make Lemon Chicken Orzo Soup
Below are the steps to make this lemon chicken soup with orzo at home:
Sauté the Veggies
Add butter to a large pot or Dutch oven. Let it completely melt over medium or medium-high heat. Then, stir in the diced onion, carrots, and celery.
Cook the vegetables for 3 to 4 minutes, then add the garlic. Continue sautéing for another 30 seconds; it will be quite fragrant.
Season the Broth and Add Chicken
After the veggies are tender and cooked, slowly pour the chicken broth into the pot, being careful not to splash it out. Then mix in the honey, rosemary, thyme, paprika, red pepper flakes, salt, and black pepper.
Carefully place the chicken breasts into the soup. Be sure they are about 4 ounces each. This way they’ll cook at the same rate.
Completely submerge the chicken and bring the soup to a boil.
Simmer and Shred
Reduce the heat to medium-low, and let it simmer covered for 15 to 20 minutes. Be sure the chicken is cooked through.
While the soup is simmering, cook the pasta according to the package instructions. Drain in a colander and set aside.
Remove the chicken from the soup with tongs and shred it on a cutting board using two forks.
Finish the Soup
First, you’ll want to warm up the milk slightly in the microwave.
Whisk together the warmed milk and cornstarch in a medium-sized bowl until it’s smooth and no lumps remain.
Add the slurry to the pot along with the shredded chicken, cooked orzo pasta, fresh lemon juice, lemon zest, and spinach.
Cook the lemony broth over medium heat for another 2 to 3 minutes, or until the spinach wilts.
If you want to, serve the soup with some fresh parsley or other fresh herbs!
Meal Prep and Storage
- How to prep ahead of time: You can make the orzo pasta a day early, or entirely make the soup a day before you need it and let it chill in the fridge. It’s even better the next day.
- How to store: Leftover soup can be kept in an airtight container in the fridge for up to 3 to 4 days.
- How to freeze: Be sure to let the soup cool completely in the fridge for at least 8 hours. Then, transfer to a freezer-safe bag or container and freeze for up to 3 to 4 months.
- How to reheat: This soup is best warmed back up in a pot on the stove. In a pinch, you can use the microwave.
What is chicken orzo soup?
Chicken orzo soup is a rich and flavorful dish full of tender chicken, healthy veggies, orzo pasta, and lemon flavor. While orzo looks like rice, it’s in fact a pasta that serves as the starchy backbone to this soup.
Why do you put lemon juice in chicken soup?
It might be surprising, but lemon is the perfect addition to chicken soup to balance the rich and herby flavor. It also pairs particularly well with the tender orzo pasta in this dish.
How to thicken chicken orzo soup?
The best way to thicken soup is with a cornstarch slurry. Mixing warmed milk with cornstarch and adding it to the soup at the end of the cooking process is an excellent method to get thick soup.
Can you freeze lemon chicken orzo soup?
Yes, you can definitely freeze lemon chicken orzo soup. Just like many soups, it’s a great dish to make ahead of time. Just be sure to let it completely cool first. Refrigerate it for a few hours, then transfer it to the freezer.
Dietary Modifications
The recipe you’ll find below is already sugar-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Gluten-free: Ensure the pasta and starch for the slurry are gluten-free.
- Dairy-free: Choose a plant-based milk.
Expert Tips and Tricks
- Make extra. Whip up a huge batch and freeze some for later.
- Use both. Grab a whole lemon so you get the juice and zest.
- Make it rich. Chicken stock will add more favor than broth.
- Warm it up. Be sure the milk isn’t cold or even room temperature when making the slurry for the best results.
- Be fancy. Cut the carrots and celery at an angle for an impressive presentation.
What to Serve with Lemon Chicken Orzo Soup
While you can absolutely enjoy a bowl of this soup by itself, there are a few sides you can serve with it for a complete meal.
There’s nothing like soup and salad. Try a Lemon Arugula Salad, Strawberry Spinach Salad, or a Spinach Beet Salad.
You can also whip up Gluten-Free Cornbread or Sweet Mini Cornbread Muffins.
More Chicken Soup Recipes
When the colder months arrive, it’s essential to have some comforting soup recipes in the rotation. Go with any of these recipes next time.
For real flavor, try Chicken Taco Soup, Crock Pot Chicken Tortilla Soup, Green Chili Chicken Soup, or Instant Pot Chicken Tortilla Soup.
For a filling soup, make Instant Pot Chicken Wild Rice Soup or Olive Garden Chicken Gnocchi Soup.
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Lemon Chicken Orzo Soup Recipe
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Ingredients
- 1 cup orzo pasta
- 2 tablespoons salted butter
- 1 small sweet onion diced
- 3 medium carrots peeled and cut into ¼-inch slices
- 3 celery ribs diced
- 4 cloves garlic finely minced
- 6 cups chicken broth
- 2 teaspoons honey
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts approximately 4- to 5-ounce pieces
- 1 cup whole milk
- 3 tablespoons cornstarch
- 2 teaspoons grated lemon zest
- ¼ cup lemon juice from 2-3 lemons
- 4 cups baby spinach loosely packed, thinly sliced
- Fresh flat-leaf parsley finely chopped, optional
Instructions
- Cook the orzo pasta in salted water according to the package directions. Drain in a colander.1 cup orzo pasta
- Add the butter to a large pot or Dutch oven over medium heat. When the butter begins to melt, add the onion, carrots, and celery. Cook for 3-4 minutes, or until softened. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.2 tablespoons salted butter, 1 small sweet onion, 3 medium carrots, 3 celery ribs, 4 cloves garlic
- Add the chicken broth, honey, rosemary, thyme, paprika, red pepper flakes, if using, salt, and black pepper. Stir to combine.6 cups chicken broth, 2 teaspoons honey, ½ teaspoon dried rosemary, ¼ teaspoon red pepper flakes, 1 teaspoon salt, ¼ teaspoon black pepper
- Add the chicken to the pot, making sure each piece is completely immersed in the liquid. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.1 pound boneless, skinless chicken breasts
- Transfer the cooked chicken to a cutting board and shred it using two forks.
- Whisk together the milk and cornstarch in a medium bowl until no clumps remain. Add this to the pot along with the shredded chicken, orzo, lemon zest, lemon juice, and spinach. Increase heat to medium and cook for an additional 2-3 minutes, or until the spinach is wilted.¼ cup lemon juice, 2 teaspoons grated lemon zest, 4 cups baby spinach, 1 cup whole milk, 3 tablespoons cornstarch
- Serve soup immediately with finely chopped fresh parsley, if desired.Fresh flat-leaf parsley
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Notes
- Prep-ahead: If prepping the soup in advance, cook the pasta separately and store it in a separate container. This prevents the pasta from absorbing too much broth while the soup sits. When ready to serve, add the cooked pasta to the soup and reheat together.
- Storage: Leftover soup can be kept in an airtight container in the fridge for up to 3 to 4 days.
- Freezing: Be sure to let the soup cool completely in the fridge for at least 8 hours. Then, transfer to a freezer-safe bag or container and freeze for up to 3 to 4 months.
- Reheating: This soup is best warmed back up in a pot on the stove. In a pinch, you can use the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
