Lemon Chicken Orzo Soup is the upgrade your chicken soup game needs—creamy, tangy, and packed with vibrant flavor! Simple ingredients like chicken, veggies, and orzo pasta come together in a bright, lemony broth that’s anything but boring. It’s an easy, family-friendly dinner that’s perfect for weeknights and even better for meal prep!
London’s tip to make it a winner: A hint of honey mellows out the acidity of the lemon juice and gives the soup a burst of lemony goodness without the sour bite.
Table of Contents
Sometimes the most incredible dishes come from the simplest ideas.
When I made this Lemon Chicken Orzo Soup during my first Chicken Soup Week, I didn’t expect much from a seemingly straightforward mix of chicken, pasta, and lemon. But wow, was I wrong—this soup turned out so good, I knew it had to make an appearance in my second Chicken Soup Week lineup!
The tender shredded chicken, herb-infused broth, and bright pop of citrus combine perfectly with hearty orzo pasta. And the subtle kick from red pepper flakes? A total must if you like a little spice.
This soup is cozy, comforting, and ridiculously easy to make. Whether you’re battling a chilly day or just need a bowl of something warm and soothing, Lemon Chicken Orzo Soup hits the spot every time. It’s been a favorite in my house (especially when we’re sick!!), and I have a feeling it’ll be a favorite in yours, too!
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Chicken: Boneless, skinless chicken breasts are the easiest option for this soup, but chicken thighs can be used if you prefer their richer flavor.
- Oil or Butter: Use olive oil or avocado oil to sauté the veggies, or swap in butter for an extra layer of richness.
- Honey: A touch of honey helps balance the acidity of the lemon juice. Don’t skip it—it makes a big difference!
- Vegetables: The base starts with diced sweet onion, along with carrots, celery, and fresh spinach (baby spinach works great, too).
- Garlic: Fresh minced garlic is essential for bold, aromatic flavor—skip the garlic powder for this one.
- Broth: Regular or low-sodium chicken broth works, but regular sodium is recommended for the most balanced flavor. Vegetable broth is a good substitute if needed.
- Seasonings: Dried rosemary, thyme, and paprika add depth, while red pepper flakes bring a hint of spice to balance the sweetness and tang. Adjust the spice level to your liking.
- Orzo: This rice-shaped pasta is perfect for this soup. Look for a gluten-free version if needed.
- Lemon: Fresh lemons are non-negotiable—you’ll need both the zest and juice for that bright, citrusy kick.
- Milk: Use whatever you have on hand—regular milk or an unsweetened plant-based alternative will both work.
- Cornstarch: A cornstarch slurry thickens the soup to create a creamy, comforting texture without the need for heavy cream.
How to Make Lemon Chicken Orzo Soup
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Cook the orzo. Drain it in a colander.
- 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 cooking for another 30 seconds; it will be quite fragrant.
- Season the broth. After the veggies are tender and cooked, slowly pour the chicken broth into the pot. Then mix in the honey, rosemary, thyme, paprika, red pepper flakes, salt, and black pepper.
- Add the chicken. 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 the soup. 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.
- Shred the chicken. 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 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!
FAQs
Yes! If orzo isn’t available, small pasta shapes like ditalini, acini di pepe, or even broken spaghetti work well. Just adjust the cooking time accordingly.
Bottled lemon juice can work in a pinch, but fresh lemons are highly recommended for their vibrant flavor. You’ll also miss out on the zest if you don’t use fresh lemons.
Cook the orzo separately and add it to each bowl when serving. This way, the pasta won’t absorb too much liquid when stored.
Absolutely! Prepare the soup without the orzo, and store it in the fridge for up to 3 days. Cook the orzo fresh and stir it in when reheating for the best texture.
It’s best to freeze the soup without the orzo and spinach. Add freshly cooked orzo and spinach when reheating for the best taste and texture.
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.
Tap stars to rate!
Lemon Chicken Orzo Soup Recipe
email this recipe!
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 garlic cloves 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 garlic cloves
- 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 fresh parsley, if desired.Fresh flat-leaf parsley
Tap stars to rate!
Video
Notes
- Orzo Tips: Cook the orzo separately if you’re planning for leftovers to prevent it from soaking up too much broth. Add it to individual bowls when reheating.
- Lemon Juice and Zest: Fresh lemons are key for the best flavor—don’t skip the zest, as it adds an extra layer of brightness to the soup.
- Adjusting Spice: Red pepper flakes add a subtle kick, but you can reduce or omit them if you’re sensitive to spice.
- Dairy-Free Option: Swap the milk for a plant-based alternative and use olive oil or avocado oil instead of butter for a dairy-free version.
- Freezing Instructions: This soup freezes well without the orzo and spinach. Add freshly cooked orzo and spinach after reheating for the best texture and flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
