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Lemon Chicken Orzo Soup

Lemon chicken orzo soup is all the comfort! Healthy and budget friendly, this orzo soup uses everyday ingredients—lemon, chicken, orzo, broth, and veggies–bright and cozy in every way!

Cold nights require a big steaming pot of warm soup in my house and this Lemon Chicken Orzo Soup recipe is quickly becoming a new favorite. It’s easy to make, requires pantry staples like oregano, orzo pasta, and vegetables you probably already have on hand. Plus it keeps well and freezes beautifully. What’s not to love?!

I’m telling you guys, it’s right up there with my chicken stew, turmeric lemon chicken soup or my Avgolemono, a silky greek chicken soup also made with lemon. I’m sensing a theme here!

If you’ve never tried lemon in soup this lemon chicken orzo soup recipe is a great way to start. The acidity from lemon brightens the flavors and helps each ingredient shine. When combined with boneless skinless chicken breasts and heaps of veggies like carrots, celery, onion, peas, and, of course, garlic you have a hearty, delicious soup for for weeknight dinners, casual gatherings, or workday lunches.

Soup is such a great one-pot meal. Plus it’s easy to double so you have extra on hand for healthy work lunches, or for busy weeknights. Learning how to make lemon chicken orzo soup isn’t much different from other chicken soup recipes. Chop and saute your veggies, add the chicken, stock and orzo, then finish it with herbs, and lemon. Pair it with your favorite bread (I’m partial to Rosemary Focaccia with Roasted Garlic, but really any good crusty bread will do.)

This Lemon Chicken Orzo Soup recipe is perfect for meal prep! It’s easy to make a double batch and reheat throughout the week or freeze and save for a later date.

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This next step is entirely up to you, but if I know I’m going to make an extra pot for later I keep the orzo out, and add it when I reheat the soup. If left in the soup for an extended period of time, the orzo will absorb the broth and get a little mushy.

If you’d rather save the time and do it all at once that’s totally fine, but to keep your pasta al dente cook it separately and add it when you are ready to serve the soup.


2 sticks celery, chopped finely
2 medium carrots, peeled & chopped finely
1/2 medium onion, chopped
1 tablespoon butter
1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons flour
6 cups chicken broth
1/4 teaspoon Italian seasoning
1.5 pounds uncooked chicken breasts
1 cup uncooked orzo
1 tablespoon lemon juice, or to taste
1 tablespoon chopped fresh parsley, or to taste
Salt & pepper, to taste


In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped celery, carrots, and onion. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to cook off the raw flour taste.
Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming. Add the Italian seasoning to the pot.
Place the uncooked chicken breasts into the pot. Bring the soup to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot.
Stir in the uncooked orzo pasta. Cook for 8-10 minutes, or until the orzo is tender.
Add the lemon juice to the soup and stir to combine. Taste the soup and season with salt and pepper as needed.
Finally, stir in the chopped fresh parsley.
Serve the lemon chicken orzo soup hot, garnished with additional chopped parsley if desired.
Enjoy this comforting and flavorful soup as a delicious meal on its own or paired with crusty bread for a satisfying lunch or dinner!

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