Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup is a comforting delicious soup for any night of the week. It’s a one-pot chicken soup that has carrots, celery, and a touch of lemon flavor that sets this soup recipe apart from other chicken noodle soup recipes.
LEMON CHICKEN ORZO SOUP
Last week my friend told me she was coming over with Lemon Chicken Orzo Soup. I couldn’t stop thinking about the soup until she came. This soup is pure comfort.
You know I love this regular Chicken Noodle Soup recipe. But I had to recreate this Lemon Chicken Orzo Soup for my family a couple of days later because I loved all of the flavors so much.
- CHICKEN BROTH OR CHICKEN STOCK – I like Better than Boullion Base.
- OLIVE OIL
- ITALIAN SEASONING – fresh herbs are great but I don’t always have them on hand.
- BAY LEAF
- LEMON ZEST
- LEMON JUICE – A squeeze of lemon adds a bright citrus flavor.
- ROTISSERIE CHICKEN – you can use leftover chicken or cook the chicken right in the pot when you add the orzo. Shredded chicken breast or chicken thighs work great.
- ORZO PASTA – one cup orzo cooks in the broth but if serving later cook it separately. Any small pasta can be substituted here.
- ITALIAN FLAT LEAF PARSLEY – fresh parsley adds a pop of freshness here.
- KOSHER SALT AND BLACK PEPPER
One thing I did learn is that if you don’t plan on eating it right away you should cook the orzo separately and add it later.
The orzo soaks up all of the liquid. So unless you want a stew, eat it right away or add the orzo later cooked according to the package directions if serving the next day. For leftover soup, just add a little more chicken stock to thin it out.
OTHER SOUP RECIPES:
- Cauliflower Soup
- Creamy Potato Soup
- Easy Tomato Soup
- Homemade Chicken Noodle Soup
- Chicken Tortilla Soup
- Slow Cooker Tomato Basil Parmesan Soup
- Panera’s Broccoli Cheddar Soup
- Zuppa Toscana Soup
- Egg Drop Soup
Lemon Chicken Orzo Soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/3 cups carrots, chopped, (about 2 large carrots)
- 1 1/3 cups celery, chopped, (about 2 large celery stalks)
- 1 cup onion, chopped finely, (about 1/2 an onion)
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- 1/4 teaspoon Italian seasonings
- 1 cup orzo pasta, uncooked
- 1 rotisserie chicken, shredded (about 3 cups)
- 2 tablespoons fresh flat-leaf parsley, chopped
- grated Parmesan or Romano cheese (optional)
- Heat the olive oil and melt butter in a large Dutch oven or large pot over medium-high heat.
- Add the carrot, celery, and onion. Sautee for about 5 minutes or until veggies are soft. Add the garlic and cook for thirty seconds.
- Sprinkle the flour over the mixture and cook for one minute. Add the chicken broth, bay leaf, lemon juice, lemon zest, salt and Italian seasonings.
- Add the orzo and simmer until orzo is cooked through about 10 minutes (see Note not serving soup right away). Stir in the chicken until heated through.
- Just before serving add parsley and remove bay leaf. Add more salt and pepper to taste. Add Romano or Parmesan cheese if desired.
Made this for dinner tonight. It was very good. For the Italian seasoning, I mixed together some fresh thyme, dried oregano, salt and pepper. Served it with warm crusty French bread! Will make this again. Thank!
Looks so yummy! Great with feta added too.
Ooh great tip
Soup came out great! Was quick and easy to make……..I wish I had a good crusty bread on hand to go with it!
Glad you liked it!
Can you crockpot this?
Yes, it’s tricky with the orzo though because you don’t want it to cook too quickly. I would could on low for 4-6 hours adding the pasta for the last hour.
I love easy and quick soups and this one looks amazing. Exactly what I need right now 🙂
Great when you are feeling under the weather.
Wow! I found your recipe and oh my gosh it was so so good!!! My family and I loved it! Thank you for sharing this recipe!
You’re welcome! It’s one of my faves!
I make a Panera copycat version which is similar but it has spinach. A great summer soup!
It’s a great one!
Can you substitute the orzo with other pastas or rice?
Oh for sure. You can use any small pasta or big. Rice works well too.
I make this a lot and I’ve done it with both the rice and Orzo. And yes are both very good. However we typically do freeze some of it but this time forgot. How long does the soup last before it turns? I believe that today would be 1 week since we made it. And w have a large bowl still in the fridge.
It’s good for a while. I’m not sure. I would chuck after a week.
Could you cook this in the crockpot?
I think you could. You would have to add the orzo half way or it would get soggy.
Is lemon zest the same as lemon peel – grated?
YEs. It’s the same.
The sodium is very high; I’ll try to make it vegan.
Yum – thank you.
I just made this tonight – it was magnificent! Thanks a lot for the extra note about making the orzo separately. I’m going to store it separately too so when I take it to work for lunch tomorrow I can wait til the last minute to combine!
I really love the lemon taste so much, so I tossed the juiced lemons into the pot to simmer while the orzo cooked. Scooped them out along with the bay leaf and it really deepened the flavor! I also crumbled a tiny bit of bleu cheese into each serving to add a sharp tang and touch of creaminess.
Ooh. I love blue cheese. I will have to try that!
I really enjoyed this soup. Even my soup-avoiding husband liked it. I added spinach but otherwise followed the directions. For the leftover soup that turned to stew, I thinned it with chicken broth and it stayed very tasty. Thanks for a great recipe!
I love what you guys are up too. Such clever work and exposure!
Keep up the terrific works guys I’ve added you guys to blogroll.
I made this for lunch today and it was wonderful. I halved the recipe and substituted whole wheat Israeli couscous for the orzo and cooked two chicken breasts in foil pouches with olive oil and lemon. I added dried herbs because I didn’t have fresh. Thanks for an easy recipe to add to my winter go-to list!
I don’t think I have a pot to fit all these ingredients. Can I put it in a slow cooker? If so, how long?
I think it would work great in a slow cooker for 6-8 hours so that the veggies cook. The orzo you may want to add separately. I’m not sure how quickly or slowly it would cook up.
Thanks! nice recipe and even looks easy enough. My mom makes vegetable soups all through winters and i will definitely show her this one. But I was just wondering are those yellow things corns?
Tknx again 🙂
I think what you’re seeing is that looks somewhat yellow might be the orzo. There isn’t any corn in the soup.
We don’t get orzo in our country(India), suggestions on anything more common, or if it could do without ?
You could use any shaped pasta here and it will work great.
I think they were asking about the carrot! This recipe is a variation of the famous Greek “Avgolemono” soup, so if your don’t have orzo pasta, rice is a substitute.
I’ve got this soup sitting on my stove as we speak and I can’t wait to eat it! It is absolutely fantastic! I’ve had lemon chicken orzo soup from Paradise Bakery that I just LOVE and this homemade soup tops it!! Absolutely delicious! Thank you so much for sharing!!!
So glad you like it!
Wow its simple. I tried it at home, it was delicious. I used small size chicken breast to marinate for 4 hours in refregerator. Rest of the procedure, i followed you. Thanks for this great Lemon chicken recipe.
This was delicious!! I made your slow cooker chicken quinoa chili last week, this recipe tonight and I am planning on making your cheater Korean beef tomorrow night!! I am a huge fan of your recipes!! Thanks for making my dinner planning a lot easier 🙂
I made this last night and it is delicious!!!!!!!!! Thank you for posting!
I made this soup last week and it was so good and light! I brought the left overs in for coworkers and they all asked for the recipe! Thanks for making great things!!!
This soup looks so delicious!! LOVE orzo!
I made this soup for dinner last night – FANTASTIC! Everyone agreed that it’s a keeper! There’s something about that lemon that just “makes” this soup.
I made the orzo separately like you suggested, and everyone could add how much they wanted. So happy there was even enough for lunch today! Thank you!
I made this dish tonight for dinner. It was so simple and DELICIOUS!!!
That looks really good. Perfect for a cold Oregon day.
This sounds just PERFECT!
YUM! I could for some right now!
I’ve Pinned this bowl of beauty to a new board I call “Warmth from a Bowl” – thanks for being one of my first pins on my newly created board!