Grab a comforting bowl of lemon chicken orzo soup, with tender chicken, veggies, and orzo pasta nestled in a bright, lemony broth. Bring warmth and flavor to your fall and winter meals with this cozy recipe.
For more chicken soup recipes, check out my Thai Chicken and Rice Soup and Sotanghon Soup (with chicken) next. And if you’d like another orzo recipe, try my Lemon Orzo with Whipped Ricotta next.
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This lemon chicken orzo soup has quickly become a family favorite in my house. There combination of tender chicken, veggies, herbs, lemon, and orzo pasta is a fresh, citrusy take on classic chicken noodle soup.
The freshly squeezed lemon adds just the right amount of acidity, bringing a bright flavor that really wakes up the dish. I love how it cuts through the richness of the broth, balancing the flavors perfectly. On those cold days when I want something comforting but still light, I always reach for this pot of soup. It’s simple, but the layers of flavor make it feel special every time.
Why This Recipe Works
- Amazing Texture – The soup is filling but not too heavy, with a light broth that provides the perfect balance of comfort without feeling too rich.
- Easy to Make – You can whip up this one-pot recipe in under an hour, from scratch, using simple ingredients that are likely already in your pantry.
- Freezer-Friendly – If you want to make this soup ahead of time, it freezes and reheats well. Just cook the orzo separately.
Tools You’ll Need
Ingredients You Will Need for Lemon Chicken and Orzo Soup
Here is a breakdown of what you will need to make this chicken orzo soup. For actual measurements, see the recipe card at the end of this post.
- Chicken Drumsticks – I prefer dark meat because they offer more flavor and richness compared to white meat and boneless cuts. You can also use skinless, bone-in chicken thighs as a substitute.
- Ghee – Ghee adds a deeper, nutty flavor to the base of the soup. It has a higher smoke point so it’s ideal for sautéing the vegetables and aromatics.
- Vegetables – Large carrots and celery ribs give the soup a hearty texture and contribute to the depth of flavor in every bite.
- Aromatics – Yellow onion and garlic provide a savory foundation for the soup, creating layers of flavor as they cook and soften.
- Fresh thyme – Roughly chopped fresh thyme adds a subtle earthy note that complements the brightness of the lemon and the richness of the broth.
- Chicken stock – Use low-sodium chicken stock to control the salt level of the soup while still achieving a rich and flavorful base. I have a sodium-free chicken stock recipe that you can use for this recipe too.
- Bay leaves – Bay leaves infuse the broth with a subtle, herbal flavor that ties all the ingredients together as the soup simmers.
- Dry orzo – This small pasta absorbs the lemony broth, becoming tender and slightly plump, adding a comforting texture to the soup.
- Seasoning – Season the chicken and soup with kosher salt (I prefer Diamond Crystal brand) and freshly cracked black pepper to taste for the perfect balance of flavor.
- Lemon juice – Freshly squeezed lemon juice adds a bright acidity that lightens the broth, and serving with lemon wedges allows for an extra burst of freshness.
- Fresh dill – Fresh dill brings a pop of flavor and a bit of herbaceous brightness that really enhances the overall taste of the soup.
How to Make Lemon Chicken Orzo Soup
Below is a summary of how to make this recipe. For a complete and detailed list of steps, see the recipe card at the end of this post.
- Season chicken with kosher salt and pepper. Set aside.
- In a dutch oven over medium-high heat, add ghee. Once melted, add onion, celery, and carrot. Sauté for 4 minutes.
- Add garlic and fresh thyme. Sauté for 1 minute.
- Use cooking utensil to scoop sautéed mixture to one side of the pot and add chicken thighs. Cook for 2 minutes or until no longer pink. Add bay leaves and chicken broth. Bring to a boil, then lower heat to a simmer. Cook for 35 minutes.
- Remove chicken thighs and place on a plate. Shred chicken into thick pieces and discard bones.
- Return chicken to pot and add orzo. Cook for 7-8 minutes or until orzo is tender. Season to taste with kosher salt and freshly cracked black pepper.
- Fish out bay leaves and stir in lemon juice and dill. Adjust taste with kosher salt and black pepper, if necessary.
- Ladle into bowls and garnish with a fresh grind of pepper, leftover fresh dill and lemon wedges. Serve immediately.
Tips and Tricks
- Use bone-in chicken thighs for extra flavor. The bones add richness to the broth, making the soup more flavorful, and the chicken stays tender as it simmers.
- Don’t rush the sautéing process. Take your time sautéing the vegetables and aromatics; it helps build a deeper flavor base for the soup.
- Cook the orzo separately if storing leftovers. Orzo can absorb a lot of liquid when stored, so cooking it separately ensures the broth doesn’t get too thick when reheating.
- Adjust lemon juice to your taste. Start with the juice from 1½ lemons, then taste the soup before adding more, depending on how bright and tangy you like it.
- Add the fresh dill at the end. Stirring in the dill just before serving keeps its flavor fresh and vibrant, enhancing the overall taste of the soup.
- Season as you go. Taste the broth after simmering the chicken and again after adding the orzo, adjusting the salt and pepper for perfect seasoning at each stage.
Variations
- More Veggies – Add extra vegetables like spinach, kale, or zucchini for a heartier soup. They add more nutrition and texture to the dish.
- With Egg – For a twist, whisk an egg and slowly drizzle it into the hot broth while stirring to create silky egg ribbons, similar to egg drop soup. It adds richness and a fun texture to the soup.
- Precooked Chicken – Save time by using leftover chicken or rotisserie chicken. You can also use chicken breasts if you prefer a leaner option. Just shred or chop the chicken and add it in toward the end to warm through.
What to Serve With Lemon Chicken Orzo Soup
For a delicious comfort meal, serve your soup wth a crusty bread like this Cheesy Garlic Bread or Garlic Confit Toast. For a lighter choice, serve soup and salad. Try my Green Goddess Salad, Kale and White Bean Salad, or this Easy Caesar Salad Recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove and add more broth if needed.
Make Ahead & Freeze
To make this soup ahead of time, cook the orzo separately to prevent it from absorbing too much broth. Prepare the soup up to the point where you shred the chicken and return it to the pot, then let it cool completely.
Transfer the cooled soup to a freezer-safe container. For a quick reheat, place the frozen soup directly into a pot over low heat, stirring occasionally until thawed and heated through. Cook the orzo separately, then season with salt, pepper, lemon juice, and dill before serving.
Frequently Asked Questions
Is orzo a rice or pasta?
Although it looks similar to rice, orzo is a type of pasta. It’s made from wheat semolina and has a tender, slightly chewy texture.
Can you substitute orzo for rice in soup?
You can substitute orzo for rice in soup, but keep in mind that orzo is a pasta and will have a different texture. Rice will give the soup a heartier, grainier feel, while orzo stays tender and light.
Does orzo get soggy in soup?
If left in the soup too long, orzo can absorb the liquid and become soggy. To prevent this, consider cooking the orzo separately if you plan to store or freeze the soup.
Can you put raw chicken in when making soup?
You can add raw chicken to soup because it will cook fully as the soup simmers. In this recipe, the chicken thighs are cooked directly in the broth, infusing the soup with rich chicken flavor.
Looking for More Soup Recipes?
- Miso Scallion Corn Soup
- Creamy Mushroom Soup
- French Onion Soup
- Curried Butternut Squash Soup
- Crab Soup with Shiitake and Napa Cabbage
- Roasted Garlic and Butternut Squash Soup
- Beef and Daikon Radish Soup
Loving this Lemon Chicken Orzo Soup Recipe?
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Lemon Chicken Orzo Soup
Equipment
- Dutch Oven
- Ladle
Ingredients
- 1⅓ pounds chicken thighs or drumsticks skinless, bone-in
- 2 tablespoons ghee
- 2 large carrots, peeled and cut into ½-inch rough pieces
- 2 large celery ribs, cut into ½-inch diagonal slices
- 1 medium yellow onion, diced
- ¼ cup garlic, minced
- 1 tablespoon fresh thyme, roughly chopped
- 6 cups chicken stock, low sodium
- 3 bay leaves
- ½ cup + 1 tablespoon dry orzo
- Kosher salt, to taste and for seasoning chicken, I use Diamond Crystal brand
- Freshly cracked black pepper, to taste and for seasoning chicken
- 1½ large lemons, juiced, remaining half cut into wedges
- ¼ cup fresh dill, chopped, plus extra for garnish
Instructions
- Season chicken with kosher salt and pepper. Set aside.
- In a dutch oven over medium-high heat, add ghee. Once melted, add onion, celery, and carrot. Sauté for 4 minutes.
- Add garlic and fresh thyme. Sauté for 1 minute.
- Use cooking utensil to scoop sautéed mixture to one side of the pot and add chicken thighs. Cook for 2 minutes or until no longer pink. Add bay leaves and chicken broth. Bring to a boil, then lower heat to a simmer. Cook for 35 minutes.
- Remove chicken thighs and place on a plate. Shred chicken into thick pieces and discard bones.
- Return chicken to pot and add orzo. Cook for 7-8 minutes or until orzo is tender. Season to taste with kosher salt and freshly cracked black pepper.
- Fish out bay leaves and stir in lemon juice and dill. Adjust taste with kosher salt and black pepper, if necessary.
- Ladle into bowls and garnish with a fresh grind of pepper, leftover fresh dill and lemon wedges. Serve immediately.
Tim says...
I used lite olive oil. We loved the flavors and texture. Will return to this easy dish often
Jessica says...
Love! My house smells so good. First time using orzo and it makes a great noodle replacement when I’m out.
Jeri Mobley-Arias says...
So glad you enjoyed, Jessica + I agree; orzo is a great shape that can be used in a number of dishes.
Taylor Kinh says...
A comfort food that I like cooking up on those chilly days out. Family and friends enjoy it:)
Jeri Mobley-Arias says...
It’s definitely my go-to soup–easy to make and so delish! Glad your family and friends enjoyed!
Rosa says...
This was a perfect way to use my home grown lemons! I love how flavorful this soup is with all the fresh lemons and vegetables in it. A little sad I didn’t find this recipe sooner LOL.
Jeri Mobley-Arias says...
Haha glad you found it, it’ll always be here for you!
Anya says...
I tried this recipe two ways (with butter then switched to ghee) and let me tell you.. The ghee gives the dish a much richer and cleaner flavor. Glad you went with the ghee instead, taste delicious.
Jeri Mobley-Arias says...
Thank you!