Chicken Lemon Orzo Soup

I was feeling under the weather one chilly evening when my neighbor dropped off a container of her chicken lemon orzo soup. The steam rose from the bowl carrying this incredible bright, herbaceous scent that made me forget I had a stuffy nose. One spoonful and I understood why she swore by this recipe during cold season. The tartness of lemon cut through everything, the orzo was pillowy soft, and the chicken made it substantial enough to feel like a real meal. I asked for the recipe the next day and have been making it ever since, tweaking it slightly to match what I remember from that first perfect bowl.

The first time I made this for my family, my youngest kept asking what made it taste so sunny. I realized it was the lemon zest more than the juice, that pop of citrus oil that clings to the orzo and makes each bite feel alive. My partner, who usually drowns soup in hot sauce, didnt reach for it once. Now whenever someone in the house feels low or the weather turns gray, this is the soup I pull together without even checking the recipe anymore.

Ingredients

• Cooked chicken breast: Leftover rotisserie chicken is my shortcut here and adds a subtle roasted flavor that makes the soup richer.
• Yellow onion: I dice it small so it melts into the broth and creates a sweet, savory base without being chunky.
• Carrots and celery: These are the backbone of the soup, adding natural sweetness and a bit of earthiness that balances the lemon.
• Garlic: Freshly minced is essential because it blooms in the oil and perfumes the whole pot.
• Lemon: Use both zest and juice, the zest has oils that bring a floral brightness you cannot get from juice alone.
• Fresh dill: This herb is non-negotiable for me, it has a grassy, slightly tangy flavor that pairs perfectly with lemon.
• Orzo pasta: Tiny rice shaped pasta that soaks up the broth and makes every spoonful satisfying.
• Chicken broth: Low sodium lets you control the salt and keeps the lemon flavor from getting lost.
• Olive oil: I use it to start the soup because it adds a fruity note that complements Mediterranean flavors.
• Bay leaf and thyme: Dried thyme is fine here, these two add a subtle herbal backbone without competing with the dill.
• Salt and pepper: Always taste at the end, the lemon juice can make the soup taste less salty than it actually is.
• Parmesan cheese: Optional but a small grating on top adds a nutty, salty finish that makes it feel fancy.

Instructions

Start with the vegetables:

Heat olive oil in a large pot over medium heat and add the chopped onion, carrot, and celery. Let them cook for about 5 minutes, stirring occasionally, until the onion turns translucent and the vegetables start to soften and smell sweet.

Build the aromatics:

Toss in the minced garlic, dried thyme, and bay leaf, stirring constantly for about a minute. You will know its ready when the garlic smells toasty and fragrant but hasnt turned brown.

Add the broth:

Pour in all 6 cups of chicken broth and turn the heat up to bring it to a rolling boil. This is when the kitchen starts to smell like comfort.

Cook the orzo:

Stir in the orzo pasta and reduce the heat to a simmer. Let it cook for 8 to 10 minutes, stirring now and then so the orzo does not stick to the bottom, until the pasta is just tender with a slight bite.

Add chicken and lemon:

Stir in the cooked chicken, lemon zest, and lemon juice. Let everything simmer together for 3 to 4 minutes so the chicken heats through and the lemon infuses the broth.

Finish and season:

Pull out the bay leaf and stir in the fresh dill, salt, and pepper. Taste and adjust, adding more lemon juice if you want extra brightness or more salt if it tastes flat.

Serve:

Ladle the soup into bowls and top with fresh parsley and a little grated Parmesan if you like. Serve it hot with crusty bread on the side.

Save

One rainy Saturday I made a double batch and brought some to a friend who had just had a baby. She texted me later that night saying it was the first meal in weeks that made her feel human again. That is when I realized this soup is not just about the ingredients or the steps, it is about the way it wraps around you and makes everything feel manageable. Food that tastes like care is always worth keeping in your rotation.

Making It Your Own

I have made this soup with shredded rotisserie chicken, leftover Thanksgiving turkey, and even poached chicken thighs when I had extra time. Each version brings something slightly different but the core recipe is forgiving enough to handle whatever protein you have on hand. If you want a richer, creamier version, try the avgolemono twist where you whisk egg yolks with hot broth and stir it in off the heat for a silky, luxurious texture. I have also swapped orzo for rice when cooking for gluten free friends and it works beautifully, though you may need to simmer it a bit longer.

Storage and Reheating

This soup keeps well in the fridge for up to four days, though the orzo will continue to absorb liquid as it sits. I store it in a large glass container and add a little extra broth or water when I reheat individual portions on the stove. Freezing works too, but I find the orzo can get a bit mushy after thawing, so if you plan to freeze it, consider cooking the orzo separately and adding it fresh when you reheat. The lemon flavor can fade slightly over time, so I always keep a lemon on hand to add a quick squeeze of juice before serving leftovers.

Serving Suggestions

I love serving this soup with thick slices of sourdough bread or warm pita for dipping. A simple green salad with olive oil and red wine vinegar on the side makes it feel like a complete meal without much extra effort. Sometimes I set out small bowls of extra lemon wedges, fresh dill, and grated Parmesan so everyone can customize their bowl at the table.

• Crusty bread or garlic toast for dipping and soaking up the lemony broth.
• A crisp cucumber and tomato salad dressed lightly with olive oil and herbs.
• Extra lemon wedges and fresh herbs on the side so everyone can adjust to their taste.

Save

This soup has become one of those recipes I turn to when I need something reliable and heartening. It never disappoints, and it always reminds me that the best meals are the ones that feel like a warm hug from the inside out.

Recipe FAQ

→ Can I use raw chicken instead of cooked?

Yes. Cut raw chicken into bite-sized pieces and add it in step 3 when bringing the broth to a boil. Increase simmering time to 12-15 minutes to ensure the chicken cooks through completely before adding the orzo.

→ How do I make this soup gluten-free?

Simply substitute the orzo pasta with an equal amount of white or brown rice, or certified gluten-free orzo. Rice will need about 15-18 minutes to cook, so adjust timing accordingly. All other ingredients are naturally gluten-free.

→ What's the avgolemono variation?

Beat 2 egg yolks in a bowl, then slowly whisk in a ladle of hot broth while stirring constantly to temper the eggs. Remove the pot from heat and stir this mixture back into the soup. This creates a creamy, silky texture characteristic of Greek avgolemono soup.

→ How long can I store leftovers?

Refrigerate in an airtight container for up to 3-4 days. The orzo will continue absorbing broth as it sits, so you may need to add extra broth when reheating. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating gently on the stovetop.

→ What vegetables can I add for extra nutrition?

Fresh spinach, peas, zucchini, and cherry tomatoes are excellent additions. Add spinach and tender vegetables in the final 2-3 minutes of cooking so they retain their texture. Heartier vegetables like broccoli should be added earlier with the orzo.

→ How acidic should the soup taste from the lemon?

Start with the 3 tablespoons of juice called for, then taste and adjust. The soup should taste bright and refreshing without being overly tart. Add lemon juice gradually, as it's easier to add more than to dilute the soup if you over-season.