Name: Easy Lemon Chicken Orzo Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 cup chopped onion (yellow or sweet); 2 pieces carrots, diced; 2 stalks celery, diced; 4 cloves garlic, minced; 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped); 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped); 6 cups chicken broth (Use low-sodium if desired); 1 cup orzo pasta; 2 cups cooked chicken, shredded (rotisserie works great); 1 piece lemon, juiced (plus zest if desired); to taste Salt and pepper; Fresh parsley, for garnish

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I love a bowl of bright, simple soup on a chilly night — and this Easy Lemon Chicken Orzo Soup hits that comfort-meets-refreshing spot every time. It’s a light, brothy chicken soup laced with lemon and tiny pasta pearls that cook quickly, making it a perfect weeknight meal or the thing you bring to a friend who’s under the weather. The flavor is clean and bright, the texture is homey, and it’s fast enough for busy evenings.

Why you’ll love this dish

This soup is one of those recipes that feels special but doesn’t demand a lot of time or equipment. It’s great for when you want something nourishing without the fuss: pantry-friendly staples come together with cooked chicken and a squeeze of lemon for instant lift. It’s kid-friendly, freezer-friendly, and easy to scale up for a crowd or dial down for two.

“A bowl that tastes like sunshine — bright lemon, cozy chicken, and pasta that soaks up all the good broth. Ready in under 30 minutes.” — home cook review

Whether you need a quick weeknight dinner, a post-sick pick-me-up, or a light lunch to pack for work, this soup checks the boxes. If you like hearty broths with a citrus kick, you might also enjoy this cozy rotisserie chicken mushroom soup for another fast, comforting option.

How this recipe comes together

Sweat aromatics (onion, carrot, celery) in olive oil to build a savory base.
Add garlic and dried herbs briefly to release their aroma.
Pour in chicken broth and bring to a simmer — this is where the flavors meld.
Stir in orzo and cook until just tender; the pasta thickens the broth slightly.
Finish with shredded cooked chicken and fresh lemon juice for brightness.
Season, garnish with parsley, and serve hot.

This short overview prepares you for a simple one-pot process that yields comforting, zesty results without complicated steps.

What you’ll need

1 tablespoon olive oil
1 onion, chopped (yellow or sweet)
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
6 cups chicken broth (use low-sodium if you want control over salt)
1 cup orzo pasta
2 cups cooked chicken, shredded (rotisserie chicken works great)
1 lemon, juiced (plus zest if you want extra brightness)
Salt and pepper to taste
Fresh parsley, for garnish

Substitution notes: Swap orzo for small pasta like acini di pepe or tiny shells (adjust cook time). For a lighter soup, use shredded turkey or poached white fish at the end. If you want a creamier version, stir in 1/2 cup cream or Greek yogurt off heat (temper the yogurt first).

Step-by-step instructions

Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery. Sauté, stirring occasionally, until the vegetables are tender and the onion is translucent, about 6–8 minutes.
Add the minced garlic, dried thyme, and dried oregano. Cook for about 1 minute, stirring, until fragrant.
Pour in the chicken broth and bring the pot to a boil.
Add the orzo. Reduce the heat to a simmer and cook the orzo according to the package instructions (usually 8–10 minutes) until al dente. Stir occasionally to prevent sticking.
Stir in the shredded cooked chicken and the lemon juice. Heat just until the chicken is warmed through. Taste and season with salt and pepper.
Ladle into bowls and garnish with chopped fresh parsley and optional lemon zest. Serve hot.

Best ways to enjoy it

Serve with crusty bread or garlic toast to sop up the broth.
A simple green salad or steamed green beans keeps the meal light and balanced.
For a more Mediterranean plate, add olives and a side of warm pita. If you want another quick, flavorful soup to rotate with this one, try this Easy Chicken Taco Soup for a spicier weeknight option.

How to store & freeze

Refrigeration: Cool the soup to room temperature (but no longer than 2 hours), then store in an airtight container. It will keep 3–4 days in the fridge.
Freezing: For best texture, remove orzo before freezing; frozen soup with pasta can become mushy after thawing. Freeze the broth and chicken for up to 3 months in a freezer-safe container. Thaw overnight in the fridge, bring to a simmer, then add freshly cooked orzo.
Reheating: Reheat gently on the stovetop over medium-low heat until steaming. If frozen with pasta, you may need to add extra broth and cook a bit longer. Reheat to at least 165°F (74°C) to ensure safety.

Food safety reminder: refrigerate leftovers within 2 hours and reheat to the proper temperature. Use shallow containers to cool faster.

Pro chef tips

Don’t overcook the orzo: it will continue to soften as it sits. Aim for al dente so the texture stays pleasant the next day.
For deeper flavor, sweat the vegetables slowly until they’re soft and a little golden — not browned, but lightly caramelized.
If you want a brighter lemon punch, add a teaspoon of lemon zest with the juice. Add juice gradually and taste as you go.
Use low-sodium broth so you can control the salt level. You can always add more at the end.
Short on time? Use pre-cooked rotisserie chicken or leftover roast chicken to get dinner on the table in minutes.

Creative twists

Avgolemono-style: Temper a beaten egg mixed with lemon juice into hot soup to create a silky, thickened broth (whisk quickly and temper to avoid curdling).
Veg-forward: Add chopped kale or spinach in the last 2 minutes of cooking for color and nutrition.
Spicy lemon: Stir in a pinch of red pepper flakes or top with chili oil for heat.
Grain swap: Use barley or farro instead of orzo, but increase simmer time until grains are tender.
Creamy variant: Stir in 1/4–1/2 cup Greek yogurt or cream off the heat for richness.

Your questions answered

Q: How long does this take to make?
A: From start to finish plan on about 25–30 minutes if your chicken is already cooked. Sautéing vegetables and cooking the orzo are the time pockets.

Q: Can I use uncooked chicken in the recipe?
A: Yes. Add bite-size raw chicken in step 5 and simmer until the chicken is cooked through (internal temperature 165°F / 74°C), and the orzo is tender. Keep an eye on cooking times so both finish together.

Q: How can I make this dairy-free or gluten-free?
A: It’s naturally dairy-free. For gluten-free, substitute orzo with a gluten-free small pasta or use rice; cook times will vary.

Q: Will the orzo get mushy if I store leftovers?
A: Yes, orzo absorbs liquid and softens over time. For best texture, store soup and cooked orzo separately, or cook fresh orzo when reheating.

Q: Can I double the recipe for a crowd?
A: Absolutely. Use a larger pot and increase cooking time slightly. Taste and adjust seasoning and lemon at the end.

Conclusion

If you enjoyed this bright, easy bowl, you might like comparing other takes on the same idea — here’s a similar Lemon Chicken Orzo Soup • Salt & Lavender and another lovely version in the kitchen-tested Lemon Chicken-Orzo Soup Recipe for more inspiration. For a different Mediterranean spin on lemony chicken soups, check out the Mediterranean lemon chicken soup in my recipe archive.