This lemon chicken orzo soup recipe is light, healthy, and cozy. It uses wholesome everyday ingredients and is sure to become a family favorite!
Orzo is that tiny rice-shaped pasta. It looks like rice but cooks really fast, so you get that rice effect in less time. I don’t cook with it too often, but I always enjoy it. I mean you can’t really go wrong with pasta. Except for bowtie pasta, but that’s a story for another day. 😉
This lemon chicken soup with orzo is simple to make. You just sauté the onions, carrots, and celery, stir in the garlic and flour, add the broth, seasoning, and chicken, and cook it for 15 minutes. By that point the chicken is getting cooked, and you can add in the orzo and cook it for another 10 minutes or so until the pasta is done. You take the chicken out and shred/cut it up, add it back to the soup, and then it’s time to add the lemon juice, parsley, and salt & pepper.
Recipe notes & tips:
- You can substitute the chicken breasts for chicken thighs if you prefer.
- If you want to make this with already cooked/rotisserie chicken, I suggest adding the chicken in at the same time as the orzo so you don’t overcook it.
- Use low-sodium chicken broth if you have concerns with salt.
- You may need to add more chicken broth to leftovers as the orzo soaks it up. This soup can be frozen, but the orzo does get a bit puffy. If you want to freeze the whole batch, I recommend adding the orzo in after you thaw it.
- If you really want a more intense pop of lemon in here, I suggest grating in some lemon zest. I love my Microplane zester/grater for that purpose.