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Bowls of lemon chicken orzo soup made with shredded chicken, tender orzo pasta, carrots, celery, and fresh herbs in a light lemony broth.

Lemon Chicken Orzo Soup

This lemon chicken orzo soup is bright, cozy, and packed with tender shredded chicken, vegetables, and delicate orzo in a fresh lemon-herb broth. It’s light enough for spring but comforting enough for chilly evenings and reheats beautifully for leftovers.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 carrots sliced
  • 3 celery ribs sliced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano optional, use lightly
  • 1 bay leaf
  • Freshly ground black pepper
  • 8 cups low-sodium chicken broth
  • 1 pounds boneless skinless chicken breasts or thighs
  • 1 cup orzo pasta
  • Zest of 1 lemon
  • ¼ cup fresh lemon juice adjust to taste
  • Salt to taste
  • 2 tablespoons chopped fresh dill or parsley optional

Method
 

Build the base
  1. Heat olive oil in a large soup pot over medium heat.
  2. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
  3. Stir in garlic and cook 30 seconds.
Add aromatics
  1. Stir in thyme, oregano (if using), black pepper, and lemon zest. Cook 30 seconds to bloom.
Simmer the chicken
  1. Add chicken broth and bay leaf. Bring to a gentle simmer (not a boil).
  2. Add chicken, reduce heat, cover partially, and simmer 15–18 minutes until cooked through.
Shred and cook orzo
  1. Remove chicken and shred.
  2. Add orzo to the simmering broth and cook 8–9 minutes, just until tender.
Finish
  1. Return shredded chicken to the pot.
  2. Remove bay leaf.
  3. Stir in lemon juice off heat.
  4. Taste and adjust salt.
Serve
  1. Garnish with fresh dill or parsley.

Notes

  • Add lemon juice off heat to preserve brightness.
  • Orzo continues absorbing broth; add a splash when reheating.
  • For freezing, freeze without orzo and add freshly cooked orzo after thawing.
  • For a slightly creamy finish, stir in 2–4 tablespoons heavy cream before serving.