Chicken Lemon Orzo Soup (Print Version)

A bright Mediterranean soup combining tender chicken, zesty lemon, and orzo pasta with fresh herbs and vegetables.

# What You'll Need:

→ Protein

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 lemon, zested and juiced
07 - 2 tablespoons fresh dill, chopped
08 - 2 tablespoons fresh parsley, chopped

→ Pantry and Grains

09 - 3/4 cup orzo pasta
10 - 6 cups low-sodium chicken broth
11 - 2 tablespoons olive oil

→ Seasonings

12 - 1 bay leaf
13 - 1/2 teaspoon dried thyme
14 - 3/4 teaspoon salt
15 - 1/2 teaspoon black pepper

→ Optional

16 - Grated Parmesan cheese for serving

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, sautéing for 5 minutes until softened.
02 - Stir in garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
03 - Pour in chicken broth and bring to a boil.
04 - Add orzo and simmer for 8 to 10 minutes, stirring occasionally, until orzo reaches tender consistency.
05 - Add cooked chicken, lemon zest, and lemon juice. Simmer for 3 to 4 minutes to heat through.
06 - Remove bay leaf. Stir in dill, salt, and pepper. Adjust seasoning and citrus intensity to taste.
07 - Ladle soup into bowls. Garnish with parsley and Parmesan cheese if desired. Serve hot.

# Additional Tips::

01 -
  • It comes together in under an hour but tastes like you simmered it all afternoon with care and intention.
  • The lemon adds a brightness that cuts through the richness without making the soup feel heavy or dull.
  • Orzo turns silky as it cooks in the broth, giving every spoonful a comforting, almost creamy texture.
  • You can use rotisserie chicken or any leftover cooked chicken, which means less prep and more time to rest.
02 -
  • Don't add the lemon juice too early or the acidity can make the soup taste sharp instead of bright and balanced.
  • If you're reheating leftovers, add a splash of broth or water because the orzo will continue to absorb liquid as it sits.
  • Stir the soup gently once the orzo is in so it doesn't stick to the bottom of the pot and scorch.
03 -
  • Use rotisserie chicken to save time, and don't be shy about using both white and dark meat for extra flavor.
  • Taste the soup before serving and add lemon juice gradually because it's easier to add more than to fix an overly tart broth.
  • If you like a thicker soup, let it simmer a few extra minutes so the orzo releases more starch into the broth.
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