If you are craving something that warms your soul and brightens your day with every spoonful, then this Lemon Chicken Orzo Soup Recipe is exactly what you need. Bursting with zesty lemon, tender shredded chicken, and perfectly cooked orzo pasta, this soup strikes a beautiful balance between comforting and refreshing. It’s incredibly flavorful yet simple enough to whip up on any weeknight, promising a delightful Mediterranean-inspired taste that feels like a warm hug in a bowl.
Ingredients You’ll Need
This Lemon Chicken Orzo Soup Recipe relies on straightforward, wholesome ingredients that each play a vital role in flavor and texture. From the fragrant garlic and tender vegetables to the tangy lemon juice and hearty chicken, every element comes together to create a truly memorable dish.
- Olive oil: Adds a rich, fruity base for sautéing the vegetables and brings a lovely depth of flavor.
- Small onion, diced: Provides a subtle sweetness and aromatic foundation.
- Garlic cloves, minced: Infuses the soup with warmth and a hint of spice.
- Carrots, diced: Add a gentle earthiness and vibrant color.
- Celery stalks, diced: Bring a slight crunch and freshness to every bite.
- Chicken broth: The heart of the soup, giving it rich, savory depth.
- Cooked shredded chicken: Protein-packed and tender, perfect for a filling meal.
- Orzo pasta: Small, delicate pasta that cooks quickly and soaks up all the flavors beautifully.
- Dried oregano: Adds a touch of herbal aroma and earthy note.
- Salt and black pepper: Essential for enhancing all the other tastes.
- Juice of fresh lemons: The star ingredient that brightens and lifts the entire soup.
- Egg (optional): Whisked in for a creamy, velvety texture if you want a richer soup experience.
- Fresh parsley, chopped: Adds a burst of color and fresh, garden-like flavor.
- Lemon slices (optional): Pretty for garnish and enhance the citrusy appeal when served.
How to Make Lemon Chicken Orzo Soup Recipe
Step 1: Sauté the Base Vegetables
Start by heating olive oil in a large pot over medium heat. Toss in diced onion, carrots, and celery, stirring occasionally until they soften and become fragrant—this usually takes around 5 to 6 minutes. These vegetables form the flavorful foundation of the soup, offering sweetness and texture that make every spoonful delightful.
Step 2: Add Garlic and Herbs
Next, stir in minced garlic and dried oregano. Cook for about a minute until the aroma releases, signaling that the flavors have melded together beautifully. This step infuses the soup with an irresistible herbal warmth and a touch of spice.
Step 3: Pour in Chicken Broth and Bring to a Boil
Carefully pour the chicken broth into the pot and turn up the heat to bring it to a boil. This creates the luscious, savory liquid base that will cook the orzo and blend all the flavors.
Step 4: Cook the Orzo Pasta
Once boiling, add the orzo pasta and let it cook uncovered for 8 to 10 minutes. The orzo will become tender but not mushy, soaking up the broth’s flavors just right. This pasta’s delicate bite makes it the perfect partner for the bright lemon and hearty chicken.
Step 5: Add Chicken, Lemon Juice, and Seasonings
Stir in the cooked shredded chicken, freshly squeezed lemon juice, salt, and pepper. Lower the heat and simmer gently for 2 to 3 minutes, allowing the chicken to warm through and the citrus to brighten the soup’s soul.
Step 6: Optional Creamy Twist with Egg
For those who love a creamier texture, whisk one egg in a small bowl. Slowly pour in half a cup of hot broth while whisking to temper the egg, then stir this mixture back into the pot. Gently cook until the soup thickens slightly without letting it boil. This step is magic for adding lusciousness without heaviness.
Step 7: Final Touches
Remove the pot from heat and stir in the chopped fresh parsley. Taste and adjust lemon, salt, or pepper as needed. Serve piping hot, and if you like, garnish with a fresh lemon slice to invite even more brightness to your bowl.
How to Serve Lemon Chicken Orzo Soup Recipe
Garnishes
A sprinkle of chopped fresh parsley or a lemon slice on top is all you need to elevate the presentation. The bright green and vivid yellow bring freshness and lift the soup’s look, making it as beautiful as it is delicious.
Side Dishes
This soup pairs wonderfully with crusty bread or warm pita to soak up every last drop of broth. A simple green salad with a light vinaigrette also complements its zingy citrus flavor beautifully, rounding out a wholesome meal.
Creative Ways to Present
Serve the soup in rustic bowls with a drizzle of extra virgin olive oil on top for a silky finish. For a fun twist, you could ladle it into hollowed-out bread bowls—impressive and practical! Adding a sprinkle of Parmesan cheese on top just before serving also adds a lovely umami richness.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors will actually deepen overnight, making it even tastier the next day.
Freezing
This lemon chicken orzo soup recipe freezes well. Freeze in portioned containers without the optional egg added, as it can curdle. Thaw in the fridge overnight before reheating gently on the stove.
Reheating
Reheat gently on medium heat, stirring occasionally until warmed through. If the soup has thickened too much in the fridge, simply add a splash of chicken broth or water to loosen it back up to your desired consistency.
FAQs
Can I use uncooked chicken in this soup?
Absolutely! You can cook raw chicken directly in the broth at the start. Simply cook until fully done, remove it to shred, then return it to the soup before serving for maximum flavor.
Is it possible to make this recipe vegetarian?
Yes! Substitute vegetable broth for chicken broth and replace shredded chicken with hearty beans or mushrooms for a delicious vegetarian version.
How can I make the soup more filling?
Adding a handful of fresh spinach or kale during the last few minutes of cooking is a great way to bulk it up healthily without overwhelming the delicate lemon flavor.
What if I don’t have orzo pasta?
You can substitute with other small pasta shapes like acini di pepe or ditalini, or even use rice for a comforting twist.
Why is tempering the egg important?
Tempering the egg by slowly adding hot broth while whisking prevents it from scrambling when added to the soup, resulting in a smooth, creamy texture rather than curdled bits.
Final Thoughts
This Lemon Chicken Orzo Soup Recipe is truly a favorite that brings comfort, brightness, and nourishment all in one bowl. It’s easy to prepare with simple ingredients but sings with fresh, vibrant flavor that’s sure to brighten even the coldest days. I can’t recommend it enough—grab your pot and make this lovely soup to share with family or savor all on your own. Your taste buds will thank you!
Print
Lemon Chicken Orzo Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Description
A vibrant and comforting Mediterranean-inspired Lemon Chicken Orzo Soup featuring tender shredded chicken, delicate orzo pasta, fresh lemon juice, and aromatic herbs. Perfect for a light yet satisfying meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 cup cooked shredded chicken (rotisserie or leftover works well)
- ¾ cup orzo pasta
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Juice of 1–2 lemons (about ¼ cup, to taste)
- 1 egg (optional, for added creaminess)
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables become tender and fragrant.
- Add Garlic and Herbs: Add the minced garlic and dried oregano to the vegetables, sautéing for an additional 1 minute until the garlic releases its aroma.
- Boil Broth: Pour in the chicken broth and bring the mixture to a boil to combine the flavors.
- Cook Orzo: Stir in the orzo pasta and cook uncovered for 8–10 minutes, or until the pasta reaches tenderness.
- Add Chicken and Seasonings: Incorporate the shredded chicken, lemon juice, salt, and black pepper. Reduce heat to low and simmer for 2–3 minutes to heat through and allow flavors to meld.
- Optional Creamy Egg Addition: For a creamier texture, whisk one egg in a small bowl. Slowly temper the egg by adding ½ cup of hot soup broth while whisking. Gradually stir the tempered egg back into the soup and cook gently until the soup slightly thickens, making sure not to boil.
- Finish and Serve: Remove the soup from heat, stir in chopped fresh parsley, and adjust lemon juice or seasoning as desired. Serve warm, garnished with a lemon slice if preferred.
Notes
- For extra heartiness, add a handful of spinach during the last few minutes of cooking.
- You can prepare this soup with uncooked chicken by simmering it longer before shredding.
- Adjust seasoning and lemon juice to suit your taste preferences.
