This lemon orzo chicken soup is what I make when classic chicken soup feels a little… tired. It’s still comforting, still cozy, still very much a “sit on the couch with a blanket” kind of meal — but the lemon wakes everything up so it doesn’t feel heavy or bland.
I’ve made this soup more times than I can count. When someone’s sick. When I don’t feel like chewing. When I want something that feels nourishing but not boring. The orzo makes it hearty, the broth stays light, and the lemon at the end is non-negotiable. Skip it and the soup is fine. Add it and the soup suddenly tastes like you knew what you were doing.
This is the soup you finish and think, okay… that hit the spot.
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Why You’ll Love This Recipe
Cozy without the coma – Comforting like chicken noodle, but with a lemony zing that keeps things fresh (and your eyelids open).
Bright finish, not puckery – The lemon lifts the broth without making it sour. It's called balance, darling.
One pot wonder – No juggling pans. Just simmer, stir, and feel like a domestic goddess.
Pantry-friendly – Uses basic ingredients you probably already have. No weird store runs in your slippers.
Even better the next day – Just add a splash of broth to revive it, and boom: meal prep magic.
Lemon Orzo Chicken Soup Video
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Ingredient Notes
Chicken broth: This is the backbone, so use one you’d actually drink. I like to use a high-protein bone broth.
Orzo: A tiny pasta that makes the soup filling without weighing it down.
Cooked chicken: Turns this into a proper meal — rotisserie chicken works perfectly.
Carrots, celery, and onion: The classic soup base that quietly does a lot of work.
Garlic: Adds depth and warmth without overpowering.
Butter + olive oil: Butter for richness, olive oil to keep it balanced.
Flour: Lightly thickens the broth so it feels silky instead of watery.
Seasonings (bouillon, Italian seasoning, thyme, turmeric, bay leaf): These give the soup that slow-simmered flavor without actually simmering all day.
Lemon juice + zest: The non-negotiable step — this is what makes the soup.
Fresh parsley: Adds freshness right at the end.
How to Make Lemon Orzo Chicken Soup
Full recipe and instructions in the recipe card at the end of post
Step 1: Chop the vegetables and sauté until softened.
Step 2: Add the broth and seasoning.
Step 3: Add in the orzo and cook for 9 minutes.
Step 4: Squeeze some lemon
Step 5: Add chicken
Step 6: Finish with shredded Parmigiano Reggiano.
Substitutions & Variations
No orzo: Use ditalini, small shells, or even rice (adjust cook time).
No cooked chicken: Add raw chicken breasts or thighs with the broth, then shred once cooked.
Extra lemony: Add more juice at the end — always taste first.
Creamy version: Stir in a splash of cream at the end (not traditional, but very good).
Make it gluten-free: Skip the flour and use rice instead of orzo.
FAQ
Absolutely. It’s even better the next day.
Yes, but nothing a little broth can't fix.
Remove the chicken and use vegetable broth.
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⭐️ Recipe
Lemon Orzo Chicken Soup
Ingredients
- 8 cups chicken bone broth
- 1 cup orzo
- 3 tablespoon all-purpose flour
- 2 medium carrots diced
- 2 celery ribs chopped
- ½ onion diced
- 4 garlic cloves minced
- 2 teaspoon chicken bouillon
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- ½ teaspoon turmeric
- 1 bay leaf
- ½ cup fresh lemon juice
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 2 cups shredded cooked chicken
- ¼ cup fresh parsley
- Parmigiano Regiano cheese for serving
Instructions
Sauté the vegetables
- Heat the butter and olive oil in a large pot over medium heat until the butter is melted and lightly foamy. Add the carrots, celery, and onion along with a pinch of salt, and cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant but not browned. This step builds the base flavor of the soup, so don’t rush it.2 medium carrots, ½ onion, 1 tablespoon butter, 1 tablespoon extra virgin olive oil, 2 celery ribs
Add the garlic
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant. If the garlic starts to color, lower the heat — burnt garlic will make the soup bitter.4 garlic cloves
Thicken the base
- Sprinkle the flour evenly over the vegetables and stir well so it coats everything. Cook for about 1 minute to remove the raw flour taste. The mixture will look slightly pasty — that’s exactly what you want.3 tablespoon all-purpose flour
Add the broth gradually
- Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming. Once all the broth is added, stir in the chicken bouillon, Italian seasoning, thyme, turmeric, and bay leaf.8 cups chicken bone broth, 2 teaspoon chicken bouillon, 1 teaspoon Italian seasoning, 1 teaspoon dried thyme, ½ teaspoon turmeric, 1 bay leaf
Bring to a gentle boil
- Increase the heat slightly and bring the soup to a gentle boil, then reduce to a steady simmer. Avoid a rolling boil, which can make the orzo cook unevenly.
Cook the orzo
- Stir in the orzo and simmer uncovered for about 9 minutes, stirring once or twice, until the orzo is tender but not mushy. Add in the shredded chicken.1 cup orzo, 2 cups shredded cooked chicken
- Stir in the lemon juice then remove and discard the bay leaf. The lemon should be added at the end to keep the flavor bright and fresh.½ cup fresh lemon juice
- Taste the soup and adjust seasoning with salt, pepper, or a little extra lemon juice if needed.
- Ladle into bowls and finish with fresh parsley and grated parmesan cheese. Serve hot with crusty bread or breadsticks for dipping.¼ cup fresh parsley, Parmigiano Regiano cheese
Video
Notes
Nutrition facts are only estimates.
Storage & Reheating
- Fridge: Up to 4 days
- Reheat: Gently with extra broth or water
- Freezer: Up to 2 months
Harry says
I love chicken noodle soup but this one beats it, even though it's very similar. I think the lemon just elevates the soup so much.