Lemon Orzo Chicken Soup

Lemon chicken orzo soup with carrots, lemon, and parsley garnish in a white bowl on a beige cloth.

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.

5 from 1 vote

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Course: Soup

Keyword: Orzo, soup

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 290kcal

Author: Lola Jay

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

Nutrition