Savory Lemon Orzo Chicken Soup Recipe

The lemon adds a fresh twist that keeps each spoonful interesting without overwhelming the gentle chicken broth base.

My family requests this recipe constantly because it hits that sweet spot between light and filling. The orzo soaks up all the herby broth while the vegetables add texture and natural sweetness that makes every bite feel complete.

What makes this Lemon Orzo Chicken Soup a keeper for years to come

I love how this soup comes together in one pot without any complicated steps or hard-to-find ingredients. The fresh thyme and oregano create layers of flavor that make it taste like I spent hours in the kitchen when really it takes less than an hour from start to finish.

The lemon juice goes in at the very end so it stays bright and tangy instead of cooking down into bitterness. I can use rotisserie chicken from the store or leftover roasted chicken, which means I always have options when I need dinner fast.

This recipe doubles easily so I can freeze half for those nights when cooking feels impossible. The orzo holds up well to reheating, and the vegetables stay tender without turning mushy, which makes leftovers just as good as the first bowl.

If you enjoyed making this soup, my My Perfect Creamy Potato Soup delivers that same cozy satisfaction with a rich, velvety texture. Both recipes have become staples in my weekly rotation because they’re simple, filling, and always hit the spot when I need real comfort food.

Everything you need for the perfect Lemon Orzo Chicken Soup

• 1 tablespoon extra-virgin olive oil
• 1 sweet onion, diced
• 3 carrots, peeled and diced (cut them slightly larger than pea-sized so they cook through properly)
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme if fresh isn’t available)
• ½ teaspoon dried oregano
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 8 cups chicken broth (I prefer low-sodium so I can control the salt level)
• 3 cups cooked chicken, shredded (rotisserie chicken works perfectly here)
• 1 bay leaf
• 1 cup uncooked orzo (you can substitute ditalini or acini de pepe if you prefer)
• ¼ cup fresh lemon juice (about 2 lemons, squeezed right before adding)
• Optional: fresh parsley and lemon slices for garnish

My Method for Lemon Orzo Chicken Soup

1. Heat the olive oil in a large pot over medium heat for about 1 minute until it shimmers slightly. Add the diced onions, carrots, celery, and minced garlic, then cook for 10 to 12 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.
2. Stir in the fresh thyme, oregano, salt, and black pepper, cooking for another 30 seconds until the herbs become fragrant and coat the vegetables evenly.
3. Pour in the chicken broth, add the shredded chicken and bay leaf, then increase the heat to bring everything to a rolling boil. This should take about 5 to 7 minutes.
4. Once boiling, stir in the uncooked orzo, then reduce the heat to medium-low and let the soup simmer uncovered for 30 minutes. Stir every 5 minutes or so to prevent the orzo from sticking to the bottom of the pot.
5. Remove the pot from the heat, fish out the bay leaf, and stir in the fresh lemon juice. Ladle the soup into bowls and garnish with chopped parsley and lemon slices if you like.

My kitchen secrets for getting this Lemon Orzo Chicken Soup just right

I always dice my carrots into uniform pieces so they cook at the same rate as the celery and onions. If they’re too large, they’ll still be crunchy when everything else is tender, which throws off the whole texture of the soup.

The Lemon Orzo Chicken Soup needs frequent stirring during the simmer time because orzo loves to settle and stick. I set a timer for every 5 minutes so I don’t forget, and it saves me from scraping burnt pasta off the bottom later.

I wait until the very last moment to add the lemon juice because heat dulls citrus brightness fast. Stirring it in off the heat keeps that fresh, zesty punch that makes this soup special instead of just another chicken noodle variation.

When I usually serve my Lemon Orzo Chicken Soup

I make this soup on chilly evenings when I want something that warms me up without feeling too heavy. It pairs beautifully with crusty bread or garlic toast for dipping into the broth.

This recipe also works as a make-ahead lunch option since it reheats well and actually tastes better the next day once the flavors meld together. I pack it in containers for easy weekday meals that feel homemade even when I’m eating at my desk.