This Easy Lemon Chicken Orzo Soup Recipe is loaded with tender chicken, fresh veggies, and leafy greens all simmered in the most flavorful broth! Easily made in one pot for a cozy weeknight dinner the whole family will love!
Hello soup season! There is nothing better than a cozy soup on a chilly day and this lemony chicken orzo soup recipe checks all the boxes! Healthy, flavorful and I just love how the orzo soaks up all this delicious lemony herby flavor so leftovers taste even better the next day. Think classic chicken noodle soup, but with a twist! This is a great recipe the whole family loves and it always hits the spot whenever someone has a cold or is feeling under the weather.
Why You’ll Love This
- Bright lemony broth that makes this soup so cozy!
- Healthy, packed with veggies, tender orzo pasta and shredded chicken.
- Easily made in just 30 minutes.
- You only need to use one pot which makes cleaning up a breeze.
- Great for meal prep because leftover soup tastes better the next day!
Ingredients You’ll Need
- onion, carrots and celery – makes the perfect savory base for soups.
- olive oil – I like to use a good extra virgin olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion). You could also use melted butter in place of the oil if you prefer.
- garlic – fresh minced garlic this really punches up the flavor and is a must in this soup!
- chicken broth – I used low-sodium chicken broth, but you could also use vegetable broth or any stocks you have in your pantry.
- chicken – I used boneless, skinless chicken breasts that cook right in the soup, but skinless chicken thighs would work as well. You could also use shredded rotisserie chicken or any leftover chicken or turkey you may have on hand to save some time.
- orzo – orzo pasta is small, rice-shaped pasta that cooks quickly and has the magical ability of soaking up all these delicious flavors! If you don’t have orzo, any type of small pasta or even rice will work in this dish.
- leafy greens – I added in kale which packs in the antioxidants, vitamin C and other nutrients good for your health along with some fresh parsley. Fresh spinach makes a great addition as well.
- fresh lemon juice + zest – this brightens up the soup and adds so much fresh flavor.
- seasonings – combination of dried oregano, dried thyme, bay leaves, salt and black pepper. Italian seasoning works great too.
How to Make Lemon Chicken Orzo Soup
The great thing about this lemon chicken soup is that everything comes together in just 30 minutes in just a few simple steps! Here’s how I make it:
- Sauté the veggies. Heat olive oil in a large dutch oven or large pot over medium-high heat and sauté yellow onion, celery and carrots until softened, about 5 minutes. Then add in the garlic and sauté for an additional 30 seconds.
- Let the soup simmer. Stir in the chicken broth, chicken and seasonings and bring to a boil. Turn down the heat, cover and let the soup simmer for about 15-20 minutes.
- Add in the orzo. Add in the orzo and cook for an additional 10 minutes on medium heat, until the orzo is al dente and chicken is tender enough to shred.
- Mix in kale and lemon. Remove the chicken and cut it up or shred it, return it back into the pot along with the lemon juice, lemon zest and kale leaves (or baby spinach leaves). Give everything a good mix.
- Serve and enjoy! Ladle soup into bowls, top with fresh parsley, a little parmesan cheese and season with additional salt and pepper, as needed. Serve with crusty bread and enjoy!
Prepping and Storage
To Store: Leftover lemon chicken orzo soup will last in your fridge in a sealed, airtight container for up to 5 days. You may find that the orzo will soak up a lot of the broth as the soup sits, but you can easily add more broth as needed when re-heating.
To Freeze: If planning to freeze, first let the soup cool completely and then store it in a sealed container in the freezer for up to 3 months. When ready to enjoy, let the soup thaw completely in the fridge. Warm it up in a pot on the stove or re-heat individual servings in the microwave.
More Delicious Soup Recipes
- Chicken and Wild Rice Soup
- Olive Garden Minestrone Soup
- Chicken Tortilla Soup
- Spicy Sausage and Kale Soup
- Sausage and Spinach Tortellini Soup
- Detox Immune-Boosting Chicken Soup
Hope you all enjoy this Lemon Chicken Orzo Soup and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Lemon Chicken Orzo Soup
Ingredients
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1.5 lbs uncooked chicken breasts
- 1 tsp each oregano + thyme
- 1 tsp each salt + pepper
- 1 bay leaf
- 1 cup uncooked orzo
- 1 lemon, zested and juiced
- 4 cups kale leaves, roughly chopped
Instructions
- Heat olive oil in a large saucepan or soup pot over medium-high heat and sauté onion, celery and carrots until softened, about 5 minutes. Then add in the garlic and sauté for an additional 30 seconds.
- Stir in the chicken broth, chicken and seasonings and bring to a boil. Turn down the heat, cover and let the soup simmer for about 15 minutes.
- Add in the orzo and cook for an additional 10 minutes, until the orzo is al dente and chicken is tender enough to shred.
- Remove the chicken and cut it up or shred it, return it back into the soup along with the lemon juice, lemon zest and kale leaves. Give the soup a good stir, season with additional salt and pepper, as needed, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you ever added cabbage? Some leftover, and just wondering if it would really change the taste of the soup because I’ve made it before and it’s fabulous!!
I’ve never tried that, but I’m sure it would taste delicious! 🙂
Can you clarify the nutritional info? The recipe is for 6 servings but the nutritional info is based on 1/16th of the recipe? I’m hoping this is just a typo?
I apologize for the typo! Updating now 🙂
If I was going to substitute the thyme and oregano with Italian Seasoning, would it be 2 teaspoons?
Yes 2 teaspoons would taste great!
I was in a hurry and used diced rotisserie chicken instead and it still came out delicious. Thank you for the recipe
This looks amazing! I’m wondering if it could be made in a crock pot?
Sure! Add everything into the crock pot except the orzo, lemon and kale. Slow cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and tender. Shred the chicken and add it back into the crock pot along with the orzo and cook on high for 20-30 minutes, until tender. Mix in the lemon juice and kale and enjoy!
I made this with homemade chicken bone broth and garnished with feta cheese. Omg so amazing!