Chicken Lemon Orzo Soup

Bowl with orzo soup with chicken, carrots, celery and topped with lemon and parsley.

5 from 4 votes

This Chicken Lemon Orzo Soup is a cozy classic with a delicious pop of lemon flavor. Easy to make and packed with vegetables and nutrients, this soup is what you will love with a big piece of crusty bread or perhaps a grilled cheese sandwich!

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

1 T butter
4 carrots chopped
3 celery stalks chopped
½ yellow onion small diced
8-10 c chicken broth
1.5 lb boneless skinless chicken thighs or chicken breast
3-4 garlic cloves minced
1 tsp oregano
1 tsp parsley
1/2 tsp thyme
2 bay leaves
1/2 tsp lemon zest* optional*
1/2 - 1 tsp sea salt
1/2 tsp cracked pepper
1 1/4 c orzo
1/4 c grated parmesan
Juice of two lemons just over 1/3 cup
1 large handful baby spinach optional

Instructions

Prep your ingredients and then heat butter over medium-high heat until melted. Add the carrots, onion and celery and sauté until the onions start to become translucent.
Add about 8-9 cups broth, seasoning, garlic, bay leaves, chicken, lemon zest (NOT the juice), salt and pepper. Lower heat to medium-low and bring to a simmer. Once simmering, or gently bubbling. Cover the pot and allow to simmer for about 15 minutes or until the chicken reaches 175°F-180°F for chicken thighs and 165°F if using breasts.
Once the chicken is cooked, remove it and place on a separate plate to cool and then shred using two forks.
While the chicken is cooling, add the orzo to the simmering pot. Allow it to cook until al dente (it took about 11-12 minutes for mine but this can vary.) When the orzo is done, stir in the parmesan until melted and add the shredded chicken back into the soup. You can add the spinach at this time if using and allow to wilt.
Add more broth if desired if a lot of the broth has cooked off.A few minutes before serving, stir in the lemon juice. Add more lemon zest if desired. Remove from heat and cool for several minutes before serving.

Notes

*Lemon zest will add a LOT of lemon flavor. If you prefer a more subtle lemon flavor, use half the zest amount or none at all. You can also add to taste before serving.

Storage: To store this chicken lemon orzo soup, transfer to an air tight container and refrigerate for about 3-4 days. You can reheat the soup stove top or in the microwave.To freeze leftover soup, make sure the soup is completely cooled first and place in freezer safe, air tight containers. You can freeze for up to 3 months. Make sure to cook the orzo al dente if planning to freeze for the best texture later. The orzo texture is a bit different after freezing, but still worked fine for me!

Wait until a bit before serving to add the lemon juice. For best results, wait until the end of cooking to add the lemon juice to the soup. This way you don't risk overheating or boiling the juice which can cause it to add a very bitter flavor to the lemon orzo soup.

You can make this in the slow cooker as well. If you want to make this recipe in the crockpot, it's so easy! Add all the ingredients to the crock pot except the orzo, spinach, parmesan, and lemon juice. Cook on low for 5-7 hours or high 3-4 hours. When chicken has reached the appropriate internal temperature, pull it out and shred. Either cook the orzo separately, or add it about 30 minutes before serving and allow it to cook until al dente. Add all the remaining ingredients as directed in the recipe.

You can use rotisserie chicken for a time saver. No time to boil the chicken? Cut time and shred a rotisserie chicken or leftover chicken you may have in the fridge. Just make sure to simmer the ingredients so the carrots and celery soften enough before adding the orzo.

You can cook the orzo separately if making the soup ahead of time. If you are worried about the orzo overcooking or becoming too soggy because you want the lemon soup to simmer longer for more flavor, boil your orzo separately and add just before serving.

Nutrition