Lemon Chicken Orzo Soup Recipe – A Cozy Bowl of Comfort

As the leaves turn golden and the air gets a little crisper, there’s nothing quite like a bowl of homemade soup to warm the soul. Every time I make Lemon Chicken Orzo Soup, the aroma of sautéed veggies and tender chicken fills my kitchen, instantly wrapping me in a comforting embrace. It takes me back to chilly afternoons spent around the dining table with family, where laughter mingled with the soothing sound of spoons clinking against bowls. This recipe not only satisfies your hunger; it nourishes your spirit.

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple ingredients
• Great for any occasion
• Always a crowd-pleaser

Ingredients You’ll Need

• 2 sticks celery, chopped finely
  (Fresh celery gives a lovely crunch and freshness.)
• 2 medium carrots, peeled & chopped finely
  (Sweetness enhances the soup’s flavor.)
• 1/2 medium onion, chopped
  (Onion adds a rich base to the dish.)
• 1 tablespoon butter
  (Can’t go wrong with a little richness.)
• 1 tablespoon olive oil
  (Perfect for sautéing and flavor.)
• 3 cloves garlic, minced
  (Fresh garlic gives it that extra flavor boost.)
• 2 tablespoons flour
  (Thickens the soup just right.)
• 6 cups chicken broth
  (Use homemade if you can for the best taste.)
• 1/4 teaspoon Italian seasoning
  (A dash of Italian magic to brighten the flavors.)
• 1.5 pounds uncooked chicken breasts
  (The heart of this dish!)
• 1 cup uncooked orzo
  (Tiny pasta that soaks up all the goodness.)
• 1 tablespoon lemon juice, or to taste
  (A splash of brightness that brightens every bite.)
• 1 tablespoon chopped fresh parsley, or to taste
  (Adds a lovely pop of color and freshness.)
• Salt & pepper to taste

How to Make It

1. Start by heating your large soup pot over medium-high heat. Add in the butter and olive oil, letting them melt together. You’ll hear that soft sizzle — that’s when it’s just right. Toss in the chopped celery, carrots, and onions, and let them sauté for about 5-7 minutes. You’ll know they’re ready when they soften and fill your kitchen with that sweet, savory aroma.

2. Next, it’s time for the garlic! Stir it in, and after about 30 seconds, sprinkle in the flour. This will help thicken your soup beautifully. Let that cook away for another minute, just until the raw flour smell disappears.

3. Pour in the chicken broth, stirring until everything is well combined and the flour dissolves. Now, add in the Italian seasoning and those gorgeous chicken breasts. Bring the soup to a gentle boil — the excitement is real!

4. Cover the pot, leaving the lid slightly ajar. Lower the heat to simmer and let it bubble away for about 15 minutes. This is where the magic happens, and your kitchen will smell heavenly.

5. After 15 minutes, it’s time to add the orzo. Stir it in and cook for another 10 minutes, keeping the lid off and stirring often to prevent sticking. You’ll feel that soft texture of the orzo as it cooks through — it’s pure bliss.

6. Once the orzo is just right, take the chicken out of the pot and chop it into bite-sized pieces. Mix it back into the soup. Finally, add in that lovely lemon juice and sprinkle with chopped parsley. Taste it and adjust the salt and pepper as needed. Serve it hot immediately, and let that warmth wrap around you!

Kitchen Tips

• Time-saving Trick: Use a pre-cooked rotisserie chicken! Just shred it and toss it in at the end to save time.
• Fix for Common Mistakes: If your soup gets too thick, simply add a splash more chicken broth to loosen it up.
• Creative Twist: Feeling adventurous? Add a pinch of red pepper flakes for a spicy kick that complements the flavors beautifully!

Serving Ideas

This Lemon Chicken Orzo Soup is perfect for any occasion! Whether you’re gathering with family for a cozy dinner, hosting a Sunday brunch, or simply enjoying a quiet night in, this soup is a winner. Serve it with warm, crusty bread for dipping or a light salad on the side. You can even sprinkle some extra lemon zest on top for a bright finish!

Storing & Leftovers

• Store leftovers in an airtight container in the fridge for up to 3–4 days. It gets even better as the flavors meld!
• To freeze, let the soup cool first before transferring it to freezer-safe containers. Reheat on the stovetop over low heat while adding a little extra broth to maintain texture.
• Leftover soup makes for a fantastic filling in a wrap or poured over rice for a quick, hearty meal.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day.

Q: Can I swap any ingredients?
A: Of course! Use what you have — this recipe is very forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign!

Final Thoughts

This Lemon Chicken Orzo Soup brings so much joy to my kitchen, and I hope it finds a special place in yours too. Every spoonful is a reminder of warmth, comfort, and love — just the way homemade food should feel. I encourage you to try making it your own, adding your personal touches along the way. Here’s to cozy moments and delicious meals shared with loved ones, all thanks to this wonderful Lemon Chicken Orzo Soup! Enjoy!

Lemon Chicken Orzo Soup

A comforting bowl of homemade Lemon Chicken Orzo Soup that warms the soul, made with simple ingredients and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Vegetables

• 2 sticks celery, chopped finely Fresh celery gives a lovely crunch and freshness.
• 2 medium carrots, peeled & chopped finely Sweetness enhances the soup’s flavor.
• 1/2 medium onion, chopped Onion adds a rich base to the dish.
• 3 cloves garlic, minced Fresh garlic gives it that extra flavor boost.

Fats

• 1 tablespoon butter Can’t go wrong with a little richness.
• 1 tablespoon olive oil Perfect for sautéing and flavor.

Soup Base

• 6 cups chicken broth Use homemade if you can for the best taste.
• 2 tablespoons flour Thickens the soup just right.
• 1/4 teaspoon Italian seasoning A dash of Italian magic to brighten the flavors.
• 1.5 pounds uncooked chicken breasts The heart of this dish!
• 1 cup uncooked orzo Tiny pasta that soaks up all the goodness.

Finishing Touches

• 1 tablespoon lemon juice, or to taste A splash of brightness that brightens every bite.
• 1 tablespoon chopped fresh parsley, or to taste Adds a lovely pop of color and freshness.
• Salt & pepper, to taste

Method

 

Preparation

1. Heat a large soup pot over medium-high heat. Add butter and olive oil, letting them melt together.
2. Toss in the chopped celery, carrots, and onions, and let them sauté for about 5-7 minutes until softened.
3. Stir in the garlic and after about 30 seconds, sprinkle in the flour. Cook for another minute.

Cooking

1. Pour in the chicken broth, stirring until well combined and flour dissolves.
2. Add the Italian seasoning and chicken breasts. Bring to a gentle boil.
3. Cover the pot, leaving the lid slightly ajar. Lower heat and let it simmer for about 15 minutes.
4. Add the orzo and cook for another 10 minutes, stirring often.
5. Take the chicken out, chop into bite-sized pieces, and mix back into the soup.
6. Add lemon juice and sprinkle with parsley. Adjust salt and pepper as needed, then serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. To freeze, let the soup cool, then transfer to freezer-safe containers. Reheat on the stovetop over low heat with extra broth. This soup also works as a filling in wraps or over rice.