Easy Lemon Chicken Orzo Soup Recipe

This quick Lemon Chicken Orzo Soup is a comforting and delicious soup recipe perfect for a weeknight meal.

It’s the kind of dish that warms you from the inside out, making it an ideal choice for busy evenings when you crave something homemade but don’t have hours to spend in the kitchen.

You’ll love how easily this soup comes together, transforming simple ingredients into a flavorful and satisfying meal that the whole family will enjoy. It’s a fantastic way to bring a little brightness to your dinner table with minimal fuss.

Quick Lemon Chicken Orzo Soup

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• Total Time: 35 minutes
• Yield: 4-6 servings 1x

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Description

This quick Lemon Chicken Orzo Soup is a comforting and delicious soup recipe perfect for a weeknight meal. It’s the kind of dish that warms you from the inside out, making it an ideal choice for busy evenings when you crave something homemade but don’t have hours to spend in the kitchen. You’ll love how easily this soup comes together, transforming simple ingredients into a flavorful and satisfying meal that the whole family will enjoy. It’s a fantastic way to bring a little brightness to your dinner table with minimal fuss.

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Ingredients

Scale 1x2x3x

1 tablespoon olive oil

1 medium yellow onion, chopped

2 carrots, peeled and diced

2 celery stalks, diced

4 cloves garlic, minced

8 cups chicken broth

2 cups cooked chicken, shredded or diced

1 cup orzo pasta

1/4 cup fresh lemon juice

2 tablespoons fresh parsley, chopped

Salt and black pepper to taste

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables start to soften and the onion becomes translucent. This step builds the flavor foundation for your soup.

2. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

3. Carefully pour the chicken broth into the pot. Bring the mixture to a rolling boil over medium-high heat.

4. Once the broth is boiling, add the orzo pasta. Reduce the heat to medium-low and simmer for 8-10 minutes, or until the orzo is al dente (tender but still firm to the bite). Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

5. Stir in the shredded or diced cooked chicken and the fresh lemon juice. Continue to simmer for another 2-3 minutes, allowing the chicken to heat through and the flavors to meld.

6. Remove the pot from the heat. Stir in the fresh chopped parsley. Taste the soup and season generously with salt and black pepper as needed. The amount will depend on the saltiness of your chicken broth.

7. Ladle the hot soup into bowls and serve immediately. A little extra fresh parsley or a lemon wedge for garnish can add a nice touch.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: main dish
• Method: simmering
• Cuisine: mediterranean

Nutrition

• Serving Size: 1 bowl

Keywords: chicken, orzo, soup, lemon, weeknight, comfort food, easy, quick, mediterranean, healthy

What You’ll Love About This Quick And Easy Recipe

This Lemon Chicken Orzo Soup is a true weeknight hero because it delivers maximum flavor with minimal effort. It’s perfect for busy parents, individuals looking for a comforting yet light meal, or anyone who appreciates a delicious homemade soup without the lengthy prep time. The bright lemon notes cut through the richness of the chicken and broth, creating a balanced and incredibly appealing taste profile that feels both fresh and hearty. It’s especially wonderful on a cool evening, but its vibrant flavors also make it suitable year-round. This recipe is designed to be straightforward, using common pantry staples and simple cooking techniques, making it accessible even for beginner cooks. It’s a fantastic way to use up leftover cooked chicken, further reducing your cooking time and food waste.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start cooking makes the entire process smoother and more enjoyable. This recipe uses readily available items you might already have on hand, ensuring a stress-free cooking experience.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups chicken broth
• 2 cups cooked chicken, shredded or diced
• 1 cup orzo pasta
• 1/4 cup fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper to taste

For the chicken, feel free to use a rotisserie chicken from the grocery store to save even more time. If you don’t have fresh parsley, a tablespoon of dried parsley can be used, though fresh will offer a brighter flavor. Any type of small pasta can be substituted for orzo if needed, such as ditalini or small shells, but adjust cooking times accordingly. Low-sodium chicken broth is a great option if you’re watching your salt intake, allowing you to season to your preference.

Time Needed From Start To Finish

This recipe is designed for speed and convenience, making it ideal for those busy weeknights.

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

How To Make It Step By Step With Visual Cues

Creating this comforting Lemon Chicken Orzo Soup is a straightforward process. Follow these steps for a delicious meal every time.

1. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables start to soften and the onion becomes translucent. This step builds the flavor foundation for your soup.
2. Add the garlic: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
3. Pour in the broth: Carefully pour the chicken broth into the pot. Bring the mixture to a rolling boil over medium-high heat.
4. Cook the orzo: Once the broth is boiling, add the orzo pasta. Reduce the heat to medium-low and simmer for 8-10 minutes, or until the orzo is al dente (tender but still firm to the bite). Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
5. Incorporate chicken and lemon: Stir in the shredded or diced cooked chicken and the fresh lemon juice. Continue to simmer for another 2-3 minutes, allowing the chicken to heat through and the flavors to meld.
6. Season and finish: Remove the pot from the heat. Stir in the fresh chopped parsley. Taste the soup and season generously with salt and black pepper as needed. The amount will depend on the saltiness of your chicken broth.
7. Serve warm: Ladle the hot soup into bowls and serve immediately. A little extra fresh parsley or a lemon wedge for garnish can add a nice touch.

Easy Variations And Serving Ideas That Fit Real Life

This Lemon Chicken Orzo Soup is incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can add a handful of frozen peas or corn during the last few minutes of cooking for extra vegetables and a pop of color. If you want to boost the greens, stir in a few handfuls of fresh spinach or kale after removing the soup from the heat; the residual warmth will wilt them perfectly.

For a heartier meal, consider adding a can of drained cannellini beans along with the chicken. This adds protein and fiber. If you prefer a creamy texture, stir in a splash of heavy cream or a dollop of Greek yogurt just before serving (do not boil after adding dairy to prevent curdling).

This soup is fantastic on its own, but it also pairs wonderfully with a crusty baguette or a simple green salad for a complete meal. For an extra touch, offer grated Parmesan cheese or a sprinkle of red pepper flakes as optional toppings at the table. It’s also great for a casual buffet-style gathering, kept warm in a slow cooker.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have a few pitfalls, but knowing what to look out for can help you achieve perfect results every time. One common mistake is overcooking the orzo. Orzo cooks relatively quickly, and if left in the simmering broth for too long, it can become mushy and absorb too much liquid, turning your soup into a thick stew. To avoid this, cook the orzo until it’s just al dente, then remove the soup from the heat promptly.

Another slip-up can be under-seasoning. Chicken broth varies widely in its sodium content, so it’s crucial to taste the soup at the end and adjust the salt and pepper. Don’t be afraid to add a little more if it tastes bland; a well-seasoned soup makes all the difference.

Lastly, ensure your garlic doesn’t burn when sautéing the aromatics. Garlic cooks very quickly, and burnt garlic will impart a bitter taste to your entire soup. Add it after the other vegetables have softened and cook it for just about a minute until it’s fragrant.

How To Store It And Make It Ahead Without Ruining Texture

This Lemon Chicken Orzo Soup stores beautifully, making it an excellent candidate for meal prepping or enjoying leftovers. To store, allow the soup to cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 3-4 days.

When reheating, you might notice that the orzo has absorbed more of the broth and the soup has thickened. This is normal. To restore it to its original consistency, simply add a splash of extra chicken broth or water when reheating on the stovetop or in the microwave, stirring until it reaches your desired thickness.

For making ahead, you can prepare the soup without the orzo and store the broth and vegetables separately. Cook the orzo fresh just before serving and add it to the heated soup. This ensures the pasta remains perfectly al dente and doesn’t get mushy. You can also cook the orzo separately, rinse it with cold water to stop the cooking process, and then add it to individual bowls of hot soup as needed. This method is particularly effective if you plan to freeze portions of the soup.

Questions People Always Ask Before Making This Recipe

Can I use uncooked chicken in this recipe? While you can, it will increase the cooking time. For a quick weeknight meal, using pre-cooked chicken (like rotisserie chicken or leftover baked chicken) is highly recommended. If using raw chicken, dice it and cook it in the pot with the vegetables until no longer pink before adding the broth.

What if I don’t have fresh lemon juice? Fresh lemon juice provides the best flavor, but in a pinch, you can use bottled lemon juice. Start with slightly less and taste, as bottled juice can sometimes be more concentrated.

Can I add other vegetables? Absolutely! This soup is very forgiving. Spinach, kale, zucchini, or even green beans would be delicious additions. Add softer vegetables like spinach or zucchini towards the end of the cooking process so they don’t get overcooked.

Is this soup freezer-friendly? Yes, but with a small caveat. The orzo pasta can become a bit mushy after freezing and thawing. For best results, freeze the soup *without* the orzo. When you’re ready to eat, thaw the soup, reheat it, and then cook and add fresh orzo.

How can I make this soup vegetarian? To make it vegetarian, omit the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables or a can of drained chickpeas for added protein.

Can I use a different type of pasta? Yes, any small pasta shape like

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.