Chicken Orzo Soup with Lemon

Chicken lemon orzo soup with carrots, herbs, and lemon slices in a bowl on a white plate with a spoon.

Author Mandy

This Lemon Chicken Soup with Orzo is the ultimate one-pot meal. Tender chicken, hearty orzo, and sautéed vegetables simmer in a rich broth, then are finished off with a touch of cream, Parmesan, and bright lemon juice. It’s cozy and wholesome, yet light and refreshing. With minimal prep and simple ingredients, this easy soup is ideal for busy weeknights, cold days, or whenever you need a nourishing, luxurious meal.

Prep Time 10

Cook Time 30

Total Time 40

Serving Size Servings

Ingredients

2 chicken breasts about 1 pound
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons avocado oil
2 tablespoons butter
1 medium yellow onion diced
3 medium carrots diced
2 stalks celery diced
3 cloves garlic minced
2 tablespoons all-purpose flour
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
6 cups chicken broth
1 bay leaf
1 cup orzo
¼ cup heavy cream optional
¼ cup freshly grated parmesan
2-3 tablespoons fresh lemon juice

Instructions

Season the chicken with the salt and pepper.
Heat the oil in a large pot over medium heat, then add the chicken and sear on both sides until golden. Remove and set aside.
Add the butter to the pot, then stir in the onion, carrots, and celery. Cook until softened.
Add the garlic and cook until fragrant, then sprinkle in the flour and stir to coat the veggies.
Stir in the Italian seasoning and red pepper flakes, then pour in the chicken broth. Add the bay leaf.
Return the chicken to the pot. Bring to a simmer and cook until the chicken is fully cooked through.
Remove the chicken and shred it, then return it to the pot.
Stir in the orzo and simmer until tender.
Add the grated parmesan, lemon juice, and heavy cream (if using), then taste and adjust seasonings.
Serve warm.

Notes

Refrigerate: Store the soup in an airtight container for up to 4 days. If the orzo is already in the soup, it will thicken as it sits.
Freeze: Freeze the soup without the orzo for the best texture. It will keep well for up to 3 months.
Reheat: Warm the soup on the stove over low heat and add a splash of broth if it has thickened. If you cooked the orzo separately, spoon some into each bowl before serving.

Nutriton

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.