Lemon Chicken Orzo Soup Recipe
Lemon Chicken Orzo Soup is the perfect comforting meal that feels light yet satisfying. This Mediterranean-inspired bowl bursts with citrusy brightness, tender chicken, and hearty vegetables.
Every spoonful is cozy and vibrant, brimming with warm spices like turmeric and Aleppo pepper. Ready in just 30 minutes, this soup brings homemade comfort to busy weeknights.
Essential Ingredients for Lemon Chicken Orzo Soup
- Extra virgin olive oil – adds rich, fruity depth and smoothness to the base.
- Yellow onion – infuses the broth with sweet, mellow flavor.
- Carrots – bring subtle sweetness and beautiful color.
- Celery – delivers classic aromatic undertones.
- Garlic – brightens and deepens the overall taste.
- Boneless skinless chicken breast – tender protein that keeps the soup light.
- Chicken stock – the flavorful backbone tying everything together.
- Orzo pasta – tiny pasta that gives a hearty, satisfying bite.
- Lemons – zest and juice lift the soup with fresh, tangy brightness.
- Fresh parsley – a final touch of herbal freshness.
How to Make Lemon Chicken Orzo Soup
Begin by sautéing onion, celery, carrots, and garlic in shimmering olive oil until fragrant and softened. Add chicken, stock, water, and aromatic spices like oregano, turmeric, and red pepper flakes. Bring everything to a gentle boil, then let it simmer until the chicken is cooked through.
Remove the chicken to shred it while you stir orzo and peas into the pot. Once the orzo is al dente, return the shredded chicken to the soup. Finish with plenty of fresh lemon zest and juice, sprinkle with parsley, and serve warm for a soothing bowl of sunshine.
Tips & Variations for the Perfect Bowl
For the best texture, cook the orzo separately if you’re making this soup ahead of time. This prevents the pasta from soaking up all the broth and turning mushy. Play with spices—try smoked paprika instead of turmeric for a deeper warmth or add baby spinach at the end for extra greens. A sprinkle of feta on top adds a creamy, salty finish that pairs beautifully with the bright lemon flavor.
Keeping Lemon Chicken Orzo Soup Fresh
Store any leftover Lemon Chicken Orzo Soup in an airtight container in the fridge for up to four days. The orzo will continue to soak up liquid, so add a splash of water or broth when reheating to bring back that perfect consistency. Warm gently on the stovetop until steamy and enjoy another comforting bowl!
Lemon Chicken Orzo Soup Recipe
Ingredients
- ½ teaspoon turmeric
- 2 cups water
- 2 teaspoons dried oregano
- 2 lemons zested and juiced
- 4 cups chicken stock
- 1 yellow onion chopped
- ¾ cup uncooked orzo pasta
- 1 cup frozen peas
- Kosher salt and black pepper
- ½ cup chopped fresh parsley
- 2 celery sticks chopped
- 2 green onions trimmed and chopped (whites and green parts)
- Extra virgin olive oil
- ½ teaspoon red pepper flakes or 1 teaspoon Aleppo pepper
- 3 garlic cloves minced
- 1 pound boneless skinless chicken breast 2 halves
- 2 carrots peeled and sliced into ¼-inch rounds
Instructions
- In a large Dutch oven or sturdy pot, warm about 2 tablespoons of extra virgin olive oil until it shimmers. Incorporate the chopped onion, celery, carrots, and minced garlic, seasoning generously with kosher salt and freshly ground black pepper. Sauté, stirring from time to time, until the vegetables are tender, about 5 minutes. Pour in the chicken stock and water, then nestle in the chicken breasts. Season again with salt and pepper, sprinkle in the dried oregano, turmeric, and red pepper flakes or Aleppo pepper. Bring everything to a rolling boil, then reduce the heat to medium-low and allow to cook for 10–15 minutes until the chicken is nearly cooked through, skimming any foam that surfaces. Remove the chicken breasts to a plate and add the orzo pasta and frozen peas to the pot, increasing the heat to return the broth to a boil. Meanwhile, shred the chicken using two forks, then stir it back into the pot and continue cooking until the orzo reaches an al dente texture, about 8 minutes more. Remove the pot from the heat and finish the soup by stirring in the fresh lemon juice and zest, chopped green onions, and parsley. Serve immediately.
Notes
Serving suggestions: Pairs wonderfully with crisp salads like Shaved Brussels Sprouts Salad, Orange Beet Salad, or a vibrant Orange and Pomegranate Salad.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Add extra broth or water when reheating to maintain the soup’s consistency.
