Why You’ll Love This Recipe

Lemony Chicken and Orzo Soup is a bright, comforting dish that combines tender chicken, silky orzo pasta, and a vibrant lemony broth. It’s light yet filling, with fresh herbs and a tangy finish that lifts every spoonful. Perfect for any season, this Mediterranean-inspired soup is simple to make, refreshing, and deeply satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breast or thighsorzo pastachicken brothlemon juice and zestoniongarliccarrotsceleryolive oileggs (optional for avgolemono-style thickening)fresh dill or parsleybay leafsaltblack pepper

directions

Heat olive oil in a large pot over medium heat.

Add chopped onion, garlic, carrots, and celery; sauté until softened.

Pour in chicken broth, add bay leaf, salt, and pepper.

Add chicken to the pot and bring to a boil, then reduce heat and simmer for 15-20 minutes until fully cooked.

Remove chicken, shred it with two forks, and return to the pot.

Stir in orzo and cook for 8-10 minutes, or until tender.

Add lemon juice and zest, and stir in fresh herbs.

Optional: For a creamy avgolemono-style finish, whisk 2 eggs with extra lemon juice, then slowly temper with hot broth and stir into the soup off heat.

Taste and adjust seasoning before serving hot.

Servings and timing

This recipe yields approximately 4-6 servings.Preparation time: 10 minutesCook time: 30 minutesTotal time: 40 minutes

Variations

Use rotisserie chicken to speed up prep.

Add spinach or kale for extra greens.

Sub rice or quinoa for a gluten-free version.

Top with feta cheese or a swirl of Greek yogurt for richness.

Include red pepper flakes for gentle heat.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Soup can be frozen (without the orzo) for up to 3 months; thaw and reheat gently.Orzo may absorb liquid—add more broth or water when reheating.

FAQs

Is this soup very lemony?

It has a noticeable citrus note—adjust lemon juice to taste.

Can I use pre-cooked chicken?

Yes, just add it when the orzo is almost done.

What is avgolemono?

It’s a Greek egg-lemon sauce used to thicken and enrich soups—optional here for creaminess.

Can I skip the eggs?

Absolutely—lemon alone gives it brightness without needing the avgolemono step.

Can I make this in advance?

Yes, just reheat gently and add more broth if needed.

What’s a good side dish?

Crusty bread, Greek salad, or pita with hummus.

Will the orzo get mushy?

It can if left too long in the broth—cook separately if freezing or storing long-term.

Can I use dried herbs?

Yes, use about one-third the amount of fresh.

Is this soup gluten-free?

Only if you replace orzo with a GF grain like rice or quinoa.

Can I make it vegetarian?

Yes, use veggie broth and chickpeas instead of chicken.

Conclusion

Lemony Chicken and Orzo Soup is a fresh, flavorful twist on classic chicken soup that’s both comforting and uplifting. With tender meat, delicate pasta, and a citrusy finish, it’s a light yet hearty meal you’ll crave year-round. Simple, wholesome, and endlessly soothing—this one’s a keeper.