There’s something magical about a bowl of Lemon Chicken Orzo Soup it’s like sunshine in spoonfuls. Between the lemony zing, the creamy broth, and tender chicken, it hugs you from the inside out. Whether it’s a chilly day or you just need a mood lift, this soup brings comfort without being heavy.
Table of Contents
A Bright, Cozy Bowl of Lemon Chicken Orzo Soup
You know those days when you want something light, but still soul-soothing? This soup is the answer. Juicy shredded chicken swims in a broth that’s both creamy and citrusy, with pops of orzo pasta and fresh spinach. There’s just enough Parmesan to make it cozy, and the lemon? It sings. If your kitchen had a theme song today, it’d be this bowl.
If you love lemon-forward dishes, you’ve got to try our roasted pumpkin with lemon yogurt sauce it’s a dreamy pairing.
Ingredients You’ll Need
Fresh & Flavorful Base
- 6 cups chicken broth
- Juice of 1 lemon (3–4 tablespoons)
- ½ cup heavy cream
- ½ cup freshly grated Parmesan
- ½ cup dry white chicken broth
Protein & Pasta
- 1¼ lbs boneless, skinless chicken breast
- ¾ cup orzo (cooked separately)
Aromatics & Herbs
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 celery sticks, diced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- ½ tsp dried dill
- 1 tsp mustard powder
- Lemon pepper seasoning (to taste)
Optional Add-Ins
- 2 cups baby spinach
- 1 tsp hot sauce (just for depth not heat)
- 1 tsp Worcestershire sauce
- Lemon zest, for garnish
How to Make Lemon Chicken Orzo Soup
Step-by-Step Instructions
1- Sear the Chicken
Pat the chicken dry and season it with lemon pepper and a sprinkle of dried herbs. Heat olive oil in a big soup pot over medium-high. Sear the chicken 3–4 minutes per side until golden. Set it aside to rest, then shred with two forks.
2- Deglaze and Sauté the Veggies
Add broth to the pan and scrape up all those delicious brown bits. Let it simmer a minute or two. Toss in butter, then add diced onions, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic last so it doesn’t burn.
3- Season & Simmer
Sprinkle in oregano, basil, dill, mustard powder, and parsley. Add hot sauce and Worcestershire. Pour in the broth and bring everything to a gentle boil. Return shredded chicken to the pot. Simmer 10–12 minutes to let the flavors come together.
4- Boil the Orzo Separately
Meanwhile, cook your orzo in salted water in a separate pot. Drain and set aside.
5- Creamy Finish
Turn the soup down to low. Stir in cream, Parmesan, and spinach until wilted. Finish with fresh lemon juice and a little zest if you’d like a punchier pop.
6- Serve It Up
Ladle the soup into bowls, spoon orzo into each, and top with extra Parmesan or fresh herbs if you’re feelin’ fancy.
Why Cook Orzo Separately?
Trust me your leftovers will thank you! Orzo soaks up liquid like a sponge, and if you leave it in the pot, you’ll wake up to risotto instead of soup. Cooking it on the side keeps the texture just right.
Cozy Kitchen Tips
- Fresh lemon juice makes all the difference. Bottle stuff just won’t sing.
- Use a parmesan rind in the pot for even deeper flavor. Remove before serving.
- Frank’s RedHot isn’t spicy in this — it just adds depth. Promise.
- Dairy-free option? Sub in full-fat coconut milk and skip the cheese. Still dreamy.
- Rotisserie chicken shortcut? Absolutely yes. Skip the sear and go straight to shredding.
Craving a double soup night? Pair it with this creamy chicken lasagna soup — they’re totally different in flavor, but equally comforting.
Crockpot Lemon Chicken Orzo Soup
Want to toss it all in and go? This slow-cooker version is a breeze:
- Sear the chicken quickly for flavor (optional).
- Add all ingredients except cream, Parmesan, spinach, lemon juice, and orzo.
- Cook on LOW for 6–7 hours.
- Shred chicken, then stir in cream, cheese, spinach, and lemon juice just before serving.
- Boil orzo separately and serve in bowls with the soup.
If you’re in a true cozy mood, try this chicken pot pie soup next it’s creamy, flaky, and loaded with all the nostalgic vibes.
Storing & Reheating Leftovers
- Fridge: Keeps 3 days in an airtight container
- Freezer: Freeze just the soup base (no orzo!) for up to 3 months
- Reheat: Warm gently on the stove, and stir in fresh-cooked orzo for best texture
Serve It With…
- Easy Cheesy Zucchini Bake creamy, melty, and light enough to go perfectly with lemony soup
- Apple Arugula Salad crisp, sweet-tart apples with peppery greens add the perfect fresh bite
- Pumpkin Bread a cozy-sweet sidekick that’s just right for soaking up leftover broth
FAQs About Lemon Chicken Orzo Soup
Can I make it dairy-free?
Yep! Swap the cream for canned coconut milk and skip the cheese — still rich, still comforting.
What if I don’t have orzo?
No worries. Try cooked rice, ditalini pasta, or even couscous.
Can I freeze it?
Just the soup base, yes. Leave out the orzo and freeze it flat in freezer bags for up to 3 months.
Follow us on Pinterest for more cozy ideas, or join the fun on Facebook!
Lemon Chicken Orzo Soup
Ingredients
- 1¼ lbs boneless skinless chicken breast
- 2 tbsp olive oil
- Lemon pepper seasoning
- 1 small yellow onion diced
- ¾ cup carrots diced
- 2 celery sticks diced
- 4 garlic cloves minced
- ½ cup dry white wine or chicken broth
- 2 tbsp butter
- 6 cups chicken broth
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- ½ tsp dried dill
- 1 tsp mustard powder
- ½ cup heavy cream
- ½ cup freshly grated Parmesan
- 2 cups fresh baby spinach
- Juice of 1 lemon 3–4 tbsp
- ¾ cup orzo cooked separately
Instructions
- 1. Season chicken with lemon pepper and sear in olive oil for 3–4 mins per side. Set aside to rest, then shred.
- 2. Deglaze the pot with wine or broth, scraping up any browned bits.
- 3. Add butter, onions, carrots, and celery. Cook until soft. Add garlic.
- 4. Stir in seasonings, hot sauce, Worcestershire, then add broth.
- 5. Return shredded chicken to the pot. Simmer for 10–12 minutes.
- 6. Cook orzo separately according to package instructions. Drain and set aside.
- 7. Reduce soup heat to low. Stir in cream, Parmesan, and spinach.
- 8. Add lemon juice and zest. Spoon orzo into bowls and ladle soup on top.