This lemon chicken orzo soup is just the thing if you’re craving something cozy yet fresh! It’s light but still comforting, with tender chicken, tiny orzo pasta, vegetables, and a bright pop of lemon to bring it all together. Perfect for chilly days or when you just need an easy, wholesome meal.
Ingredients
Here’s what you need to make this easy recipe:
Chicken – I used boneless, skinless chicken thighs, which I believe are the best option for any soup. They won’t get overcooked and will stay moist and juicy. Cooking them longer in the soup only enhances the flavor. You can also use chicken breast, leftover cooked chicken, or rotisserie chicken. If using these, add them to the soup towards the end to prevent overcooking. If you prefer using chicken breast, you can cook whole breasts directly in the soup and then shred them with a fork before adding them back. However, I believe pan-frying the chicken first gives the soup a richer flavor. Choose the method that works best for you.
Orzo – I love orzo in this soup, but any small pasta will work as a substitute.
Sun-dried tomatoes – These are optional, but they add extra flavor and a pop of color to the soup.
Heavy cream – A splash of cream is optional. The soup tastes great without it, but we prefer it slightly creamy.
Vegetables – I opted for the classic trio of onion, carrot, and celery, and added zucchini. Feel free to add any vegetables you prefer to make the soup more wholesome. Broccoli, cauliflower, or green beans would all be great additions.
Flour – This is also optional. It thickens the soup slightly, giving it a heartier texture.
Parmesan – A must in this soup! It adds an amazing flavor. For the best results, grate your own cheese instead of using pre-grated cheese.
How to make it step-by-step
STEP 1: Rub the chicken with spices and season with salt and pepper.
STEP 2: Heat the oil in a large pot. Add the chicken and cook on both sides over medium-high or high heat until browned. The chicken does not need to be fully cooked at this stage; it will finish cooking later in the soup. Cook it in batches (I cooked it in three batches) to avoid overcrowding the pot, allowing the chicken to brown properly.
(2 lbs (900g) boneless and skinless chicken thighs, 2 teaspoons Italian seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons frying oil)
STEP 3: When the chicken is browned, remove it to a plate and cut it into bite-sized pieces.
STEP 4: While the chicken is cooking, prepare the remaining ingredients: dice the onion, finely chop the garlic, cut the celery in half lengthwise, then slice it. Cut the carrots and zucchini into very small cubes (carrot about 1/3 of an inch or 7mm and zucchini 1/2 of an inch or 1 cm). Grate the parmesan using the small holes of a grater, juice the lemon, and chop the sun-dried tomatoes into smaller pieces.
(1 medium/large onion, 2 celery ribs, 2 carrots, 4 cloves garlic, 1 small zucchini, optional, 1/3 cup sun-dried tomatoes, optional, 1/4 cup (22g) grated parmesan, 2 tablespoons lemon juice)
STEP 5: Add the onion, carrot, and celery to the pot. Cook for a few minutes over medium heat until softened. Add more oil if necessary.
Add the garlic, 1 teaspoon Italian seasoning, and 1 Tbsp of flour, and cook for 1 minute.
STEP 7: Add the broth and bring it to a boil.
(8 cups (2 litres) chicken broth)
STEP 7: Add the cooked chicken (if using chicken breasts or rotisserie chicken, add it at the end of the cooking time), uncooked orzo, and zucchini. Cook until orzo is al dente, following the package instructions (8 minutes for me).
TIP: If you won’t be eating the soup right away, it’s better to cook the orzo separately; otherwise, the soup will become very thick, and the orzo will turn soft and mushy as it absorbs the liquid over time.
Stir in the Parmesan and cook until melted. Add the heavy cream.
(1 cup (180g) orzo pasta, 1/4 cup (60ml) heavy cream)
Season the soup with lemon juice, salt and pepper to taste.
Enjoy!
Storage
To store this soup, allow it to cool completely before transferring it to airtight containers. For best results, store the soup and the orzo separately, even when refrigerating, to prevent the orzo from becoming overly soft or soaking up too much liquid (which will result in a thick soup and mushy orzo). The soup can be kept in the refrigerator for up to 4-5 days. For longer storage, freeze the soup (preferably without orzo) in portions for up to 6 months. When ready to serve, reheat the soup on the stove over medium heat or in the microwave, then stir in freshly cooked or reheated orzo.
More delicious orzo recipes for you to try
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Lemon Chicken Orzo Soup
składniki
for the chicken:
- 2 lbs (900g) boneless and skinless chicken thighs
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons frying oil
- salt and pepper to taste
for the soup:
- 1 medium/large onion
- 2 celery ribs
- 2 carrots
- 4 cloves garlic
- 1 teaspoon Italian seasoning
- 1 tablespoon flour
- 8 cups (2 litres) chicken broth
- 1 cup (180g) orzo pasta
- cooked chicken see above
- 1 small zucchini optional
- 1/3 cup sun-dried tomatoes optional
- 1/4 cup (22g) grated parmesan cheese +more for serving
- 1/4 cup (60ml) heavy cream
- 2 tablespoons lemon juice
- salt and pepper to taste
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wykonanie
- Cook the chicken: Rub the chicken with spices and season with salt and pepper.2 lbs (900g) boneless and skinless chicken thighs, 2 teaspoons Italian seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder
- Heat the oil in a large pot. Add the chicken and cook on both sides over medium-high or high heat until browned. The chicken does not need to be fully cooked at this stage; it will finish cooking later in the soup. Cook it in batches (I cooked it in three batches) to avoid overcrowding the pot, allowing the chicken to brown properly.2 tablespoons frying oil
- When the chicken is browned, remove it to a plate and cut it into bite-sized pieces.
- While the chicken is cooking, prepare the remaining ingredients: dice the onion, finely chop the garlic, cut the celery in half lengthwise, then slice it. Cut the carrots and zucchini into very small cubes (carrot about 1/3 of an inch or 7mm and zucchini 1/2 of an inch or 1 cm). Grate the parmesan using the small holes of a grater, juice the lemon, and chop the sun-dried tomatoes into smaller pieces.1 medium/large onion, 2 celery ribs, 2 carrots, 4 cloves garlic, 1 small zucchini, 1/3 cup sun-dried tomatoes, 1/4 cup (22g) grated parmesan cheese, 2 tablespoons lemon juice
- Add the onion, carrot, and celery to the pot. Cook for a few minutes over medium heat until softened. Add more oil if necessary.
- Add the garlic, Italian seasoning, and flour, and cook for 1 minute.1 tablespoon flour, 1 teaspoon Italian seasoning
- Add the broth and bring it to a boil.8 cups (2 litres) chicken broth
- Add the cooked chicken (if using chicken breasts or rotisserie chicken, add it at the end of the cooking time), uncooked orzo, and zucchini. Cook until orzo is al dente, following the package instructions (8 minutes for me).1 cup (180g) orzo pasta
- Stir in the Parmesan and cook until melted. Add the heavy cream.1/4 cup (60ml) heavy cream
- Season the soup with lemon juice, salt, and pepper to taste.
- Enjoy!
uwagi
- If you won’t be eating the soup right away, it’s better to cook the orzo separately; otherwise, the soup will become very thick, and the orzo will turn soft and mushy as it absorbs the liquid over time.
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!
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