Easy Lemon Chicken Orzo Soup Recipe

This easy Lemon Chicken Orzo Soup is loaded with tender chicken, fresh veggies, leafy greens and orzo pasta all simmered in a bright, lemony herb broth. Made in one pot for a healthy, cozy dinner the whole family will love!

Hello soup season! There is nothing better than a warm, cozy bowl of soup on a chilly day and this Lemon Chicken Orzo Soup checks all the boxes. It’s hearty without feeling heavy, packed with veggies and protein, and the fresh lemon adds the perfect bright flavor to every bite.

Think classic chicken noodle soup, but with a delicious lemony twist! The orzo cooks right in the broth, soaking up all that herby flavor, while tender chicken and kale make this a satisfying one-pot meal. Best of all, everything comes together with simple ingredients and minimal cleanup.

Why You’ll Love This

• Easy one-pot meal – everything cooks right in the same pot for minimal cleanup.
• Healthy and satisfying – packed with lean chicken, fresh vegetables, leafy greens and tender orzo.
• Bright and flavorful – fresh lemon juice, zest and herbs give the broth so much flavor.
• Family-friendly – it’s like a cozy chicken noodle soup with a fresh lemony twist.
• Easy to customize – use rotisserie chicken, swap the greens or substitute another small pasta.
• Great for meal prep – leftovers are delicious for easy lunches throughout the week.

Ingredients You’ll Need

• onion, carrots and celery – this classic combination creates the savory flavor base for the soup.
• olive oil – used to sauté the vegetables until tender. Butter or avocado oil can also be used.
• garlic – fresh minced garlic adds tons of flavor to the broth.
• chicken broth – I use low-sodium chicken broth so I can better control the salt. Chicken stock or bone broth work great too.
• chicken – boneless, skinless chicken breasts cook right in the soup and are shredded before serving. Chicken thighs, rotisserie chicken or leftover cooked chicken can also be used.
• orzo – this small, rice-shaped pasta cooks directly in the broth and soaks up all that delicious lemony flavor.
• kale – adds color, texture and extra veggies. Baby spinach is an easy substitute.
• lemon – both fresh lemon juice and zest give this soup its signature bright, fresh flavor.
• herbs and seasonings – dried oregano, thyme, a bay leaf, salt and black pepper add plenty of cozy, savory flavor. Italian seasoning works too.
• fresh parsley – optional, but delicious sprinkled over the finished soup.

How to Make Lemon Chicken Orzo Soup

• Sauté the vegetables. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onion, celery and carrots and cook for about 5 minutes, until softened. Add the garlic and sauté for another 30 seconds, until fragrant.
• Simmer the chicken. Pour in the chicken broth and add the chicken breasts, oregano, thyme, salt, pepper and bay leaf. Bring everything to a boil, then reduce the heat, cover and simmer for about 15 minutes.
• Add the orzo. Stir the uncooked orzo directly into the soup and continue cooking for about 10 minutes, or until the orzo is al dente and the chicken is cooked through.
• Shred the chicken. Remove the chicken from the pot and shred or chop it into bite-size pieces. Return it to the soup.
• Add the lemon and kale. Stir in the fresh lemon juice, lemon zest and chopped kale. Cook just until the kale is wilted.
• Serve and enjoy. Remove the bay leaf, taste and adjust the seasonings as needed. Ladle into bowls and top with fresh parsley, Parmesan or feta cheese and an extra squeeze of lemon, if desired.

How to Keep Orzo from Getting Mushy

Orzo cooks quickly, so add it toward the end of the cooking process and cook just until al dente. It will continue to soften slightly in the hot broth.

If you’re making this soup specifically for meal prep or know you’ll have lots of leftovers, you can also cook the orzo separately and add it to individual bowls when serving. This is the best way to keep the pasta from absorbing too much broth or becoming overly soft after a few days in the refrigerator.

Using Rotisserie Chicken

Rotisserie chicken is one of my favorite shortcuts for this soup. Instead of simmering raw chicken breasts in the broth, make the soup with the vegetables, broth and seasonings, then add the orzo. Once the orzo is almost tender, stir in about 3 to 4 cups shredded cooked chicken along with the kale, lemon juice and zest.

Let everything warm through for a few minutes and serve. This is also a great way to use leftover baked or roasted chicken or even leftover turkey.

Crock Pot Lemon Chicken Orzo Soup

1. Add ingredients. Add the onion, carrots, celery, garlic, chicken broth, chicken breasts, oregano, thyme, salt, pepper and bay leaf to your slow cooker.
2. Slow cook. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken is tender and cooked through.
3. Shred the chicken. Remove the chicken, shred it with two forks and return it to the slow cooker.
4. Add the orzo. Stir in the uncooked orzo, cover and cook on HIGH for 20 to 30 minutes, or until the orzo is al dente.
5. Finish the soup. Stir in the kale, fresh lemon juice and lemon zest. Let cook for another few minutes, just until the kale has wilted.
6. Serve. Remove the bay leaf, taste and adjust the seasonings as needed. Top with fresh parsley and an extra squeeze of lemon, if desired.

Tips and Substitutions

• Use fresh lemon – freshly squeezed lemon juice and zest make a huge difference in the flavor of this soup.
• Add the lemon at the end – stirring it in after the soup has finished simmering keeps the flavor bright and fresh.
• Don’t overcook the orzo – cook it just until al dente since it will continue softening in the hot broth.
• Use rotisserie chicken – it’s an easy shortcut when you need dinner on the table quickly.
• Swap the greens – baby spinach is a great substitute for kale and only needs a minute or two to wilt.
• Try chicken thighs – boneless, skinless chicken thighs work well and stay extra tender.
• Use Italian seasoning – substitute about 2 teaspoons Italian seasoning for the oregano and thyme.
• Make it creamy – for a creamy lemon chicken orzo soup, stir in a splash of half-and-half or heavy cream at the end of cooking.
• Add more broth to leftovers – orzo absorbs liquid as it sits, so you’ll probably want an extra splash of broth when reheating.

What to Serve with Lemon Chicken Orzo Soup

This lemon chicken orzo soup is hearty enough to enjoy on its own, but a few simple sides can round out the meal:

• Crusty bread – Perfect for soaking up that flavorful lemony broth.
• Dinner rolls – Soft, warm rolls make an easy side for a cozy soup dinner.
• Simple salad – Pair with a fresh green or chopped salad for some extra veggies.
• Roasted vegetables – roasted broccoli, asparagus or Brussels sprouts make an easy vegetable side.
• Sandwich – Pair a smaller bowl of soup with a simple sandwich for an easy lunch.

Frequently Asked Questions

More Delicious Soup Recipes

• Chicken and Wild Rice Soup
• Olive Garden Minestrone Soup
• Chicken Tortilla Soup
• Spicy Sausage and Kale Soup
• Sausage and Spinach Tortellini Soup
• Detox Immune-Boosting Chicken Soup 

Hope you all enjoy this Lemon Chicken Orzo Soup and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!