This one-pot Lemon Chicken Orzo Soup recipe is wholesome, satisfying, and full of bright, comforting flavor. The fresh lemon lifts the savory chicken and tender orzo, creating a cozy, satisfying bowl any night of the week.
Lemon Chicken Orzo Soup Recipe
This fresh chicken soup offers a lovely balance of bright lemon, tender chicken, and satisfying orzo. It’s simple to make and works well as a complete meal thanks to the vegetables, protein, and pasta in one pot. Pair it with crusty bread or a green salad for an easy weeknight dinner.
For speed, use leftover cooked chicken or store-bought rotisserie chicken. If you prefer, add raw chicken breasts or thighs to the pot with the broth and cook until done. Orzo can be swapped for a similarly sized small pasta like ditalini if needed. Garnish with fresh parsley and a bit of extra lemon for a bright finish.
Key Ingredients
- Avocado oil (or olive oil)
- Onion — yellow or white, diced
- Celery — about 3 ribs, diced (≈1½ cups)
- Carrots — about 3 large, thinly sliced (≈1½ cups)
- Chicken broth — store-bought or homemade
- Italian seasoning
- Bay leaves — fresh if available
- Chicken — leftover or rotisserie, or use raw breasts/thighs cooked in the broth
- Orzo — or substitute ditalini
- Lemon juice and zest — added at the end for brightness
How to Make Lemon Chicken Orzo Soup
- Sauté the vegetables. Heat oil in a large saucepan over medium heat. Add the diced onion, carrots, and celery and cook 5–7 minutes until softened, stirring occasionally.
- Add broth and seasonings. Pour in the chicken broth, then stir in Italian seasoning, bay leaves, salt, and pepper. Bring to a boil, then reduce heat, cover with the lid slightly ajar, and simmer 10–15 minutes.
- Cook chicken and orzo. Stir in the cooked chicken and the orzo. Simmer about 10 minutes more, stirring occasionally, until the orzo is tender.
- Finish with lemon. Remove the pot from the heat and stir in fresh lemon zest and lemon juice. Taste and adjust seasoning with salt and pepper.
- Serve. Ladle into bowls, garnish with chopped parsley, and enjoy.
Crockpot Lemon Chicken Orzo Soup
- Layer ingredients. Spray a 5–6 quart slow cooker with nonstick spray. Add onions, carrots, celery, salt, pepper, Italian seasoning, bay leaves, and pour in the chicken stock.
- Cook low and slow. Cover and cook about 2 hours on high or 4–6 hours on low.
- Add chicken and orzo. Stir in cooked chicken and orzo, then cook on high about 30 minutes more until the orzo is tender.
- Finish and serve. Remove bay leaves, stir in lemon zest and juice, garnish with parsley, and serve.
Frequently Asked Questions
Orzo is typically stocked near specialty or small-shaped pastas in most grocery stores.
Yes. Follow the slow cooker instructions above. If using raw chicken, add it at the start with the vegetables so it cooks through while the soup simmers.
Absolutely. Add raw breasts or thighs with the broth and vegetables, cook until fully done, then remove, shred, and return to the pot with the orzo.
Yes. Cool completely before transferring to freezer-safe containers or bags. Freeze up to 2 months and thaw in the fridge overnight before reheating.
Like most pastas, orzo provides carbohydrates and some protein. It can be part of a balanced meal when paired with vegetables and lean protein.
Storing and Reheating Instructions
- Storing leftovers: Cool completely, then refrigerate in an airtight container up to 4 days.
- Reheating: Warm on the stovetop over medium heat, or microwave an individual portion until heated through.
- Freezing: Freeze cooled soup in airtight containers or bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
Lemon Chicken Orzo Soup Recipe
Ingredients
- 2 tablespoons avocado oil
- 1 cup yellow onion, diced
- 1½ cups celery, diced
- 1½ cups carrots, thinly sliced
- 6 cups chicken broth
- 1 tablespoon Italian seasoning
- 2 large bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked chicken, cut into 1/2″ chunks
- 1 cup orzo pasta
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, for garnish
Instructions
- Heat avocado oil in a large saucepan over medium heat. Add onion, carrots, and celery; sauté 5–7 minutes until softened.
- Add chicken broth, Italian seasoning, bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer, cover slightly, and cook 10–15 minutes.
- Stir in cooked chicken and orzo. Simmer about 10 minutes, stirring occasionally, until the orzo is tender.
- Remove from the heat and stir in lemon zest and juice. Adjust seasoning to taste.
- Ladle into bowls and garnish with fresh parsley. Enjoy!
Video
Notes
Reheating: Reheat on the stovetop over medium heat or microwave an individual portion until hot.
Nutrition
| Carbohydrates: 22 g
| Protein: 32 g
| Fat: 6 g
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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This one-pot Lemon Chicken Orzo Soup is bright, hearty, and easy to prepare. Serve with crusty bread or a simple salad for a comforting, complete meal.