Lemon Chicken Orzo Soup

This Lemon Chicken Orzo Soup is what I crave when I want something comforting that still feels light and fresh. It’s packed with tender chicken, plenty of vegetables, little bites of orzo, fresh herbs, and lots of lemon to brighten everything up.

It’s cozy enough for a cold day but fresh enough to carry you into spring.

Yield: About 10 cups

Servings: 6

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients

• 2 tablespoons unsalted butter

• 2 carrots, peeled and diced

• 2 celery ribs, diced

• 1 medium yellow onion, diced

• 4 garlic cloves, minced

• 2 tablespoons all-purpose flour

• 8 cups chicken broth

• 1 teaspoon Italian seasoning

• 1 large boneless, skinless chicken breast

• 1 cup uncooked orzo

• ½ cup chopped fresh parsley or dill

• 1 lemon, juiced

• Kosher salt and black pepper

Instructions

1. Melt the butter in a large Dutch oven over medium heat. Add the carrots, celery, and onion, season with salt and pepper, and sauté for 5–10 minutes, until softened. Add the garlic and cook for another 30 seconds.

2. Sprinkle the flour over the vegetables and stir until everything is evenly coated. Cook for about 30 seconds, then pour in the chicken broth. Add the Italian seasoning and chicken breast, season again with salt and pepper, and stir to combine.

3. Increase the heat to high and bring the soup to a boil. Once boiling, reduce to a simmer and cook for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F.

4. Transfer the chicken to a cutting board using tongs. Cut into bite-size pieces, then return the chicken to the pot along with the uncooked orzo.

5. Simmer for another 10 minutes, or until the orzo is tender, stirring frequently so it doesn’t stick to the bottom of the pot.

6. Remove the soup from the heat and stir in the chopped parsley or dill and the juice of one lemon. Taste and adjust with additional salt, pepper, or lemon juice as needed. Serve warm.

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Serving Suggestions

Serve this soup with a big hunk of crusty bread or warm focaccia for dipping. A simple green salad on the side would also make this an easy, complete dinner. Top each bowl with extra fresh herbs, a squeeze of lemon, freshly cracked black pepper, or grated Parmesan.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The orzo will continue to soak up the broth as it sits, so the soup will thicken quite a bit. When reheating, add a splash of chicken broth or water to loosen it back up.

If you plan to freeze the soup, I recommend leaving out the orzo and adding freshly cooked orzo when you reheat it. The soup base can be frozen in an airtight container for up to 3 months.

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Maddie's Tip

When chopping the carrots, celery, onion, and chicken, aim for pieces roughly the same size as the cooked orzo. It makes every spoonful a little bit of everything.