Lemon Chicken Orzo Soup {Easy One Pot Meal}

This easy Lemon Chicken Orzo Soup is a true one pot wonder! You’ll love the bright and bold flavours—it can be meal prepped, too.

There’s nothing better than a comforting soup that bursting with fresh flavour and this one is my go-to!

Why you’ll love this recipe

• All in one pot: It’s so easy to make and even easier to clean up!
• Cozy and comforting: Perfect for chilly nights or when you need a little pick-me-up.
• Bright and fresh: Lemon and fresh herbs make it taste vibrant and delicious.

Ingredients and substitutions

• Olive oil – or any neutral cooking oil of your choice like grapeseed, canola or avocado oil.
• Carrots – parsnips have a similar texture and taste.
• Yellow onion – white onion would also work here.
• Celery – double up on carrots or leave this out altogether.
• Garlic – I prefer using fresh garlic but the jarred minced variety is fine.
• Chicken breast – you could also use chicken thighs, but it’ll increase the calorie count.
• Bouquet garni – A bundle of fresh herbs. I use thyme, rosemary, oregano, sage, or bay leaves.
• Chicken broth – vegetable broth is a good substitute here.
• Turmeric – saffron or paprika would be the next best thing.
• Orzo – if you’re looking for a gluten-free option, try short-grain brown rice or quinoa.
• Fresh lemon juice – bottled lemon juice would work in a pinch.
• Parsley – leave this out altogether if you don’t have any on hand.

How to make lemon chicken orzo soup

Step 1: Sauté the veggies.

Sauté the carrots, onion, celery and garlic in a large pot until fragrant.

Step 2: Add the remaining ingredients.

Stir in the chicken, bouquet garni, broth, turmeric, salt and pepper.

Step 3: Cook the soup.

Bring the soup to a boil, then cover and simmer, stirring occasionally. Stir in the orzo and cook until done.

Step 4: Shred the chicken.

Remove the chicken breast and shred it using two forks.

Step 5: Add chicken and lemon.

Add the shredded chicken back in and stir in the lemon juice.

Step 6: Serve and enjoy!

Garnish with fresh parsley and serve.

Frequently asked questions

Can I use leftover chicken?

This is such a great shortcut! If you have leftover chicken or rotisserie chicken, you can definitely use it for this soup. Just add it in when you’re adding the orzo to ensure it doesn’t overcook.

How do I prevent the orzo from getting too mushy?

Orzo will naturally soften as it sits and soaks in the broth. If you prefer your pasta firmer, cook the orzo separately and stir it into each bowl right before serving. If you’re meal prepping, you could also slightly undercook it when making the soup so it holds its texture better over time.

What can I substitute for orzo?

You can swap orzo with any small pasta shape, or go gluten-free with rice, quinoa or gluten-free pasta. Just keep in mind each option absorbs liquid differently, so adjust the cook time or add more broth if needed.

Storing and reheating

Storing: Keep the soup in airtight containers and in the refrigerator for up to 5 days. Keep in mind that the orzo will soak up the liquid as it sits, so if you’re meal prepping the soup, I recommend cooking the orzo separate and adding it when serving if you prefer.

Reheating: Warm on the stovetop or microwave for 1–2 minutes. Add a splash of broth or water if it thickens.

Freezing: Freeze for up to 3 months. For best texture, freeze the soup without the orzo.

Defrosting and reheating: Thaw in the fridge overnight, then reheat on the stovetop or in the microwave until hot. Add extra liquid if needed.