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.
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 – tie together a blend of fresh thyme, rosemary, oregano and 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.
- Salt & pepper – to taste.
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: Stir in the lemon juice.
Step 6: Serve and enjoy!
Garnish with fresh parsley and serve.
Variations of chicken orzo soup
- Chicken: Substitute the chicken breasts for chicken thighs or use leftover chicken/rotisserie chicken. If using leftover or rotisserie chicken, add it in when you add the orzo.
- Vegetarian: Leave out the chicken and add in some extra vegetables instead. Use vegetable broth instead of chicken broth.
- Gluten-Free: Substitute the orzo for short-grain brown rice or quinoa. You could also use gluten-free orzo (typically found in the natural foods aisle).
Frequently Asked Questions
If you have leftover chicken or rotisserie chicken, you can definitely use it for this soup. Add it in when you add in the orzo to ensure it doesn't overcook.
You can freeze this soup, but I’d recommend leaving out the orzo as the texture will change and become a bit mushy when it soaks in the broth for too long. Follow all the recipe steps but leave out the orzo before freezing then add in fresh orzo when you’re reheating the soup.
I love serving my soup with some nice crusty bread or garlic bread! You could also serve it with a salad like this brussels sprouts salad or even half a sandwich like this green goddess grilled cheese sandwich.
This soup is great for meal prep and can be stored in the fridge for up to 5 days. The orzo will continue to soak up the liquid as it sits, so if you don't want the orzo to get mushy, you can cook it separately and add it in before serving.
Orzo is made of wheat, which means it’s not gluten free. You can typically find gluten-free orzo pasta in the natural foods aisle of the grocery store or you could substitute for a gluten-free grain like brown rice or quinoa.
Storing and reheating
This lemon chicken orzo soup is a great option for meal prep. You can store it in the fridge for up to 5 days in glass meal prep containers. Reheat in the microwave for 1 to 2 minutes until heated through or warm it up on the stovetop.
Keep in mind that the orzo will soak up the liquid as it sits, so if you're not a fan of mushy or softer orzo, I'd recommend leaving it out if you're meal prepping this soup. Cook the orzo separately, then stir it into the soup right before serving.
Freezing this recipe
This soup freezes really well and will last in the freezer for up to 3 months in airtight glass containers or freezer-friendly Ziploc bags.
Keep in mind the texture of the orzo might not be the same when you reheat, so you can always leave the orzo out and then add it in fresh when reheating. When you’re ready to eat, let the soup thaw in the fridge overnight before reheating on the stovetop or in the microwave.
More delicious soup recipes
Meal Prep Tools
- Grab some glass meal prep bowls if you plan on turning this soup into leftovers
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
- Get a meat thermometer to make sure your chicken is cooked through
- **Get my full list of tools here**
Lemon Chicken Orzo Soup {Easy One Pot Meal}
Ingredients
- 4 tbsp olive oil
- 2 carrots, diced
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, finely minced
- 1 1/2 lbs chicken breast
- 1 bouquet garni 2-3 springs of fresh thyme, 2-3 sprigs of fresh rosemary, 2 sprigs of fresh oregano, and 3 bay leaves tied tightly together with kitchen twine
- 6 cups chicken broth
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup orzo, uncooked
- 2 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat.
- When the olive oil is hot and begins to shimmer, add carrots, onion, celery, and garlic. Stir frequently and cook until fragrant, about 1-2 minutes.
- Add chicken, bouquet garni, broth, turmeric, salt, and pepper and stir to combine. Bring the soup to a boil and lower the heat to medium-low. Cover and simmer for about 15 minutes, occasionally stirring to prevent burning.
- Add orzo and cook for another 10 minutes uncovered, or until the orzo is done. Stir frequently to prevent the orzo from sticking to the bottom of the pot.
- Remove the bouquet garni and discard.
- Remove the chicken breast and use a food thermometer to check for an internal temperature of 165 degrees Fahrenheit. If the chicken has not reached 165 degrees, return it to the pot, simmer for another 5 minutes, and recheck it. Otherwise, shred the chicken using two forks and return it to the soup.
- Stir in lemon juice and add more to taste. Garnish with fresh chopped parsley and serve.
Comments & Reviews
Keri says
I made this soup on Sunday and it’s a big hit in our house! It came together so easily and is full of flavor. The turmeric plus the fresh herbs and lemon developed into a very flavorful broth. The chicken shredded up nicely and distributed well into the soup. Next time I’ll double the recipe for sure and freeze, and possibly cook the orzo separately and add per bowl to keep the soup a little more brothy. I used onion powder instead of onions (it’s a texture thing) and I imagine other small pastas can sub for orzo if you don’t have it. I will certainly make it again.
Taylor Stinson says
I’m so, so happy you enjoyed! It’s one of my favourites as well! 🙂
ashley holmes says
Dear Taylor,
I made the lemon chicken orzo soup tonight. Delicious! thank you for sharing. I’ll definetly make this again. Wowzers!
Taylor Stinson says
I’m so happy you enjoyed, Ashley 🙂 Thanks so much for leaving your review!