Lemon Chicken Orzo Soup {Easy One Pot Meal}

5 from 3 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American

Servings: servings

Calories: 415kcal

2 tbsp olive oil
2 carrots, diced
1 medium yellow onion, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 1/2 lbs chicken breast
6 cups chicken broth
1 tsp dried turmeric
1/2 tsp salt
1/4 tsp pepper
1/2 cup orzo, uncooked
2 tbsp fresh lemon juice
1/2 cup fresh herbs, finely chopped I like to use 3 springs of fresh thyme, 2 sprigs of fresh rosemary, 2 sprigs of fresh oregano or 2 sage leaves and 1/4 cup fresh parsley

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, 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.
Remove chicken and shred, then add back to pot. 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.
Stir in lemon juice and fresh herbs. Serve and enjoy!

You can use leftover or rotisserie chicken just stir in the chicken when you add in the orzo.

Serve your soup with brussels sprouts salad or a green goddess grilled cheese sandwich.

For a gluten-free option, use short-grain brown rice or quinoa instead of orzo.

Store the leftovers in the fridge for up to 5 days.

Freeze this soup without the orzo for up to 3 months. Cook the orzo separately, then add it to your reheated soup before serving.