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 Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Servings:

Calories: 259kcal

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

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.

Make this soup using leftover or rotisserie chicken. 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. Reheat in the microwave for 1-2 minutes or in a pot on the stovetop.

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