This Lemon Chicken Orzo Soup is wholesome, flavorful and surprisingly filling. With the brightness of lemon, the coziness of chicken and the heartiness of orzo, you’ll find it tastes like happiness in a bowl.
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Lemon Chicken Soup with Orzo
If you are looking for a fresh new chicken soup recipe, trust us when we say this Lemon Chicken Orzo Soup will be your new favorite soup. Maybe it’s the touch of lemon, maybe it’s the hearty orzo pasta or perhaps it’s just how crazy simple it is that makes me love this one-pot soup so much.
Since it is packed full of veggies, chicken and pasta, it really is a meal all on its own. Serve with some crusty bread or a side salad and wowza! So good.
We recommend using either leftover chicken or rotisserie chicken as a timesaver, but you can definitely use fresh chicken or even substitute turkey if you’d like.
Ingredients in Lemon Chicken Orzo Soup
- Avocado Oil - you can also substitute olive oil.
- Onion - white and yellow onions work best for this recipe.
- Celery - you’ll need about 3 ribs, or about 1 ½ cups of diced celery.
- Carrots - you’ll need about 3 large carrots, or about 1 ½ cups thinly sliced.
- Chicken Broth - any type of store bought or Homemade Chicken Stock or broth will work.
- Italian Seasoning - you should be able to find this in the spice aisle.
- Bay Leaves - if you can find fresh bay leaves, use those. They have a much better flavor, and can be stored in the freezer so that they will last.
- Salt and Pepper
- Chicken - any leftover chicken or rotisserie chicken works. You could also substitute fresh chicken breasts or thighs, adding in with the broth to cook. This recipe would even taste great with turkey.
- Orzo - orzo pasta can usually be find near the specialty pastas. The best substitute would be ditalini pasta.
- Lemon Juice and Zest - this adds such a great depth of flavor to the soup. Be sure and add after it has cooked for the most flavor.
- Fresh Parsley - this is optional but tastes great as a garnish.
How to Make Lemon Chicken Orzo Soup on the Stovetop
- Saute the veggies. In a large sauce pot over medium heat, add the avocado oil. Once hot, add the onion, carrots and celery and saute over medium-high heat for 5-7 minutes, stirring occasionally.
- Add the broth and seasoning. Pour in the chicken broth, Italian Seasoning, bay leaves, salt and pepper and bring to a boil. Cover the pot with the lid slightly ajar and reduce to a simmer for about 10-15 minutes.
- Add chicken and orzo. Add in the cooked chicken and orzo to the soup and cook for about 10 more minutes, stirring occasionally, until the orzo is soft and cooked.
- Finish seasoning. Remove from the heat and stir in the fresh lemon zest and lemon juice. Season with additional salt and pepper to taste.
- Serve. Serve with fresh chopped parsley for garnish, and enjoy!
How to Make Lemon Chicken Soup in the Slow Cooker
- Spray the bottom of a 5-6 quart crockpot or slow cooker lightly with nonstick spray, then add the onions, carrots, celery, salt, pepper, Italian Seasoning and bay leaves. Pour the chicken stock over the top and stir.
- Cover the slow cooker and cook for about 2 hours on high, or 4-6 hours on low.
- Remove the lid and add the cooked chicken and the orzo pasta, then turn the heat to high and cook for about 30 minutes, or until the orzo is softened and cooked through.
- Turn off the heat, or set to warm. Remove the bay leaves and stir in the lemon juice and lemon zest.
- Serve with fresh chopped parsley for garnish, and enjoy!
How to Make Lemon Chicken Soup in an Instant Pot
- Heat Instant Pot to saute mode, add avocado oil and saute onion, carrots and celery for about 5 minutes, until softened.
- Stir in the salt, pepper, bay leaves, Italian Seasoning and pour in the chicken broth. Add the chicken and orzo pasta and stir.
- Cover and set to “Pressure Cook” for 3 minutes. Once the cook time is finished, do “Controlled Quick Release,” then open the vent.
- Open the lid, add the lemon juice and lemon zest and add more salt and pepper to taste.
- Serve with fresh chopped parsley for garnish, and enjoy!
Frequently Asked Questions
Orzo can usually be found near the specialty pastas at the grocery store.
Yes! See our instructions above. If you want to use fresh chicken thighs or chicken breasts instead of cooked or rotisserie chicken, add it in at the beginning along with the veggies to cook the chicken. And, if you're looking for the best crockpot chicken recipes, give this Mexican version a try.
The reason we use cooked chicken or store bought rotisserie chicken is purely for convenience, and to use up leftovers. If you would rather use fresh chicken breasts or chicken thighs, go right ahead. You’ll want to add the chicken when you add the broth to give it time to cook. Once it’s cooked through, you can remove the pieces and shred them, then add back in along with the orzo.
This soup freezes great - just make sure it is completely cooled before storing in freezer bags, or an airtight container. You can keep it frozen for up to 2 months, then thaw in the fridge overnight before reheating.
Storing and Reheating
- Storing Leftovers: cool leftover soup completely and store in an airtight container in the fridge for up to 4 days.
- Reheating: reheat leftover Lemon Chicken Orzo Soup in a sauce pot over medium heat. Or, transfer an individual portion to a microwave-safe container and heat for about 1 minute, or until warmed through.
- Freezing: you can freeze this soup in freezer bags or another airtight container for up to 2 months.
Lemon Chicken Orzo Soup Recipe
Ingredients
- 2 Tablespoons Avocado OIl
- 1 medium Onion diced, or about 1 cup
- 3 ribs Celery diced, or about 1 ½ cups
- 3 large Carrots thinly sliced, or about 1 ½ cups
- 6 cups Chicken Broth
- 1 Tablespoon Italian Seasoning
- 2 large Bay Leaves
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 cups Cooked Chicken cut into ½" chunks
- 1 cup Orzo Pasta
- 1 teaspoon Lemon Zest
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Fresh Parsley for garnish- add just before serving
Instructions
- In a large sauce pot over medium heat, add the avocado oil. Once hot, add the onion, carrots and celery and saute over medium-high heat for 5-7 minutes, stirring occasionally.
- Pour in the chicken broth, Italian Seasoning, bay leaves, salt and pepper and bring to a boil. Cover the pot with the lid slightly ajar and reduce to a simmer for about 10-15 minutes.
- Add in the cooked chicken and orzo to the soup and cook for about 10 more minutes, stirring occasionally, until the orzo is soft and cooked.
- Remove from the heat and stir in the fresh lemon zest and lemon juice. Season with additional salt and pepper to taste.
- Serve with fresh chopped parsley for garnish, and enjoy!
Nutrition
Here are more of our favorite soup recipes:
- Easy Lasagna Soup
- White Chicken Chili
- Homemade Creamy Tomato Soup
- Roasted Acorn Squash Soup
- Stuffed Pepper Soup
- Broccoli Cheese Soup
- Skinny Vegetable Soup
- More Soup Recipes
- More Chicken Recipes
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This one-pot Lemon Chicken Orzo Soup is bright, hearty, healthy and super simple. Serve with some crusty bread or a side salad for a real treat.
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