The aroma of this Lemon Chicken Orzo Soup simmering on the stovetop is pure comfort. It’s a recipe I often make on crisp autumn evenings, and it always brings a sense of warmth and togetherness to our family dinners.
This soup is both flavorful and easy to make, ready in about 2.5 hours. The tender chicken, zesty lemon, and hearty orzo create a balanced and satisfying meal that’s perfect for busy weeknights or cozy weekends.
Why You’ll Love It
This Lemon Chicken Orzo Soup is a winner for so many reasons. It’s packed with flavor, thanks to the bright lemon, aromatic vegetables, and savory chicken. It’s also incredibly comforting and satisfying, perfect for a cozy weeknight dinner or a light lunch. Plus, it’s easy to make and can be customized to your liking. Whether you prefer a spicier, creamier, or more herby version, this soup is adaptable to your taste preferences and dietary needs.
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Lemon Chicken Orzo Soup
- Total Time: 2 hrs 45 mins
- Yield: 6 servings
Description
## Better-Than-Grandma Tips
For a richer broth, consider using a rotisserie chicken. Simply shred the meat and add it to the soup at the end. You can find high quality rotisserie chickens at our recommended grocers.
Don’t be afraid to adjust the spices to your liking. Add more red pepper flakes for extra heat or a pinch of cayenne pepper for a smoky kick.
Taste and adjust the seasoning throughout the cooking process to ensure the flavors are balanced. A little extra lemon juice at the end can brighten the soup significantly.
If you have leftover cooked chicken, you can skip the initial broth-making step and simply simmer the vegetables and orzo in store-bought chicken broth.
Ingredients
- Whole chicken (about 3-4 pounds) or 1.5 lbs bone-in, skin-on chicken pieces
- 1 large onion, roughly chopped
- 4 garlic cloves, halved
- 1 large carrot, roughly chopped
- 2 celery stalks, roughly chopped
- 2 sprigs fresh thyme
- 1 chicken bouillon cube
- 2 bay leaves
- 1 inch piece of ginger, roughly chopped
- 1 teaspoon ground turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 cup carrots, diced
- 1 tablespoon minced ginger
- 1–2 red chili peppers, minced (optional)
- 1 teaspoon ground turmeric
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes
- 1 cup orzo pasta
- ½ cup chopped fresh parsley
- Zest of 1 lemon
- Juice of 1 lemon
- Chili oil (optional)
Instructions
- In a large pot or Dutch oven, combine the whole chicken (or chicken pieces), roughly chopped onion, garlic halves, carrot, celery, thyme, bouillon cube, bay leaves, ginger, turmeric, salt, and pepper. Cover with water (about 8-10 cups). Bring to a simmer over medium heat, then reduce heat to low and cook for 2 hours, or until the chicken is cooked through.
- Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken meat and discard the skin and bones. Set the shredded chicken aside. Strain the broth through a fine-mesh sieve into a separate container, discarding the solids.
- In the same pot, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic, diced carrots, minced ginger, and red chili pepper (if using). Cook for another 2-3 minutes, or until fragrant.
- Stir in the ground turmeric, paprika, and red pepper flakes. Pour the strained chicken broth back into the pot. Bring to a simmer, then add the orzo pasta. Cook for 5 minutes, or until the orzo is almost cooked through.
- Add the shredded chicken, chopped fresh parsley, lemon zest, and lemon juice. Season with salt and pepper to taste. Simmer for a few more minutes, or until the orzo is cooked through and the soup is heated through.
- Ladle the soup into bowls and top with a drizzle of chili oil (if desired), an extra squeeze of lemon juice, and a sprinkle of fresh parsley. Serve immediately and enjoy!
Notes
## That’s a Wrap
This Lemon Chicken Orzo Soup is more than just a meal; it’s an experience. The bright, zesty broth combined with tender chicken and satisfying orzo pasta creates a symphony of flavors that will leave you feeling nourished and refreshed. It’s the perfect weeknight dinner or a comforting meal for any time of year. Don’t forget to explore our other delicious dinner recipes for more culinary inspiration. Share your culinary triumphs with us on social media! Find us on Facebook, Pinterest, and Instagram.
- Prep Time: 30 mins
- Cook Time: 2 hrs 15 mins
- Category: Soup
- Method: Simmering
- Cuisine: American
What You’ll Need

Here’s what you’ll need to gather to make this delicious Lemon Chicken Orzo Soup:
- For the Chicken Broth:
- 1 whole chicken (about 3-4 pounds), or equivalent bone-in chicken pieces
- 1 large onion, roughly chopped
- 1 head of garlic, halved horizontally
- 1 carrot, roughly chopped
- 2 celery stalks, roughly chopped
- 2 sprigs fresh thyme
- 1 chicken bouillon cube
- 2 bay leaves
- 1-inch piece fresh ginger, peeled and sliced
- 1-inch piece fresh turmeric, peeled and sliced (or 1 teaspoon ground turmeric)
- Salt and freshly ground black pepper to taste
- 1 lemon wedge
- Small bunch fresh parsley, including stems
- For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 carrots, finely diced
- 1-inch piece fresh ginger, peeled and minced
- 1 red chili pepper, finely chopped (optional)
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1 cup orzo pasta
- 1/2 cup chopped fresh parsley
- Zest and juice of 1 lemon
- Chili oil, for serving (optional)
Having all your ingredients prepped and ready to go will make the cooking process smoother. See our recommended equipment for more kitchen essentials.
Step-by-Step Instructions
Step 1: Make the Chicken Broth
In a large pot or Dutch oven, combine the whole chicken (or chicken pieces), roughly chopped onion, garlic halves, carrot, celery, thyme, bouillon cube, bay leaves, ginger, turmeric, salt, and pepper. Cover with water (about 8-10 cups). Bring to a simmer over medium heat, then reduce heat to low and cook for 2 hours, or until the chicken is cooked through.
Step 2: Shred the Chicken and Strain the Broth
Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken meat and discard the skin and bones. Set the shredded chicken aside. Strain the broth through a fine-mesh sieve into a separate container, discarding the solids.
Step 3: Sauté the Vegetables
In the same pot, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic, diced carrots, minced ginger, and red chili pepper (if using). Cook for another 2-3 minutes, or until fragrant.
Step 4: Combine and Simmer
Stir in the ground turmeric, paprika, and red pepper flakes. Pour the strained chicken broth back into the pot. Bring to a simmer, then add the orzo pasta. Cook for 5 minutes, or until the orzo is almost cooked through.
Step 5: Final Touches
Add the shredded chicken, chopped fresh parsley, lemon zest, and lemon juice. Season with salt and pepper to taste. Simmer for a few more minutes, or until the orzo is cooked through and the soup is heated through.
Step 6: Serve
Ladle the soup into bowls and top with a drizzle of chili oil (if desired), an extra squeeze of lemon juice, and a sprinkle of fresh parsley. Serve immediately and enjoy!
Better-Than-Grandma Tips

- For a richer broth, consider using a rotisserie chicken. Simply shred the meat and add it to the soup at the end. You can find high quality rotisserie chickens at our recommended grocers.
- Don’t be afraid to adjust the spices to your liking. Add more red pepper flakes for extra heat or a pinch of cayenne pepper for a smoky kick.
- Taste and adjust the seasoning throughout the cooking process to ensure the flavors are balanced. A little extra lemon juice at the end can brighten the soup significantly.
- If you have leftover cooked chicken, you can skip the initial broth-making step and simply simmer the vegetables and orzo in store-bought chicken broth.
Flavor Twists
- Greek Lemon Chicken Orzo Soup: Add a dollop of Greek yogurt or a sprinkle of feta cheese before serving. For an even more authentic Greek flavor, try incorporating fresh dill or mint along with the parsley.
- Creamy Lemon Chicken Orzo Soup: Stir in a splash of heavy cream or half-and-half at the end for a richer, creamier soup.
- Spicy Lemon Chicken Orzo Soup: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for a spicier kick. You can also add a chopped jalapeño or other chili pepper along with the other vegetables. For added inspiration, try our Korean Spicy Noodle Soup for a flavor adventure.
- Lemon Chicken Orzo Soup with Spinach: Add a handful of fresh spinach to the soup during the last few minutes of cooking for a boost of nutrients and color.
How long can I store leftover Lemon Chicken Orzo Soup?
This soup is wonderfully versatile. It can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months. When reheating, do so gently over medium heat to avoid scorching.
Can I adapt this recipe to be vegetarian or add other vegetables?
Absolutely! While the recipe calls for chicken, you can easily omit it for a vegetarian version. You can also add other vegetables like spinach, zucchini, or mushrooms for added flavor and nutrients. For a heartier soup, consider adding cannellini beans or chickpeas.
What can I use as a substitute for orzo pasta?
Orzo is a small, rice-shaped pasta that cooks quickly and adds a pleasant heartiness to the soup. If you don’t have orzo on hand, you can substitute it with other small pasta shapes like ditalini, risoni, or even broken spaghetti. Just adjust the cooking time accordingly.
Can I use bottled lemon juice instead of fresh?
Freshly squeezed lemon juice and zest are key to the vibrant flavor of this soup. Bottled lemon juice can be used in a pinch, but it often lacks the same brightness and intensity. For the best results, always opt for fresh lemons.
How to Serve

This Lemon Chicken Orzo Soup is a delightful meal on its own, but you can elevate it further by serving it with some complementary sides. Crusty bread is perfect for dipping into the flavorful broth, and our easy homemade bread recipe pairs very well. A simple green salad with a light vinaigrette adds a refreshing contrast. For a heartier meal, try serving it with grilled cheese sandwiches or a side of roasted vegetables.
That’s a Wrap
This Lemon Chicken Orzo Soup is more than just a meal; it’s an experience. The bright, zesty broth combined with tender chicken and satisfying orzo pasta creates a symphony of flavors that will leave you feeling nourished and refreshed. It’s the perfect weeknight dinner or a comforting meal for any time of year. Don’t forget to explore our other delicious dinner recipes for more culinary inspiration. Share your culinary triumphs with us on social media! Find us on Facebook, Pinterest, and Instagram.