Soup season is on the horizon, which means you need this Lemon Chicken Orzo Soup Recipe ready! It’s an easy, 10-ingredient soup that comes together in less than 30 minutes. I love the zippy twist from the lemon which brightens up this whole soup! This isn’t the boring chicken soup of your childhood!
I will eat a bowl of soup anytime of the year! It’s my favorite go-to cozy meal! Not to mention, it’s a super easy dinner to throw together. And who doesn’t love soup leftovers!?
This recipe is a twist off of my Chicken and Rice Soup which is my all-time favorite soup! Soup season is right around corner and you want to be ready for all those chilly winter nights!
Ingredients
- Olive Oil
- Onion
- Carrots
- Garlic
- Chicken broth
- Shredded Chicken
- Orzo
- Lemons
- Parsley
See recipe below for all the details!
Step-By-Step Instructions
- Step 1: Chop up onion and carrots. Grate garlic or used pre-chopped garlic. Zest the lemon.
- Step 2: Saute onions, garlic, and carrots with olive oil.
- Step 3: Add in orzo
- Step 4: Add in chicken broth and bring to a boil. Once the orzo is cooked, add in chicken, lemon zest, and juice.
Hint: Use pre-shredded chicken from the grocery store to make this recipe even quicker!
Variations
This Lemon Chicken Orzo Soup Recipe is so easy to throw together, I think I have it at least once a week! Here are some other variations you might like:
- Spicy – add a few hits of hot sauce at the end to make this soup heat you up even more!
- Vegetarian – sub out chicken broth for vegetable broth and leave out the chicken for a vegetarian lemon orzo soup!
- Gnocchi – add some italian seasoning and sub out the orzo for gnocchi for a lemon gnocchi chicken soup!
If you’re looking for a feel good soup for chilly winter days, try out this Turmeric Rice Soup!
Equipment
The only equipment you need for this recipe is a large pot to cook the soup in! You can use whatever pots you already have at home!
I like to use my Dutch oven for soups because I like that they hold heat well which helps the soup cook quicker! Dutch ovens can get a little pricey though, so use whatever pot you love the most!
Storage
When it comes to storing the soup, I keep the soup in the fridge for about 3-4 days after cooking! Whenever I heat it back up, I like to add some more chicken broth and/or water to help the soup come back to life!
If you’re going to freeze the soup, don’t add the noodles, just cook everything without the noodles, then let the soup cool before storing in an airtight container.
Top tip
I like to add the lemon juice in last so you get a bright zing of flavor to brighten the dish up!
FAQ
Nope! You can use whatever small noodle you like, like elbow noodles, ditalini, or even shells if you wanted!
Absolutely! It might increase your cooking time slightly, but you could use rice if you wanted!
Cheers!
-Holly Michelle
10-Ingredient Easy Lemon Chicken Orzo Soup Recipe
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion chopped
- 1 cup Carrots chopped
- 2 cloves Garlic
- 8 cup Chicken broth
- 2 cup Shredded Chicken cooked
- 1 cup Orzo
- 2 Lemons zested and juiced
- Parsley for garnish
Instructions
- To prep, chop onions and carrots into small pieces. Grate garlic, and zest the lemon.
- In a large pot over medium heat, add olive oil, chopped onions, and carrots. Let cook for about 10 minutes.1 tablespoon Olive Oil, 1 Onion, 1 cup Carrots
- Then add in grated garlic and let cook for another 2 minutes.2 cloves Garlic
- Add in chicken broth and bring to a boil. Add in orzo.8 cup Chicken broth, 1 cup Orzo
- Once orzo is almost cooked, add in chicken, lemon zest and lemon juice.2 cup Shredded Chicken, 2 Lemons
- Serve into a large bowl with a sprinkle of parsley! Enjoy!Parsley
So fresh tasting! I love the picture step by step guide as well. Delicious soup any time of year!