Our easy Lemon Chicken Orzo Soup recipe is so flavorful and hearty, and tastes so fresh. It’s packed with veggies and I love serving it with homemade breadsticks.
I’m Not Saying This Lemon Chicken Orzo Soup Can Solve All Your Problems, But It’s a Good Start.
I’m Not Saying This Lemon Chicken Orzo Soup Can Solve All Your Problems, But It’s a Good Start.Let me just say, this lemon chicken orzo soup is AMAZING. I first shared this recipe as part of my winter macro e-cookbook (it’s full of healthy, high-protein recipes). But it’s been so popular there that I’ve decided to share it with all of our TBFS readers. It’s one of those healthy recipes the whole family will love, and you can’t beat it at 35 grams of protein per serving! I would really eat this any time of year; it’s just so good!
We enjoy chicken orzo soup with homemade breadsticks or some artisan bread.
Want more healthy, high protein recipes? Try Sheet Pan Chicken Fajitas, Protein Banana Bread, Honey Mustard Chicken, or Mediterranean Meatball Bowl!
How to make Lemon Chicken Orzo Soup:
Sauté Vegetables: Heat oil and butter in a large pot over medium heat. Once melted, add onions, carrots, and celery and sauté for several minutes, until softened. Add garlic and cook for 30 seconds.
Cook Chicken: Add chicken, Italian seasoning, thyme, rosemary, and chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes (or until chicken reaches 160°F). Remove chicken to a plate, cover with aluminum foil, and allow to rest before chopping in pieces.
Finish Soup: Stir in orzo and cook for 8 more minutes, stirring occasionally, until tender. Remove to low and stir in lemon juice, zest, cream, parsley, and season generously with salt and pepper. Return chicken to the pot. Taste and add additional seasonings or bouillon if needed.
Make Ahead and Freezing Instructions:
To Make Ahead: chop the vegetables beforehand and keep in an airtight container in the fridge to make the prep of orzo soup go quicker.
To Freeze: I recommend freezing the lemon chicken soup base, just before adding the orzo (so the noodles don’t taste mushy when reheated). Transfer soup base to a freezer safe container and freeze for up to 2 months. Thaw overnight in the refrigerator, reheat on the stove and add orzo, cooking until tender. Stir in lemon juice, zest, cream, parsley, and season generously with salt and pepper
More Soups to Try:
- Chicken and Wild Rice Soup
- Chicken and Dumplings
- Creamy Tortellini Soup
- Chicken Enchilada Soup
- Creamy Zuppa Toscana
- Taco Soup
- Beef Noodle Soup
- Chicken Noodle Soup
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Recipe
Creamy Lemon Chicken Orzo Soup
Ingredients
- 1 1/2 Tablespoons butter (20 grams)
- 1 ½ Tablespoons olive oil
- ¾ cup onion , diced, (about 1 small onion)
- 1 cup carrots , diced, (about 2 medium carrots)
- 1 cup celery , diced, (about 2 ribs)
- 3 cloves garlic , minced
- 8 cups low-sodium chicken broth 2 liters
- 1 ½ lbs boneless skinless chicken breasts (680 grams)
- 2 teaspoons chicken bouillon paste
- ½ teaspoon Italian seasoning
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 cup dry orzo pasta (200 grams)
- 1 lemon , juice and zest
- 1/3 cup heavy cream* slightly warmed (80ml)
- salt and pepper , to taste
- ¼ cup fresh chopped parsley , Italian (15 grams)
Instructions
- Sauté Veggies: Heat oil and butter in a large pot over medium heat. Once melted, add onions, carrots, and celery then sauté for several minutes, until softened. Add garlic and cook for 30 seconds.
- Add chicken, Italian seasoning, thyme, rosemary, and chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes (or until chicken reaches 160 degrees F).
- Chop chicken: Remove chicken to a plate, cover with aluminum foil, and allow to rest before chopping in pieces.
- Stir in orzo and cook for 8 more minutes, stirring occasionally, until tender.
- Finish soup: Reduce heat to low and stir in lemon juice, zest, cream, parsley, and season generously with salt and pepper. Return the chicken to the pot. Taste the soup and add additional seasonings or bouillon if needed.
Notes
Nutrition
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Was a hit with the whole table. I wouldn’t change a thing,
Nice winter soup.
So good and easy to throw together. Did some minor changes based on what I had on hand at the house. I used 3 scallions instead of a regular onion and couscous instead of orzo. Came out amazing! Love your recipes. My cooking has improved significantly since finding your website.
This soup is so delicious. Gentle flavor, easy to make, and satisfying. This will be a standard on repeat at my house.
I made this the other day. It was delicious. 3 of the 5 tasters said it was a touch too lemony, but still tasty.
I made this recipe and it is so easy and so delicious
Best!!
This is amazing quicker easier version of yia yia’s avgolemono soup recipe! So creamy and delish! I left out the cream bc I didn’t have any and we did add a little more dill and lemon because the fam is Greek! It’s now in the regular rotation for us. In this cold weather this is the best soup! Add some crusty bread. Can’t tell you how good! Make it! You will not regret!