This Healthy Lemon Chicken Orzo Soup is like a burst of sunshine in a bowl! It’s a light yet incredibly comforting soup packed with tender chicken, fluffy orzo pasta, classic vegetables like carrots and celery, and a vibrant, zesty lemon flavor. I absolutely love making this Lemon Chicken Orzo Soup year-round, but it feels especially perfect during the spring months, like right now on April 12, 2025. It’s nourishing, easy to make in one pot, and bursting with fresh, satisfying flavors.
Why You’ll Love This Lemon Chicken Orzo Soup
- Bright and Flavorful: Fresh lemon juice gives this soup a wonderful tangy brightness that lifts the savory chicken broth.
- Healthy and Nourishing: Packed with lean chicken, vegetables, and comforting orzo pasta.
- Easy One-Pot Meal: Most of the cooking happens in one pot or Dutch oven, making cleanup simpler.
- Comforting Yet Light: Provides the comfort of chicken noodle soup but feels lighter and brighter thanks to the lemon.
- Quick to Make: Comes together relatively quickly, perfect for a weeknight meal.
Ingredients for Healthy Lemon Chicken Soup with Orzo Pasta
Here’s what you’ll need to make this bright and comforting soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Chicken breasts (Meat)
- Celery sticks, diced (Vegetable)
- Medium carrots, peeled and diced (Vegetable)
- Medium onion, chopped (Vegetable)
- Unsalted butter (Fat)
- Olive oil (Oil)
- Garlic cloves, finely minced (Aromatic)
- Low-sodium chicken broth (Liquid)
- Uncooked orzo pasta (Pasta)
- Freshly squeezed lemon juice (Acid)
Seasoning & Garnish
- Italian seasoning (or to taste) (Spice Blend)
- Salt (Seasoning)
- Pepper (to taste) (Spice)
- Parmesan cheese (for serving) (Dairy)
- Chopped fresh parsley (for garnish) (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic simplicity of this Lemon Chicken Orzo Soup, but here are some delicious variations:
- Add Spinach or Kale: Stir in a few handfuls of fresh spinach or kale during the last few minutes of cooking until wilted.
- Different Pasta: Use small shells, ditalini, or another small pasta shape instead of orzo.
- Add Dill: Stir in some fresh chopped dill along with the parsley for an extra layer of fresh flavor, leaning into Greek Avgolemono vibes (without the egg).
- Make it Creamy: Add a splash of heavy cream or half-and-half at the end (off the heat) for a richer soup.
- Use Rotisserie Chicken: For a shortcut, use pre-cooked rotisserie chicken and add it towards the end just to heat through.
How to Make Healthy Lemon Chicken Orzo Soup
Let me show you how easy it is to make this delicious Lemon Chicken Orzo Soup:
Sauté Veggies and Aromatics
- First, I melt the butter with the olive oil over medium-high heat in a large Dutch oven or soup pot.
- I add the diced celery, carrots, and onions and sauté for 5-7 minutes, until they start to soften.
- Next, I stir in the finely minced garlic and cook for about 30 seconds more, just until it becomes fragrant. Be careful not to burn the garlic!
Simmer Soup and Cook Chicken
- I pour the chicken broth into the pot.
- I add the Italian seasoning and the whole chicken breasts.
- I bring the soup to a boil.
- Once boiling, I cover the Dutch oven with a lid (leaving it slightly open on the side), reduce the heat to medium-low, and simmer the soup for 15 minutes, or until the chicken is cooked through.
Cook Orzo and Shred Chicken
- I remove the lid and carefully take the cooked chicken breasts out of the pot. I set them aside on a cutting board.
- I stir the uncooked orzo pasta into the simmering soup.
- I continue to cook for about 10 minutes, or until the orzo is cooked through to al dente (tender but still firm). I make sure to stir regularly to prevent the pasta from sticking to the bottom of the pot.
- While the orzo cooks, I shred the cooked chicken using two forks.
- Once the orzo is done, I add the shredded chicken back into the pot.
Finish and Serve
- I stir in the fresh lemon juice and chopped fresh parsley.
- I taste the Lemon Chicken Orzo Soup and adjust the seasoning with salt and pepper as needed.
- I sprinkle with Parmesan cheese and serve immediately!
Tips and Tricks for the BEST Lemon Chicken Soup
Here are my secrets for making this Lemon Chicken Orzo Soup truly exceptional:
- Cook Chicken Whole: Simmering the chicken breasts whole in the broth keeps them moist and makes them easy to shred. It also flavors the broth beautifully.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice provides the brightest, most authentic flavor compared to bottled.
- Don’t Overcook Orzo: Cook the orzo just until al dente; it will continue to soften slightly in the hot soup.
- Adjust Lemon: Start with the recommended amount of lemon juice and add more at the end if you prefer a tangier soup.
- Sauté Vegetables: Taking the time to soften the onion, carrots, and celery first builds a flavorful base for the soup.
How to Serve
This Healthy Lemon Chicken Orzo Soup is wonderful served:
- Hot: Straight from the pot in warm bowls.
- Garnished: Top with extra fresh parsley, freshly grated Parmesan cheese, and a crack of black pepper. A lemon wedge on the side is also nice.
- With Crusty Bread: Perfect for dipping into the flavorful broth.
- With a Salad: Pair with a simple green salad or a Greek salad for a complete meal.
Make Ahead and Storage
This soup tastes great the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Note that the orzo will absorb more liquid as it sits, so you may need to add a splash of extra chicken broth when reheating to reach the desired consistency.
FAQs about Healthy Lemon Chicken Orzo Soup
- Can I use a different type of pasta?
- Yes, any small pasta shape like ditalini, small shells, or even broken spaghetti pieces will work. Adjust cooking time accordingly.
- Can I use rotisserie chicken?
- Absolutely! Using pre-cooked rotisserie chicken makes this soup even quicker. Add the shredded chicken during the last 5-10 minutes of simmering, along with the orzo.
- Can I freeze this soup?
- Yes, this soup freezes relatively well. Let it cool completely, store in freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently. The orzo texture might be slightly softer after freezing.
Enjoy this bright, comforting, and healthy Lemon Chicken Orzo Soup! It’s a perfect bowl of goodness any time of year.
Print
Healthy Lemon Chicken Orzo Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 1x
- Category: Soup, Main Course
- Cuisine: American, Greek-Inspired
Description
This Healthy Lemon Chicken Soup with Orzo Pasta is a bright, comforting, and nourishing meal. Tender chicken, orzo pasta, carrots, celery, and onion simmer in a flavorful lemon-infused chicken broth.
Ingredients
Scale
- 1 1/2 pounds (600g) boneless, skinless chicken breasts
- 2 celery sticks, diced
- 2 medium carrots, peeled and diced
- 1/2 medium yellow onion, chopped
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, finely minced
- 6 cups low-sodium chicken broth
- 1/4 teaspoon Italian seasoning (or more, to taste)
- 1 cup uncooked orzo pasta
- 1 tablespoon freshly squeezed lemon juice (or more, to taste)
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 1/2 teaspoon salt, plus more to taste
- Black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese, for serving (optional)
Instructions
- Sauté Vegetables: Melt the butter and olive oil together in a large Dutch oven or stockpot over medium-high heat. Add the diced celery, diced carrots, and chopped onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds more, until fragrant.
- Add Broth, Seasoning & Chicken: Pour the chicken broth into the pot. Add the Italian seasoning and the whole chicken breasts. Bring the mixture to a boil.
- Simmer Chicken: Reduce the heat to medium-low, cover the pot with a lid (leaving it slightly ajar for steam to escape), and simmer gently for 15 minutes, or until the chicken is cooked through.
- Cook Orzo & Shred Chicken: Carefully remove the cooked chicken breasts from the pot and set them aside on a cutting board. Remove and discard the bay leaves (if used, though not listed in ingredients). Add the uncooked orzo pasta to the simmering broth. Cook for about 10 minutes, or according to package directions, until the orzo is al dente. Stir regularly to prevent the pasta from sticking to the bottom of the pot. While the orzo cooks, shred the cooked chicken using two forks.
- Combine and Finish: Add the shredded chicken back into the pot with the cooked orzo. Stir in the fresh lemon juice and 1 tablespoon of chopped fresh parsley.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls. Sprinkle with freshly grated Parmesan cheese and additional chopped parsley, if desired. Serve immediately.
Notes
- Chicken: You can use pre-cooked or rotisserie chicken instead. Shred it and add it along with the lemon juice and parsley at the end, heating just until warmed through.
- Orzo: Stir the orzo frequently while it cooks to prevent sticking. You can substitute other small pasta shapes if preferred.
- Lemon Juice: Use freshly squeezed lemon juice for the best flavor. Adjust the amount to your liking – start with 1 tablespoon and add more for a tangier soup.
- Broth: Low-sodium chicken broth is recommended. Vegetable broth can be substituted.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The orzo will continue to absorb liquid, so you may need to add a splash of broth when reheating. Reheat gently.