Lemon and Chicken Orzo Soup

Bright and cozy, this lemon and chicken soup brings comfort with a fresh, citrusy lift. It’s a simple one-pot meal that comes together quickly, making it ideal for cool days when you want something warm without feeling weighed down.

About This Lemon and Chicken Soup

This lemon and chicken soup is inspired by the classic Greek version, but it’s simplified and lightened up for easy weeknight cooking. It takes cues from avgolemono, the traditional lemony chicken soup from Greece, keeping the bright citrus flavor and cozy feel while skipping the more technical steps. It’s rich with lemon flavor without crossing into sour territory, thanks to a balanced ratio of acidity and broth that’s easy to adjust to taste.

Rotisserie chicken keeps prep fast and approachable, while orzo adds body without making the soup feel heavy. The result is a clean, brothy lemon and chicken soup that feels bright and comforting at the same time. It’s especially welcome in the late winter to early spring months, when citrus really shines.

One reason this lemon chicken soup recipe tastes so fresh is the timing of the lemon. It’s stirred in at the end to avoid bitterness that can happen when citrus cooks too long. And if things get too acidic, there’s a tested fix: a splash of soy sauce brings everything back into balance with just the right depth. 

Adjust the broth as needed to match your taste – this soup is very flexible! More lemon? Go for it. Need to tone it down? Add broth or that little soy sauce trick.

If you love this orzo chicken soup as much as I do then you will absolutly love this cheesy orzo recipe.

ingredients

Olive oil and unsalted butter. The combination is what you sauté the veggies in to start the recipe.

Carrots. These add sweetness and color, plus they soften well without getting mushy.

Shallot and yellow onion. A mix of both adds depth. You can only use yellow onion if you prefer.

Garlic. You can mince the garlic cloves yourself or pick up a jar of pre-minced garlic.

Freshly grated ginger. Adds a slight zing that pairs beautifully with the lemon.

Chicken broth. Use a good-quality broth since the flavor really comes through. You can also use homemade chicken stock.

Orzo. This tiny pasta cooks right in the broth, soaking up flavor and adding body to the soup.

Cooked chicken. Rotisserie or leftover chicken works well here. Shredded or chopped!

Fresh lemon juice and lemon zest. These go in at the end to brighten the whole dish without turning it sour.

Chopped herbs. A mix of fresh basil, parsley, and chives adds a pop of flavor at the end.

Kosher salt and black pepper. Season to taste.

Soy sauce (optional). A clever trick to fix an overly bright or acidic broth.

this recipe’s must-haves 

A sharp chef’s knife and a sturdy cutting board are your go-to tools for quickly prepping the aromatics. The shallot, onion, and garlic all benefit from a fine dice, so having a good knife matters.

Use a large pot or Dutch oven to give yourself plenty of space for simmering. A heavy-bottomed pot helps prevent the garlic from burning early on and keeps the heat even as you add broth and orzo.

A wooden spoon helps gently stir the orzo as it cooks, preventing it from sticking to the bottom.

how to make lemon chicken orzo soup

Saute

Heat a large pot or Dutch oven over medium heat on the stove. Add olive oil and butter. Once melted, add carrots, shallots, onions, garlic, and ginger. Cook, stirring frequently, for 8 to 10 minutes until the vegetables are softened and fragrant. Do not let the garlic brown.

Simmer

Pour in 8 cups of chicken broth and bring to a gentle simmer. Stir in the orzo and cook according to package directions, stirring occasionally, until the orzo is tender.

Add Chicken

Add the cooked chicken to the hot broth and stir until warmed through, about 2 to 3 minutes.

Finish with Citrus

Remove the pot from the heat. Stir in lemon zest, lemon juice, fresh herbs, chives, salt, and pepper. Taste and adjust seasoning as needed.

Adjust & Serve

If the soup tastes too bright or acidic, stir in the soy sauce to add depth and balance. Add additional broth as needed to reach your desired consistency. Serve hot in a bowl, topped with shaved Parmesan and lemon wedges.

variations

You can easily switch out the orzo for another small pasta, cooked rice, or even couscous, depending on what you have on hand.

Leftover roast chicken or poached chicken breasts work just as well here, especially if you want to repurpose leftovers into something new.

Stir in a handful of baby spinach or chopped kale at the end for a pop of green and added nutrients without much effort.

Leave out the Parmesan if you’re looking to make this dairy-free—the soup still holds up well thanks to the herbs and lemon.

For a little spice, a pinch of red pepper flakes added with the garlic gives just the right heat without overpowering the dish.

Want a more traditional Greek vibe? Swap out basil for dill to lean into those classic Mediterranean flavors.

More Chicken Soup Recipes to Try: Creamy Chicken Tortilla Soup I Instant Pot Creole Chicken Sausage Soup I Tikka Masala Chicken Chili I Red & Green Enchilada Soup

faqs

Can I use rice instead of orzo?

Yes, cooked rice works well, though it may thicken the soup more on standing. Add extra broth if needed.

What if the soup is too sour?

A splash of soy sauce will mellow the acidity and add balance without altering the lemon-forward flavor.

Can I make this ahead of time?

Yes, just keep in mind that the orzo will continue to absorb broth as it sits. Add a splash when reheating.

Need more inspiration for a cozy comfort foods? Check out my soups and stews page!

what to serve with this chicken orzo soup with lemon

This lemon and chicken soup is light, bright, and brothy, which makes it perfect for pairing with something a little more grounding on the side.

A crusty loaf of bread is a must if you’re anything like me. Think no-knead bread, sourdough, or a simple baguette.

For something fresh, a simple green salad with a light vinaigrette balances the richness of the soup without competing with the citrus. Arugula, mixed greens, or even a chopped cucumber salad all work well here.

If you want to round things out further, roasted vegetables like broccoli, carrots, or asparagus make an easy side.

how to store

Store. Keep leftovers in an airtight container in the fridge for up to 4 days. Orzo will absorb some broth, so expect a thicker consistency over time.

Reheat. Reheat gently on the stovetop or in the microwave. Add extra broth to loosen the soup as needed.

Freeze. This soup isn’t ideal for freezing, since the pasta texture can become mushy. If you plan to freeze, cook the orzo separately and add it at serving time.

More lemony dinners to brighten up your week

For another lemon-forward dish that brings both comfort and bold flavor, Greek Lemon Chicken and Potatoes is a no-fuss dinner that roasts everything together on one pan. The crispy edges and zippy marinade make it a weeknight staple.

If you’re craving something creamy but still bright, Lemon Ricotta Pasta is light, fast, and loaded with lemon. It’s a great meatless option that still feels filling.

For something with a seafood twist, Lemon Shrimp Artichoke Angel Hair Pasta keeps things light but satisfying. The combination of briny artichokes and juicy shrimp with lemon ties it all together.

Finally, if you make this easy lemon chicken soup recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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