Chicken soup for the soul.
Lemon Chicken Orzo Soup. This recipe is wholesome, comforting and made with everyday ingredients you probably have in your fridge. Light, refreshing and vibrant – even on the coldest winter days. I call this recipe my immune boosting soup because we use lots and lots of garlic! No fancy steps or equipment and everything is made in one pot. If you’re looking for other cozy soup recipes, try my viral Olive Garden Chicken Gnocchi Soup or creamy and rich Loaded Baked Potato Soup.
Why you'll love my recipe.
Light and refreshing
The bright citrus notes from the lemon and fresh herbs make this soup vibrant and refreshing.
Made in one pot
Now that’s my kind of recipe. Less dishes and more flavor.
Easy to adapt
Enjoy it warm, at room temperature or even chilled. Pair it with a fresh salad or my crusty Artisan Bread Recipe.
What is orzo?
Although the origin lies in Italy, orzo has become popular in many European and middle eastern cooking recipes. Did you know puntalette, translated as “tiny tips” in Italian is another name for Orzo? Orzo literally means “barley”, which makes sense because the pasta shape resembles a grain. Above all, we can all agree pasta is a universal love language that we all understand.
Where can I buy orzo?
Orzo can be found in the dried pasta isle at any local grocery store.
How long should I cook orzo?
Because orzo is very small and dainty, it cooks fairly quickly – in less than 10 minutes.
What can I use instead of orzo?
If you want to switch things up, these other substitutes are just as delicious.
Angel hair pasta
Similar in tenderness and light texture, crushed pieces of angel hair pasta resembles orzo the best, cooks quickly and keeps this soup light.
Tortellini
Tortellini adds a chewy texture to soups and absorbs surrounding liquid and flavors.
Chickpeas or white beans
Protein packed and hearty.
How to make Lemon Chicken Orzo Soup.
Cook the mirepoix
In a large heavy bottom pot, add enough oil to cover the bottom of the pan. Then, add butter, mirepoix and spices. Stir to combine and cook over medium heat for about 5 minutes until translucent and fragrant.
Make the roux
Sprinkle flour over the veggies. Mix to combine and cook for about 5 minutes. It will thicken and feel stiff. That’s normal.
Boil
Slowly add chicken broth and water. Cover over medium-high heat and bring to a rolling boil, then simmer for 20 minutes. Add the cooked chicken, orzo and lemon juice. Turn down to medium heat for a slow simmer and cook for 15-20 minutes.
Garnish
Turn off the heat, remove the lemon peel and add freshly chopped parsley, dill and heavy cream. Best served hot.
What else can I add to my soup?
You can add extra carrots, leek, zucchini or other vegetables to increase nutritional value and flavor.
What can I replace the heavy cream with?
If you’re looking for substitutes for heavy cream in this recipe, here are some options and how they impact the soups thickness:
Half and Half
Slightly thinner than heavy cream but still creamy. To maintain thickness, consider adding a slurry of cornstarch and water to thicken the soup.
Cream cheese
Add thickness and a slight tang. Blend it into the soup for a silky texture.
Coconut milk
Thinner than heavy cream but a great dairy-free option.
Expert tips from my test kitchen.
Prep everything before you start cooking
Soups in general cook pretty quickly. Make sure all your vegetables are washed, cut and ready to go.
Use rotisserie chicken
Using store bought rotisserie chicken is a great time saving hack and all the seasonings used in the chicken will yield even more flavor to your soup.
Don’t be afraid to let it simmer
It’s true that soups cook quickly but the best soups are the ones that simmer slowly. The slow process enhances the depth and richness of the broth.
How to store and reheat leftover soup.
Lemon Chicken Orzo soup tends to thicken as it cools because the orzo absorbs some of the surrounding liquid. Store in the refrigerator up to 2 to 3 days. When re-heating, warm in a saucepan over medium heat and add a splash of broth or water to return it to your desired consistency.
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Lemon Chicken Orzo Soup
Ingredients
- 1½ cups orzo
- 2 chicken thighs or breast roasted or cooked
- 8 cups water
- 2 cups chicken broth
- Juice of 1 large lemon
- 2-3 pieces of lemon peels
- 1/4 cup heavy cream
- 1/4 cup fresh dill finely chopped
- 2 teaspoons fresh parsley finely chopped
For the seasonings:
- 2 teaspoons sea salt or seasoning salt
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes optional, for heat
For the mirepoix:
- 1 large yellow onion or 2 medium diced
- 4 large carrots peeled and diced
- 2 sticks celery minced
- 8 garlic cloves pressed or minced
For the roux:
- 2 Tablespoons flour
- 3 Tablespoons unsalted butter
Instructions
- If using pre-cooked rotisserie chicken, skip this next step.Season each side of the chicken thigh with seasonings of your choice. In a large heavy bottom pot, drizzle olive oil and cook thighs over medium heat, 2 minutes on each side, just enough to render the fat off. Remove the chicken and set aside.
- To a large Dutch oven or heavy bottom pot, drizzle enough olive oil to the cover the bottom. Add the mirepoix, butter and seasonings. Cook on medium heat for about 5 minutes until fragrant and translucent. Stir frequently. Sprinkle the flour over the veggies and stir to combine. Cook for 1-2 minutes until mixture is thickened.2 teaspoons sea salt or seasoning salt, 1/4 teaspoon paprika, 1/4 teaspoon turmeric, 1/4 teaspoon ground black pepper, 1 large yellow onion or 2 medium, 4 large carrots, 2 sticks celery, 8 garlic cloves, 2 Tablespoons flour, 3 Tablespoons unsalted butter, 1/4 teaspoon crushed red pepper flakes
- Rinse and dry the lemon. Use a vegetable peeler to peel two or three large pieces of skin and then juice the entire lemon into a small bowl. Set aside.Note: Use as much or as little lemon peels. The outside peel contains vibrant oils that are released when cooked, giving this soup its citrus flavor. For an even more intense lemon flavor, use lemon zest instead.
- Add water, broth and lemon peels to the same pot. Bring to a boil and simmer on medium high heat for 25-30 minutes. Note: If you followed step 1, add the chicken back to the pot in this step. Simmer the soup on medium high heat for 20-25 minutes. Follow the same cooking instructions as above, then remove the chicken from the pot and shred into small pieces.8 cups water, 2 cups chicken broth, 2-3 pieces of lemon peels
- Add the chicken, orzo and lemon juice to the pot. Simmer for an additional 15-20 minutes until the orzo is cooked. Stir frequently so the orzo doesn't get stuck to the bottom of the pot. Turn off the heat and add in the heavy cream and herbs. The more fresh dill, the better! Remove the lemon peels from the broth before serving. Note: Broth and pre-cooked rotisserie chicken contain added salt. This is why my recipe doesn't use excessive amounts of salt. When the soup is done cooking, adjust salt levels to taste.1½ cups orzo, 2 chicken thighs or breast, Juice of 1 large lemon, 1/4 cup fresh dill, 2 teaspoons fresh parsley, 1/4 cup heavy cream
Notes
- Enjoy it warm, at room temperature or even chilled. Pair it with a fresh salad or my crusty Artisan Bread Recipe.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
Just what I needed for this cold weather!
Thank you! We recommend a big bowl of any of our soups. 🙂