Made with juicy chicken and tender orzo in a creamy broth, this Creamy Lemon Chicken Orzo Soup is a winner! The generous squeeze of lemon juice sends it over the top. This cozy soup is like a big hug in a bowl!
It seems like whenever I have leftover chicken, this comforting lemon orzo chicken soup isn’t far behind. It’s the perfect use for rotisserie chicken or any chicken leftovers from dinner a night or two ago.
Using already-cooked chicken means this lemon chicken soup with orzo comes together super fast and easy – like less than 30 minutes easy!
Whip up a batch and serve it with some crusty bread and maybe a simple green house salad, and dinner’s on the table in no time.
Why I LOVE this recipe!
- Leveled-up chicken noodle soup – Everyone loves chicken noodle soup, but this Greek lemon chicken orzo soup takes it to the next level! The creamy broth, the tender orzo pasta, hearty chicken … it’s chicken noodle soup but even better!
- Quick & easy to make – All you need are one pot and 20 minutes to make this comforting soup.
- Meal-prep friendly – I love to make a batch of this soup over the weekend for easy lunches and instant dinners during the busy week. Just warm it up and serve!
What is orzo?
Orzo is a very small shape of pasta. It’s very similar in size and shape to rice. You can find it in the pasta section of most well-stocked grocery stores.
Recipe Notes
This Creamy Lemon Chicken Orzo Soup recipe is as simple as promised! Just 10 ingredients and 20 minutes for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make Creamy Lemon Chicken Orzo Soup to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Olive oil – For sauteing the veggies.
- Celery, carrots, and onion – This trio of veggies is known as a mirepoix. It creates a backbone of flavor for many soups, and adds a bit of nutrition, too!
- Poultry seasoning – This seasoning mix–commonly made with sage, thyme, marjoram, rosemary, and nutmeg–is perfect in chicken soups. You can find it in the spice section of most grocery stores.
- Chicken broth – You’ll need three boxes of chicken broth (found in the soup section).
- Orzo – This lemon orzo chicken soup uses one box, or 16 ounces, of the tiny rice-shaped pasta.
- Chicken – For the easiest lemon chicken orzo soup, rotisserie chicken is what I like to use. Any neutral-flavored, cooked and shredded chicken will work.
- Salt – For highlighting all of the flavors. I recommend you taste your soup at the end of the cooking process and add more salt if you’d like.
- Heavy cream – You’ll add this at the end of cooking for a luxuriously creamy lemon chicken orzo soup.
- Lemon juice – Add anywhere between two tablespoons up to 1/4 cup of lemon juice, depending on how lemony you want your soup to be.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Lemon Chicken Spinach Orzo Soup – Stir in a couple handfuls of baby spinach toward the end of cooking. Once the spinach has wilted, add the lemon juice and serve.
- Lemon Dill Chicken Orzo Soup – Chop up a handful of dill and add it with the heavy cream. Reserve a few sprigs for a pretty garnish.
- Lemon Chicken Orzo Soup with Kale – Remove the ribs from a small bunch of kale leaves and chop into bite-sized pieces. Stir in the kale toward the end of cooking.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Creamy Lemon Chicken Orzo Soup.
Heat the olive oil in a large pot and add the celery, carrots, onion, poultry seasoning, and salt.
Sauté the veggies and seasonings until they are soft and tender.
Add the broth, orzo, and chicken. Stir to combine and submerge the ingredients into the broth.
Bring the soup to a boil, then reduce the heat to low and simmer until the orzo is just about cooked (al dente).
Add the heavy cream and lemon juice and simmer for an additional couple of minutes until warmed through.
Taste and add more broth, lemon juice, or salt if desired. Garnish with parsley, if desired, and serve.
Recipe Tips
- Sauté the poultry seasoning with the veggies – The heat and oil will really “wake up” the herbs and spices in your seasoning mix for an extra layer of flavor.
- Add more broth if you like. The orzo soaks up quite a bit of liquid as it cooks, resulting in a thick and luxurious soup. But if you prefer a more brothy soup, finish your soup with more chicken broth until it’s the consistency you prefer.
- The level of lemon is up to you! I start with a very small amount of lemon to make sure the soup appeals to all. If you prefer more lemon flavor, feel free to add more until it’s to your liking.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Buy pre-chopped veggies – You can find mirepoix mix in the produce section of some grocery stores. Grab a bag and save yourself the chopping time when whipping up your easy chicken lemon orzo soup.
- Plan ahead – When you’re making your meal plan for the week, plan to make and shred extra chicken for this soup. Separate out the four cups of chicken, place in an airtight container, and keep in the refrigerator for up to three days before you’re ready to make this soup.
What to Serve with Creamy Lemon Chicken Orzo Soup
Since this protein based dinner has the delicious flavors of Greek cuisine, it will pair well with many of your favorite Mediterranean-influenced side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Creamy Lemon Chicken Orzo Soup Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Recipe FAQ’s
What is the origin of lemon chicken orzo soup?
Creamy Lemon Chicken Orzo Soup is inspired by a Greek soup by the name of Avgolemono. Avgolemono traditionally contains chicken, orzo, lemon, and a broth thickened with egg. My version is inspired by the Greek original, but simpler – I make it without the egg.
Can I make this a vegetarian lemon orzo soup?
Absolutely! Just swap the chicken broth for vegetable broth and leave out the chicken. You can add a plant-based chicken substitute, stir in some extra veggies like spinach or kale, and/or throw in a drained can of chickpeas or white beans for some protein.
More EASY Chicken Soup Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy soup recipes here, or see a few of our readers favorite recipes below.
Creamy Lemon Chicken Orzo Soup
Ingredients
- 3 tablespoons olive oil
- 2 cups celery, chopped
- 2 cups carrots, chopped
- 1 yellow onion,
chopped
- 1/2 tsp salt
- 1 teaspoon poultry seasoning
- 10 cups chicken broth, plus up to 2 more
- 16 ounces orzo, uncooked
- 4 cups shredded chicken, I used Rotisserie Chicken
- 2 cups heavy cream
- 2 tablespoons lemon juice, or up to ¼ cup more
Instructions
- Heat olive oil in a large stock pot over medium-medium high heat. Once it becomes bubbly and fragrant, add the celery, carrots, onion, poultry seasoning, and salt. Sauté until the vegetables are tender, about 5-10 minutes.
- Pour the broth into the vegetables, then add the orzo and chicken and submerge them in the liquid. Bring the pot to a boil, then reduce heat to low and allow soup to simmer for 10-14 minutes or until the orzo is al dente.
- Pour the heavy cream and lemon juice into the soup slowly while stirring continuously. Once it is all combined, let it simmer an additional 2-3 minutes. Stir in additional broth or lemon juice to reach desired flavor and consistency (see notes). Garnish with fresh parsley if desired. Serve hot!
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