Lemon Chicken Orzo Soup

A Lemony Chicken Soup with Orzo and Fresh Herbs

Lemon chicken orzo soup has become a favorite in my house. The chicken and pasta cook in the same pot, with carrots, celery, and peas making each bowl hearty enough for dinner. Turmeric gives the broth its golden color, while oregano and a little red pepper add warmth.

A good hit of fresh lemon juice gives chicken soup so much life! It’s part of what makes Greek avgolemono and Persian soupe jo so comforting and bright. Here, I use both the juice and zest, then finish with chopped parsley and green onions.

If you’re making a pot for lunches later in the week, cook the orzo separately and add it when you serve. The pasta keeps absorbing broth as it sits, so this small adjustment helps keep it from becoming too soft. For freezing, leave the orzo out until you’re ready to eat.

Ingredients for Lemon Chicken Orzo Soup

A few pantry spices and fresh finishing touches give this chicken orzo soup its flavor. Here’s what to look for:

• Extra virgin olive oil: Use it to soften the vegetables and build the soup’s savory base. I like a medium-intensity oil here, such as our rich, mildly peppery Italian Nocellara.
• Yellow onion, celery, and carrots: These vegetables add sweetness and substance to the broth. Slice the carrots into even 1/4-inch rounds so they cook evenly.
• Garlic: Three minced cloves cook with the vegetables, adding savory depth.
• Chicken: Use 1 pound of boneless, skinless chicken breast, about 2 breast halves. Go by the weight rather than the count, since chicken breasts vary considerably in size. The chicken poaches in the broth before being shredded and returned to the pot.
• Chicken stock and water: Use homemade chicken stock or a low-sodium store-bought stock, which gives you more control over the seasoning. You’ll need 4 cups of stock and 2 cups of water.
• Dried oregano and turmeric: Oregano adds an aromatic, savory note, while turmeric brings earthy flavor and a golden color.
• Red pepper flakes or Aleppo pepper: Red pepper flakes give the broth a little heat. For a milder option, use Aleppo pepper, coarsely ground dried red pepper with a fruity flavor and gentle heat. Use 1 teaspoon in place of the 1/2 teaspoon red pepper flakes.
• Kosher salt and black pepper: Season the vegetables first, then the broth. How much salt you need will depend partly on your chicken stock.
• Orzo: This small, rice-shaped pasta cooks directly in the broth. Measure out 3/4 cup uncooked orzo. If you’re unfamiliar with it, my guide to orzo explains more about buying and cooking it.
• Frozen peas: A cup of peas adds sweetness and color. Add them straight from the freezer with the orzo.
• Lemons: You’ll use the zest and juice of 2 lemons. The zest adds citrus aroma, while the juice gives the broth its tang. Zest the lemons before juicing them, taking just the yellow outer peel and leaving the bitter white pith behind. Lime can stand in for lemon, though it will give the soup a different citrus flavor.
• Green onions and parsley: Stir these in at the end for a fresh finish. Use both the white and green parts of the green onions. Dill, mint, or cilantro can replace the parsley, each bringing its own flavor.

How to Make Lemon Chicken Orzo Soup

Use a large Dutch oven or heavy cooking pot. Have the onion, celery, carrots, and garlic ready before you turn on the stove; you can prepare the lemon and herbs while the chicken poaches.

• Get ready. Chop 1 yellow onion and 2 celery stalks. Peel and slice 2 carrots into 1/4-inch rounds, and mince 3 garlic cloves.
• Soften the vegetables. Heat 2 tablespoons extra virgin olive oil over medium-high heat. When the oil shimmers, add the onion, celery, carrots, and garlic. Season with a good pinch of kosher salt and black pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
• Poach the chicken. Add 1 pound boneless, skinless chicken breast, 4 cups chicken stock, and 2 cups water. Season with 2 teaspoons dried oregano, 1/2 teaspoon turmeric, 1/2 teaspoon red pepper flakes (or 1 teaspoon Aleppo pepper), and another pinch of salt and black pepper. Bring to a boil, then reduce the heat to medium-low. Cook for 10 to 15 minutes, until the chicken is nearly cooked through; it will finish cooking after you shred it and return it to the soup. Skim off any foam that rises to the surface.
• Prepare the lemon and herbs. While the chicken cooks, zest and juice 2 lemons. Trim and chop 2 green onions, including the white and green parts, and chop enough parsley to make 1/2 cup.
• Add the orzo and peas. Transfer the chicken to a rimmed plate. Add 3/4 cup uncooked orzo and 1 cup frozen peas to the pot, then raise the heat to bring the liquid back to a boil.
• Shred the chicken and finish cooking. While the liquid returns to a boil, use two forks to shred the chicken into smaller pieces. Return it to the pot and cook until the orzo is tender with a slight bite, about 8 minutes longer. Make sure the chicken is fully cooked and reaches 165°F before serving.
• Finish and serve. Turn off the heat. Stir in the lemon juice and zest, green onions, and parsley. Ladle into bowls and serve.

Tips for Making Lemon Chicken Orzo Soup

• Keep the chicken at a gentle simmer. Once the broth comes to a boil, lower the heat to medium-low as directed. The chicken should poach gently rather than bounce around in a vigorously boiling pot. Use the 10- to 15-minute window as a guide, remembering that thicker breasts may take longer and that the shredded chicken finishes cooking in the soup.
• Pay attention to the orzo’s texture. It should be tender with a slight bite when you turn off the heat. The pasta continues to absorb broth as it sits, so serve the soup promptly rather than leaving it on the stove to keep cooking.
• Save the lemon and herbs for the finish. Have the juice, zest, parsley, and green onions ready before the orzo is done. Stir them in after turning off the heat so they retain their fresh flavor without extending the pasta’s cooking time.

Should You Cook Orzo Separately for Soup?

For a meal you’re serving right away, add the uncooked orzo directly to the soup. It cooks in the seasoned chicken broth, and you only need one pot.

For make-ahead meals, cook the orzo separately. Left in the soup, it continues to soak up broth and can become overly soft. Keeping the pasta separate lets you combine just the portions you need while preserving more broth for the next meal.

What to Serve with Lemon Chicken Orzo Soup

With chicken, vegetables, and pasta in every bowl, this soup can be dinner on its own. A slice of crusty bread is welcome for soaking up the lemony broth, or add a salad for some crunch.

For a quick side, make Lemon Parmesan Lettuce Salad while the soup cooks. The crisp lettuce and salty Parmesan pair nicely with the tender chicken and orzo.

Shaved Brussels Sprouts Salad adds more texture, with apples, walnuts, and thinly sliced sprouts. Or choose Orange Beet Salad for a sweet, earthy accompaniment to the lemony soup.

Make Ahead, Storage, and Reheating

To Make Ahead

Prepare the soup without the orzo, making sure the chicken is fully cooked before storing. Cook the pasta separately and keep it in its own airtight container in the refrigerator, or cook it fresh when you’re ready to serve. Combine only the portions you plan to eat.

To Store Leftovers

Transfer the soup to shallow, airtight containers and refrigerate promptly. Keep refrigerated for up to 4 days.

If you’ve already added the orzo, you can still store the leftovers together. Expect a thicker soup as the pasta absorbs more broth; add a splash of chicken stock or water when reheating to loosen it.

To Freeze

Freeze the soup without the orzo in freezer-safe containers for up to 3 months for best quality. Leave some space at the top of each container for the liquid to expand. Thaw in the refrigerator, then add separately cooked orzo when reheating.

To Reheat

Warm the soup in a saucepan over medium heat, stirring occasionally. Add chicken stock or water as needed to restore the broth’s consistency, and heat leftovers to 165°F throughout. If you stored the orzo separately, stir it into the portion you’re reheating and heat through before serving.

*This post has recently been updated with new information for the readers’ benefit.