Easy and delicious Lemon Chicken Orzo Soup loaded with tender chicken, fresh veggies, and leafy greens all simmered in the most flavorful broth! Easily made in one pot for a cozy weeknight dinner the whole family will love!
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There is nothing better than a cozy warm soup on a chilly day and this Lemon Chicken Orzo Soup recipe checks all the boxes! Healthy, flavorful and I just love how the orzo soaks up all this delicious lemony herby flavor so leftovers taste even better the next day. Think chicken noodle soup, but with a twist! Our whole family loves this soup and it always hits the spot whenever someone has a cold or is feeling under the weather.
Why You’ll Love This
- Bright lemony broth that makes this soup so cozy!
- Healthy, packed with veggies, tender orzo and shredded chicken.
- Easily made in just 30 minutes.
- You only need to use one pot which makes cleaning up a breeze.
Ingredients You’ll Need
- onion, carrots and celery – makes the perfect savory base for soups.
- garlic – this really punches up the flavor and is a must in this soup!
- chicken broth – I used low-sodium chicken broth, but you could also use vegetable broth or any stocks you have in your pantry.
- chicken – I used boneless, skinless chicken breasts that cook right in the soup, but skinless chicken thighs would work as well. You could also use shredded rotisserie chicken or any leftover chicken or turkey you may have on hand to save some time.
- orzo – orzo pasta is small, rice-shaped pasta that cooks quickly and has the magical ability of soaking up all these delicious flavors! If you don’t have orzo, any type of small pasta or even rice will work in this dish.
- leafy greens – I added in kale which packs in the antioxidants, vitamin C and other nutrients good for your health along with some fresh parsley. Spinach makes a great addition as well.
- lemon juice + zest – this brightens up the soup and adds so much fresh flavor.
- seasonings – combination of dried oregano, dried thyme, bay leaf, salt and black pepper.
How to Make Lemon Chicken Orzo Soup
The great thing about this lemon chicken soup is that everything comes together in just 30 minutes in just a few simple steps! Here’s how I make it:
- Sauté the veggies. Heat olive oil in a large saucepan or soup pot over medium-high heat and sauté onion, celery and carrots until softened, about 5 minutes. Then add in the garlic and sauté for an additional 30 seconds.
- Let the soup simmer. Stir in the chicken broth, chicken and seasonings and bring to a boil. Turn down the heat, cover and let the soup simmer for about 15 minutes.
- Add in the orzo. Add in the orzo and cook for an additional 10 minutes, until the orzo is al dente and chicken is tender enough to shred.
- Mix in kale and lemon. Remove the chicken and cut it up or shred it, return it back into the pot along with the lemon juice, lemon zest and kale leaves. Give everything a good mix.
- Serve and enjoy! Ladle soup into bowls, top with fresh parsley, a little parmesan cheese and season with additional salt and pepper, as needed.
Prepping and Storage
To Store: Leftovers will last in your fridge in a sealed, airtight container for up to 5 days. You may find that the orzo will soak up a lot of the broth as the soup sits, but you can easily add more broth as needed when re-heating.
To Freeze: If planning to freeze, first let the soup cool completely and then store it in a sealed container in the freezer for up to 3 months. When ready to enjoy, let the soup thaw completely in the fridge. Warm it up in a pot on the stove or re-heat individual servings in the microwave.
More Delicious Soup Recipes
- Chicken and Wild Rice Soup
- Olive Garden Minestrone Soup
- Chicken Tortilla Soup
- Spicy Sausage and Kale Soup
- Sausage and Spinach Tortellini Soup
- Detox Immune-Boosting Chicken Soup
Hope you all enjoy this Lemon Chicken Orzo Soup and if you love this as much as we do, please leave me 
below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Lemon Chicken Orzo Soup
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Ingredients
- 2 Tbsp olive oil
- 1 onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 3 cloves garlic minced
- 8 cups chicken broth
- 1.5 lbs uncooked chicken breasts
- 1 tsp each oregano + thyme
- 1 tsp each salt + pepper
- 1 bay leaf
- 1 cup uncooked orzo
- 1 lemon zested and juiced
- 4 cups kale leaves roughly chopped
Instructions
- Heat olive oil in a large saucepan or soup pot over medium-high heat and sauté onion, celery and carrots until softened, about 5 minutes. Then add in the garlic and sauté for an additional 30 seconds.
- Stir in the chicken broth, chicken and seasonings and bring to a boil. Turn down the heat, cover and let the soup simmer for about 15 minutes.
- Add in the orzo and cook for an additional 10 minutes, until the orzo is al dente and chicken is tender enough to shred.
- Remove the chicken and cut it up or shred it, return it back into the soup along with the lemon juice, lemon zest and kale leaves. Give the soup a good stir, season with additional salt and pepper, as needed, and enjoy!
Nutrition
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