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Lemon Chicken Orzo Soup

Cozy Lemon Chicken Orzo Soup: Bright, Comforting, and Effortless

Over the years, I’ve shared countless soup recipes, each one with its own personality and flavor story. But if there’s one that consistently rises to the top in popularity and love, it’s this Lemon Chicken Orzo Soup. Readers can’t seem to get enough of it, and honestly, I understand why. It manages to strike that delicate balance—warm and comforting, yet refreshingly light thanks to the citrusy broth.

Unlike heavier soups that leave you feeling weighed down, this one feels almost restorative, like a bowl of sunshine on a cloudy day. The orzo gives it heartiness without overpowering, while the tender chicken adds just the right amount of protein to make it a complete meal. Then there’s the lemon—the true star of the dish. Its brightness lifts the whole soup, creating a flavor that’s both cozy and invigorating at the same time.

Another reason people adore this recipe is its simplicity. You don’t need fancy ingredients or hours in the kitchen. With just a handful of pantry staples, some fresh lemon, and a little time simmering on the stove, you’ve got a pot of pure comfort ready to go. It’s the kind of recipe that works equally well for a quick weeknight dinner or for serving to friends on a weekend. Pair it with a slice of crusty bread or a simple salad, and you’ve got a meal that feels effortless yet thoughtful.

Many readers tell me this soup has become their go-to whenever someone in the family feels under the weather. The lemony broth soothes, the chicken nourishes, and the orzo brings that familiar comfort only pasta can give. It’s proof that sometimes the simplest recipes carry the most love—and that’s why this Lemon Chicken Orzo Soup continues to hold a permanent place in so many kitchens.


Ingredients 

  • 2 sticks celery chopped finely
  • 2 medium carrots peeled & chopped finely
  • 1/2 medium onion chopped
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 2 tablespoons flour
  • 6 cups chicken broth
  • 1/4 teaspoon Italian seasoning
  • 1.5 pounds uncooked chicken breasts
  • 1 cup uncooked orzo
  • 1 tablespoon lemon juice or to taste
  • 1 tablespoon chopped fresh parsley or to taste
  • Salt & pepper to taste


Instructions 

  1. Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
  2. Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
  3. Pour in the chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil.
  4. Cover the soup (lid slightly open), and reduce the heat and simmer for 15 minutes.
  5. Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot.
  6. Take the chicken out of the pot and cut it up, then add it back in. Add the lemon juice (you may want to add more than I suggest – I didn't want to make the soup too lemony for some people), parsley, and season the soup with salt & pepper as needed. Serve immediately.