Learn how to make Lemon Chicken Orzo Soup in less than 30 minutes! It’s the only soup my girls ask for time after time.

chicken orzo soup in a white bowl garnished with fresh dill. this recipe
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Discover the Magic of Lemon Orzo Soup!

  • One-Pot – Unlike other soup recipes that require you to sear, boil, and sauté in various dishes, this lemon orzo soup comes together in a single Dutch oven for minimal prep time and easy cleanup. 
  • Flavorful – A combination of fresh veggies, aromatics, herbs, and spices creates a bold, savory, and refreshing taste.
  • Kid-Favorite – Tiny orzo noodles with mild veggies and a fresh lemony taste make this soup a kid favorite all around! 

Ingredients You’ll Need

See the recipe card for full information on ingredients and quantities.

ingredients for orzo soup.
  • Olive oil: This sears the chicken and sautés the veggies, enhancing their flavor.  
  • Chicken: I use boneless, skinless chicken thighs as they tend to stay juicier. If preferred, chicken breasts can be substituted. 
  • Celery, carrots, onion, and garlic: The aromatic base for any good soup! I prefer using a sweet onion, but yellow onion works as well.
  • Seasonings: Dried thyme, dried oregano, ground mustard, kosher salt and pepper.
  • Chicken broth: I recommend using low-sodium broth to avoid an overpoweringly salty taste. 
  • Orzo pasta: This small pasta adds a delightful texture that makes every bite satisfying. 
  • Lemon zest & juice: Lemon juice added right at the end instantly brightens the soup. Then, we incorporate lemon zest for an even more vibrant flavor. 
  • Fresh dill: A little fresh dill complements the lemon, adding a lively and herbaceous taste to the soup.

How to Make Lemon Orzo Chicken Soup

It’s simple and quick to cook this orzo soup! The recipe card below has all the details you need.

cooked chicken thighs in a dutch oven.

Step 1: Cook chicken until browned, stirring frequently. Then, transfer the chicken to a plate. 

cooked onions, carrots, and celery in a dutch oven.

Step 2: To the same Dutch oven, add the onions, carrots, and celery. Cook until tender. Stir in garlic, oregano, thyme, and mustard.

chicken and orzo in a dutch oven with chicken stock.

Step 3: Add the chicken stock and bring to a boil. Then add orzo and chicken. Cook until orzo is tender, about 10-12 minutes.

cooked orzo soup with fresh lemon zest and dill.

Step 4: Add the lemon zest, lemon juice, and dill. Stir to combine.

Easy Substitutions

This chicken soup can be adjusted to suit your preferences. Here are a few ideas to get you started: 

  • Chicken: You can substitute the chicken thighs for chicken breast if you prefer. If you’d like to use already cooked or rotisserie chicken, I suggest adding the chicken in at the same time as the orzo so you don’t overcook it. 
  • Pasta: You can also prepare this soup with other types of small pasta, whether regular, whole wheat or gluten-free. Options like small shells, castellane, or ditalini are all suitable choices. Just keep in mind that each pasta shape may have a different cooking time. So, be sure to adjust the recipe accordingly.
  • Herbs: Feel free to experiment with fresh herbs such as parsley or oregano to customize the flavor to your liking.

Our Favorite Ways to Serve This Soup

Serve this recipe as a main course with a Chopped Wedge Salad and Sourdough Garlic Bread.

Or, enjoy it as a side dish or appetizer along with a Hummus Veggie Sandwiches or Heirloom Tomato Sandwich. 

Storing Tips

Allow your soup to cool completely. Then, transfer it to an airtight container, and store it in the fridge for 3-4 days. Or, freeze it for up to 3 months.

Just keep in mind that the orzo may become slightly puffy once thawed! If possible, we recommend omitting the orzo and cooking it fresh just before serving. 

To reheat, thaw your soup in the fridge overnight. Then, warm it in the microwave or in a pot over medium heat on the stove. Add more broth as needed to achieve your desired consistency.

side view of chicken orzo soup in a soup bowl with a spoon.

For more soup recipes, check out our Vegetable Orzo Soup, Lemon Chicken Noodle Soup, and Italian Sausage Kale Soup. 

Can you cook raw chicken in soup?

Yes, as long as you can cook raw chicken at a high temperature in broth, it is safe to cook raw chicken in soup. However, for a safer and more flavorful approach, we recommend browning the chicken first. This ensures the chicken cooks through and locks in flavor and moisture, preventing the chicken from drying out. 

Does orzo have less calories than rice?

No, the exact calorie count will vary depending on the brand and how the orzo or rice is cooked. However, on its own, orzo has more calories than rice. For instance, ¼ cup (or 2 ounces) of dry orzo contains 200 calories. Meanwhile, ¼ cup (or 2 ounces) of dry brown rice or white rice contains 160 calories. 

What can I add to my chicken soup to give it flavor?

The easiest way to enhance the flavor is to add an extra dash of salt or lemon juice. However, you can also experiment with different herbs and spices. Fresh herbs such as rosemary or parsley can add a bright, refreshing taste. Meanwhile, spices like turmeric, ginger, curry, paprika, or cumin can add a tangy flavor and a touch of heat. 

You May Also Like

Lemon Sausage Pasta

Roasted Asparagus with Lemon

Lemon Pepper Chicken Tenders

Lemon Asparagus Risotto

If you try Orzo Chicken Soup, please leave a star rating and let me know how you like the recipe in the comments below.

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chicken orzo soup in a white bowl garnished with fresh dill.

Orzo Chicken Soup

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  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Description

Learn how to make Lemon Chicken Orzo Soup for a warm, refreshing comfort food. Packed with chicken, veggies, and orzo, this soup comes together in a single Dutch oven in less than 30 minutes! 

Ingredients

Scale
  • 2–3 Tbsp. olive oil
  • 1 lb. boneless, skinless, chicken thighs, sliced
  • 3/4 tsp. kosher salt, plus more to taste
  • 1/4 tsp. black pepper, plus more to taste
  • 1 small onion, diced, about 1 cup
  • 3 small carrots, diced, about 1 cup
  • 2 celery ribs, diced, about 1 cup
  • 3 garlic cloves, minced
  • 1/2 tsp. dried oregano
  • 1/4 tsp. dried thyme
  • 1/2 tsp. ground mustard
  • 6 cups chicken stock
  • 3/4 cup dry orzo pasta
  • 1 Tbsp. lemon zest, from about 1–2 lemons
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. fresh chopped dill

Instructions

  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Toss chicken with 3/4 teaspoons of salt and 1/4 teaspoon of pepper and add to the pot. Cook until browned, about 5-7 minutes, stirring frequently. Remove to a plate.

  2. Reduce heat to medium. Add the remaining 1 tablespoon of oil and when hot, add onions, carrots, and celery with a pinch of salt. Cook until the vegetables are tender, about 4-5 minutes. Stir in garlic, oregano, thyme, and mustard and cook until fragrant, about 30 seconds, stirring constantly.

  3. Add chicken stock and bring to a boil. Add orzo and chicken. Season the soup with salt and pepper to taste. Reduce the heat to maintain a simmer and cook, uncovered, until the orzo is tender, 10-12 minutes, while stirring occasionally.

  4. Add the lemon zest, lemon juice, and dill to the soup, and stir to combine. Taste for salt and pepper, and add more if needed.

Notes

  • Leftovers: Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months. Reheat with additional chicken stock as the pasta will absorb some of the liquid.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 310
  • Sugar: 8.4 g
  • Sodium: 703.4 mg
  • Fat: 11.3 g
  • Carbohydrates: 27.5 g
  • Protein: 24.3 g
  • Cholesterol: 78.2 mg