Cozy Lemon Orzo Chicken Soup for Weeknights

This Lemon Chicken Orzo Soup is a comforting and nourishing dish that balances vibrant citrus flavors with hearty ingredients.

What makes it especially appealing is its combination of lean protein from chicken, fiber-rich vegetables like carrots and celery, and nutrient-dense orzo pasta that provides sustained energy.

Light yet satisfying, this soup is naturally low in saturated fat, packed with essential vitamins and minerals, and can be adjusted to suit low-sodium preferences.

The inclusion of olive oil and butter offers heart-healthy fats, while the lemon juice brightens the flavor without adding extra calories.

Quick to prepare and versatile for meal prep, it’s an ideal option for busy weeknights or cozy weekend dinners.

Its ease of cooking, combined with rich, layered flavors, ensures it will become a go-to family favorite.

Must-Have Tools for Perfect Results

Large Soup Pot

Essential for sautéing vegetables and simmering the soup evenly. A high-quality pot distributes heat uniformly, preventing scorching, and doubles as a versatile tool for stews, sauces, and pasta dishes.

Chef’s Knife

Perfect for finely chopping celery, carrots, and onions, this knife ensures precision and safety in the kitchen. A sharp, well-balanced chef’s knife is a cornerstone for all meal prep.

Wooden Spoon

Ideal for stirring the soup without scratching your cookware. Its sturdy design allows you to mix thickening ingredients like flour into liquids smoothly.

Instant-Read Meat Thermometer

Ensures chicken is cooked safely to 165°F without overcooking, giving tender results every time. Beyond this recipe, it’s invaluable for roasting meats or baking precise dishes.

Measuring Cups & Spoons:

Accurate measurements are key for balanced flavors and textures. These tools are essential for everyday cooking and baking to maintain consistency.

Jessica T. Brown

Cozy Lemon Orzo Chicken Soup for Weeknights

A bright, hearty, and protein-packed soup featuring tender chicken, wholesome vegetables, and orzo pasta in a lemony broth—perfect for weeknight dinners or meal prep.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Dish, Soup

Cuisine: American, Comfort Food

Ingredients Equipment Method Notes

Ingredients

  

• 2 sticks celery finely chopped
• 2 medium carrots peeled and finely chopped
• ½ medium onion chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 cloves garlic minced
• 2 tablespoons all-purpose flour
• 6 cups chicken broth
• ¼ teaspoon Italian seasoning
• 1.5 pounds chicken breasts uncooked
• 1 cup orzo uncooked
• 1 tablespoon lemon juice or to taste
• 1 tablespoon fresh parsley chopped (or to taste)
• Salt and pepper to taste

Equipment

• 1 large soup pot
• 1 Chef’s Knife
• 1 Wooden Spoon
• Measuring Cups & Spoons
• Instant-read meat thermometer

Method

 

1. Prepare the Vegetables: Begin by gathering your fresh vegetables. Finely chop the celery, carrots, and onion so that they cook evenly and release their natural sweetness into the soup.

   Mince the garlic cloves finely, as this will ensure the garlic flavor infuses the broth without overpowering it.

   Preparing your ingredients ahead of time makes the cooking process smoother and more enjoyable.
2. Sauté the Aromatics: Heat a large soup pot over medium-high heat.

   Add the butter and olive oil, swirling to combine and coat the bottom of the pot.

   Once the butter has melted and the mixture is hot, add the chopped celery, carrots, and onions.

   Sauté these vegetables for 5–7 minutes, stirring occasionally, until they are tender and fragrant.

   The goal is to soften them without browning too much, creating a flavorful foundation for your soup.
3. Incorporate the Garlic and Flour: Add the minced garlic to the sautéed vegetables and cook for about 30 seconds, just until fragrant.

   Sprinkle in the flour, stirring constantly to form a roux.

   Cooking the flour for 1–2 minutes eliminates the raw taste and helps thicken the soup later.

   This step ensures a creamy, well-balanced texture in the finished dish.
4. Add the Broth and Seasonings: Slowly pour in the chicken broth while continuously stirring to dissolve any lumps from the flour. Add the Italian seasoning to the pot and stir to distribute evenly. Bring the soup to a gentle boil, ensuring all ingredients are fully combined. This step infuses the broth with flavor and creates the base for your tender chicken.
5. Cook the Chicken: Gently add the uncooked chicken breasts to the boiling broth. Reduce the heat to a simmer, leaving the lid slightly ajar.

   Cook for 15 minutes, or until the chicken reaches an internal temperature of 165°F.

   Simmering with the lid partially open allows the flavors to concentrate while keeping the chicken moist.
6. Prepare the Orzo: Add the uncooked orzo to the simmering soup.

   Keep the soup at a gentle simmer and stir frequently to prevent the pasta from sticking to the bottom of the pot.

   Cook for 10 minutes, or until the orzo is tender but still slightly firm, absorbing the rich flavors of the broth.
7. Shred the Chicken: Carefully remove the chicken breasts from the pot and place them on a cutting board.

   Using a sharp knife, cut the chicken into bite-sized pieces or shred it with two forks.

   Return the chicken to the soup, allowing it to blend with the vegetables and orzo.
8. Add Lemon and Fresh Herbs: Stir in fresh lemon juice to brighten the flavors.

   Start with one tablespoon and adjust to taste for a perfectly balanced citrus note.

   Add the chopped parsley for a fresh, vibrant finish. Season with salt and pepper according to your preference.
9. Final Taste and Serve: Give the soup a final stir, tasting for seasoning and adjusting if necessary.

   Serve the soup hot, ladled into bowls, making sure each serving includes a generous portion of chicken, vegetables, and orzo.

   The result is a comforting, wholesome, and satisfying soup that’s perfect for any day of the week.

Notes

• You can swap chicken breasts for thighs if you prefer a more flavorful, tender option.
• Use low-sodium chicken broth to better control the salt content, especially if you plan to add more seasoning later.
• Adjust the lemon juice to taste—some prefer a more pronounced citrus flavor, while others like it subtle.
• Leftover soup may require additional chicken broth, as the orzo tends to absorb liquid over time.
• Always use an instant-read thermometer to ensure the chicken is cooked safely to 165°F without overcooking.

Chef’s Secrets For Ultimate Flavor

The key to this soup’s depth of flavor lies in the initial sauté of vegetables and aromatics.

Cooking the celery, carrots, and onion slowly in a combination of butter and olive oil brings out natural sweetness while creating a rich, savory base.

Adding garlic and flour at the right moment ensures a smooth, velvety broth. Using an instant-read thermometer prevents overcooked chicken, keeping the meat tender and juicy.

Fresh lemon juice added at the end brightens the flavors, while freshly chopped parsley adds a subtle herbaceous note.

Taking the time to stir the orzo often during cooking prevents sticking and ensures an even texture.

Serving Suggestions To Impress Guests

This soup pairs beautifully with light, fresh sides. Serve it with a crisp green salad dressed in lemon vinaigrette to echo the soup’s citrus notes, or a side of crusty whole-grain bread to soak up the flavorful broth.

For a cozy family meal, sprinkle grated Parmesan or a few croutons on top.

It also works well as a starter for dinner parties or as a complete one-pot meal for lunch, offering a balanced mix of protein, fiber, and carbohydrates in every bowl.

Storage Tips For Maximum Freshness

Allow the soup to cool slightly before transferring it to airtight containers for storage.

Refrigerate for up to 4 days, and reheat gently on the stovetop to maintain the tender texture of the chicken and orzo. For longer storage, freeze in portioned containers for up to 3 months.

When reheating frozen soup, defrost overnight in the refrigerator first, then simmer gently while adding a splash of chicken broth to restore the soup’s original consistency.

Always check seasoning after reheating, as flavors can mellow during storage.

Common Questions About Recipe

1. Can I make this soup ahead of time?

Absolutely! This soup is perfect for meal prep. Cook fully, then refrigerate or freeze in portions. Reheat gently and add extra broth if needed.

2. Can I use rotisserie chicken instead of raw chicken?

Yes. Add shredded rotisserie chicken after simmering the broth and vegetables, cooking the orzo separately. This reduces cooking time and still provides excellent flavor.

3. Is orzo the only pasta option?

Not at all. You can use small pasta shapes like ditalini, acini di pepe, or even small shells. Adjust cooking time to ensure pasta doesn’t overcook.

4. Can I make this soup dairy-free?

Yes. Replace butter with additional olive oil or a plant-based butter alternative. The soup remains rich and flavorful without altering its texture.

5. How can I make it more protein-rich?

Add extra chicken, or include a scoop of white beans or lentils. These additions boost protein and make the soup more filling without compromising taste.

Jessica T. Brown

Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.