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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
Cook Time 40 minutes
Total Time 50 minutes
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.