Lemon Chicken Orzo Soup
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Dinner in 30 minutes
I absolutely love recipes that come together in 30 minutes or less, especially on busy weeknights when time is tight, but a comforting meal is non-negotiable. This Lemon Chicken Orzo Soup has become a staple in our home, delivering everything we crave in one bowl—fresh, zesty flavors, tender chicken, and the cozy heartiness of orzo. It’s light yet satisfying, and there’s just something about the combination of lemon and herbs that instantly makes you feel better, no matter how your day went.
I first made this soup on a whim when I needed to use up leftover rotisserie chicken, and it was an instant hit with my family. Now, it’s one of those go-to recipes I can whip up without thinking twice, and it’s always a crowd-pleaser. Whether it’s for a quick weeknight dinner or to have on hand for easy lunches, this soup never disappoints. Plus, the bright lemony broth feels like a little burst of sunshine in every bite—a perfect pick-me-up on a busy day!
Ingredients for Lemon Chicken Orzo Soup
What I love about this recipe is that it’s made in one bowl, making it easy to make and quick to clean=-up. Grab these simple ingredient below and let’s get cooking!
- Chicken Breast: Organic chicken breast from Trader Joe’s, roughly about 1 pound, for tender and flavorful protein.
- Veggies: A mix of white onion, celery, carrots, and bok choy for texture, color, and added nutrients.
- Seasonings: Garlic, bay leaves, and dried thyme to create a warm, aromatic base.
- Broth: Use a combination of chicken and veggie broth, or opt for bone broth to add extra protein and richness to the soup.
How to make comforting orzo soup
Cook the Chicken: Slice the chicken breast into bite-sized pieces. In a large pot or Dutch oven, cook the chicken over medium heat until mostly done, about 5–6 minutes. Remove the chicken from the pot and set aside.
Sauté the Veggies: Add white onion, garlic, celery, and carrots to the pot. Sauté until the veggies are tender and fragrant, about 5 minutes.
Add the Broth, Season and Simmer: Pour in the broth, bay leaves, dried thyme, and bok choy to the pot. Return the chicken to the soup and let everything simmer for 10–12 minutes, or until the chicken reaches an internal temperature of 165°F.
Finish with Lemon and Herbs: Stir in fresh lemon juice and chopped parsley. Taste and adjust with salt and pepper as needed for seasoning.
Serve and Enjoy: Serve the soup warm, paired with garlic bread or garlic naan for a comforting, flavorful meal.
Tips and Tricks
Use Rotisserie Chicken: Save time by using shredded rotisserie chicken instead of cooking chicken breast. Just add it during the simmering step to warm it through.
Don’t Overcook the Chicken: Cook the chicken just until it reaches an internal temperature of 165°F to keep it tender and juicy. Removing it early in the process prevents overcooking while the soup simmers.
Prep Ahead: Chop all your veggies and measure out ingredients before starting to make the cooking process smoother and quicker.
Adjust the Lemon: Add lemon juice gradually and taste as you go to balance the bright, zesty flavor to your liking.
Use Bone Broth for Extra Protein: Swap regular broth for bone broth to add richness and a protein boost to the soup.
If you make this Lemon Chicken Orzo Soup, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, TikTok, or Pinterest!
Other soup recipes to try:
- 30 minute chicken noodle soup
- Olive Garden Zuppa Toscana
- homemade tomato soup
- instant pot minestrone
Lemon Chicken Orzo Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 1 pound of chicken breast (cut into 1 inch cubes)
- 1 tsp salt
- 1 tsp pepper
- 1 cup white onion (diced)
- 3 cloves of garlic (minced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 4 cups chicken broth (low sodium)
- 2 cups vegetable broth (low sodium)
- 5 baby bock chow
- 2 tsp fresh or dried thyme
- 2 dried Bay leaves
- 1 1/4 cup orzo
- 1/3 cup fresh lemon juice
Instructions
- Start by cutting chicken breast into bite size pieces. Heat 1 Tbsp extra virgin olive oil in a large pot or dutch oven and then add in the chicken pieces. Season with 1 tsp salt and 1 tsp pepper. Let cook for 5-7 minutes, stirring occasionally. Remove from pot when it’s almost done cooking and set aside.
- In the same pot with the same juices, add in 1 Tbsp EVOO and diced white onion. Sautè for 1-2 minutes and then add in minced garlic.
- Add in diced carrots and celery next and mix once more. Allow to sauté for 3-5 minutes or until veggies are almost tender.
- Next, add in chicken broth, veggie broth, baby bock choy, bay leaves and dried thyme. Bring mixture to a low simmer.
- Then, add in chicken and orzo and let simmer on low for 10-12 minutes or until internal temperature of chicken reads 165F.
- Add in lemon juice, parsley and season with salt and pepper to taste, serve warm and enjoy!
Notes
- Save Time: Use shredded rotisserie chicken for convenience; add it during simmering.
- Perfect Chicken: Cook raw chicken just to 165°F for tender results.
- Prep Ahead: Chop veggies and measure ingredients before cooking.
- Balance Lemon: Add lemon juice gradually and taste for the right level of zest.
- Boost Protein: Use bone broth for extra protein and richness.
