Why I Love This Recipe

Some soups are rich and heavy, but this one somehow feels cozy and refreshing at the same time. The bright lemon, tender chicken, and soft orzo make every spoonful feel like exactly what you need, whether you’re warming up on a cold day or just craving something simple and homemade. It’s one of those recipes that always leaves you feeling good after you eat it.

Enjoying The Leftovers

This is the kind of soup you’ll be happy to have waiting in the fridge for lunch the next day. The flavors continue to come together overnight, making each bowl even more delicious.

Storing:

Store the soup in an airtight container in the refrigerator for up to 4 days. Keep in mind the orzo will continue to absorb some of the broth as it sits.

Reheating:

Warm gently on the stovetop or in the microwave until heated through. If the soup has thickened, stir in a splash of chicken broth before serving and finish with an extra squeeze of fresh lemon to brighten everything back up.

A close up shot of a bowl of chicken and orzo soup with carrots & onions topped with fresh parsley.
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Lemon Chicken and Orzo Soup

When you want something comforting that still feels fresh and nourishing, this Lemon Chicken and Orzo Soup is hard to beat. It's filled with tender chicken, vegetables, bright lemon, and perfectly cooked orzo in a flavorful broth that makes it just as good for a cozy dinner as it is for meal prep lunches.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
US M
Servings 6

Ingredients

  • 1 1/2 lbs chicken breast
  • 2 stalks of celery, diced
  • 3 large carrots, sliced in rounds
  • 1 small yellow onion, diced
  • 2/3 cup whole wheat orzo
  • 6 cups chicken broth
  • 1 tbsp flour
  • 1 tbsp minced garlic
  • 1/2 lemon, juiced
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • Fresh thyme
  • Fresh parsley
  • 1 tbsp avocado oil
US – M

Instructions

  • Heat the avocado oil in a large pot over medium-high heat. Once hot, add the diced vegetables and sauté for 5-7 minutes, or until softened.
  • Stir in the seasonings and garlic, mixing well to coat the vegetables. Cook for another 1-2 minutes until fragrant.
  • Sprinkle the flour over the vegetables and stir until everything is evenly coated. The flour will absorb any excess moisture and help thicken the soup.
  • Pour in the chicken broth, then add the chicken breasts and fresh thyme. Bring the soup to a boil, then cover, reduce the heat to a gentle simmer, and cook for 12-15 minutes, or until the chicken is cooked through.
  • Stir in the orzo and continue simmering for about 10 minutes, or until the orzo is tender.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
  • Remove the soup from the heat and stir in the juice of half a lemon.
  • Garnish with freshly chopped parsley and serve warm.

Equipment

large pot
cutting board
measuring cups

Nutrition Per Serving

Calories: 261kcal | Carbohydrates: 22g | Protein: 29g | Fat: 6g | Fiber: 3g