Lemon Chicken Orzo Soup

I’ve been making this lemon chicken orzo soup for years. I like to think of it as the lemony cousin of my classic chicken soup, with a lot less fuss than my avgolemono soup, which is made with eggs and rice. This version sticks to the basics.

But perhaps the best part about this soup is that the orzo cooks right in the broth. I usually recommend cooking the pasta separately to prevent sogginess, but I make an exception for orzo. And since the chicken thighs simmer right in the broth, this super delicious and super easy lemony orzo soup stays a true one-pot recipe. The broth is silky, with just the right amount of body, but without the heaviness of cream-based soups.

Ingredients and Substitutions

Here’s what you’ll need to make this lemon chicken orzo soup. I’ve included a few substitutions and tips, but you’ll find the full ingredient list and measurements in the recipe card below.

• Vegetables: Yellow onions, carrots, and celery (also known as mirepoix) are softened in a little olive oil and make up the vegetable base of this soup. Fresh garlic adds another layer of flavor.
• Fresh thyme and bay leaves: I love the subtle, earthy flavor fresh thyme adds to the broth. You can substitute approximately 1/2 teaspoon of dried thyme if needed. Remember to remove the bay leaves before serving!
• All-purpose flour: Just 2 tablespoons give the broth a little body without making it thick or creamy. You can leave it out for a lighter, thinner broth if you’d like.
• Chicken broth: I recommend low-sodium chicken broth or homemade chicken stock so you have more control over the sodium content.
• Chicken: I like using boneless, skinless chicken thighs because they are less likely to dry out if accidentally overcooked. Chicken breasts also work, but keep a close eye on their internal temperature so they don’t overcook. You can also substitute approximately 4-5 cups of cooked, shredded chicken (leftover or rotisserie), adding it 5-10 minutes before serving since it’s already cooked.
• Orzo pasta: Orzo is a small rice-shaped pasta – not rice. For this recipe, the orzo cooks directly in the soup, absorbing the flavorful broth as it softens. Regular orzo works best for the tested cooking time. If using gluten-free orzo, follow the package instructions and adjust the cooking time as needed.
• Fresh lemon juice and zest: Both are important! The zest adds fragrant lemon flavor, while the juice provides that fresh, citrusy brightness. Start with the amount listed in the recipe, then add more lemon juice to taste.
• Frozen peas: Add a little sweetness and color without any extra prep. No need to thaw them first.
• Fresh parsley: A little chopped parsley adds freshness and color just before serving.

How to Make Lemon Chicken Orzo Soup

1. Sauté the vegetables: Heat the olive oil in a large 7-to 8-quart Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onions, carrots, and celery. Cook for 10-12 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.

2. Add the aromatics and seasonings: Stir in the minced garlic, salt, black pepper, fresh thyme, and bay leaves. Cook for about 1 minute, stirring frequently, until the garlic is fragrant.

3. Sprinkle in the flour: Sprinkle the flour evenly over the vegetables and stir well to coat. Continue cooking for 1-2 minutes, stirring frequently. This helps eliminate the raw flour taste and gives the finished broth its lovely, silky consistency.

4. Add the broth, then the chicken: Slowly pour in about 1 cup of chicken broth, stirring constantly to incorporate the flour and prevent lumps. Gradually add the remaining broth, stirring until smooth. Nestle the chicken thighs into the broth and bring to a gentle boil, then reduce the heat to a simmer. Cook for approximately 20 minutes, or until the chicken reaches an internal temperature of 165°F.

5. Remove the chicken and cook the orzo: Transfer the chicken thighs to a clean plate or cutting board. Stir the uncooked orzo directly into the simmering broth and cook for approximately 12 minutes, stirring occasionally to prevent sticking, until the pasta is tender.

6. Shred the chicken: While the orzo cooks, let the chicken cool slightly before shredding it into bite-sized pieces using two forks. Set aside until the orzo is nearly finished cooking.

7. Return the chicken and add the peas: Stir the shredded chicken and frozen peas into the pot. Continue cooking for 2-3 minutes, or until the peas are heated through and the chicken is warmed. Taste the broth and adjust the salt and pepper as needed.

8. Finish with fresh lemon: Remove the soup from the heat and discard the bay leaves. Stir in the fresh lemon juice and lemon zest. Taste and add more lemon juice if you prefer a stronger lemon flavor. Garnish with fresh parsley and serve warm.

Storage and Reheating

This recipe makes a lot of soup, so there’s a good chance you’ll have leftovers! The orzo will continue to absorb broth as the soup sits, especially overnight, so don’t be surprised if it’s a little thicker the next day.

• Refrigerator: Store leftover soup in airtight containers in the refrigerator for up to 3-4 days. Divide large batches into smaller, shallow containers and refrigerate within 2 hours of cooking.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave until heated through (165°F). Add extra chicken broth or water as needed to bring back its silky, brothy consistency. A fresh squeeze of lemon is also a nice way to brighten up leftovers.
• Freezing: This soup can be frozen for up to 3 months, but the orzo will become softer after thawing. If you’re making a batch specifically for the freezer, I recommend leaving out the orzo and adding freshly cooked pasta when you’re ready to serve. Thaw overnight in the refrigerator before reheating.