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A large, shallow white bowl filled with lemon chicken orzo soup, featuring shredded chicken thighs, tender orzo pasta, sliced carrots, celery, and green peas in a golden broth. The soup is garnished with chopped parsley, fresh thyme, and cracked black pepper. A silver spoon with a wooden handle rests in the bowl, with fresh herbs, lemon wedges, and a teal linen napkin nearby.
4.84 from 25 votes

Lemon Chicken Orzo Soup Recipe

This homemade Lemon Chicken Orzo Soup is packed with tender shredded chicken thighs, vegetables, and orzo in a silky, lemony broth. Everything cooks in one pot, with fresh thyme, lemon juice, and zest adding bright, fresh flavor to every bite!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Servings: 10 servings
Calories: 288kcal
Chef: Jessica Randhawa

Ingredients

  • 1 tablespoon olive oil
  • 2 yellow onions - diced (about 3 cups)
  • 5 large carrots - chopped (about 3 cups)
  • 4 celery stalks - chopped (about 2 cups)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 cloves garlic - minced
  • 1½ teaspoons fresh thyme leaves
  • 2 bay leaves
  • 2 tablespoons all-purpose flour -
  • 10 cups low-sodium chicken broth
  • 2 pounds boneless, skinless chicken thighs -
  • 1½ cup uncooked orzo pasta
  • 1 cup frozen peas
  • 1½ teaspoons fresh lemon zest
  • 1 large lemon - juiced (about 3 tablespoons)
  • fresh parsley - to garnish

Instructions

  • Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the onions, carrots, and celery. Cook for 10-12 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.
    1 tablespoon olive oil, 2 yellow onions, 5 large carrots, 4 celery stalks
  • Stir in the salt, black pepper, garlic, bay leaves, and fresh thyme. Cook for approximately 1 minute, stirring frequently, until the garlic is fragrant.
    1 teaspoon salt, ½ teaspoon ground black pepper, 4 cloves garlic, 1½ teaspoons fresh thyme leaves, 2 bay leaves
  • Sprinkle the flour evenly over the vegetables and stir well to coat. Continue cooking for 1-2 minutes, stirring frequently, until no dry flour remains.
    2 tablespoons all-purpose flour
  • Slowly pour in approximately 1 cup of chicken broth, stirring constantly to incorporate the flour and prevent lumps. Gradually add the remaining broth, stirring until well combined. Add the chicken thighs, increase the heat, and bring the soup to a gentle boil. Reduce the heat to a simmer and cook for approximately 20 minutes, or until the chicken reaches an internal temperature of 165°F.
    10 cups low-sodium chicken broth, 2 pounds boneless, skinless chicken thighs
  • Transfer the cooked chicken thighs to a clean plate or cutting board. Stir the uncooked orzo directly into the simmering broth. Cook for approximately 12 minutes, stirring frequently to prevent sticking, until the orzo is just tender. Check a few minutes early, as cooking times vary by brand.
    1½ cup uncooked orzo pasta
  • While the orzo cooks, allow the chicken thighs to cool slightly, then shred into bite-sized pieces using two forks.
  • Stir the shredded chicken and frozen peas into the soup. Continue cooking for 2-3 minutes, or until the peas are heated through and the chicken is warmed. Taste and adjust the salt and black pepper as needed.
    1 cup frozen peas
  • Remove the pot from the heat and discard the bay leaves. Stir in the fresh lemon zest and lemon juice. Taste and add more lemon juice if desired. Garnish with chopped fresh parsley and serve warm.
    1½ teaspoons fresh lemon zest, 1 large lemon , fresh parsley

Notes

  • Chicken: Remove the chicken thighs as soon as they reach an internal temperature of 165°F as measured by a digital meat thermometer to prevent overcooking. You can substitute chicken breasts or approximately 4-5 cups of cooked, shredded rotisserie chicken. If using precooked chicken, add it during the last 5-10 minutes of cooking and heat thoroughly before serving.
  • Orzo: Stir frequently while cooking to prevent sticking. Orzo continues absorbing broth as the soup sits, so you may need to add additional chicken broth when reheating leftovers.
  • Lemon: Add more fresh lemon juice to taste if you prefer a stronger lemon flavor.
  • Storage: Refrigerate leftovers in airtight containers for up to 3-4 days. Reheat until heated through, adding more broth or water as needed.
  • Freezing: Freeze for up to 3 months. If making the soup specifically for freezing, leave out the orzo and add freshly cooked pasta when reheating.

Nutrition

Calories: 288kcal | Carbohydrates: 30g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 414mg | Potassium: 687mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6173IU | Vitamin C: 16mg | Calcium: 51mg | Iron: 2mg
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