Oh, hello there! Come on in, the kitchen’s warm and smells heavenly – I just pulled a batch of my famous Lemon Chicken Orzo Soup off the stove! Seriously, the aroma alone could cure anything, right?

This Lemon Chicken Orzo Soup… it’s more than just a recipe for me. It’s like a hug in a bowl, a taste of home, and a reminder of simpler times. It all started when my little Marco was under the weather. He’s usually my little ray of sunshine, but he was feeling so blah. I wanted to make something comforting, something that would soothe his sore throat and lift his spirits. I remembered my Yiayia making Avgolemono soup with orzo when I was a child, and decided to try to recreate it. Of course, the first time was a disaster! The lemon curdled, the orzo turned to mush… it was a sad, sad sight. But I’m not one to give up easily, especially when my little one is counting on me.

After a few… okay, maybe more than a few… attempts, I finally nailed it. The key, I discovered, was tempering the eggs properly (more on that later!). Now, this Lemon Chicken Orzo Soup is a staple in our house, especially during the chilly months or whenever someone needs a little extra TLC. It’s so easy to throw together, even on those crazy weeknights when I’m juggling work, school drop-offs, and everything in between. And the best part? Everyone loves it, even my picky eater Sofia! She calls it “sunshine soup” because of the bright lemon flavor.

There was even that one time I completely forgot I had prepped all of the ingredients for the soup and was supposed to bring it to a potluck. I only realized it when I was already running late! I managed to whip it up in record time and get there just before everyone started eating. Let me tell you, that was a stressful afternoon, but the compliments I got on the Lemon Chicken Orzo Soup made it all worthwhile!

You know, cooking for my family is my love language. It’s how I show them I care, how I nourish their bodies and souls. I’m not a fancy chef by any means, but I put my heart and soul into every dish I make. And that’s what I want to share with you today – a simple, delicious Lemon Chicken Orzo Soup recipe that you can make with love for your own family.

So, grab your apron, and let’s get cooking! I promise, this Easy chicken orzo soup is easier than you think and so rewarding. You’ll be amazed at how quickly it becomes a family favorite.

What You’ll Need for This Lemon Chicken Orzo Soup

Alright, let’s gather our ingredients! Here’s what you’ll need to make my family’s favorite Lemon Chicken Orzo Soup:

1 tablespoon olive oil: I always use extra virgin olive oil for my Lemon Chicken Orzo Soup, it adds a richer flavor.
1 medium yellow onion, chopped: Don’t skimp on the onion! It’s the base of our flavor.
2 carrots, chopped: Adds a touch of sweetness and beautiful color.
2 celery stalks, chopped: Celery gives the soup a wonderful savory note.
4 cloves garlic, minced: I’m a garlic girl, so sometimes I even add an extra clove!
8 cups chicken broth: I prefer low-sodium, so I can control the saltiness.
1 cup orzo pasta: This tiny pasta is perfect for soup. It cooks quickly and has a great texture.
2 cups cooked chicken, shredded: You can use leftover rotisserie chicken or cook your own.
1/2 cup fresh lemon juice: Freshly squeezed is a must for the best flavor! Bottled lemon juice just doesn’t compare in Lemon Chicken Orzo Soup.
2 large eggs: These are essential for the creamy, lemony broth.
1/4 cup chopped fresh parsley: Adds a pop of freshness.
Salt and pepper to taste: Don’t be afraid to season generously!
Optional: Lemon slices for garnish: A little extra lemon never hurt anyone!

Ingredients for Lemon Chicken Orzo Soup: onion, carrots, celery, garlic, lemon, orzo, and spices

Now, a little tip I learned the hard way: when making Lemon Chicken Orzo Soup, make sure your chicken broth is good quality. It makes a huge difference! I usually buy mine in bulk when it’s on sale. Here’s a Lemon Chicken Orzo Soup trick I learned – if I’m short on time, I use frozen mirepoix (the onion, carrot, and celery mix). It’s a lifesaver! And for the orzo, I prefer the DeLallo brand. I find that it holds its shape better and doesn’t get mushy. I always keep an eye out for sales at my local Italian market. For more tips on how to properly season your soup, check out this comprehensive guide: Lemon Chicken Orzo Soup • Salt & Lavender.

Storing Tip: I’ve found that if you store the leftover Lemon Chicken Orzo Soup, the orzo tends to soak up the broth. I always make a little extra broth to add when I reheat it.

Let’s Make This Lemon Chicken Orzo Soup Together

Okay, are you ready to get started? Don’t worry, this is super simple, even if you’re a beginner. I’ll walk you through it step-by-step. This is how I learned to make a delicious Chicken orzo soup recipe that my family absolutely loves.

Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. Your kitchen should start smelling amazing right about now! I learned the hard way with Lemon Chicken Orzo Soup that you should never rush this step. Give the vegetables time to soften and release their flavors.
Add the Broth and Orzo: Pour in the chicken broth and bring to a boil. Add the orzo pasta and cook according to package directions, usually about 8-10 minutes. Remember that time I added too much orzo and it all turned to mush? Yeah, don’t do that! I usually set a timer and check it a minute or two before the recommended time.
Stir in the Chicken: Once the orzo is cooked, stir in the shredded chicken. Heat through. While the Lemon Chicken Orzo Soup is cooking, I usually tidy up the kitchen or prep the garnishes. Multitasking is key when you’re a busy mom!
Temper the Eggs: This is the most important step to prevent curdling! In a medium bowl, whisk together the eggs and lemon juice until well combined. Slowly drizzle about 1 cup of the hot broth from the pot into the egg mixture, whisking constantly. This will temper the eggs and prevent them from scrambling when you add them to the soup. Trust me, this step is crucial for a Creamy lemon orzo soup.
Add the Egg Mixture to the Soup: Slowly pour the egg mixture into the pot, stirring constantly. Heat through gently, but do not boil! Boiling will cause the eggs to curdle. Your Lemon Chicken Orzo Soup should smell like sunshine and comfort right now.
Season and Garnish: Season with salt and pepper to taste. Stir in the fresh parsley. Serve hot, garnished with lemon slices, if desired. I find that Lemon Chicken Orzo Soup usually takes me about 30-40 minutes from start to finish.

Don’t worry if your Lemon Chicken Orzo Soup looks a little thin at first. It will thicken up as it sits. And if you accidentally curdle the eggs (we’ve all been there!), don’t panic! You can try blending the soup with an immersion blender to smooth it out. It won’t be perfect, but it’ll still taste delicious. And if you need some tips on how to sharpen your knives before prepping your veggies, check out this guide: Greek Lemon Chicken Orzo Soup (Kotosoupa Avgolemono).

How I Love to Serve This Lemon Chicken Orzo Soup

Okay, so now you’ve got this gorgeous pot of Lemon Chicken Orzo Soup simmering away. But how do you serve it? Well, let me tell you, my family loves this Lemon Chicken Orzo Soup when I serve it with a crusty baguette for dipping. There’s just something so satisfying about soaking up all that lemony, chicken-y goodness. I also like to serve it with a simple side salad with a light vinaigrette. The freshness of the salad balances out the richness of the soup perfectly.

This Lemon Chicken Orzo Soup is perfect for a cozy weeknight dinner, a potluck with friends, or even a light lunch. I especially love making it when someone in the family is feeling under the weather. It’s like a liquid hug! Friends always ask for this Lemon Chicken Orzo Soup recipe whenever I make it. It’s such a crowd-pleaser!

If you have extra Lemon Chicken Orzo Soup, it’s even better the next day! The flavors meld together even more. I usually pack it in a thermos for my husband to take to work for lunch. Seasonal variations? Oh, I’ve got a few! In the spring, I like to add some fresh asparagus or peas. In the fall, I sometimes add a pinch of nutmeg or a sprinkle of Parmesan cheese. Get creative and experiment with different flavors! If you want to make this recipe during the warmer months, try serving the Lemon Chicken Orzo Soup chilled for a refreshing twist.

And if you’re feeling fancy, you can drizzle a little bit of olive oil over the top and sprinkle with some extra parsley. It makes it look so pretty! As a side dish, you might also consider my Turmeric Chicken Soup, it’s got some similar flavors and health benefits!

Your Lemon Chicken Orzo Soup Questions Answered

Okay, I know you probably have some questions, so let’s get to them! I’ve been making this Lemon Chicken Orzo Soup for years, so I’ve learned a thing or two along the way.

Can I use brown rice instead of orzo?
You know what I do when my Lemon Chicken Orzo Soup has to be gluten free? Yes, you can! Just keep in mind that brown rice will take longer to cook than orzo, so you’ll need to adjust the cooking time accordingly. Also, the texture will be a bit different. But it will still be delicious!
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are more flavorful and stay more moist than chicken breast. I actually prefer using chicken thighs in my Lemon Chicken Orzo Soup. Just be sure to remove the skin and bones before shredding the chicken.
Can I make this soup ahead of time?
You sure can! The Lemon Chicken Orzo Soup actually tastes even better the next day. Just keep in mind that the orzo will soak up some of the broth, so you may need to add a little extra broth when you reheat it.
My Lemon Chicken Orzo Soup is too tart! What do I do?
Don’t worry, it happens! You can add a little bit of sugar or honey to balance out the tartness. Start with a teaspoon and add more to taste. You can also add a dollop of plain Greek yogurt or sour cream to each serving.
My Lemon Chicken Orzo Soup is too thick! How do I thin it out?
Easy peasy! Just add a little more chicken broth until it reaches your desired consistency.
Can I freeze this soup?
Technically, you can freeze Lemon Chicken Orzo Soup, but the texture of the orzo may change. It might get a little mushy when you thaw it. If you do freeze it, I recommend undercooking the orzo slightly. That way, it won’t be as overcooked when you reheat it.
What can I add to make it creamier?
I love to add a splash of heavy cream or half-and-half right at the end for extra richness. It makes it a truly decadent Creamy lemon orzo soup! My family loves it when I do this.

And if you are looking for other similar options I can strongly recommend you to try this Avgolemono Soup (Greek Lemon Chicken Soup) with Orzo – Umami

My Final Thoughts on This Lemon Chicken Orzo Soup

This Lemon Chicken Orzo Soup… it’s more than just a recipe. It’s a symbol of comfort, love, and family. It’s a dish that I can always count on to bring a smile to my loved ones’ faces.

I hope that you’ll try this recipe and make it your own. Don’t be afraid to experiment with different flavors and ingredients. That’s what cooking is all about! And most importantly, have fun! That’s how I create an Easy chicken orzo soup.

My Lemon Chicken Orzo Soup Pro Tips:

Always temper the eggs! This is the key to a creamy, smooth Lemon Chicken Orzo Soup.
Use good quality chicken broth. It makes a huge difference in the flavor.
Don’t overcook the orzo. Nobody likes mushy orzo!

Here are a few Lemon Chicken Orzo Soup variations I’ve tried with my family:

Spicy Lemon Chicken Orzo Soup: Add a pinch of red pepper flakes for a little kick. My husband loves this version!
Lemon Chicken Orzo Soup with Spinach: Stir in a few handfuls of fresh spinach at the end for added nutrients. My daughter Sofia loves this because she thinks the spinach makes it look like a “magical forest.”
Creamy Lemon Chicken Orzo Soup with Parmesan: Stir in a dollop of cream cheese and a handful of grated Parmesan cheese at the end for a richer, more decadent soup. This is perfect for a special occasion.

I truly hope you enjoy this Lemon Chicken Orzo Soup recipe as much as my family does. It’s a simple, delicious, and comforting dish that’s perfect for any occasion. It’s an absolute breeze to make this Easy chicken orzo soup recipe.

So, go ahead, give it a try! I know you can do it! And don’t forget to share your creations with me on social media. I can’t wait to see what you come up with! For a vegetarian version of the same recipe, check out my Pumpkin Wild Rice Soup.

Lemon Chicken Orzo Soup

Print Recipe

This comforting Lemon Chicken Orzo Soup is packed with flavor and wholesome ingredients. Tender chicken, pasta, and bright lemon make it a perfect light yet satisfying meal.

Author: Liliana
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner
Method: Soup
Cuisine: Mediterranean

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups chicken broth
1 cup orzo pasta
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper to taste
1/4 cup lemon juice, freshly squeezed
1/4 cup chopped fresh parsley
Lemon wedges, for serving

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from pot and set aside.
Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
Pour in chicken broth, bring to a boil, then add orzo, oregano, and thyme. Season with salt and pepper to taste.
Reduce heat and simmer for 8-10 minutes, or until orzo is cooked al dente.
Stir in cooked chicken and lemon juice. Heat through.
Stir in fresh parsley. Serve hot with lemon wedges.

Notes

For a creamier soup, stir in a dollop of Greek yogurt or sour cream before serving.