Lemon Chicken Orzo Soup

This Lemon Chicken Orzo Soup is a soul-warming blend of comfort and brightness—perfect for lifting your spirits on any day.

Built on a fragrant foundation of sautéed vegetables, tender chicken, and a light yet flavorful broth, this soup is enriched with orzo for satisfying texture and infused with fresh dill and lemon juice for a zesty, herbaceous finish.

Every spoonful strikes a beautiful balance between heartiness and freshness, making it ideal for cozy evenings, healing moments, or nourishing meals year-round.

Why People Will Love This Lemon Chicken Orzo Soup:

Balancing comfort with freshness: The tender chicken and soft orzo deliver classic comfort, while the lemon juice and fresh dill cut through with brightness, creating a bowl that’s both soothing and uplifting.

Light yet satisfying: Unlike heavy cream-based soups, this broth-based version feels clean and nourishing, yet the orzo adds just enough body to make it feel like a complete meal.

Layered, aromatic flavor: The slow build of flavor—from sautéed garlic, leek, carrot, and celery to the simmered chicken and fresh herbs—gives this soup a deeply aromatic and well-rounded taste.

Healing and restorative: With wholesome ingredients and anti-inflammatory elements like garlic, dill, and lemon, it’s the kind of soup people crave when they need warmth and recovery.

Versatile and family-friendly: Whether served as a light lunch or a cozy dinner with crusty bread, this soup is approachable, customizable, and loved by kids and adults alike.

Key Ingredients:

Chicken breasts: Provide lean, tender protein that absorbs the aromatic broth beautifully and offers a hearty, satisfying bite when shredded.

Orzo pasta: A small, rice-shaped pasta that gives the soup a creamy, luxurious texture without using any dairy—perfect for thickening and body.

Fresh dill: This herb brings a delicate, grassy brightness that elevates the entire dish, balancing the richness of the chicken and orzo.

Leek, carrot, and celery: The aromatic base trio that forms the backbone of flavor—sweet, savory, and earthy—creating depth from the very first bite.

Lemon juice: A key ingredient that transforms the soup, adding a clean, citrusy sharpness that brightens every spoonful and enhances all other flavors.

Garlic: Adds warmth and a subtle pungency, contributing to the soup’s comforting and slightly medicinal undertone—especially welcome in cold seasons.

Expert Tips:

Sauté aromatics low and slow: Take your time cooking the carrot, celery, leek, and garlic over medium or medium-low heat. Letting the vegetables slowly soften and release their sugars builds a deeper, naturally sweet foundation for the soup.

Use homemade or high-quality chicken stock: Since this is a broth-based soup, the stock is key. A rich, gelatinous homemade broth or a high-quality store-bought bone broth will add unmatched body and depth.

Poach the chicken gently: Avoid rapid boiling when simmering the chicken breasts. A low, steady simmer ensures the meat stays juicy and shreds effortlessly without becoming rubbery.

Cook the orzo separately if storing for later: Orzo absorbs liquid as it sits. If you’re meal-prepping or storing leftovers, cook the orzo separately and add it to each portion when reheating to avoid soggy pasta and over-thickened soup.

Finish with lemon and dill off heat: Stir in the lemon juice and fresh dill after turning off the heat. This preserves their brightness and prevents bitterness or herb fade, keeping the soup vibrant and fresh.

Lemon Chicken Orzo Soup

Ingredients

1 tablespoon olive oil

1 medium carrot, diced

2-3 celery stalks, diced

1 medium leek, white and light green parts only, finely chopped

2 large garlic cloves, minced

6 cups (1.5 litres) chicken stock

2 chicken breasts (about ¾ lb / 350 g)

1 cup (225 g) orzo

Juice of 1 small lemon

1 cup (30 g) fresh dill, finely chopped

Salt and freshly ground black pepper to taste

Instructions

Step 1:

Heat the olive oil in a stock pot or Dutch oven and cook the carrot and celery for 4-5 minutes over medium heat.

Step 2:

Add the leek and cook for 2-3 minutes, then add the garlic and continue to cook for another minute.
Next, add the chicken stock and chicken breasts.

Bring to a boil, then lower the heat to medium-low and simmer for 15 minutes with a lid placed ajar on the pot.

Step 3:

Take out the cooked chicken and set it aside on a plate.

Add the orzo to the pot and cook for 10 minutes, stirring occasionally so the orzo doesn’t stick to the bottom of the pot.

Step 4:

Meanwhile, shred the chicken using two forks.

When the orzo is cooked, add the shredded chicken back to the pot together with the lemon juice and fresh dill.

Season to taste and serve immediately with your favorite crusty bread if you like.

Important Notes When Making Lemon Chicken Orzo Soup:

Leek prep matters: Leeks often hide dirt between their layers. Be sure to slice them lengthwise and rinse thoroughly under cold water before chopping to avoid any grit in your soup.

Balance the lemon to your taste: Lemon juice is essential for the soup’s brightness, but its acidity can quickly overpower. Start with half, taste, and gradually add more to reach the perfect level of zestiness.

Fresh dill is not optional: Dried dill won’t deliver the same fresh, aromatic lift. The fresh dill provides a unique flavor that defines the character of the soup—don’t skip it or substitute unless absolutely necessary.

Avoid overcooking orzo: Orzo can turn mushy quickly if left unattended. Stir it frequently while cooking and remove from heat as soon as it’s al dente to maintain a pleasant, toothsome texture.

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Let it rest before serving: After all components are combined, let the soup sit for 5–10 minutes off heat. This resting time allows the flavors to meld more fully and helps the orzo absorb just enough broth without oversaturating.

How To Enjoy Lemon Chicken Orzo Soup After Cooking:

Let it Rest for a Few Minutes

Once the soup is finished and the flavors have come together, allow it to sit off the heat for about 5–10 minutes. This helps the orzo soak in just the right amount of broth and gives the herbs and lemon a chance to bloom gently.

Serve with Crusty Bread or Pita

Pair each bowl with slices of warm, crusty sourdough, toasted baguette, or herbed flatbread. The bread acts as the perfect sponge for soaking up the tangy, herby broth.

Add a Fresh Garnish

Top each serving with a light sprinkle of extra fresh dill or a swirl of olive oil. A thin lemon slice or zest curl can add visual flair and a final burst of citrus aroma.

Season to Taste at the Table

Let everyone personalize their bowl. Offer extra lemon wedges, cracked black pepper, and even a pinch of sea salt so guests can adjust brightness and seasoning to their liking.

Enjoy as a Light Meal or Elegant Starter

This soup is satisfying yet not heavy. It’s ideal on its own for a light lunch, or as a refined starter for a dinner menu featuring Mediterranean or roasted mains.

Bonus: Store and Reheat Like a Pro

If you have leftovers, store the orzo separately from the broth if possible. Reheat gently on the stovetop and refresh with a splash of broth and a quick squeeze of lemon to revive its brightness.

Nutrition Information:

Yield: 6 Serving Size: 1

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken thighs for chicken breasts in this recipe.

Thighs will add a slightly different flavor and can be just as delicious.

Ensure they are cooked through before shredding and adding them back to the soup.

What can I use as a dill substitute if I don’t have fresh dill?

If you don’t have fresh dill, you can use dried dill as a substitute.

Use about 1/3 of the amount of fresh dill called for in the recipe.

Alternatively, you can try using fresh parsley or chives for a different flavor.

How can I make this soup vegetarian or vegan?

To make this soup vegetarian, you can replace the chicken stock with vegetable stock and omit the chicken breasts.

You can also add tofu or plant-based protein for a vegan version.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time.

Prepare the soup as instructed but wait to add the orzo until you’re ready to serve.

When reheating, add the orzo and simmer until it’s cooked.

This prevents the orzo from becoming too soft if stored in the soup.

What are some good bread options to serve with this soup?

Lemon Chicken Orzo Soup pairs well with various types of bread.

You can serve it with crusty artisan bread, garlic bread, baguette slices, or even some toasted whole-grain bread for a healthier option.

These can be used for dipping or enjoying alongside the soup.

Can I use pre-cooked chicken for this soup?

Yes, you can use pre-cooked chicken for this soup.

If you have leftover roasted or grilled chicken, you can shred it and add it to the soup during the last few minutes of cooking to heat it through.

What can I use as a substitute for orzo pasta?

If you don’t have orzo, you can substitute it with other small pasta shapes like macaroni, small shells, or even rice.

Adjust the cooking time according to the package instructions for the chosen substitute.

Can I freeze this soup for later use?

While the soup can be frozen, it’s important to note that pasta can become mushy when frozen and thawed.

If you plan to freeze it, consider leaving out the orzo and adding it when you reheat the soup to maintain its texture.

What other vegetables can I add to this soup?

This soup is quite versatile, and you can add other vegetables like spinach, peas, or diced zucchini for extra flavor and nutrition.

Add them during the last few minutes of cooking to ensure they don’t overcook.

How do I store leftovers, and how long will they keep in the refrigerator?

Store any leftover soup in an airtight container in the refrigerator.

It should stay fresh for about 3-4 days.

When reheating, you may need to add a bit of extra chicken stock or water to adjust the consistency as the orzo may absorb more liquid during storage.