Warm your body and soul with a comforting classic: Lemon Chicken Orzo Soup. This is a go-to recipe that makes it easy to get dinner on the table in just over 30 minutes. You'll love the creamy citrusy broth with tender chicken, perfectly cooked orzo pasta and the fresh taste of dill!
Soup recipes are a kitchen essential— they're versatile, comforting, and perfect for easy meals. I enjoy making large batches for gatherings or family dinners, and having the leftovers for the next day's lunch. This Lemon Orzo Soup is a repeat-worthy addition to any recipe collection.
For more creamy soups try my Autumn Wild Rice Soup and Cauliflower Sausage Soup.
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Why You'll Love This Recipe
- Bright and refreshing!
- A delicious twist on classic chicken noodle soup
- Ideal for days when you're feeling under the weather
- A great go to recipe to use up a rotisserie chicken
- Adaptable to be dairy free
- Comes together in just over 30 minutes
- Family friendly!
- Nutrient packed (just like my Veggie Packed Lasagna Soup!)
Substitutions & Variations
- Dairy Free Option: I have made this soup successfully with coconut milk! I just swapped the dairy in this soup for two cans (800ml total) of coconut milk. Use olive oil for cooking the veggies rather than butter.
- Gluten Free Option: Choose gluten free orzo pasta or swap the orzo for rice.
- Rotisserie Chicken Hack: Consider using shredded rotisserie chicken for added convenience.
- Add More Veggies: Add additional vegetables such as spinach or kale for extra color and nutrition.
- Toppings: Try topping this soup with some freshly grated parmesan or crunchy croutons or a drizzle of olive oil.
I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.
How To Make Lemon Orzo Soup
Here are the step-by-step instructions to make this recipe.
Step 1: Chop and cook the vegetables.
In a large pot, cook carrot, celery and onion in the melted butter over medium heat until the vegetables are tender. Add the minced garlic and stir well and cook for an additional few minutes.
Step 2: Add broth, chicken and herbs.
Season with salt and pepper. Add chicken broth, oregano and celery seed, and chicken breasts.
Step 3: Simmer and cook the orzo.
Raise the heat slightly to allow soup to simmer, covered, for 20 minutes. Remove the chicken when fully cooked and shred and set aside. (Tip for shredding the chicken: use a hand held mixer for the fasted way to shred chicken ever).
Add the orzo and cook for 8-10 minutes. Test a few pieces of the orzo to ensure it’s fully cooked before moving on to the next step.
Step 4: Add shredded chicken, lemon and dairy.
To finish the soup, add the shredded chicken back to the soup and add the zest of one lemon and lemon juice, whole milk and cream.
Step 5: Add dill and taste for seasoning.
Add fresh dill—bring the soup back up the temp and season with more salt and pepper to taste and enjoy!
And try serving this soup with my Apple Cheddar Scones on the side!
Expert Tips
- Before incorporating the dairy and adding the shredded chicken back to the soup, take a moment to test the orzo for doneness.
- Cook the orzo just until it reaches an al dente texture. Overcooking can lead to a mushy consistency.
- Choose fresh dill instead of dried -- it makes a huge difference in the flavour!
- Once you've added the whole milk and light cream, be cautious not to bring the soup to a boil because this can cause the dairy to curdle.
- Take your time to taste the soup and adjust for seasoning before serving.
- Homemade chicken broth is highly recommended if you have it on hand!
Recipe FAQs
Orzo is known as the rice pasta, but it is not actually made from rice, it is a type of pasta that looks like rice and is made from grain, semolina, or white flour.
You’ll find orzo in the pasta aisle next to your favorite spaghetti or bowties.
Once the soup has fully cooled store it in an air tight container in the fridge for up to 4 days.
Yes! You can easily freeze this soup. If you decide to freeze, I suggest freezing without the orzo pasta. Freezing can change the texture of the pasta. I recommend adding the orzo when reheating!
I have made this soup successfully with coconut milk! I just swapped the dairy in this soup for two cans of coconut milk (800ml total).
If you tried this Lemon Chicken Orzo Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Lemon Chicken Orzo Soup
Ingredients
- 2 tablespoon butter
- 2 cups carrots diced
- 1 cup celery diced
- 2 cups onion diced
- 4 cloves garlic minced
- salt & pepper
- 4 cups chicken stock
- 2 tsp oregano dried
- ½ tsp celery seed
- 2 boneless skinless chicken breasts
- ½ cup dried orzo pasta
- zest from one lemon
- 3 ½ tbsp freshly squeezed lemon juice
- 2 cups whole milk
- 1 cup light cream
- ⅓ cup fresh dill chopped
Instructions
- In a large pot, cook carrot, celery and onion in the melted butter over medium heat until the vegetables are tender.2 tablespoon butter, 2 cups carrots, 1 cup celery, 2 cups onion
- Add the minced garlic and stir well and cook for an additional minute.4 cloves garlic
- Season with salt and pepper. Add chicken broth, oregano and celery seed, and chicken breasts.salt & pepper, 4 cups chicken stock, 2 teaspoon oregano, ½ teaspoon celery seed, 2 boneless skinless chicken breasts
- Raise the heat slightly to allow soup to simmer, covered, for 20 minutes. Remove the chicken when fully cooked and shred and set aside.½ cup dried orzo pasta
- Add the orzo and cook for 8-10 minutes. Test a few pieces of the orzo to ensure it’s fully cooked.
- To finish the soup, add the shredded chicken back to the soup and add the zest of one lemon and lemon juice, whole milk, cream, and fresh dill— bring the soup back up to temp and season with more salt and pepper to taste and enjoy!zest from one lemon, 3 ½ tablespoon freshly squeezed lemon juice, ⅓ cup fresh dill, 2 cups whole milk, 1 cup light cream
Notes
- Before incorporating the dairy and adding the shredded chicken back to the soup, take a moment to test the orzo for doneness.
- Cook the orzo just until it reaches an al dente texture. Overcooking can lead to a mushy consistency.
- Choose fresh dill instead of dried -- it makes a huge difference in the flavour!
- Once you've added the whole milk and light cream, be cautious not to bring the soup to a boil because this can cause the dairy to curdle.
- Take your time to taste the soup and adjust for seasoning before serving.
- Homemade chicken broth is highly recommended if you have it on hand!
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Kyla Fik says
Does this soup freeze well?
Christy Faber says
Hi Kyla!
If you froze this soup I think it would be best to freeze it before the step of adding the orzo pasta. Then when it comes time to eat the soup you would thaw it and bring it up to a simmer and add the orzo pasta cook for 8 minutes and add the cream/milk, lemon juice and dill and enjoy!
Kathryn Fraser says
Made this last night and it was absolutely incredible! I love the lemon dill combo so much. Thanks for the amazing recipe.
William D Faber says
This soup is one of my favourites, it's just so hearty and delicious! I love the flavours and textures...it really warms the soul. Especially perfect on those cold Autumn and Winter evenings!
Rita says
We loved this! Easy recipe that delivered a deliciously fresh, packed-with-flavour soup. It's a keeper!
Tianna says
Amazing! - super easy to make and the flavour is incredible. The lemon and dill give it a pop of freshness which we love!
Valery says
This is honestly my all time favourite soup. The flavour is perfect.
I feel like this soup could even be enjoyed in summer and spring because it has such a fresh taste to it all while keeping with comfort! I like to use bone broth in it.
Meg says
The flavour was amazing, the kids loved it! We are just going to add more orzo in next time as a personal preference. Will be making again soon!