Lemon Orzo Chicken Soup
This lemon chicken orzo soup will become your new go-to chicken soup. The fresh, creamy, lemony broth is the perfect slurping soup for chilly evenings, and the orzo rice-shaped pasta fills you up just like hearty comfort food should!
Everyone should have many soup recipes in their repertoire for easy meals. The great thing about soups is how versatile they are. I love making them in large batches for get-togethers or just for my family and having leftovers for the next day’s lunch. Everyone loves a filling soup on a chilly evening. It’s so helpful to have a large selection of soup recipes to choose from. This lemon chicken orzo soup is a soup you’ll want to make again and again. Its fresh dill taste and bright colors make this soup one for the recipe collection!
What To Serve With This Soup
This lemon chicken orzo soup is so filling that I often eat it solo. But, I know a good side can really make a meal. Here are some of my favorites:
- Apple Cheddar Scones
- Garden Salad
- Store bought sourdough bread or fresh baguette
- Pomegranate Salad with Maple Candied Walnuts
- Honey Crisp Apple and Feta Salad
- Top with croutons for some crunch
More Delicious Soup Recipes:
- Cranberry & Wild Rice Soup
- Cauliflower & Sausage Soup
- Pineapple Cinnamon Chili
- Apple Cider Butternut Squash
Frequently Asked Questions
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!
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.
Orzo pasta is not naturally gluten-free, and there are many gluten-free orzo options out there. Big name pasta companies have gluten-free orzo options in many grocery stores.
You’ll find orzo in the pasta aisle next to your favorite spaghetti or bowties.
Recipe Steps
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.
Season with salt and pepper. Add chicken broth, oregano and celery seed, and 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. (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.
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—season with more salt and pepper to taste and enjoy!
More Recipes to Enjoy
Rich and savoury ground beef and mushroom filling encased in a flaky, buttery pastry, Ground Beef and Mushroom Pot Pie takes comfort food to another level!
Spinach, Sun Dried Tomato and Pesto Quiche is a delicious combination of sweet and tart sun-dried tomatoes and the fresh flavours of basil pesto and spinach.
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Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup
Ingredients
- 2 tbsp 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
- 1/2 tsp celery seed
- 2 boneless skinless chicken breasts
- 1/2 cup dried orzo pasta
- zest from one lemon
- 3 1/2 tbsp freshly squeezed lemon juice
- 1/3 cup fresh dill chopped
- 2 cups whole milk
- 1 cup light cream
Instructions
- 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.
- Season with salt and pepper. Add chicken broth, oregano and celery seed, and 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. 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—season with more salt and pepper to taste and enjoy!
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
Christy Faber
Hi! I’m Christy, a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.
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