Easy Lemon Chicken Orzo Soup

For an easy orzo side dish, try our Lemon Parmesan Creamy Orzo.

What you need to make this recipe

Chicken. I used leftover roasted chicken for this soup recipe. I often make it with rotisserie chicken as well which makes it fuss-free and prep is kept to a minimum. If you want to roast chicken for this soup, drizzle chicken breasts with olive oil and season generously then roast in a hot oven (or in the air fryer) for 10-15 minutes until golden brown and just cooked. Allow to cool then shred the meat with two forks. Chicken thighs or bone-in pieces can be used too but will require longer cooking time. Mirepoix. The trio of ingredients that gives fantastic flavor to all soups and stews. Onion, carrot and celery are all used in this recipe. Even if you don’t like celery, I would suggest chopping it finely and adding it as it adds incredible savory depth to all soups and stews. Fresh garlic cloves. Bay leaves. Herbs: I used fresh thyme sprigs and a teaspoon of dried oregano. Other herbs like parsley, basil, fresh dill or marjoram can all be used. Lemon zest and juice. Chicken broth/chicken stock. Orzo pasta. Any pasta rice can be substituted. Salt and black pepper.

How to make lemon chicken orzo soup

Finely chop the mirepoix ingredients. Heat a large dutch oven or pot over medium heat and add a knob of butter or splash of olive oil. Add the vegetables with the bay leaves and sprigs of thyme then allow to sauté for a few minutes until the veggies start to turn a light golden colour. Add the chopped garlic and dried oregano and cook for another minute then pour in the chicken broth and orzo. Stir in the fresh lemon juice and zest then bring to a simmer and allow to boil for 10 minutes until the orzo is tender. Add the shredded cooked chicken and cook for another 5-10 minutes. Season to taste with salt and black pepper and add more lemon juice if needed then serve.

Can I make this ahead?

Yes, this soup is great to make ahead and it freezes very well. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. To freeze, allow to the cooked soup to come to room temperature then transfer to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the fridge before reheating in a saucepan on the stove.