Greek Chicken Soup with Lemon and Orzo

This lemon chicken orzo soup has tender shredded chicken, soft orzo, and a bright lemony broth finished with fresh herbs. The orzo makes the broth feel silky without any cream. It is an easy comfort food dish made in one pot, and it reheats well for next day leftovers. Ready in about 45 minutes.

What Makes This Lemon Chicken Orzo Soup Work

I love serving this with extra lemon wedges and a big handful of fresh dill on top. If we have bread or foccacia, I am dunking it, because the broth is that good!

• A bright, balanced broth: Lemon keeps the soup tasting fresh, while the chicken and aromatics keep it savory so it still feels like classic chicken soup.
• Same vibe as my Avgolemono soup, no eggs: If you love my avgolemono Greek lemon chicken soup, this one is in the same family but skips the eggs completely. The orzo does the work here, the starch from the pasta thickens the broth just enough so it turns silky and lightly creamy.
• A real meal, not just a starter: Chicken plus orzo makes it filling enough for dinner, and it still feels light.
• Weeknight friendly: It is a one-pot soup that comes together quickly, so I can make it even on a busy day.
• Great for leftovers: The flavor holds up really well in the fridge, and I usually like it even more the next day.

Ingredient Notes

Complete list of ingredients and amounts can be found in the recipe card below.

• Onion, Carrot, Celery, Garlic: Cook until the vegetables soften and the onion turns translucent.
• Flour: A small amount thickens the soup and gives it body. 1:1 gluten-free blend works too.
• Chicken Broth: Low-sodium broth or chicken stock helps you control the salt. Add more broth if the soup thickens too much.
• Chicken: Chicken breasts shred easily. Boneless skinless thighs work too.
• Dried Herbs and Bay Leaves: Oregano, thyme, rosemary, and a bay leaf simmer in the broth. Remove the bay leaf before serving.
• Fresh Dill or Parsley: Stir it in at the end for the best flavor, then add more on top.
• Orzo Pasta: This small rice-shaped pasta absorbs broth as it sits, so the soup will thicken. Add a splash of broth when reheating. If you need to keep this gluten-free, use gluten-free orzo or arborio rice instead.
• Lemon Juice and Zest: Add lemon at the end, then adjust to taste.

It was very simple to make, all the ingredients are accessible as well. My husband said it tasted restaurant style. I added a little dill weed as well and it added a little something. Very happy and have eaten 2 bowls already.

Ana

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How To Make Lemon Chicken Soup with Orzo

1. Sauté: Cook onion, carrot, and celery in olive oil and butter until softened. Add garlic for 1 minute.
2. Add Flour: Stir in flour and cook for 1 minute.
3. Mix: Add hot broth, chicken, bay leaf, and dried herbs.
4. Simmer: Boil, then simmer covered for 15 minutes.
5. Cook Orzo: Add orzo and cook uncovered for 10 minutes, stirring often.

1. Shred Chicken: Remove the chicken, shred it or cube it into bite-sized pieces, then return it to the pot.
2. Finish: Stir in fresh dill (or parsley), lemon juice, and lemon zest. Taste and adjust salt and pepper, then serve with extra fresh dill and lemon wedges.

Recipe Success Tips

• Adjust the Lemon: Add lemon juice at the end, then taste and add more. Use less zest or skip it for a softer lemon flavor.
• Low Sodium Broth: Use low-sodium chicken broth, then season with salt at the end to taste.
• Shortcut: Use shredded rotisserie chicken instead of cooking chicken breasts in the soup.
• Add-ins: Stir in baby spinach or kale until wilted. Add crushed red pepper for heat.

What To Serve with Lemon Chicken Orzo Soup

Bread: If you’ve read any of my soup recipes, you know that I always want some bread with any type of soup that I make! Try a nice crusty french bread, or make these Olive Garden Breadsticks.

Sandwiches: This lemon chicken soup reminds me of enjoying lunches in Greek diners, so a simple sandwich sounds perfect. Try making a Tuna Melt, or this Reuben Sandwich.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 17 votes

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Lemon Chicken Orzo Soup

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Author: Diana

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This lemon chicken orzo soup has tender shredded chicken, classic soup vegetables, and orzo in a bright lemon broth. Cutting the chicken into thinner pieces helps it cook quickly and makes shredding easier while the pasta cooks.

8 servings

This lemon chicken orzo soup has tender shredded chicken, classic soup vegetables, and orzo in a bright lemon broth. Cutting the chicken into thinner pieces helps it cook quickly and makes shredding easier while the pasta cooks.

Equipment

• 6 quart Dutch oven with lid
• Zester
• Measuring cups and spoons
• wooden spoon
• Kitchen tongs
• Instant-read thermometer

Ingredients 

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• ▢ 1 tablespoon (15 ml) extra virgin olive oil
• ▢ 1 tablespoon (14 g) unsalted butter
• ▢ ½ cup (75 g) yellow onion diced
• ▢ ½ cup (75 g) carrot peeled and diced
• ▢ 2 ribs (100 g) celery diced
• ▢ 4 cloves garlic minced
• ▢ 2 tablespoons (16 g) all purpose flour
• ▢ 6 cups (1.4 L) low sodium chicken broth
• ▢ 1 pound (450 g) skinless boneless chicken breasts sliced lengthwise into thinner pieces
• ▢ 1 bay leaf
• ▢ ½ teaspoon dried oregano
• ▢ ½ teaspoon dried thyme
• ▢ ½ teaspoon dried rosemary
• ▢ 1 cup (170 g) dry orzo
• ▢ 2 tablespoons (30 ml) fresh lemon juice
• ▢ Zest of 1 lemon
• ▢ 2 tablespoons chopped fresh dill
• ▢ Kosher salt to taste
• ▢ Ground black pepper to taste

Instructions 

• Heat the olive oil in a Dutch oven over medium high heat, then melt in the butter.
• Add the onion, carrot, and celery, then cook until softened, about 5 minutes.
• Add the garlic, then cook until fragrant, about 30 seconds.
• Stir in the flour, then cook for 1 minute.
• Pour in the chicken broth, then add the bay leaf and dried herbs.
• Add the sliced chicken, then bring the soup to a boil.
• Reduce the heat to a gentle simmer, then cover and cook until the chicken reaches 165°F (74°C), about 10 to 15 minutes.
• Transfer the chicken to a plate, then keep the soup at a simmer.
• Add the orzo, then cook uncovered while stirring often until tender, about 10 minutes.
• Shred the chicken, then stir it back into the pot.
• Stir in the lemon juice, lemon zest, and dill.
• Season with salt and pepper, then taste and adjust.

Notes:

• Broth: Start with low-sodium chicken broth, then season at the end so you control the salt level.
• Orzo texture: Stir often while the orzo cooks so it does not settle on the bottom. The soup thickens as it sits, so add a splash of broth when reheating if needed.
• Slow cooker option: Add the chicken broth, vegetables, garlic, bay leaf, herbs, chicken, olive oil, and butter to the slow cooker, then cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shred the chicken, then stir it back in. Cook the orzo separately on the stove and add it to bowls when serving.

Nutrition Information

Serving: 1.5cups, Calories: 219kcal, Carbohydrates: 22g, Protein: 19g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 40mg, Sodium: 135mg, Potassium: 491mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1456IU, Vitamin C: 4mg, Calcium: 31mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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