Cozy Lemon Chicken Orzo Soup for Chilly Day

Why You’ll Love This Recipe

This soup is the perfect combination of comfort food and fresh flavor. The orzo pasta gives it substance, the vegetables add nutrition, and the lemon juice brightens the broth, making it light and satisfying at the same time. It’s easy to prepare in about 30 minutes, making it ideal for weeknight dinners. Plus, it’s a versatile dish you can enjoy year-round, from chilly evenings to springtime meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Extra virgin olive oil

• Yellow onion

• Celery

• Carrots

• Garlic

• Kosher salt and black pepper

• Boneless, skinless chicken breast

• Chicken stock

• Water

• Dried oregano

• Turmeric

• Red pepper flakes or Aleppo pepper

• Orzo pasta

• Frozen peas

• Lemons (zest and juice)

• Green onions

• Fresh parsley

Directions

1. Heat olive oil in a large Dutch oven. Add onion, celery, carrots, and garlic. Season with salt and pepper. Cook until softened, about 5 minutes.

2. Add chicken, chicken stock, and water. Season with salt, pepper, oregano, turmeric, and red pepper flakes or Aleppo pepper. Bring to a boil, then reduce heat and simmer 10–15 minutes, skimming any foam.

3. Remove chicken and set aside. Add orzo and peas to the pot. Bring the liquid to a boil.

4. Shred the chicken with two forks, then return it to the pot. Cook until orzo is al dente, about 8 minutes.

5. Turn off heat. Stir in lemon juice, zest, green onion, and parsley. Serve warm.

Servings and timing

This recipe makes 6 servings.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

• Substitute chicken thighs for extra tenderness.

• Add spinach, kale, or Swiss chard for more greens.

• Use rice instead of orzo for a gluten-free option.

• Add dill along with the parsley for extra Mediterranean flavor.

• For a creamier version, stir in a splash of cream or coconut milk.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The orzo will absorb liquid as it sits, so add a splash of broth or water when reheating. Heat gently on the stovetop until warmed through. To make ahead, cook the orzo separately and add it to the soup just before serving to prevent it from becoming too soft.

FAQs

Can I freeze lemon chicken orzo soup?

Yes, but it’s best to freeze without the orzo. Cook the orzo separately when ready to serve.

Can I use rotisserie chicken instead of raw chicken breasts?

Yes, just skip the step of cooking the chicken in the broth and stir in shredded rotisserie chicken when you add the orzo.

Can I make this soup vegetarian?

Yes, replace chicken and chicken stock with chickpeas and vegetable stock.

What does turmeric add to the soup?

Turmeric adds a warm, earthy flavor and gives the broth a beautiful golden color.

Can I use another pasta shape instead of orzo?

Yes, small pastas like ditalini or acini di pepe work well.

How do I make this soup spicier?

Add extra red pepper flakes, Aleppo pepper, or a pinch of cayenne.

Can I add more vegetables?

Absolutely—zucchini, spinach, or bell peppers are great additions.

What kind of lemons should I use?

Fresh, juicy lemons are best since both zest and juice are used for maximum flavor.

Can I cook this in a slow cooker?

Yes, but add the orzo during the last 30 minutes of cooking to prevent it from turning mushy.

What can I serve with lemon chicken orzo soup?

It pairs beautifully with a crisp salad and crusty bread for a complete meal.

Conclusion

Lemon chicken orzo soup is a light yet hearty dish filled with fresh flavors, tender chicken, and comforting orzo pasta. Quick to prepare and endlessly versatile, it’s the kind of recipe you’ll turn to again and again, whether for a simple weeknight meal or when you need a bowl of something cozy and nourishing.

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