Lemon Chicken and Orzo Soup is a comforting blend of fresh vegetables, tender shredded rotisserie chicken, and delicate orzo pasta, all simmered in a flavorful, lemony broth with aromatic herbs. Garnished with fresh parsley for a pop of color and freshness, this soup is perfect for any season. For another delicious recipe with this incredible flavor profile, try our Lemon Garlic Chicken Bites!

Ingredients & Substitutions
- Vegetables: This recipe includes celery, carrots, onions, garlic, and parsley for garnish. Feel free to customize by adding spinach, corn, zucchini, peas, or other vegetables you love.
- Chicken: Rotisserie chicken is a time-saver, as it’s already cooked and flavorful. Leftover shredded chicken works perfectly as well.
- Orzo: Orzo is a smooth pasta shaped like large rice grains, ideal for soups. Substitute with small pasta shapes like macaroni or mini shells, adjusting the cooking time accordingly.
- Chicken Broth: The base of the soup is chicken broth, but vegetable broth or chicken stock can be used for a deeper or alternative flavor.
- Lemon Juice: Freshly squeezed lemon juice provides the best flavor, though bottled juice is a suitable alternative. Keep extra lemon juice handy to enhance the flavor when serving.
- Seasonings: Season the soup with salt, pepper, dried oregano, and dried basil. If using fresh herbs, increase the quantity to three times the dried measurement (about 3/4 teaspoon each).
What to Serve with Lemon Chicken Orzo Soup
Make your meal complete with one of these delicious pairings:
Storing & Reheating Lemon Chicken Orzo Soup
- To Store: Allow the soup to cool to room temperature before transferring it to an airtight container. For easy lunches, portion it into smaller containers. Refrigerate for up to 3-4 days.
- To Reheat: Warm the soup gently on the stovetop or microwave individual portions.
Can You Freeze Lemon Chicken Orzo Soup?
Yes, this soup freezes well, but it’s best to freeze it without the orzo to maintain the pasta’s texture. When reheating, cook fresh orzo to stir into the soup.
Freezing Instructions:
- Cool the soup to room temperature.
- Transfer to freezer-safe containers or bags, leaving room for expansion.
- Label and date the containers.
- Freeze for up to 2-3 months.
To serve, thaw overnight in the refrigerator and reheat on the stovetop, adding cooked orzo if needed.
Lemon Chicken Orzo Soup
Ingredients
- 2 tablespoons unsalted butter
- 2 ribs celery, finely diced
- 2 medium carrots, peeled and sliced into coins
- 1 small yellow onion, diced
- 2 teaspoons garlic, minced
- 2 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 cup orzo, uncooked
- 3 cups rotisserie chicken, shredded and chopped
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- fresh parsley, chopped (for garnish)
- freshly squeezed lemon juice, to taste (optional)
Instructions
- In a large Dutch oven, melt the butter over medium heat. Add the celery, carrots, and onion, stirring occasionally, and cook for 5-7 minutes until softened.
- Stir in the garlic and flour, ensuring everything is well combined. Cook for 1 minute, stirring constantly.
- Slowly pour in the chicken broth while stirring to combine, ensuring no lumps form.
- Add the uncooked orzo to the pot. Increase the heat to bring the mixture to a boil, then reduce to low. Let the soup simmer, uncovered, for 10-12 minutes, stirring often, until the orzo is tender.
- Add the shredded chicken to the pot, stirring to heat it through for 2-3 minutes.
- Stir in the lemon juice, kosher salt, black pepper, dried oregano, and dried basil. Taste and adjust seasoning if needed.
- Ladle the soup into bowls and garnish with fresh parsley. Add additional lemon juice to taste, if desired.
This recipe is adapted from Iamhomesteader’s Lemon Chicken Orzo Soup.
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