Lemon Chicken Orzo Soup

This lemon chicken orzo soup combines fresh veggies, orzo pasta and shredded chicken in a lemony broth. It’s healthy, comforting and packed full of flavor.

These chilly days have me craving all the comfort foods and this lemon chicken orzo soup definitely hits the spot! Since it’s a one pot meal it’s super easy to whip up and I love how minimal the prep work is. Just cut your veggies, throw everything in your pot and voila dinner is served!

Why You’ll Love This Soup

• It’s loaded with flavor and packed full of vegetables.
• It’s a great make ahead recipe. Make one pot of soup and eat healthy all week long!
• Minimal prep work required. Other than cutting the veggies and shredding the chicken, this recipe is pretty hands off!

Ingredients Needed

• olive oil – to sauté the vegetables in. Avocado oil also works!
• carrots – I recommend using medium to large carrots, peeling them and slicing into ¼- inch thick slices.
• celery –  wash well and then chop into bite sized pieces.
• yellow onion – did you know that white onions are the most mild and red are the sharpest? Yellow onions fall right in the middle! Peel and dice the onion before adding to the soup. Use a white onion if you prefer.
• garlic cloves – adds a delicious savory flavor to this soup.
• chicken broth – I recommend using low-sodium chicken broth so you can control the amount of salt in your soup.
• bay leaves – an important ingredient in this soup! Dried bay leaves will simmer in the soup to release a bunch of flavor. Remove the bay leaves before serving.
• thyme and rosemary – fresh or dried both work!
• dried oregano – another important flavor.
• salt and pepper – to season the soup and bring all of the flavors together.
• shredded cooked chicken – you’ll cook the chicken right in the soup for added protein and flavor. Feel free to swap for turkey breasts, chickpeas, white beans or tofu/tempeh for a vegan version.
• orzo pasta – if you’re new to orzo it looks kind of like rice, but it’s actually pasta! It’s made from wheat so steer clear if you have a gluten intolerance or allergy. I like to buy whole wheat orzo because it contains more fiber and protein than regular.
• curly kale – for some added nutrients! Feel free to swap the kale for your favorite leafy green of choice. Spinach would work well in this soup.
• fresh parsley –  I love adding fresh herbs right before serving for an extra burst of flavor.
• fresh lemon juice – optional but the acidity helps the flavors pop and adds a brightness to the soup!

How to Make Soup

Stove Top

In a large pot or Dutch oven, add the oil and heat over medium-high heat to warm. Add the onion, carrots and celery to Dutch oven and sauté for about 7 minutes, or until vegetables are tender. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.

Add the chicken broth, bay leaves, oregano, thyme, rosemary, pepper, salt, and chicken. Bring the mixture to a boil, reduce heat to a simmer and cover. Simmer for about 15-20 minutes or until chicken is fully cooked. When chicken is fully cooked, remove from pot and shred using two forks.

Return soup to a simmer, add orzo, cook for 8-10 minutes stirring occasionally to prevent orzo from sticking. You want orzo to be al dente. Add chicken back in along with kale, parsley and lemon juice. Cook 3-5 more minutes until kale is wilted.

Remove bay leaves, season to taste, add more broth to reach desired consistency (I added 2 more cups).

Pour soup into bowls and serve with lemon wedges and crackers or bread, if desired.

Slow Cooker

Add everything except for the orzo, kale, parsley and lemon juice to slow cooker. Cook on high for 3-4 hours or low for 7-8 hours. Once chicken is cooked throughout, remove the chicken from the slow cooker to shred. 

Stir in orzo and kale, cover and cook for an additional 30 minutes or until orzo has cooked and kale has wilted. 

Remove bay leaves and stir in shredded chicken, parsley and lemon juice. Season to taste and add additional broth if desired.

Pour soup into bowls and serve with lemon wedges and crackers or bread, if desired.

Tips for Success

• You can prep the chicken in advance or use rotisserie chicken for a shortcut! I love prepping shredded chicken in my slow cooker and then adding it to this soup. I also have a recipe for instant pot shredded chicken. If you’re adding rotisserie chicken or pre-cooked shredded chicken to this soup you’ll want about 3 cups.
• Use low-sodium chicken broth and then add your own salt to control the amount of sodium in this soup.
• Make sure you are stirring occasionally once you add in the orzo to prevent it from sticking!

Frequently Asked Questions

How to Serve Lemon Chicken Soup

After tasting and seasoning the soup to your liking, scoop the soup into bowls. This is a meal in one but if you want to pair it with some sides, here’s what I would serve it with:

• 4-Ingredient Almond Flour Crackers – if you’re a fan of having crackers with your soup, you need to try making my homemade crackers. They’re easier than you might think.
• Garlicky Kale Salad or Sweet Kale Salad – a simple side salad to add fresh flavors and a bunch of vegetables to your meal!
• Sourdough Bread – a slice of fresh warm or toasted bread would pair perfectly with this soup.

How to Store Leftovers

I love making soup for meal prep because you can make one pot and enjoy it all week long. Allow the soup to cool slightly before storing it in an airtight container in the refrigerator. It will last 4-5 days in the fridge. For reheating, you can warm the soup on the stovetop or in the microwave.

The orzo pasta will soak up some of the liquid so if serving leftovers you might need to add more broth or water to the soup. 

More Soup Recipes to Try

• Detox Soup
• Classic Minestrone Soup
• Tomato Basil Soup
• Chicken Noodle Soup
• Quinoa Vegetable Soup
• Chicken Fajita Soup
• Vegetable Soup
• Split Pea Soup

Be sure to check out all of the soup recipes here on EBF!