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Lemon Chicken Orzo Soup

Chicken Orzo Soup is a cozy, comforting meal that combines tender chicken, vegetables, savory broth, and hearty orzo pasta in one pot. Brightened with a touch of fresh lemon, this easy soup comes together in about 40 minutes using simple pantry ingredients. Perfect for busy weeknights, chilly days, or when someone is feeling under the weather, it's a family-friendly recipe that's both satisfying and flavorful, with plenty of leftovers to enjoy.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method Video Notes

Ingredients
  

  • 8 cups Chicken Stock
  • 1 lbs Shredded Chicken I use a rotisserie chicken
  • 1 Diced Yellow Onion
  • 1 Large Diced Carrot
  • 2 Diced Celery Sticks
  • 1/2 cup White Wine Pinot Grigio or Sauvignon Blanc
  • Olive Oil
  • 1 cup Orzo
  • 1 Lemon Juiced
  • Fresh Dill
  • Salt to taste
  • Pepper to taste
  • Cajun Seasoning to taste
  • 2 Minced Garlic Cloves

Equipment

  • 1 Stock pot or dutch oven

Method
 

Sauté the vegetables
  1. In a large pot or Dutch oven, heat about a tablespoon olive oil over medium high heat. Add a large diced carrot, 2 diced celery stalks, and 1 medium yellow onion, diced. Cook, stirring occasionally, for 5–7 minutes until softened. Stir in garlic cloves, minced and cook for 30 seconds until fragrant.
Deglaze
  1. Deglaze the pot with half a cup of white wine. Let simmer until the wine has cooked off.
Add flour
  1. Add 2 tablespoons all-purpose flour and stir for about 1 minute to coat the vegetables.
Add broth
  1. Pour in 8 cups chicken stock, stirring until the flour is dissolved. Add cajun seasoning, kosher salt, plus more to taste, and black pepper, plus more to taste.
Cook the orzo
  1. Stir in 1 cups dry orzo pasta. Cook uncovered for 8–9 minutes, stirring frequently (orzo tends to stick to the bottom), until the pasta is tender.
Add the chicken
  1. Add in the shredded chicken to the pot. Bring to a boil. Reduce heat, cover with the lid slightly ajar, and simmer for 15 minutes until the chicken is cooked through.
Finish and serve
  1. Stir in 3 tablespoons fresh lemon juice and fresh dill, chopped and pulled. Taste and adjust salt and pepper as needed. Ladle into bowls and serve hot.

Video

@ourcatholickitchen

This lemon chicken orzo soup is pure comfort… save this for a cozy night in 🤍🍋🍲 #cozycore #souprecipe #fallfood #FoodTok #recipeideas

♬ Chilling at Sunrise - The Machinist Beats

Notes

Storage: Keeps in the fridge for 3–4 days in an airtight container. Add a splash of extra broth when reheating, as the orzo absorbs liquid over time.
Freezing: Not recommended with orzo already added. Freeze the soup base first, then cook fresh orzo when reheating.
Shortcuts: Rotisserie chicken works great; skip the raw chicken, add the shredded meat after the broth comes to a boil, then proceed with the orzo.
More lemon: Add lemon zest or extra juice to taste for a brighter, more vibrant broth.