Lemon Chicken Orzo Soup
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This lemon chicken orzo soup is one of those easy dinners that feels light but still cozy. It’s packed with tender chicken, orzo, and fresh lemon flavor, all in one pot, and it’s perfect for busy nights or when you just want something warm and comforting.
Why We Love Lemon Chicken Orzo Soup
- Light But Cozy – This is a great swap for chicken noodle soup when you want something a little different. It’s easy to eat when you’re not feeling great, but still filling enough for a real meal.
- Easy To Make – Most of the ingredients are pantry and fridge staples, so you can throw this together without a special trip to the store.
- Family Friendly Flavor – The lemon can be light and is easy to adjust. Add more if you love lemon, or keep it mild for picky eaters.
Is This Like Panera’s Lemon Chicken Orzo Soup?
I first made this after my kid kept asking for Panera’s lemon chicken orzo soup. We tested it at home until we landed on this version, with that same light lemon flavor, but simple enough to make anytime. It’s also a lot more budget friendly than grabbing takeout.
Ingredients For Lemon Chicken Orzo Soup
Find the full printable recipe with specific measurements and directions below in the recipe card.
- olive oil
- white onion diced
- large carrots – diced
- butter salted
- garlic minced
- flour
- low sodium chicken broth– You can also use your favorite chicken stock but add a little extra water if needed to keep the broth from getting too thick. Homemade chicken broth can also be used if you prefer.
- water
- oregano – dried
- thyme – dried
- salt
- black pepper
- chicken breast – I used boneless skinless chicken breast. You can also use rotisserie chicken or precooked leftover chicken, see notes at the bottom of the page. Dark meat like boneless chicken thighs can also be used.
- orzo pasta – dried
- lemon juice – it’s best to use freshly squeezed lemon juice for this recipe
- spinach diced I like to dice the spinach so it fits on the spoon better, especially for kids.
How To Adjust The Lemon Flavor
I made a few rounds with the suggested lemon zest also and as a lemon fan really enjoyed the extra punch of lemon flavor it can give the soup. You can easily adjust the amount of fresh lemon juice and zest in this soup to your own tastes.
How To Make Lemon Chicken Orzo Soup
- Add the olive oil to a large dutch oven or soup pot and heat over medium-high heat. Place the diced onion and diced carrots in the pan and sauté. Cook for 8-10 minutes or until the carrots and onions have softened.
- Turn the stove down to medium heat. Place the butter in the pot with the carrots and onions. Add the garlic and sauté for 1-2 minutes until the garlic is fragrant.
- Add the flour and stir for about 1 minute to coat the vegetables. Pour 64 ounces of low sodium chicken broth and one cup of water to the pot. Add the oregano, thyme, salt and pepper to the pot.
- Turn up the heat to high then add the chicken breast. Bring the entire pot to a boil, then turn down the heat to medium low and cover the pot. Simmer for 10–15 minutes, or until the chicken is cooked through and no longer pink in the center.
- Remove the chicken from the pot and dice into bite sized pieces, then set aside. You can also make it shredded chicken with two forks if you prefer.
- Add the orzo pasta to the pot and turn the heat back up to medium- high. Cook the orzo for about 10 minutes, until tender. Stir every few minutes so the orzo doesn’t stick to the bottom of the pot.
- Add the cooked chicken back to the soup. Add the juice from half the lemon, then taste and add more if you want a stronger lemon flavor. Place the diced spinach into the pot and stir until wilted, about one minute. Serve and enjoy!
Tips For The Best Lemon Chicken Orzo Soup
- Dice the carrots, onons and spinach small so they soften quickly and are easy for kids to eat.
- Don’t skip tasting before adding all the lemon so it tastes best to you.
- Stir the orzo often so it doesn’t stick to the bottom of the pot.
- If the soup gets thick the next day, just add extra of broth or water when reheating
What Do I Serve With Chicken Lemon Orzo Soup?
Bread– Whether you choose a cheesy garlic bread, homemade garlic knots or just a piece of sourdough, having a little crusty bread to sop up that yummy broth is always delicious with this soup.
Crackers– Salty saltine crackers or a buttery Ritz style cracker on top are a great addition to this soup. I make this recipe sometimes when I’m not feeling great, and usually serve it then with just crackers.
Sandwich Or Wraps – Try this recipe with warm ham and cheese sliders , the cranberry pecan chicken salad, or the Italian pinwheels. My semi homemade pepperoni rolls are quick, easy and tasty with this soup. Also consider a basic turkey sandwich, BLT sandwich or even a grilled cheese.
Salad– A side salad with this soup makes a combo, just like you are at Panara!
Lemon Chicken Orzo Soup Recipe Variations
Try Adding Kale– While I prefer spinach, kale is another great addition in this soup. Make sure to remove the tough kale stems. You can also use frozen kale.
Top With Parmesan Cheese– The saltiness of the parmesan cheese is delicious on top of this soup!
Add Fresh Herbs– If you have fresh herbs on hand, flavors like fresh thyme, fresh oregano, fresh rosemary, fresh parsley or even fresh basil are delicious in this soup. Chop them and add them at the end to give the soup a fresh lift. I’ll be sure to add some fresh herbs at the end if I have them next time, so tasty!
Make It Creamy– To make this soup creamy, you can finish it with a drizzle of heavy cream or half and half in the pot right before serving. I recommend using between 1/4 and 1/2 cup to your taste.
Make The Broth Look More Yellow- A pinch of turmeric in this soup gives the broth even more of a delicious yellow appearance. This is especially helpful if you add cream to the soup, which will make the soup appear more white.
How Long Does This Lemon Chicken Soup Recipe Last?
Expect this soup to last for about three days in the refrigerator if you store soup in an airtight covered container.
This lemon chicken orzo soup can be frozen and will be delicious when reheated. If I am reheating the soup from frozen I sometimes add an extra squeeze of fresh lemon when serving.
Why Does The Orzo Soak Up So Much Broth In This Soup?
Orzo absorbs liquid as it sits, which is why your soup thickens in the fridge. This is totally normal.
When reheating, add water or broth until the soup reaches the consistency you like. It may take about 1/4 to 1/2 cup per serving depending on how much the orzo has absorbed.
If you want to prevent it, cook the orzo separately and stir it in before serving. This works especially well for meal prep.
More Soup Recipes You’ll Love
Easy Italian Wedding Soup
Crock Pot Broccoli Cheese Soup
Super Easy Chicken Noodle Soup
Slow Cooker Chicken Tortellini Soup
Chicken Lemon Orzo Soup
Equipment
- 5 quart dutch oven or pot
Ingredients
- 1 tablespoon olive oil
- 1/4 medium white onion diced
- 2 large carrots about 1 cup diced carrots
- 2 cloves garlic minced
- 2 tablespoons butter salted
- 2 tablespoons flour all purpose
- 64 ounces low sodium chicken broth
- 1 cups water
- 1 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound chicken breast
- 1 cup orzo dried
- 1 large lemon juice, about 2-3 tablespoons or one lemon
- 1 cup spinach diced
Instructions
- Add the olive oil to a large dutch oven or soup pot and heat over medium-high heat. Place the diced onion and diced carrots in the pan and sauté. Cook for 8-10 minutes or until the carrots and onions have softened.1 tablespoon olive oil, 1/4 medium white onion, 2 large carrots
- Turn the stove down to medium heat. Place the butter in the pot with the carrots and onions. Add the garlic and sauté for 1-2 minutes until the garlic is fragrant.2 tablespoons butter, 2 cloves garlic
- Add the flour and stir for about 1 minute to coat the vegetables. Pour low sodium chicken broth and one cup of water to the pot. Add the oregano, thyme, salt and pepper to the pot.2 tablespoons flour, 64 ounces low sodium chicken broth, 1 cups water, 1 teaspoon oregano , 1/2 teaspoon thyme, 1 teaspoon salt, 1/2 teaspoon pepper
- Turn up the heat to high then add the chicken breast. Bring the entire pot to a boil, then turn down the heat to medium low and cover the pot. Simmer for 10–15 minutes, or until the chicken is cooked through and no longer pink in the center.1 pound chicken breast
- Remove the chicken from the pot and dice into bite sized pieces then set aside.
- Add the orzo pasta to the pot and turn the heat back up to medium- high. Cook the orzo for about 10 minutes, until tender. Stir every few minutes so the orzo doesn’t stick to the bottom of the pot.1 cup orzo
- Add the cooked chicken back to the soup. Add the juice from half the lemon, then taste and add more if you want a stronger lemon flavor. Place the diced spinach into the pot and stir until wilted, about one minute. Serve and enjoy!1 large lemon, 1 cup spinach
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
Can you clarify the recipe. It says 1 cup of water but in the cooking directions it says 2 cups fo water.
Sorry about that, I had actually tried it both ways. One batch with two cups of added water, and one batch with one cup of added water. We liked it with one cup of water better, but you can always add a little more water at the end if you like it a little more liquidy. I went ahead and updated the post as well, thanks! -Kristy
This soup is outstanding. I made a very large pot and we ate it three days in a row.
Simply delicious.
So glad you enjoyed the soup Carole!
Just found this recipe on FB and made it today! I wasn’t sure how I’d like the lemon flavor in a soup but it was so fresh and delicious!! The next time I make it, I’ll cut the chicken into pieces and browning them first
So glad you enjoyed the soup Laurie 🙂