If you’re looking for a cozy, bright, and utterly satisfying meal that comes together in under an hour, this One Pot Lemon Chicken Orzo Soup is about to become your new favorite. With juicy bites of chicken, tender orzo, and a pop of lemony freshness in every spoonful, it’s comfort food that manages to feel both nourishing and energizing. Whether you’re serving this on a chilly weeknight or craving something light yet hearty, this soup brings together the best flavors of classic chicken soup with a Mediterranean twist, all in one easy pot.
Ingredients You’ll Need
The beauty of One Pot Lemon Chicken Orzo Soup is its simplicity—each ingredient plays a crucial role in building the flavor, texture, and vibrance of the final dish. From aromatic vegetables to zesty lemon, here’s what you’ll need to make this soup sing.
- Olive oil: Gives the veggies a silky base and adds richness to the soup.
- Onion (diced): Provides a subtle sweetness and depth of flavor as it cooks down.
- Carrots (peeled and sliced): Bring color and a natural sweetness that balances the tangy lemon.
- Celery (sliced): Adds a classic savory note and crunch to the broth.
- Garlic (minced): Infuses the soup with irresistible aroma and flavor—essential for that cozy factor!
- Dried oregano: Contributes earthy, herbal undertones that complement the lemon.
- Dried thyme: Adds warmth and a gentle woodsy flavor to the broth.
- Low-sodium chicken broth: The foundation of the soup—choose a good-quality broth for the best taste.
- Boneless, skinless chicken breasts or thighs: Tender, protein-packed bites that soak up all the flavors.
- Orzo pasta: This small, rice-shaped pasta gives the soup its irresistible heartiness without weighing it down.
- Zest of 1 lemon: Adds a burst of citrus fragrance that brightens every bite.
- Juice of 1–2 lemons (to taste): Infuses the soup with a lively, tangy kick—adjust to your preference.
- Salt and pepper to taste: Essential for seasoning and bringing all the flavors together.
- Chopped fresh parsley: A fresh and colorful finish that ties the whole dish together.
How to Make One Pot Lemon Chicken Orzo Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add your diced onion, carrots, and celery. Let these veggies cook for about 5 to 6 minutes, stirring occasionally, until they begin to soften and the kitchen starts to smell amazing. This step builds a savory base for your soup and ensures the vegetables are perfectly tender.
Step 2: Add the Garlic and Herbs
Stir in the minced garlic, dried oregano, and dried thyme. Sauté for just one more minute—long enough to let those fragrant herbs bloom and the garlic to become aromatic, but not so long that it browns. This quick step unlocks a ton of flavor that will infuse the entire soup.
Step 3: Simmer the Chicken
Pour in the low-sodium chicken broth and gently nestle the chicken breasts or thighs into the pot. Bring everything to a boil, then lower the heat to a simmer. Cover the pot and let it cook for 15 to 20 minutes, until the chicken is fully cooked and tender enough to shred.
Step 4: Shred the Chicken
Once the chicken is cooked through, carefully remove it from the pot and place it on a plate. Use two forks to shred the chicken into bite-sized pieces. This ensures every spoonful of your One Pot Lemon Chicken Orzo Soup has a perfect mix of chicken, veggies, and pasta. Return the shredded chicken to the pot.
Step 5: Add the Orzo
Stir in the orzo pasta and let the soup simmer, uncovered, for about 8 to 10 minutes. The orzo should be tender but still hold its shape, soaking up all those delicious flavors from the broth and chicken. Give the soup a stir now and then to prevent sticking.
Step 6: Finish with Lemon and Parsley
Once the orzo is cooked, turn off the heat and stir in the lemon zest and juice. Taste and adjust with more lemon, salt, and pepper as needed—this is your moment to customize the brightness. Finish with a generous handful of chopped fresh parsley just before serving for a fresh, vibrant finish.
How to Serve One Pot Lemon Chicken Orzo Soup
Garnishes
The final touch makes all the difference! Sprinkle each bowl with extra chopped parsley, a crack of black pepper, or even a few lemon slices for a beautiful and inviting presentation. For a touch of richness, a swirl of good olive oil or a few shavings of parmesan can make it extra special.
Side Dishes
This soup is filling enough to stand on its own, but it also pairs wonderfully with crusty bread, warm pita, or a simple side salad tossed with a lemony vinaigrette. If you want to go all out, serve with a platter of roasted vegetables or a classic Greek salad for a full Mediterranean-inspired meal.
Creative Ways to Present
For a dinner party, serve One Pot Lemon Chicken Orzo Soup in small mugs or cups for a cozy appetizer. You can also ladle it into wide, shallow bowls and top with pretty lemon twists and microgreens for a restaurant-style look. It’s a dish that looks as lovely as it tastes, no matter how you serve it.
Make Ahead and Storage
Storing Leftovers
Store any leftover One Pot Lemon Chicken Orzo Soup in an airtight container in the fridge for up to 4 days. The orzo will continue to absorb liquid as it sits, so you may want to add a splash of broth or water when reheating.
Freezing
If you want to freeze the soup, it’s best to do so before adding the orzo (since pasta can become mushy after freezing). Simply thaw, reheat, and stir in freshly cooked orzo before serving for the best texture.
Reheating
To reheat, pour the soup into a pot and warm gently over medium heat, adding extra broth or water as needed to loosen it up. If you’re microwaving, use a microwave-safe bowl and cover loosely to avoid splatters. Stir well before serving to ensure even heating.
FAQs
Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! Simply skip the simmering step for the chicken, and add shredded rotisserie chicken when you stir in the orzo. It’s a great shortcut for busy nights.
Is it possible to make this soup gluten-free?
Yes, you can swap the orzo for your favorite gluten-free small pasta or even rice. Just adjust the cooking time and keep an eye on texture.
Can I add extra vegetables?
Definitely! Try stirring in baby spinach, kale, or peas right at the end for more color and nutrition. This soup is wonderfully flexible.
What if I don’t have fresh parsley?
No worries! You can use a sprinkle of dried parsley or even fresh dill for a slightly different herbal note. The soup will still be delicious.
How can I prevent the orzo from getting mushy?
For best results, cook the orzo separately and add it just before serving, especially if you plan to store leftovers. This keeps the pasta perfectly al dente every time.
Final Thoughts
If you’re craving a meal that is both comforting and full of bright, zesty flavor, you simply have to try this One Pot Lemon Chicken Orzo Soup. It’s a true crowd-pleaser that couldn’t be easier to make, and I can’t wait for you to experience just how delicious homemade soup can be. Gather your ingredients, grab your favorite pot, and let this cheerful, lemony soup warm your heart!
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One Pot Lemon Chicken Orzo Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This One Pot Lemon Chicken Orzo Soup is a comforting and flavorful meal perfect for any day. Combining tender chicken, vibrant lemon, and delicate orzo pasta, this soup offers a delightful balance of tartness and heartiness. Easy to prepare with minimal cleanup, it’s an ideal weeknight dinner that’s both healthy and satisfying.
Ingredients
Vegetables and Herbs
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
Proteins and Broth
- 1 tablespoon olive oil
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
Pasta and Seasoning
- ¾ cup orzo pasta
- Zest of 1 lemon
- Juice of 1–2 lemons (to taste)
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery stalks. Sauté for 5–6 minutes until the vegetables start to soften, creating a flavorful base.
- Add Aromatics and Herbs: Stir in the minced garlic, dried oregano, and dried thyme. Cook for an additional minute until fragrant, ensuring the herbs release their flavors.
- Add Broth and Chicken: Pour in the low-sodium chicken broth, then add the raw chicken breasts or thighs. Bring the mixture to a boil, then reduce heat to a simmer.
- Cook Chicken: Cover the pot and simmer for 15–20 minutes until the chicken is fully cooked and tender, absorbing the flavors of the broth.
- Shred Chicken: Remove the chicken from the pot and shred it finely using two forks. Return the shredded chicken back to the soup.
- Cook Orzo: Stir in the orzo pasta and cook uncovered for 8–10 minutes, or until the pasta is tender yet firm, absorbing the broth’s flavors.
- Add Lemon and Seasoning: Mix in the lemon zest and lemon juice, adjusting the quantity to your preferred level of tartness. Season the soup with salt and pepper to taste.
- Finish and Serve: Stir in chopped fresh parsley just before serving for a burst of color and freshness. Serve the soup hot for a comforting meal.
Notes
- To prevent the orzo from becoming mushy during storage, cook the orzo separately and add it to the soup just before serving.
- This soup stores well in the refrigerator for up to 4 days. Reheat with additional broth or water to adjust the consistency as the orzo tends to absorb liquid over time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 55mg
