There’s a reason Lemon-Garlic Chicken & Orzo Soup has become a go-to in our kitchen. It’s the kind of dish that brings warmth to your hands, comfort to your heart, and brightness to chilly days. My story with this recipe began in a sun-dappled kitchen in Thessaloniki, where a family-style soup inspired by traditional Mediterranean flavors became something unforgettable.
Back home, I recreated it using simple, nourishing ingredients, fresh lemon zest, savory chicken, slow-simmered broth, and orzo to make it soul-satisfying. It’s now a seasonal favorite on Fresh Leaf Recipes, and for good reason. This one-pot wonder delivers layers of flavor in under an hour, using pantry basics and easy techniques.
In this post, you’ll get the full recipe, tips for success, serving ideas, tasty variations like gluten-free swaps or creamy finishes, and simple storage tips. Whether you’re a beginner home cook or a seasoned meal-prepper, this recipe belongs in your fall rotation.
So grab your stockpot and let’s get cozy!
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Lemon Garlic Chicken & Orzo Soup
- Total Time: 50 minutes
- Yield: 4 servings
Description
A bright, cozy one-pot soup made with juicy chicken, zesty lemon, and tender orzo. Packed with vegetables and Mediterranean-inspired flavors, it’s perfect for chilly nights or meal prep.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 5 garlic cloves, minced
- 1 tsp dried oregano
- ¼ tsp crushed red pepper flakes (optional)
- 6 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken thighs or breasts
- ¾ cup orzo pasta
- Zest and juice of 1 lemon
- Salt and freshly ground pepper, to taste
- 2 tbsp chopped fresh dill or parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Add garlic, oregano, and red pepper flakes. Sauté for 1 minute until garlic is golden.
- Pour in chicken broth and bring to a boil. Add chicken, reduce heat, cover, and simmer for 20 minutes.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in orzo and simmer uncovered for 8–10 minutes until orzo is tender.
- Add lemon zest and juice. Season with salt and pepper to taste.
- Stir in fresh dill or parsley just before serving. Serve hot.
Notes
Zest the lemon before juicing for maximum citrus flavor. For a gluten-free version, use rice or gluten-free pasta. To freeze, do so before adding orzo and cook fresh pasta when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
What You’ll Need: Fresh, Bold Ingredients
This recipe comes together using real, honest ingredients. Here’s what gives this soup its crave-worthy depth:
Pantry + Produce Staples:
- Olive oil – for sautéing your aromatics
- Yellow onion, carrots & celery – the classic trio that forms a rich flavor base
- Garlic (5 cloves) – lots of it, gently sautéed to bring out its warmth
- Lemon (zest & juice) – the star that adds brightness and lifts every spoonful
- Chicken broth – choose low-sodium to better control seasoning
- Orzo pasta – a short, rice-shaped pasta that cooks perfectly in the broth
- Fresh dill or parsley – for that final pop of freshness
Protein:
- Chicken thighs or breasts – thighs bring more flavor and tenderness, but both work beautifully
Spices:
- Oregano
- Crushed red pepper flakes (optional for a hint of heat)
- Salt and freshly ground pepper – adjusted to taste
This soup fits right alongside seasonal recipes like our Gnocchi Soup and comforting Chicken Potato Soup. It’s light, nourishing, and full of character.
Step-by-Step: How to Make Lemon-Garlic Chicken & Orzo Soup
No complicated tools, no culinary school moves, just honest home cooking.
Step 1: Sauté the Aromatics
Heat a tablespoon of olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes, until softened and fragrant. Stir in minced garlic, oregano, and red pepper flakes. Sauté just until the garlic is golden, about 1 minute.
Step 2: Build the Broth
Pour in the chicken broth and bring it to a gentle boil. Add your chicken thighs or breasts directly into the pot. Reduce the heat, cover, and simmer for 20 minutes or until the chicken is cooked through and tender.
Step 3: Shred and Return
Remove the cooked chicken and use two forks to shred it into bite-sized pieces. Return it to the pot. Stir in the orzo and let it simmer uncovered for another 8–10 minutes until the orzo is tender but not mushy.
Step 4: Brighten It Up
Once the orzo is cooked, stir in lemon zest and lemon juice. Taste the broth and adjust with salt and pepper as needed.
Step 5: Finish and Serve
Right before serving, toss in fresh chopped dill or parsley. Ladle into bowls and serve hot with crusty bread, flatbread, or a simple side salad.
For more comfort meal ideas, check out this Autumn Squash Soup or our Chicken Broccoli Cheese Soup for another cozy weeknight option.
Recipe Tips for the Best Soup Every Time
- Sear the garlic carefully – Burnt garlic adds bitterness. Sauté just until golden.
- Zest before juicing the lemon – It’s easier and ensures you don’t waste any of the bright citrus oils.
- Stir the orzo often – This prevents sticking and helps it cook evenly.
- Add herbs at the end – This keeps their flavors fresh and vibrant.
Pair this soup with toasted sourdough or a warm pita wedge. For another light, lemony dinner idea, try our Lemon Garlic Chicken Bites with Parmesan Linguine.
Easy Variations You Can Try
Want to switch things up? This soup adapts easily to different tastes and dietary needs:
Gluten-Free Version
Swap orzo with gluten-free small pasta or white rice. Reduce broth slightly since rice absorbs more liquid.
Creamy Option
Stir in a splash of coconut cream or dairy-free creamer after cooking for a luxurious texture. Avoid boiling once cream is added.
Add Veggies
Spinach, kale, or zucchini are great add-ins. Stir them in at the end and cook just until wilted.
No Chicken? No Problem
Try it with cooked chickpeas or white beans for a meatless twist. It’s still hearty and protein-rich.
Need more weeknight-friendly dishes? This Mississippi Chicken is another one-pot meal with bold flavor and simple steps.
Storing and Reheating
How to Store Leftovers
Let the soup cool completely before transferring it into airtight containers. Refrigerate for up to 4 days.
Reheat Tips
Reheat on the stovetop or microwave gently. Add a splash of broth or water to loosen it up, as the orzo will absorb liquid over time.
Can I Freeze It?
Yes—with a caveat. Freeze the soup before adding orzo. Pasta tends to get mushy when frozen. You can also freeze the broth and chicken, then add fresh orzo when reheating.
For more freezer-friendly recipes, check out our Spicy Chicken Noodle Soup, another family-favorite that stores beautifully.
FAQs About Lemon-Garlic Chicken & Orzo Soup
1. Can I use rotisserie chicken?
Yes! Shred it and add it during the last 5 minutes of cooking, just long enough to heat through.
2. Is this soup spicy?
Only mildly, and only if you use the red pepper flakes. Skip them if you prefer a milder version.
3. Can I substitute lemon with lime?
It changes the flavor quite a bit, but if it’s all you have, it can still work. Taste and adjust slowly.
4. What herbs go best with this soup?
Fresh dill is traditional and complements lemon perfectly. Parsley is a great substitute.
Final Thoughts: Comfort in a Bowl
There’s nothing quite like a bowl of Lemon-Garlic Chicken & Orzo Soup to anchor your evening after a long, cool day. It’s bright yet soothing, light yet satisfying, every spoonful a hug in soup form. Whether you’re prepping meals for the week or whipping it up on a whim, this dish is guaranteed to warm your home and everyone in it.
For more seasonal comfort, check out our cozy Pumpkin Soup in Mini Pumpkins or rich Mississippi Chicken, both are simple to make and full of flavor.