If you’re craving a comforting, vibrant, and downright irresistible soup, you’ve got to try this One Pot Lemon Chicken Orzo Soup Recipe. It is such a beautiful blend of tender chicken, bright lemony notes, and hearty orzo noodles all simmered together in one pot for effortless cleanup. This soup hits all the right spots—warmth from the broth, freshness from the lemon, and a lovely touch of herbs—making it your new go-to for any day you want simple yet soul-satisfying food without the fuss.
Ingredients You’ll Need
The magic of this One Pot Lemon Chicken Orzo Soup Recipe lies in its straightforward but thoughtfully selected ingredients. Each one plays a vital role in building layers of flavor, bringing texture, and adding those bright bursts of color that make the dish as pleasing to the eye as it is to the palate.
- Olive oil: Adds a silky base for sautéing and enhances the soup’s richness.
- Onion: Brings natural sweetness and depth when softened.
- Carrots: Provide a tender bite and vibrant orange color.
- Celery: Adds a subtle crunch and classic aromatic undertone.
- Garlic: Gives a punch of fragrant warmth that elevates every spoonful.
- Chicken stock: The soul of the soup, offering savory, comforting backbone.
- Water: Balances the broth’s intensity and controls the final consistency.
- Fresh lemon juice: A zesty brightness that wakes up all the other flavors.
- Chicken breast (boneless, skinless): Provides tender protein that soaks up the broth beautifully.
- Italian seasoning: A perfect blend of herbs that layers in gentle earthiness.
- Kosher salt: Essential for seasoning and enhancing natural flavors.
- Ground black pepper: Adds a mild heat and complexity.
- Lemon zest (optional): Pure lemon flavor that’s more fragrant than juice alone.
- Bay leaf (optional): Infuses subtle herbal notes during simmering.
- Uncooked orzo pasta: Tiny, tender pearls that make the soup hearty yet light.
- Chopped parsley: Fresh herbal garnish that finishes the soup with color and flavor.
How to Make One Pot Lemon Chicken Orzo Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating olive oil in a large pot over medium heat. Toss in the diced onion, carrots, and celery, letting them gently soften for about 5 to 7 minutes. This step creates a flavorful foundation for the soup, bringing natural sweetness and a tender bite that elevates every spoonful.
Step 2: Add Garlic
Next, stir in the minced garlic and cook it for just one minute until fragrant. Garlic is a game-changer here, infusing the broth with a warm, mouthwatering aroma that will have you eager for the next step.
Step 3: Pour in Broth and Seasonings
Pour in the chicken stock and water, then sprinkle in Italian seasoning, kosher salt, ground black pepper, and the optional bay leaf. Bring this mixture to a gentle simmer. This simmering broth is where all the flavors start to mingle and come to life.
Step 4: Cook the Chicken
If you’re using raw chicken breasts, add them to the simmering pot now. Let the chicken cook through for 15 to 20 minutes, which allows the meat to soak up the tasty broth and become incredibly tender. If you’ve pre-cooked chicken on hand, you can skip this step and add it later.
Step 5: Shred the Chicken
Remove the cooked chicken breasts from the pot and shred them with two forks. Returning the shredded chicken to the pot ensures every spoonful has a lovely, meaty texture that complements the orzo perfectly.
Step 6: Add Orzo and Lemon Juice
Stir in the uncooked orzo pasta and the fresh lemon juice. The orzo will cook directly in the broth, swelling with flavor while the lemon juice adds that signature bright zestiness this One Pot Lemon Chicken Orzo Soup Recipe is known for. Let it cook for about 8 to 10 minutes until the orzo is tender but not mushy.
Step 7: Final Seasoning and Lemon Zest
Taste your soup and adjust seasoning as needed with more salt, pepper, or lemon juice. If you’d like an extra punch of lemon freshness, stir in the lemon zest at this point. Remember to remove the bay leaf before serving!
How to Serve One Pot Lemon Chicken Orzo Soup Recipe
Garnishes
The easiest way to bring your One Pot Lemon Chicken Orzo Soup Recipe to life at the table is with a handful of freshly chopped parsley. This herb adds a pop of fresh green color and a subtle peppery flavor that really brightens each spoonful.
Side Dishes
This soup pairs wonderfully with crisp, crusty bread or warm pita for dipping in the broth. A light green salad with vinaigrette or roasted vegetables would also complement the soup’s bright, savory notes.
Creative Ways to Present
For a fun twist, serve this soup in individual bread bowls or garnish with a swirl of crème fraîche or a sprinkle of grated Parmesan. A few lemon wedges on the side invite guests to customize the brightness to their liking, adding a beautiful interactive touch.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors meld beautifully overnight, making it even tastier the next day—just be sure to store the orzo in broth to prevent it from drying out.
Freezing
You can freeze One Pot Lemon Chicken Orzo Soup Recipe, but be mindful that the orzo may absorb liquid and become softer once thawed. If freezing, consider cooking the orzo separately and adding it after reheating to maintain perfect texture.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of water or broth if the soup becomes too thick. A quick reheat ensures the chicken stays tender and the lemon flavor stays fresh.
FAQs
Can I use other types of pasta instead of orzo?
Absolutely! Small pasta shapes like ditalini, acini di pepe, or even small shells work well. Just keep in mind different pastas have different cooking times, so adjust accordingly.
Is it better to use fresh lemon juice or bottled?
Fresh lemon juice is always best here—it brings a brighter, more vibrant flavor that bottled lemon juice can lack. The freshness really makes this soup pop!
How can I make this recipe vegetarian?
Simply substitute the chicken and chicken stock for vegetable stock and add hearty veggies like mushrooms or chickpeas. You can still add lemon and orzo for that same comforting texture and zing.
Can I make this soup in advance for a crowd?
Yes! This soup is great for making ahead. Prepare it fully, then keep it warm on the stove or reheat gently before serving. It’s an easy, crowd-pleasing meal for family gatherings or potlucks.
What if I don’t have Italian seasoning?
No worries! You can create your own mix with dried basil, oregano, thyme, and rosemary. It won’t take away from the overall fresh, bright flavor that defines this soup.
Final Thoughts
There’s something undeniably special about the One Pot Lemon Chicken Orzo Soup Recipe that makes it feel like a warm hug on a spoon. Whether you’re making it on a chilly day or just want a quick, nourishing meal, this soup is a winner every time. So grab your ingredients, gather around the stove, and get ready to fall in love with a dish that’s as easy as it is delicious.
Print
One Pot Lemon Chicken Orzo Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Description
A comforting and tangy one pot lemon chicken orzo soup made with tender chicken breast, fresh vegetables, and bright lemon juice simmered together with orzo pasta. This hearty soup is perfect for a quick, nourishing meal that combines classic flavors with easy preparation.
Ingredients
Main Ingredients
- 1–2 Tablespoons olive oil
- ½ onion, diced
- 4 large carrots, peeled and sliced into thin quarters
- 3–4 celery ribs, diced
- 4–5 cloves garlic, minced
- 1 quart (4 cups) chicken stock
- 1–2 cups water (use more for extra liquid)
- 1–2 Tablespoons fresh lemon juice, plus more to taste
- 1 pound boneless, skinless chicken breast, or 2 cups cooked (see notes)
- ¾ teaspoon Italian seasoning
- Kosher salt, to taste
- Ground black pepper, to taste
- Zest of 1 lemon (optional)
- Bay leaf (optional)
- 1 cup uncooked orzo pasta
- 2–4 Tablespoons chopped parsley
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften and develop flavor.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
- Add Liquids and Seasoning: Pour in the chicken stock and water, then stir in the Italian seasoning, kosher salt, ground black pepper, and bay leaf if using. Bring the mixture to a gentle simmer.
- Cook Chicken: If using raw chicken breasts, add them whole to the simmering broth. Let them cook for 15-20 minutes until fully cooked through. If using already cooked chicken, skip this step.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred with two forks. Return the shredded chicken back to the soup.
- Cook Orzo and Add Lemon: Stir in the uncooked orzo pasta and fresh lemon juice. Let the soup simmer for 8-10 minutes, or until the orzo is tender.
- Adjust Seasoning and Finish: Taste the soup and adjust salt, pepper, and lemon juice as needed. If using, stir in the lemon zest for added brightness.
- Remove Bay Leaf: Discard the bay leaf from the soup before serving.
- Serve: Ladle the hot soup into bowls and garnish with chopped parsley to add freshness and color.
Notes
- Using cooked chicken breast saves time; simply add it during step 6 after orzo is cooking.
- Be careful not to overcook the orzo; it should be tender but not mushy.
- Adjust water quantity to your desired soup consistency.
- Lemon zest enhances the lemon flavor but is optional.
- For a richer flavor, use homemade chicken stock or low-sodium store-bought broth.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
