This healthy chicken orzo soup is like a bowl of sunshine on a chilly day! Loaded with tender bites of chicken, delicate orzo, and bright bursts of citrus, this cozy Lemon Chicken Soup with Orzo warms you up from the inside out. Not only is it deliciously satisfying, but it’s also a breeze to make, perfect for busy weeknight dinners or for freezing and savoring later.

This recipe’s a hit!

This is what chicken soup should be! So many recipes are lack luster, however, this is not one of those. Very easy to put together…Thank you Joy, for all the terrific recipes!

Karen
(5 stars) 22 ratings
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This recipe is so special to me—not just because it actually makes me excited for the colder weather, but because it’s one that my adult kids love to make (and request) time and time again. Every time they whip it up, I’m reminded of the countless cozy family moments spent huddled around the table, savoring each warm bowl together. It warms my heart to know they’re enjoying the same comforting soup that I’ve cherished for years, and it’s a beautiful feeling to see them carrying on that recipe legacy. There’s something so special about sharing these beloved flavors, creating new memories, and knowing that this recipe will be passed down through generations.

Inspired by my love for feel-good comfort food, this recipe is like the zesty bestie of your go-to chicken noodle soup. I’ve always had a soft spot for soups, and crafting them is one of my favorite dishes to create because they are so soothing, satisfying, and nutritious. You know me—easy and healthy are the names of my game, so all my soup recipes are one-pot solutions for busy weeknights or cozy family gatherings. If they aren’t already part of your soup rotation, be sure to give my other hearty, noodly soups a try, like my Superfood Minestrone and One-Pot Italian Wedding Soup. You may also love my Homemade Taco Soup!

Soups, in general, are endlessly versatile and easy to personalize, and this one is no exception! You can easily swap in any small whole-grain pasta, like tiny shells or ditalini, toss in your favorite vegetables—think hearty greens, carrots, or zucchini—and tweak the seasonings to perfectly suit your palate. Plus, if you’re short on time, a store-bought rotisserie chicken or any leftovers work beautifully here—minimal fuss, maximum flavor. I’m a soup-er fan of this recipe and I’m hoping you love it as much as I do… and everyone who tried it from TODAY.com!

Prefer a creamy-dreamy soup? Try my Non-Dairy Cream of Mushroom Soup!

(5 stars) 22 ratings

Easy Lemon Chicken Soup with Orzo (No Cream!)

This soup, which combines tender chicken, delicate orzo and citrusy goodness, is a great big bowl of sunshine on a chilly day.
Yield: 10 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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Ingredients
 

  • 1 medium yellow onion, finely diced (about 1 cup)
  • 4 medium carrots, diced into thin coins (about 2 cups)
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 3 to 4 cloves garlic, minced
  • 2 teaspoons lemon zest
  • 8 cups reduced-sodium chicken broth
  • 1 cup whole-grain orzo, or any small whole-grain pasta
  • 1 tablespoon corn starch + 1 tablespoon water*
  • ¼ cup lemon juice
  • 3 cups cooked, shredded chicken*
  • ¼ to ½ cup roughly chopped fresh dill, optional

Instructions
 

  • Liberally coat a large pot with olive oil spray and warm over medium heat. Add onion, carrot, salt, and black pepper and cook, stirring occasionally, 7 to 9 minutes, until veggies are softened. Add garlic and lemon zest and cook 1 minute. Stir often to prevent the garlic from burning.
  • Add chicken broth to the pot, increase heat to high, and bring soup to a boil. Add orzo, reduce heat to a simmer and continue to cook, stirring occasionally to prevent the orzo from sticking to the bottom of the pot, for about 6 minutes or until orzo reaches al dente. Meanwhile, make the cornstarch slurry by adding the cornstarch and water to a small bowl, and whisking until smooth. Set aside until ready to use.
  • Once orzo is cooked, add shredded chicken, lemon juice, and cornstarch slurry to the pot and mix everything together. Simmer 10 to 15 minutes to allow soup to thicken. Add additional salt, pepper and fresh dill, if desired, and serve piping hot.
  • It will last a few days in the fridge or you can stash in the freezer for a few months. It will thicken in the freezer, but should thin out when heating. You can add a little more broth if desired.

Notes

Ingredient Swaps
*You can use 2 tablespoons arrowroot flour instead of cornstarch. Mix it with 2 tablespoons water to dissolve before adding to soup.
**You can use rotisserie chicken or any leftover cooked chicken and shred by hand.
To make this plant-based, switch to vegetable broth (in place of chicken broth) and when you would put the chicken in at the end, swap that for 3 to 4 cups of cooked lentils or canned beans of choice (black, white, kidney, chickpea) or even shelled edamame. You may even want to do a mix! 
Making the soup ahead of time
You can make this soup ahead of time and freeze for future meals. The only thing to keep in mind is the orzo tends to lose its shape and will disintegrate into the soup, creating a thicker, starchier—but just as delish—result. It’s not as textured as if you were to make and enjoy it fresh. If it’s too thick for you, you can add a bit more broth to thin it out when reheating.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 cupCalories: 130Carbohydrates: 14gProtein: 14gTotal Fat: 1.5g— Unsaturated Fat: 1.5g— Saturated Fat: 0gCholesterol: 30mgSodium: 360mgPotassium: 106mgFiber: 2gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0gVitamin A: 4095IU
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!