Craving Panera's Lemon Chicken Orzo Soup but want to skip the drive? This Copycat Panera Lemon Chicken Orzo Soup recipe has all the creamy, lemony flavors you love, made easily in your own kitchen!
With tender chicken, bright veggies, and perfectly cooked orzo pasta, this comforting soup is perfect for busy weeknights or a cozy lunch. Plus, it's ready in just 30 minutes-no waiting in line required!
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Panera lemon chicken orzo soup
Dan and I love stopping by Panera for their Lemon Chicken Orzo Soup, but we wanted to recreate it at home for those cozy nights in. After a few tweaks (and one batch of accidental casserole), I finally nailed the creamy, lemony, comforting soup we crave.
I love the Panera soup recipes and this one tastes just like the Panera version we know and love! It's even better because it's homemade!
It's a quick meal but it doesn't compromise on flavor!
Ingredients you'll need
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- Cooked chicken - you can use leftover chicken, rotisserie chicken, etc. keep it easy!
- orzo pasta - this small pasta actually looks like rice, but it's pasta. You'll find it in the pasta section at the grocery store.
- onion, celery, carrots
and garlic - all of the aromatics, making this soup taste like it's cooked all day long. - half and
half or heavy cream - I've even used sour cream in a pinch
Step-by-step instructions
This is an overview, for detailed instructions just scroll down to the bottom!
- Peel and dice the carrots and onion.
- Sauté the vegetables.
- Add the stock and lemon juice, bring to a boil.
- Next add the pasta and boil until al dente.
- Remove from heat, stir in the diced cooked chicken and cream. Heat through.
Essential tools for this recipe
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- You'll need a great soup pot - this one is my favorite!
- Soup containers for storing. There's a lot of options available. When I'm dropping off soup for a friend and don't expect the container back, I use this disposable container.
- To reheat in the microwave, I recommend one of these containers. They work great for soup or steamin gvegetables. I appreciate that there isn't just one use.
Frequently asked questions (FAQ's)
Actually you can use either, so you choose your preference! It's a great soup to make when you have just a bit of leftover chicken meat.
Sure, why not? You could use white or brown rice. It would be a tasty substitute
You bet! Swap the cream for a non-dairy option like coconut milk. It will have a slightly different flavor, but it will be delicious!
Deb's tips to make great soup
Stirring the orzo while it's cooking will keep the pasta from sticking to the bottom of the pan. It will also release starch and help thicken the stew.
- Homemade Chicken Stock will make this soup taste even better!
- Use fresh-squeezed lemon juice for the best flavor.
- Avoid overcooking the pasta as it will get mushy.
Check this out for all my tips to make great homemade soups and stews!
How to store leftovers
Refrigerate - Allow the soup to cool completely. Store in an airtight container and refrigerate for up to three days.
Freezer - This soup freezes great! Again, seal tightly in the proper container and freeze up to three months.
Reheat - Reheat in the microwave for 2-3 minutes or on the stovetop until warmed through.
More chicken soup recipes
- Copycat Panera Chicken Noodle Soup Recipe - only 20 minutes and dinner is on the table? Yes please!
- Chicken Tortellini Soup with plenty of tender chicken and pasta - so good!
- Instant Pot Chicken Noodle Soup - ready in minutes instead of hours. This recipe rich and delicious.
- Ok... technically this is a leftover turkey soup recipe, BUT you'll love all of the veggies and goodness in this cozy soup!
Perfect pairings: what to serve with
Pair this soup with a crusty baguette for a simple meal. Talk about perfect! Here are more ideas to serve alongside the soup.
Did you try this easy Lemon Chicken Orzo Soup? Leave a comment and let me know how it turned out! Don't forget to rate the recipe if you loved it-your feedback helps others discover it too!
Lemon Chicken Orzo Soup Recipe
Ingredients
- 1 tablespoon oil
- 1 small onion diced
- 1 carrot chopped
- 1 stalk celery chopped
- 1 clove garlic minced
- 4 cups chicken stock
- 1 cups shredded cooked chicken
- ⅓ cup orzo pasta
- ½ cup heavy cream
- ¼ cup Parmesan cheese
- 1 teaspoon lemon zest and juice of ½ lemon
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 1 bay leaf
Instructions
- In a large stockpot heat the olive oil over medium heat. Add the onion, carrots, celery - season with salt, pepper (red & black) and add the bay leaf. Sauté until just tender, about 5 minutes.
- Next, add the garlic and saute until fragrant, about a minute. Add the lemon juice, zest, chicken stock. Bring to a boil & add the orzo.
- Cook uncovered, stirring often - this will release the starch in the soup and help thicken it. It will also keep the orzo from sticking to the bottom of the pan. Cook until the orzo is just al dente - depending on the brand 6-9 minutes.
- Remove from heat and add the chicken, parmesan cheese and cream. Heat thru.
- Remove the bay leaf & adjust seasonings if necessary (may need a bit more salt & pepper). It's ready to serve!
Lois says
Another great soup recipe. This time of year you can’t have to many. They are all so good, so filling, and taste so good on a cold rainy day.
Debra Clark says
That's great, I'm glad this recipe hits all the right spots!