Creamy Lemon Chicken Orzo Soup is a healthy, fresh soup bursting with bright lemony flavor! A cozy soup filled with delicious vegetables, tender orzo pasta and hearty chunks of chicken, Greek Lemon Chicken Soup is pure comfort food and ready in less than 30 minutes!
Why you'll love this recipe
✔️ It's a quick meal but it doesn't compromise on flavor.
✔️ I love this meal (and i think you will too!) because most of the time I make it, I'm utilizing leftovers. It only takes a bit of chicken - white meat or dark meat, either will work.
✔️ This is a satisfying meal to serve for an easy lunch. Paired with a salad, it's a delicious dinner! I know you're going to love it!
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- leftover cooked chicken - using cooked chicken keeps the cooking time to a minimum.
- orzo pasta - small pasta that actually looks like rice, but it's pasta!
- onion, celery, carrots
andgarlic - all of the aromatics, making this soup taste like it's cooked all day long.
- chicken stock - for flavor
- half and
halfor heavy cream - I've even used sour cream in a pinch
- parmesan cheese - for salty flavor and cheesy goodness.
- one lemon - to give this soup just the right amount of tang.
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.
Tips to make Greek Lemon Chicken Soup
- Homemade Chicken Stock will make this soup taste even better!
- 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.
- Wash the lemon well before zesting.
- Avoid overcooking the pasta as it will get mushy.
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!
Lemon Chicken Orzo Soup Recipe
- 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
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- 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!
I'm serving up another amazing soup today! Dan and I have been devouring this soup for the last week! If you love chicken noodle soup, then you'll really love the Italian version - Lemon Chicken Orzo Soup!
A light lemony broth, with veggies, tender chicken and orzo pasta, mmmm!
I was talking to my Mom about carbs and pasta. Specifically, the best way to enjoy them in your diet without overdoing it. Many of our family members are diabetic, so carbs are always a concern.
Mom was saying when she makes spaghetti, she only uses about a nickel's worth of dry pasta (unlike me who pours the whole box in) for just the two of us....
So along these lines, when I was working on this recipe, I've made it more times than I can count. The first time I made it I made a HUGE batch and (wrote the recipe accordingly) using 3 quarts of chicken stock and well....since it's just Dan and
The second time I made this I used less chicken stock but did not adequately reduce the amount of pasta! I ended up with a lemony orzo chicken casserole rather than soup, which though quite delicious, was not what I was going for either...
Just like Goldilocks and The Three Bears, the third time was just right!
I reduced the orzo to ⅓ of a cup (seriously down from the full cup I started with). Resulting in a creamy, lemony, light soup filled with the perfect amount of pasta!