Chicken Orzo Soup

How This Recipe Fixes the 2 Most Common Orzo Soup Mistakes

Growing up in the Mediterranean, “Chicken Noodle Soup” wasn’t really a dish I knew much about. Instead, my mother made this Chicken Orzo Soup every time I felt under the weather.

The good news? It isn’t much different from a classic American chicken noodle soup in method or taste. However, it features a much brighter, lemony broth, a hallmark of Mediterranean cooking. But because the ingredients are similar, the issues you run into are also the same:

• The “Mushy Pasta” Issue: If you’ve ever ended up with a pot of bloated pasta (orzo in this case) that “drank” all your broth, you know the frustration.
• Dry, Rubbery Chicken: This happens when the meat is boiled for far too long.

After years of watching my mom and refining this recipe in my own kitchen, I’ve learned two non-negotiables for success:

1. The Timing: Add the orzo towards the end of the cooking process. This prevents the pasta from overcooking and becoming giant and mushy. And no, you do not need to cook the orzo separately before adding it to the soup.
2. A gentle simmer: Maintain a gentle simmer and cook the chicken only until it registers 165°F on a meat thermometer.

One final note: While many consider this a “Greek” soup, do not confuse it with Avgolemono. Traditional Avgolemono soup is thickened with an egg-lemon sauce. My version here is lighter, finished with plenty of fresh lemon juice and a handful of fresh herbs.

Ingredients for Lemony Chicken Orzo Soup

This easy soup recipe comes together with a few basic ingredients you probably already have on hand.

While the complete list of ingredients is in the recipe card below, here are a few notes from making this recipe over the years:

Chicken: I used boneless, skinless chicken thighs in this soup because I find dark meat more flavorful than white meat. Plus, I find that it stays moist even after it is poached in hot broth. That said, boneless and skinless chicken breasts are also a great option if you prefer a leaner cut. 

Orzo pasta: Any brand of dried orzo pasta will work for this recipe. There is no need to cook it ahead of time, as the orzo cooks directly in the broth.

If you are not familiar with it, orzo is a small, rice-shaped pasta that looks similar to rice but cooks much more quickly, making it ideal for soups like this one.

Chicken stock: It is no secret that Homemade chicken stock elevates any soup, and using a high-quality bone broth makes the texture slightly creamier thanks to its natural collagen.

With that being said, if you’re short on time, store-bought chicken broth works just as well. I recommend buying a low-sodium one so you can adjust the seasoning yourself.

Mirepoix: Yellow onion, carrots, and celery make the aromatic vegetable base of any great soup, including this chicken orzo lemon soup. 

Fresh garlic: I used 3 cloves in this recipe, but feel free to adjust if you prefer a stronger garlic flavor. While I prefer fresh garlic, in a pinch, you can use garlic powder. It is not traditional, but it would work.

Lemon juice: I used 4 tablespoons in this lemon chicken orzo soup, but I highly recommend keeping some extra on hand, as you may want to add more at the end after tasting.

Fresh herbs: I used fresh parsley at the end, but if you’d like a little extra burst of Mediterranean flavor, a handful of chopped fresh dill or fresh thyme works beautifully as well.

Seasonings: Kosher salt and freshly ground black pepper are all you really need, but I like adding a teaspoon of Italian seasoning, although it’s completely optional.

Lemon zest: This is optional, but if you enjoy a brighter lemon flavor, stir in about 1 teaspoon of freshly grated lemon zest right before serving.

How to Make Chicken Orzo Soup? (Step-By-Step)

With one pot and 45 minutes, anyone can make this easy soup recipe. Here is how I make it:

Step 1 – Cook your veggies: Heat the olive oil in a Dutch oven or a large soup pot (with a lid) over medium-high heat. Next, add your chopped onion, chopped carrots, and chopped celery. Cook, stirring occasionally, until the vegetables are softened but not browned, which takes about 7 to 8 minutes.

Step 2 – Add your seasonings: Toss the minced garlic, Italian seasoning, kosher salt, and ground black pepper with the veggies. Sauté the mixture, stirring constantly, for 30 seconds, just until the garlic is fragrant.

Step 3 – Add in the broth: Pour in the chicken stock and lemon juice, then add the boneless, skinless chicken thighs (or breasts). Bring the soup to a boil, then reduce the heat to medium and let it simmer gently for about 15 minutes, or until the chicken is fully cooked. The chicken should register 165°F (74°C) when checked with a meat thermometer.

Once cooked, remove the chicken from the pot and transfer it to a cutting board to rest for a couple of minutes before shredding. 

Step 4 – Cook your orzo directly in the broth: Add the orzo into the simmering broth and cook for about 10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.

Step 5 – Shred the chicken: While the orzo cooks, shred the chicken with two forks, or cut it into small pieces if you prefer. Then, add it back into the pot and stir to combine.

Step 6 – Season and garnish: When the orzo is fully cooked, give the soup a quick taste, and adjust the seasoning with more salt and lemon juice as needed. Add the chopped parsley, ladle into bowls, and serve right away.

How to Store, Freeze, and Reheat Chicken Orzo Soup

Preparing a large pot of soup, especially one as satisfying as this chicken and orzo soup, often means you will have leftovers to enjoy for a second or even third meal. 

Here is how I like to store it to keep it tasting fresh.

Storage: For any leftovers, allow your soup to cool to room temperature first. Then, store it in an airtight container in the fridge for up to 4 days.

Freezing: I honestly do not recommend freezing this soup once the orzo has been added, as pasta generally does not freeze well and tends to become soft and mushy once thawed. 

However, if you are planning to make a large batch for meal prep, a better option is to prepare the chicken soup without the orzo, freeze the broth and chicken, and then add freshly cooked orzo when reheating.

Reheating: Transfer the soup to a saucepan and warm it over medium heat, stirring occasionally.

As the soup sits, the orzo will continue to absorb liquid, so it is normal for it to thicken. If needed, add a splash of water or chicken stock while reheating to thin the sauce and restore its original texture.

Variations & Substitutions 

There are a few simple swaps and additions you can make to adapt this easy chicken orzo soup based on what you have on hand.

Here are a couple of ideas:

Use leftover or rotisserie chicken: If you already have cooked chicken, such as leftover roasted chicken or rotisserie chicken, you can use it here. Simply skip cooking the raw chicken in the soup and stir the cooked, shredded chicken in toward the end, just long enough to warm it through.

Regional Adaptations: Most people think of this soup as a Greek dish, but many countries across the Mediterranean region serve it with minor variations.

For example, Italians add a Parmesan rind to the broth as it simmers, finish the soup with a sprinkle of grated Parmesan, and swap parsley or dill for fresh basil. 

In Turkiye, we use a generous amount of fresh chopped dill instead of any other herb or spice.

Add extra greens: If you like adding more vegetables to your meals, you can stir in a few handfuls of spinach or kale toward the end of cooking. The greens will wilt quickly in the soup without overpowering it.

What to Serve with Chicken Orzo Soup

While this easy lemon chicken orzo soup is satisfying enough to enjoy on its own, it also pairs well with:

• A meal-worthy salad: A crisp salad is always a great contrast to a warm bowl of soup. I especially enjoy serving it with my Greek Cucumber Salad for a refreshing Mediterranean touch or my Kale Brussels Sprout Salad when I want something with a bit more substance.
• Crusty bread: There’s nothing better than soaking up that flavorful broth with a good piece of bread. My go-to options are No Knead Artisan Bread for the classic crusty bread-and-soup pairing, or my Air Fryer Garlic Bread for an extra punch of flavor. 

Other Mediterranean Brothy Soups

A Turkish classic: Turkish Red Lentil Soup is another classic soup recipe from the region. Naturally vegan, this is the kind of soup you’d be served in a local restaurant in Istanbul.

A vegan weeknight dinner: This French Lentil Soup is my go-to when I want something simple and dependable that holds up well for leftovers.

All the Comfort, Less Work: If you love the idea of stuffed cabbage rolls but not the time commitment, this Stuffed Cabbage Soup delivers the same familiar taste in soup form.