Growing up in a Mediterranean kitchen, homemade chicken soup was a staple—a dish that brought comfort to the table no matter the season. My mom would start with homemade chicken stock, then turn it into a nourishing soup with plenty of vegetables, orzo, and a generous squeeze of fresh lemon juice for that signature Mediterranean flavor.
Here in the U.S., many refer to this as Greek lemon chicken soup with orzo, but versions of this dish can be found in kitchens all across the Mediterranean. No matter what you call it, for me, it reflects the comforting meals I grew up with. And if you love hearty, comforting soups, my Chicken Vegetable Soup is another must-try!
Chicken Orzo Soup Ingredients
This easy chicken lemon orzo soup recipe comes together with a few basic ingredients that you probably already have on hand. Below are the key ingredients you’ll need to make this recipe:
- Mirepoix (The “holy trinity”): Yellow onion, carrots, and celery comprise the aromatic veggie base of any great soup recipe, including this chicken orzo soup.
- Olive oil: Use a robust extra virgin olive oil as your base.
- Fresh garlic: I used 3 cloves in this recipe, but feel free to adjust if you enjoy an even stronger garlic flavor. While I prefer fresh garlic, in a pinch you can use garlic powder. It is not traditional, but it would work.
- Seasonings: The essential kosher salt and ground black pepper is great, but just for some extra flavor, I added a teaspoon of Italian seasoning, which is optional.
- Chicken stock: Homemade chicken stock takes any soup to the next level, but if you’re short on time, store-bought low-sodium chicken broth works just as well.
- Lemon juice: I used 4 tablespoons in this lemony orzo chicken soup, but I highly recommend having some extra as you may want to add more at the end after giving it a taste.
- Chicken: I used boneless, skinless chicken thighs, but boneless skinless chicken breasts are also a suitable option.
- Orzo pasta: Any brand of dried orzo pasta will work for this recipe. Wondering how to cook orzo for soup? It’s easy—no need to cook it first—we’re going to cook it right in the broth!
- Fresh herbs: I used fresh parsley as a finisher for my chicken orzo soup recipe, but if you’d like a little extra burst of Mediterranean flavor, a handful of chopped fresh dill or fresh thyme would also be a great addition.
Optional Add-Ins & Variations
There are a couple of swaps or additions that you can make with orzo lemon chicken soup to make things easier, quicker, creamier, and/or even more flavorful. Here are a couple of ideas for you:
- Use leftover or rotisserie chicken. Rather than cooking your chicken thighs from scratch for your chicken soup with orzo, you can save some time by tossing in already-cooked chicken that you have on hand.
- Embrace the Italian version of this soup. Italian chicken orzo soup is very similar to this recipe (Mediterranean chicken soup recipes have a lot of overlap!), but two additions that the Italian version includes are a Parmesan rind added to the broth, a sprinkle of Parmesan cheese in the end, and fresh basil (used instead of parsley or dill). They both add a touch of umami flavor that is delicious.
- Get in some extra greens. If you’re always looking for ways to make your meals even more nourishing, feel free to toss in a few handfuls of either spinach or kale towards the end of cooking your lemon chicken and orzo soup.
- Lemon zest: It is optional, but for an even zestier lemon flavor, stir in about 1 teaspoon of freshly grated lemon zest right before serving for a bright, fresh finish.
- Thicken your broth. I think orzo thickens the soup quite well, but if you like a slightly thicker, creamier soup, you can mix two tablespoons of cornstarch (or arrowroot powder) with a ladle of the hot broth in a bowl until creamy and then add it back in the soup towards the end of cooking.
How to Make Chicken Orzo Soup?
With one pot and 45 minutes, anyone can put together this comforting lemon chicken orzo soup recipe. Here are a few easy steps for you to follow:
- 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 “holy trinity”—2 cups of chopped onion, 1 cup of chopped carrots, and 1 cup of chopped celery. Cook, stirring occasionally, until vegetables are softened, which ends up being about 7-8 minutes.
- Add your seasonings to the pot. Toss in your 3 cloves of minced garlic,1 teaspoon Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon of ground black pepper in with the veggies. Saute the mixture, stirring constantly, for 30 seconds.
- Add in your broth and cook the chicken thoroughly. Add 6 cups of chicken stock, 4 tablespoons of lemon juice, and 1 pound (about 4) boneless skinless chicken thighs (or 2 medium-sized chicken breasts). Bring it to a boil. Once it comes to a boil, bring the heat down to medium and let it simmer for 15 minutes or until the chicken is fully cooked. Chicken should register 165 degrees F when inserted with a meat thermometer. Take the out of the soup and transfer it to a cutting board.
- Cook your orzo directly in the broth. Stir in the orzo and let it cook for 10 minutes, stirring occasionally.
- Shred the chicken. While the orzo is cooking, shred the chicken using two forks (or you can also cut it into small bite-sized pieces), then add it back into the pot and stir to combine.
- Finish your Greek lemon orzo soup. When the orzo is fully cooked, give it a quick taste, then add more seasoning and lemon juice as needed. Add ¼ cup chopped parsley, ladle into bowls, and serve.
How to Store, Freeze, and Reheat?
Preparing a large pot of any soup—particularly one as satisfying as this chicken and orzo soup—means you may have some leftovers that will be delightful to enjoy for a second (or third!) future meal. This is how I keep it 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: Have you been wondering, Can you freeze chicken orzo soup? Well, you can… with a slight alteration. For leftovers, I honestly do not recommend it because pasta, in general, doesn’t freeze well. So, if you have the full chicken and orzo soup made already, I would advise you not to freeze it. The orzo will taste mushy once defrosted later. However, if you plan on making a big batch to meal prep, then cook your Mediterranean chicken soup without the orzo, freeze it, then add in the orzo when you reheat it later.
- Reheat: Transfer your chicken orzo lemon soup into a saucepan and warm up over medium heat. If the consistency feels too thick, add in a little bit of water or chicken stock to thin it out.
FAQs
Orzo is a quick-cooking pasta and only takes about 10-12 minutes to be fully cooked in soup.
For the best orzo-to-chicken broth ratio, I recommend 1 cup of orzo pasta to 6 cups of chicken stock in this lemon chicken orzo soup recipe.
No, there is no need to pre-cook your orzo pasta. This soup recipe has ample broth to cook it perfectly as it simmers.
What to Serve with Chicken Orzo Soup?
While this hearty chicken lemon orzo soup is substantial enough to serve 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 love serving this with my Greek Cucumber Salad for a refreshing Mediterranean touch or my Kale Brussels Sprout Salad for something a little heartier.
- Crusty bread: There’s nothing better than soaking up that flavorful broth with a good piece of bread! I recommend my No Knead Artisan Bread for the classic crusty bread and soup combination, my Air Fryer Garlic Bread for an extra punch of flavor, or a simple Focaccia bread for a pillowy and herby bite.
Expert Tips
This Greek lemon chicken orzo soup recipe is simple, but a few small tricks can make a big difference in the final dish. Here are some tips to help you get the best results on your first try:
- Cut your veggies evenly. For the best texture and even cooking, chop the celery, carrots, and onions into similar-sized pieces. This ensures they soften at the same rate and blend perfectly into the soup.
- Do not overcook the orzo. Add it at the right time to avoid a mushy texture. Since orzo is a small pasta, it cooks quickly—so be sure to follow the timing instructions for a perfectly al dente lemon orzo soup.
- Adjust your lemon and seasonings to taste. Some people prefer this lemony chicken orzo soup… even more lemony! If you’re one of those people, feel free to taste it when it’s finished cooking and add in a bit more lemon juice (or more fresh herbs) to your preference.
- This soup will thicken as it sits. This is important to note if you do not plan on serving your soup immediately. You can always add in a touch more water or chicken stock to thin it out if need be.
Other Mediterranean Brothy Soups
If you make your own Chicken Orzo Soup recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
Chicken Orzo Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped about 2 cups (265g.)
- 3 medium carrots, peeled and cut into small pieces about 1 cup (135 g.)
- 2 stalks celery, sliced thinly, about 1 cup (125 g.)
- 3 cloves fresh garlic, minced
- 1 teaspoon Italian seasoning
- 1 teapoon kosher salt, more to taste
- ½ teaspoon black pepper
- 6 cups homemade chicken stock
- 4 tablespoons lemon juice, freshly squeezed plus more to taste
- 1 lb boneless skinless chicken thighs, or breasts*
- 1 cup uncooked orzo, 155 g.
- ½ cup fresh parsley, and or dill, roughly chopped
Instructions
- Heat olive oil in a Dutch oven or a large pot with a lid over medium-high heat. Add 2 cups of chopped onion, 1 cup of chopped carrots, and 1 cup of chopped celery. Cook, stirring occasionally, until vegetables are softened, 7-8 minutes.
- Add 3 cloves of minced garlic,1 teaspoon Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon of ground black pepper. Saute, stirring constantly, for 30 seconds.
- Add 6 cups of chicken stock, 4 tablespoons of lemon juice and 1 pound (about 4) boneless skinless chicken thighs (or 2 medium-sized chicken breasts).
- Bring it to a boil. Once it comes to a boil, bring the heat down to medium and let it simmer for 15 minutes or until the chicken is fully cooked. Chicken should register 165 degrees F when inserted with a meat thermometer.
- Remove the chicken and transfer to a cutting board.
- Stir in the orzo and let it cook for 10 minutes, stirring occasionally.
- While the orzo is cooking, shred the chicken using two forks (or you can also cut it into small bite-sized pieces.)
- Add the now-shredded chicken back into the pot and stir to combine.
- When the orzo is fully cooked, give it a quick taste and add more seasoning and lemon juice as needed.
- Add ¼ cup chopped parsley, ladle into bowls, and serve.
Notes
- Yields: This recipe makes about 7-8 cups of soup ideal for 6 servings. The nutritional values below are per serving.
- Cooked chicken: While I used raw chicken, if you have leftover or rotisserie chicken on hand you can make this soup even faster. Simply shred it (or cut it into cubes) and then add it to the soup right before adding the orzo.
- Storage: Bring the leftover soup to room temperature, place it in an airtight container, and keep it in the fridge for up to 3-4 days. Reheat in a saucepan with a splash of water or broth.
- Freezing: While you can technically freeze this soup as it is, I am not a fan of freezing pasta. If you are planning to freeze it, reserve the portion that you are planning to freeze before adding the orzo in the soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
