Lemon Chicken Orzo Soup: Easy Recipe and Cooking Tips
Written by MasterClass
Last updated: Dec 8, 2021 • 3 min read
Lemon chicken orzo soup is the best kind of comfort food: simple enough to put together for weeknight dinner, with plenty of leftovers for lunch.
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What Is Lemon Chicken Orzo Soup?
Lemon chicken orzo soup is a citrusy variation on chicken noodle soup, featuring a blend of cooked chicken, assorted diced vegetables, and chewy, tender Italian orzo in a light, aromatic broth seasoned with fresh lemon juice.
3 Tips for Making Lemon Chicken Orzo Soup
Here’s how to make a refreshing lemon chicken soup any night of the week.
- 1. Use leftover or rotisserie chicken. Lemon chicken orzo soup is the perfect opportunity to use what’s left from last night’s whole roasted chicken or support the impulse purchase of a golden brown, perfectly tender rotisserie chicken from the store. Roughly chop or shred the chicken into bite-sized pieces and add it to the soup once the vegetables and pasta are just about tender.
- 2. Make it on the stovetop or in a multicooker. Lemon chicken orzo soup lends itself well to multiple preparations, depending on how much time you have available. It doesn’t take long to make on the stovetop, but you can start the soup in a slow cooker or pressure cooker if you prefer. Add the pasta when you’re ready to eat, to prevent overcooking.
- 3. Store in the fridge or freezer. This soup tastes even better the next day once the flavors have melded. Store the soup in an airtight container in the refrigerator for three to four days, or freeze it for up to six months. Reheat leftovers on the stovetop over low heat for best results, and adjust the seasoning as needed.
Easy Lemon Chicken Orzo Soup Recipe
makes
prep time
10 mintotal time
50 mincook time
40 minIngredients
Note: The total time does not include 12 minutes of inactive time.
- 1
In a large pot or Dutch oven over medium-high heat, warm the olive oil.
- 2
Season the chicken with salt and pepper on both sides, then place it in the pot.
- 3
Cook the chicken without disturbing it, until the underside develops a golden-brown crust, about 2 minutes. Flip and repeat on the other side.
- 4
Reduce the heat to low and cover.
- 5
Cook the chicken for 10 minutes. Remove the pot from the heat, and set it aside, covered, for another 10–12 minutes.
- 6
After 12 minutes, check the chicken. Once the internal temperature reaches 165 degrees Fahrenheit, remove the chicken and set it aside on a plate.
- 7
When the chicken is cool enough to handle, shred or chop the cooked chicken into bite-sized pieces and set them aside.
- 8
Return the pot to medium heat.
- 9
Add the onions, carrots, celery, and red pepper flakes (if using) to the pot and season the vegetables with salt and pepper.
- 10
Sauté until the vegetables begin to soften, 3–5 minutes.
- 11
Add the lemon zest, bay leaf, and thyme, and stir to combine.
- 12
Add the chicken broth, season with salt and pepper, and bring to a boil.
- 13
Add in the uncooked orzo and lower the heat to a simmer.
- 14
Cook the soup until the pasta is just al dente, then return the shredded chicken, along with the greens (if using), to the pot.
- 15
Continue to cook the soup until the chicken has absorbed the flavors, the orzo and veggies are tender but not mushy, and the greens have wilted, a few more minutes.
- 16
Add the lemon juice and season as needed. Remove the bay leaf and thyme sprig.
- 17
Ladle the soup into serving bowls and top with the chopped fresh herbs and a spoonful of yogurt, if desired.
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