I love how lemon brings out the flavor in chicken recipes. This Lemon Chicken Orzo soup is no exception. Adding the freshly squeezed lemon juice at the end really brightens the dish and leaves it with a fresh and delicious flavor. Chicken Noodle Soup has always been a family favorite. The recipe for this Lemon Chicken Orzo Soup is a very similar recipe but made a bit classier with the orzo noodles. The extra lemon juice also distinguishes it from a regular chicken noodle soup.
Lemon is a great way to bring another level of flavor to many dishes, here are some of my other favorite recipes that call for a squeeze of lemon.
Recipes that call for a squeeze of lemon:
- Baked Butter Garlic Shrimp
- Angel Hair Pasta with Garlic and Parmesan
- Easy, Baked Lemon Tilapia
- Parmesan Pasta with Lemon and Asparagus
Another great thing about this recipe is you can tailor it to your taste. I usually use celery, onion, carrot, but other great additions are peas, broccoli or zucchini.
How to make lemon chicken orzo soup:
- In a large stock pot or soup pot, melt the butter with the olive oil and add the onion, celery, and carrots. Make sure to salt and pepper.
Saute for 3-4 minutes and then add minced garlic and saute for 1-2 more minutes.
Add in the chicken stock or broth and the water. Bring to a boil. Once water is boiling, add in the orzo pasta and continue boiling for 10-15 minutes or until pasta is tender.
Add in the sugar, lemon juice, and salt and pepper to taste.
You can also add in fresh or dried parsley for garnish and flavor.
frequently asked questions about lemon chicken orzo soup:
Can you freeze lemon chicken orzo soup?
Yes, technically you can but I don’t recommend it! Anytime you freeze pasta, especially in soup, it changes the texture because when you reheat it, it takes in more of the moisture from the soup. This leaves the soup less brothy and the noodles more mushy. If you know you’re going to be freezing the soup, I suggest leaving the pasta out and boiling some fresh to add in when you reheat the soup.
What’s better to use in lemon chicken orzo soup, broth or stock?
This a personal preference. Stock has a more natural and fresh flavor than broth and is healthier. Broth usually has more sodium in it but is a great option and more affordable choice typically than stock.
can i substitute rice for orzo?
It will change the flavor and texture of the soup but if you prefer rice, you can use it. I suggest cooking the rice separately and adding it at the last minute.
This recipe is so simple and can come together in 30 minutes especially if you use pre-cooked chicken or rotisserie chicken. Such a great recipe to have in your back pocket for a cool spring evening dinner. It’s also a great light soup to serve with rolls and salad for a luncheon or as a beginning course to a special meal.
Make these delicious soups next:
- ¼ cup butter
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 garlic segment, minced
- 4 stalks celery, sliced
- 4-5 large carrots, peeled and sliced
- 8 cups chicken stock or broth (You can use water with bullion for the broth)
- 1-2 cups water
- 2 cups diced precooked chicken breast or rotisserie chicken (If you want to use raw chicken, cut it in small one inch pieces and saute it in the butter and olive oil before adding the onion.)
- 1½ cups orzo pasta, uncooked
- 2 tbsp lemon juice, fresh squeezed
- 1 tsp sugar
- salt and pepper to taste
- In a large stock pot or soup pot, melt the butter with the olive oil and add the onion, celery, and carrots. Make sure to salt and pepper.
- Saute for 3-4 minutes and then add minced garlic and saute for 1-2 more minutes.
- Add in the chicken stock or broth and the water. Bring to a boil. Once water is boiling, add in the orzo pasta and continue boiling for 10-15 minutes or until pasta is tender.
- Add in the sugar, lemon juice, and salt and pepper to taste.
- You can also add in fresh or dried parsley for garnish and flavor.
Serve with...
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