This lemon chicken soup with orzo is the kind of pot you put on when you want "real" comfort food but you also want it to taste like you opened a window. It's brothy (not heavy), packed with tender chicken, and finished with lemon zest, plenty of juice, and a fistful of fresh herbs so every spoonful tastes awake. The orzo makes it feel hearty without drifting into stew territory, and the whole thing reads like a cozy, everyday version of a Greek lemon soup without the fuss. If you've been craving an easy lemon chicken orzo soup that still feels special, this is the one I make on repeat.
large Dutch oven or heavy-bottom pot (at least 6 quart) A wide, heavy pot helps the vegetables sweat without scorching and gives you room to poach the chicken gently. A stockpot works too; if it's thin, keep the heat lower and stir more often.
Chef’s knife and cutting board A sharp knife makes quick work of the mirepoix. If you're short on time, you can use pre-chopped onion, carrot, and celery, but the soup will taste a little less sweet and fragrant.
Microplane or fine grater For lemon zest. If you don't have one, use the smallest holes on a box grater and avoid the white pith (that's where bitterness lives).
Citrus juicer Handheld or reamer-style. You can squeeze by hand, but a juicer helps you get more juice without dropping seeds into the pot.
tongs and a medium bowl For lifting out the chicken to shred. A slotted spoon works in a pinch; just let the chicken drain a moment so you don't splash yourself.
Fine mesh strainer (optional) Useful if you want an extra-clear broth or if your stock has lots of sediment. Not required for flavor.
Turn this into a Shopping List?
Don't rely on screenshots. Import to Rind to check off items as you shop.
Set a large Dutch oven over medium heat. Add 1 tablespoon olive oil and the butter (if using). Once the butter melts, add the onion, leek, carrot, and celery. Cook, stirring often, until the vegetables soften and the onion looks translucent, about 8 minutes. You're not trying to brown them hard here; gentle sweating keeps the broth sweet and clean.
Add the garlic, salt, pepper, oregano, and bay leaf. Stir for about 30 seconds, just until the garlic smells fragrant. If anything starts to stick, splash in a tablespoon of stock and scrape the pot; those little browned bits are flavor, but burnt garlic will make the soup harsh.
Simmer the chicken (this is the "chicken soup from scratch" part)
Pour in the chicken stock and water, then add the chicken thighs and parmesan rind (if using). Bring to a gentle simmer over medium-high heat, then reduce heat to maintain a steady simmer. Cover partially and cook until the chicken is cooked through and very tender, about 18 minutes. Keep it at a simmer, not a rolling boil, so the chicken stays juicy and the broth stays clear.
Use tongs to lift the chicken into a bowl. Remove and discard the bay leaf and parmesan rind. Let the chicken cool for a few minutes, then shred into bite-size pieces with two forks (or chop if you prefer tidy chunks).
Cook the orzo and finish the lemon chicken orzo soup
Bring the soup back to a lively simmer. Add the orzo and cook, stirring every minute or so, until the pasta is tender, about 9 minutes. Orzo loves to stick to the bottom of the pot, so this is the moment to stay nearby.
While the orzo cooks, zest the lemons directly into a small bowl, then juice them. Keeping zest and juice ready means you can add lemon off the heat, which protects that bright flavor.
Reduce heat to low. Stir the shredded chicken back into the pot. Add the spinach (if using) and stir just until it wilts, about 1 minute.
Turn off the heat. Stir in the lemon zest, then start with about 1/3 cup lemon juice and add more to taste. (Different lemons vary a lot; you want it clearly lemony, not sour.) Stir in the dill and parsley. Taste and adjust salt and pepper. If the soup tastes flat, it usually needs either more salt or a little more lemon.
Optional egg yolk finish (for a gentle, silky Greek lemon soup feel): In a bowl, whisk 1 egg yolk with 2 tablespoons lemon juice. Slowly whisk in 1/2 cup hot broth from the pot to temper, then pour the mixture back into the soup while stirring constantly. Do not boil after adding, or the egg can curdle. This keeps the recipe in the "brothy" zone, but gives it a soft body.
Serve hot with an extra drizzle of olive oil and more herbs on top. This lemon chicken soup is best right after cooking, when the orzo is perfectly bouncy. If you're planning leftovers, see the FAQ for the best way to keep the pasta from soaking up all the broth.
Build your own Cookbook
Don't lose this recipe in your browser history. Save it to your personal collection in the Rind App so you can find it instantly next time.
Garlic-rubbed Toast or Grilled Sourdough: Crunchy bread is basically mandatory here. It gives you something to drag through the lemony broth, and the toasty edges stand up to the herbs without turning soggy immediately.
Simple Cucumber and Feta Salad: Cool, salty, and crisp next to a hot bowl of lemon chicken orzo soup. The feta echoes the savory note you get from the parmesan rind, and the cucumber keeps the whole meal feeling light.
Roasted Broccoli With Lemon and Chile Flakes: Yes, more lemon. Roasting concentrates sweetness, and the little bit of heat makes the soup taste even brighter by contrast. Keep the broccoli well-browned so it brings something different than the soft vegetables in the pot.
Beverage Options
Sparkling Water With Lemon Peel: Bubbly and clean, especially if you're leaning into the fresh-herb finish. Use a strip of lemon peel rather than more juice so it perfumes the drink without making it mouth-puckering.
Dry White Wine (Sauvignon Blanc or Assyrtiko): A crisp, citrusy white mirrors the lemon and cuts through the savory chicken broth. Go for high acid and minimal oak; anything too buttery will fight the fresh herbs.
Toppings and Extras
Cracked Black Pepper and More Dill: Fresh pepper gives the broth a gentle bite, and extra dill makes the soup taste even more "green" and aromatic.
Crumbled Feta or Grated Parmesan If you want a salty finish, a small sprinkle does the trick. Keep it light so you don't bury the lemon; think accent, not cheese soup.
FAQs
What cut of chicken is best for lemon chicken soup?
I like boneless skinless chicken thighs because they stay tender even if the soup simmers a little longer than planned. You can absolutely use boneless skinless chicken breast; just keep the simmer gentle and pull it as soon as it's cooked through so it doesn't turn stringy.
How do I keep orzo from getting mushy in leftovers?
Orzo keeps drinking broth as it sits. For the best texture, store the soup and orzo separately: ladle out the portion you want to save, then add cooked orzo only to the bowls you're eating. If it's already mixed, just add a splash of stock or water when reheating and stop as soon as it's hot.
Is this a creamy lemon chicken rice soup?
No, this is a bright, brothy lemon soup (one of those satisfying non creamy soup recipes that still feels rich from good stock and tender chicken). If you want a silkier texture, use the optional egg-yolk tempering step for an avgolemono-style finish.
How to make lemon chicken orzo soup if I only have rotisserie chicken?
You can still do it. Simmer the vegetables in stock and water with the bay leaf and oregano, cook the orzo, then stir in shredded rotisserie chicken at the end just long enough to warm through. You'll lose a little of the from-scratch chicken flavor, so don't skip the lemon zest and fresh herbs.
Can I freeze this chicken orzo soup?
You can, but freeze it without the orzo for the best result. Cook the soup base with the chicken, cool, and freeze. When you're ready to eat, simmer fresh orzo in the thawed soup (or cook it separately). The herbs and lemon are best added after reheating so the flavor stays bright.
Copyright 2026 The Hungry Goddess, all rights reserved.
