Lemon Chicken Soup

Imagine wrapping your hands around a warm bowl of bright, tangy lemon chicken soup on a cold evening — the citrus aroma rising in ribbons of steam, tender shredded chicken floating in a golden broth. This dish is more than comfort food; it’s a wholesome, healing meal packed with vegetables, lean protein, and a bold punch of fresh lemon flavor. Whether you call it lemony chicken soup or Greek-style lemon chicken orzo soup, it delivers on every level. You’ll learn the best ingredients to use, pro tips for perfect results, easy step-by-step instructions, and smart storage advice.

Why You’ll Love This Recipe

This lemon chicken soup is the kind of recipe that earns a permanent spot in your weekly rotation. First, it’s incredibly easy to make — one pot, simple ingredients, minimal cleanup. The combination of fresh-squeezed lemon juice and low-sodium chicken broth creates a bright, clean base that feels light yet deeply satisfying. Orzo pasta gives every spoonful a hearty, silky texture that thickens the soup beautifully as it cooks. Tender shredded chicken adds lean protein, while carrots, celery, and onion deliver natural sweetness and nutrition. This lemon chicken orzo soup is also highly adaptable — customize it with your favorite vegetables or pasta. Whether you’re fighting off a cold, meal prepping for the week, or feeding a hungry family, this recipe delivers bold flavor with minimal effort every single time.

Ingredients List for the Lemon Chicken Soup

You only need a handful of fresh, pantry-friendly ingredients to make this lemon chicken soup shine. Gather everything before you begin so the cooking process flows smoothly.

• 1 tablespoon olive oil

• 2 cups diced carrots

• 1 cup finely chopped onion

• ½ cup finely chopped celery

• 1 tablespoon minced garlic (about 3 cloves)

• ½ teaspoon black pepper

• ½ teaspoon dried parsley

• ¼ teaspoon dried thyme

• ¼ teaspoon salt

• 2 bay leaves

• 1 ½ pounds boneless, skinless chicken breasts

• 6 cups low sodium chicken broth

• 1 cup dry orzo pasta

• ½ cup fresh squeezed lemon juice

Pro Tips

Squeeze your lemon juice fresh. Bottled lemon juice simply cannot match the bright, vibrant flavor that fresh-squeezed lemon delivers in this soup. Use a citrus juicer and strain out seeds before adding it to the pot. The freshness makes a noticeable difference in the final bowl.

Don’t overcook the orzo. Orzo continues to absorb liquid even after the heat is turned off. Cooking it for only half the recommended package time is key. If you prefer pasta with more structure and firmness, cook it separately in a second pot and add it directly to individual bowls at serving time.

Shred the chicken while it’s hot. Hot chicken shreds far more easily than cold chicken. Remove the breasts promptly and use two forks to pull them apart quickly into thin, bite-sized pieces. This gives the soup that classic, rustic texture that makes every spoonful satisfying and hearty.

Instructions

Step 1: In a large pot, heat the olive oil over medium-high heat. Sauté the carrots, onion, celery, and garlic for 5 minutes.

Step 2: Once the vegetables have cooked, add the black pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth to the pot. Stir together.

Step 3: Cover the pot and bring to a boil. It should take about 10 minutes to come to a boil.

Step 4: Once boiling, reduce the heat to medium and cook for 15 minutes, stirring occasionally.

Step 5: Once the soup has cooked for 15 minutes, turn the heat back to medium-high.

Step 6: Remove the chicken breasts and set aside.

Step 7: Remove the bay leaves.

Step 8: Add the orzo to the pot and stir together. Cook for half the recommended cook time on the package.

Step 9: While the orzo cooks, use 2 forks to shred the chicken breasts.

Step 10: Once the orzo has cooked for half the recommended cook time, remove the soup from the heat. The pasta will continue to cook as the soup cools.

Step 11: Add the chicken and lemon juice to the pot. Stir to combine.

Step 12: Tip: If you prefer a firmer pasta, you can cook your pasta in a separate pot and add directly to your bowl when you’re ready to eat.

Variations

Greek-Style Lemon Chicken Soup
For a Greek-inspired twist on this lemon chicken soup, whisk together two eggs with the lemon juice before adding it to the pot. This technique, known as avgolemono, creates a creamy, velvety broth without any dairy. It’s rich, silky, and deeply comforting.

Lemon Chicken Rice Soup
Swap the orzo for long-grain white rice or brown rice if you prefer a gluten-free version. Rice adds a slightly chewier texture and absorbs the lemony broth beautifully. Add it the same way as the orzo, adjusting cook time according to the package directions.

Vegetable-Loaded Version
Boost the nutrition by adding diced zucchini, spinach, or baby kale to the pot during the last few minutes of cooking. These vegetables wilt quickly and add color, texture, and extra vitamins to your bowl of chicken lemon soup without overpowering the bright citrus flavor.

Storage and Serving

Storing Your Lemon Chicken Soup
Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4 days. Keep in mind that the orzo will continue absorbing broth as it sits, so the soup will thicken over time. Add a splash of chicken broth when reheating to restore the original consistency. For longer storage, freeze the soup without the orzo for up to 3 months, then cook fresh pasta when ready to serve.

Serving Suggestions
Serve this lemon chicken soup with crusty sourdough bread or warm dinner rolls on the side for dipping. A simple green salad with a light vinaigrette pairs beautifully. Garnish each bowl with a thin lemon slice, a crack of black pepper, and fresh parsley for a bright, restaurant-quality presentation.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?
Yes. Skip steps one through six and simply shred rotisserie chicken, then add it with the lemon juice at the end. Reduce the overall cook time significantly since the chicken is already cooked.

Can I make this soup ahead of time?
Absolutely. This lemon chicken soup stores well for up to 4 days. For best results, store the orzo separately and combine when reheating to prevent the pasta from becoming too soft.

Is this soup gluten-free?
As written, it is not gluten-free because of the orzo pasta. Substitute rice or a certified gluten-free pasta to make it suitable for a gluten-free diet.

Can I freeze lemon chicken soup?
Yes, but freeze it without the orzo. Pasta breaks down in the freezer and becomes mushy after thawing. Add freshly cooked pasta when you reheat and serve the soup.

What can I use instead of orzo?
Small pasta shapes like ditalini, acini di pepe, or even egg noodles work wonderfully as substitutes. Cooked white rice or cauliflower rice also makes a great low-carb alternative in this recipe.

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