Name: Lemon Chicken Orzo Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 Tbsp olive oil; 1 onion (chopped); 1 cup carrots (chopped); 1 cup celery (chopped); 3 cloves garlic (minced); 8 cups chicken broth; 1.5 lbs uncooked chicken breasts; 1 tsp oregano; 1 tsp thyme; 1 tsp salt; 1 tsp pepper; 1 bay leaf; 1 cup uncooked orzo; 1 lemon (zested and juiced); 4 cups kale leaves (roughly chopped)

There’s something so comforting about a warm bowl of soup that feels like a hug on a chilly day. This Lemon Chicken Orzo Soup Recipe is exactly that—bright, cozy, and packed with fresh flavors that will quickly become your go-to for easy dinners.

A white bowl is filled with a clear broth soup showing layers of shredded white chicken pieces, small orange carrot slices, dark green leafy kale, and light yellow orzo pasta. Small bits of fresh green herbs float on top with a sprinkle of black pepper. A golden spoon stands upright in the soup, adding a pop of color. The bowl sits on a white marbled surface with scattered chopped herbs around it for a fresh look. Part of a second white bowl with the same soup is visible at the top left, along with a small white bowl filled with finely chopped green herbs near the top right. A blue and white striped cloth napkin is partially visible on the bottom right side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Chicken Orzo Soup Recipe
Top Tip
How to Serve Lemon Chicken Orzo Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Chicken Orzo Soup Recipe

Why You'll Love This Recipe

This Lemon Chicken Orzo Soup Recipe has genuinely earned a spot in my weekly rotation. It’s an easy, one-pot meal that balances hearty chicken and veggies with a bright lemony twist. It hits all the right notes without hanging around too long in the kitchen.

Simple Prep: You only need one pot and just about 45 minutes to get it done—perfect for busy nights.
Fresh Flavors: The lemon zest and juice make this soup pop, lifting the rich broth and tender chicken.
Nutritious & Filling: With kale, carrots, and orzo, it’s packed with fiber, protein, and wholesome goodness.
Family-Friendly: Everyone from toddlers to adults will enjoy this one—I’ve tested it on my picky eaters!

A white pot filled with clear broth soup showing three main layers: the bottom thin golden-yellow broth, the middle layer of small pale yellow orzo pasta mixed with light beige shredded chicken pieces, and the top layer of bright orange carrot slices and dark green kale leaves scattered around. Small bits of green herbs sprinkle evenly over the surface, adding texture and color. The pot handle is visible on the right side against a white marbled surface with a blue and white striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Lemon Chicken Orzo Soup Recipe contributes to a balanced flavor and texture. From the base of sautéed vegetables to the zingy lemon and earthy kale, everything comes together beautifully.

Flat lay of a small white ceramic bowl of golden olive oil, a whole yellow onion with smooth skin, a small pile of bright orange chopped carrots, a neat stack of fresh green celery sticks, three plump cloves of garlic with pale purple skins, a large uncracked raw chicken breast with pale pink flesh, a small white bowl filled with uncooked orzo pasta, a fresh whole lemon with bright yellow skin next to a small white bowl containing lemon zest, a bunch of fresh dark green kale leaves roughly chopped, fresh sprigs of oregano and thyme, a single fresh bay leaf, and small white ceramic bowls containing sea salt, black pepper, and a clear chicken broth, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: The base for sautéing your veggies, it adds richness without overpowering the other flavors.
Onion: Gives the broth a natural sweetness and depth, especially when softened gently.
Carrots: Besides sweetness, they add texture and color, making the soup inviting.
Celery: Adds a subtle savory note that rounds out the flavor profile.
Garlic: A must for that comforting, aromatic punch—just don’t let it burn!
Chicken broth: The canvas for the soup; use a good-quality one or homemade if you can for the best taste.
Chicken breasts: Lean protein that cooks tender and easily shreds to spread throughout each bite.
Oregano & thyme: Their herbaceous notes elevate the broth and complement the lemon perfectly.
Salt & pepper: Essential seasoning—always adjust to your taste at the end.
Bay leaf: Adds subtle earthiness while the soup simmers, but remember to remove before serving!
Orzo: Small pasta that cooks quickly and adds a lovely texture without weighing the soup down.
Lemon (zested and juiced): The star ingredient that brightens everything up and keeps this soup feeling fresh.
Kale leaves: For color, nutrition, and a bit of chew that contrasts nicely with the tender chicken and pasta.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Lemon Chicken Orzo Soup Recipe is how easy it is to adjust according to your taste and pantry. I like to tweak the greens or herbs depending on what I have lying around, and honestly, it always turns out great.

Variation: I’ve swapped the kale for baby spinach or Swiss chard when I want a milder green. Both options work wonderfully and soften quicker.
Make it gluten-free: Use gluten-free orzo or substitute with rice or quinoa to keep it allergy-friendly.
Spice it up: A pinch of red pepper flakes adds a nice kick when I’m in the mood for something a little more lively.
Veggie boost: Feel free to toss in frozen peas or chopped zucchini in the last few minutes if you want more veggies.

Step-by-Step: How I Make Lemon Chicken Orzo Soup Recipe

Step 1: Sauté the Veggies for Depth and Sweetness

Start by heating your olive oil on medium-high in a large soup pot. Add the chopped onion, carrots, and celery, stirring often until everything softens and the onions become translucent—about 5 minutes. This step is key because getting those veggies tender first creates a flavorful base. Then toss in the minced garlic and sauté just until fragrant, around 30 seconds—trust me on this, burnt garlic can ruin your broth!

Step 2: Build the Broth and Simmer

Pour in the chicken broth along with your chicken breasts, oregano, thyme, bay leaf, salt, and pepper. Crank the heat until it boils, then immediately turn it down and cover the pot to let everything simmer gently for about 15 minutes. The chicken will cook through and infuse the broth with incredible flavor.

Step 3: Add Orzo and Cook Through

Add your orzo into the pot and continue simmering for another 10 minutes until the pasta is al dente and the chicken is perfectly tender. It’s important here not to overcook the orzo—you want a little bite, not mush!

Step 4: Shred Chicken and Final Flavor Boost

Carefully remove the chicken breasts, shred or chop them up with two forks (I find shredding easier for soup), and return the chicken back into the pot. Now stir in the lemon zest, lemon juice, and kale leaves. Give everything a good mix and taste for additional seasoning. If it needs a bit more salt or pepper, don’t be shy to add!

Top Tip

I’ve made this soup dozens of times and here are a few things I’ve learned that really help it shine. These tips will save you from the common pitfalls and guarantee a flavorful, perfectly textured bowl every time.

Don’t Rush the Veggies: Sautéing the onions, carrots, and celery well is the foundation of a rich broth. Patience here pays off.
Watch the Orzo: Orzo can go from perfect to mushy quickly—start checking it a few minutes before the end.
Fresh Lemon is Key: Always use fresh lemon juice and zest, not bottled. It makes a huge difference in brightness.
Skip the Bay Leaf Before Serving: Remember to remove it; otherwise, your spoon might get an unpleasant surprise!

How to Serve Lemon Chicken Orzo Soup Recipe

Lemon Chicken Orzo Soup - Serving Suggestion

Garnishes

I usually top my soup with a sprinkle of freshly chopped parsley or a small handful of grated Parmesan cheese. The parsley adds a pop of color and a fresh herbal note, while the cheese introduces a subtle umami richness. A drizzle of high-quality olive oil right before serving is another nice touch.

Side Dishes

This soup pairs beautifully with a simple green salad and some crusty bread or garlic toast to soak up every last drop of broth. Sometimes, I’ll also serve it alongside roasted vegetables for a heartier meal.

Creative Ways to Present

For special occasions, I like to ladle the soup into colorful bowls and serve with lemon wedges on the side, so guests can add extra brightness as they wish. A sprinkle of edible flowers or microgreens makes it feel a bit fancy, perfect for a cozy dinner party.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and the soup keeps well for about 3-4 days. The kale may soften a bit over time, but I actually like the texture as it continues to soak up flavors.

Freezing

Freezing this soup is totally doable, but I recommend undercooking the orzo slightly so it doesn’t get mushy when reheated. I freeze it in portions and add fresh lemon juice after thawing to refresh the flavor.

Reheating

When reheating, do so gently on the stove over low heat, stirring often to prevent sticking or overcooking. You can add a splash of broth or water if it’s too thick. A quick taste test to adjust seasoning before serving is always a good idea.

Frequently Asked Questions:

Can I use leftover cooked chicken instead of raw chicken breasts?

Absolutely! If you have shredded or diced cooked chicken on hand, you can add it toward the end of cooking—just stir it in with the lemon juice and kale to warm through without simmering too long, to avoid drying it out.

What can I substitute for the orzo?

If you don’t have orzo, small pasta shapes like ditalini or small elbow macaroni work well. For a gluten-free option, rice or quinoa also make great alternatives and provide a different texture.

How do I keep the kale from getting too tough?

Adding the kale at the very end of cooking and allowing it to wilt gently in the hot soup keeps it tender and vibrant. Avoid adding it too early or boiling it long, which makes it rubbery and dull in color.

Can this soup be made in a slow cooker?

Yes! Start by sautéing the veggies on the stove, then transfer them along with the broth, raw chicken, and seasonings to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add the orzo and kale during the last 30 minutes, then finish with lemon juice and zest before serving.

Final Thoughts

This Lemon Chicken Orzo Soup Recipe isn’t just a meal; it’s that cozy moment after a long day when you sit down with something comforting and nourishing. I hope you find it as easy to love and make as I do, and that it becomes one of your trusted go-to recipes—perfect for sharing warmth and a little sunshine in a bowl.