Best Lemon Chicken Orzo Soup Recipe
Jump to Recipe· 3.9 from 51 reviews

If you ever crave a vibrant, comforting bowl that feels like a warm hug on a chilly day, you’re going to fall in love with the Best Lemon Chicken Orzo Soup Recipe. This dish brings together tender shredded chicken, delicate orzo pasta, fresh kale, and a bright splash of lemon juice, all immersed in a rich and creamy broth. It’s simple yet elegant, packed with flavors that dance on your palate, making it a perfect meal for family dinners or cozy nights in. Trust me, once you try this soup, it’ll become your go-to recipe for nourishing goodness.

a bright, clean flat lay of fresh ingredients for lemon chicken orzo soup arranged artfully on a smooth white surface. Include a small glass bowl of golden olive oil, a diced medium onion with translucent white and purple layers visible, three peeled and diced vibrant orange carrots, two diced celery ribs with pale green and crisp texture, four finely minced garlic cloves scattered near a small wooden spoon, a small heap of coarse kosher salt crystals, fresh thyme sprigs with delicate green leaves, two dried bay leaves, a neat pile of uncooked orzo pasta with its tiny rice-like shape, a clear measuring cup filled with light golden low sodium chicken stock, shredded rotisserie chicken pieces with tender white and brown texture, a small bunch of deep green baby kale leaves, a halved bright yellow lemon showcasing juicy pulp, a small glass bowl of creamy off-white heavy whipping cream, and finely chopped fresh dill with feathery green sprigs. The ingredients are spaced evenly in a balanced composition, highlighting the natural colors and textures with soft natural light, minimal shadows, and subtle highlights to emphasize freshness. The scene evokes a rustic yet clean culinary vibe, styled for inviting and appetizing food photography. overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1 this Recipe

Ingredients You’ll Need

Every ingredient in this soup plays a crucial part in creating a harmonious blend of flavors and textures. From the earthy sweetness of carrots to the refreshing pop of lemon, each component is simple but essential for crafting the Best Lemon Chicken Orzo Soup Recipe.

  • 3 tablespoons olive oil: The base for sautéing vegetables adds a rich, fruity flavor and healthy fats.
  • 1 medium onion (diced): Brings a natural sweetness and depth to the soup.
  • 3 medium carrots (peeled and diced): Adds subtle sweetness and a vibrant orange hue.
  • 2 celery ribs (diced): Provides a delicate aromatic base and slight crunch.
  • 4 cloves garlic (finely minced): Boosts the savory notes and enhances aroma.
  • 2 ½ tablespoons kosher salt (more to taste): Essential for seasoning and balancing all flavors.
  • 1 teaspoon fresh thyme (leaves only): Offers an herby earthiness that complements the chicken.
  • 2 bay leaves: Infuse subtle woodsy flavor during simmering.
  • 1 cup orzo pasta (uncooked): A tiny pasta that holds the broth beautifully and adds texture.
  • 6-8 cups low sodium chicken stock: The comforting liquid foundation; low sodium lets you control the saltiness.
  • 4 cups rotisserie chicken (shredded): Convenient and flavorful protein for heartiness.
  • 2 ½ ounces baby kale: Adds color, nutrients, and slight bitterness that contrasts the creaminess.
  • 1 lemon (juiced, about ¼ cup juice): The bright, zesty splash that makes this soup unforgettable.
  • ¾ cups heavy whipping cream: Gives the soup luscious creaminess and richness.
  • 2 tablespoons fresh dill (finely chopped): Adds fresh herbal brightness and a mild anise undertone.

How to Make Best Lemon Chicken Orzo Soup Recipe

Step 1: Sauté the Vegetables

Start by heating olive oil in a large Dutch oven over medium heat. Toss in diced onion, carrots, and celery, cooking until they soften and begin to brown slightly, about eight minutes. Stir frequently to avoid burning and to coax out their natural sweetness, which forms the flavor base for this soup.

Step 2: Add Garlic, Salt, and Thyme

Next, stir in the minced garlic, kosher salt, and fresh thyme leaves. Cook together for an additional minute to release their fragrant oils and deepen the aromatic profile of the soup. This step sets the savory stage for the orzo and broth to come.

Step 3: Cook the Orzo and Simmer the Broth

Now, add the orzo to the pot and stir it in for about one minute. Then pour in six cups of the chicken stock along with the bay leaves. Bring the mixture to a boil before lowering the heat to medium-low. Let it cook uncovered for eight minutes so the orzo becomes tender and the flavors meld beautifully. If you prefer a thinner broth, this is the time to add the remaining stock.

Step 4: Add Chicken and Kale

Stir in the shredded rotisserie chicken and baby kale, allowing them to cook for two more minutes. This gentle simmer warms the chicken through and softens the kale just right, adding a lovely green burst to your soup bowl while keeping all the nutrition intact.

Step 5: Finish with Lemon Juice, Cream, and Dill

Remove the pot from heat and fish out the bay leaves. Pour in the fresh lemon juice, heavy whipping cream, and chopped dill before stirring everything together. Taste and adjust the salt if necessary. For an extra touch, sprinkle freshly grated Parmesan cheese to add a delicate cheesy flourish.

Step 6: Serve and Enjoy

Ladle the soup into warm bowls and serve immediately. This soup shines best when savored hot, whether enjoyed on its own or paired with your favorite bread. Every spoonful is a comforting mix of creamy, tangy, and fresh flavors.

How to Serve Best Lemon Chicken Orzo Soup Recipe

Garnishes

To elevate this soup even more, try garnishing with a few sprigs of extra fresh dill or a thin lemon zest twist. A sprinkle of cracked black pepper or a dash of red pepper flakes can add a nice contrast for those who like a little heat. These simple touches add brightness and depth to the final presentation.

Side Dishes

This soup pairs beautifully with crusty bread or warm garlic knots, perfect for dipping. A fresh green salad with vinaigrette offers a crisp, refreshing counterpart. If you want to keep things light and simple, some flaky crackers are always a crowd-pleaser alongside any bowl of soup.

Creative Ways to Present

Serve this soup in rustic bowls for a cozy, homey vibe or in elegant white porcelain for special occasions. Consider adding a swirl of cream or a drizzle of olive oil on top before serving to highlight the creamy texture. You could also present it as a starter in smaller espresso-style cups for a fun dinner party appetizer.

Make Ahead and Storage

Storing Leftovers

Your Best Lemon Chicken Orzo Soup Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Because the orzo continues to absorb broth over time, you may find the soup thickens overnight, so simply add a splash of chicken stock or water when reheating to loosen it back up.

Freezing

This soup freezes well, though the kale and orzo may slightly change texture upon thawing. For best results, freeze the soup without the cream and dill, adding those fresh ingredients when you reheat the soup. Portion into freezer-safe containers and it will keep for up to 3 months.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking and burning. Add extra chicken broth or water as needed to adjust the consistency. Once heated through, stir in cream and freshly chopped dill to bring back the fresh flavors brightening the dish.

FAQs

Can I use another type of pasta instead of orzo?

Absolutely! While orzo is perfect for soaking up the broth and offering a delicate bite, small pasta shapes like acini di pepe or tiny ditalini can work wonderfully as alternatives.

Is it necessary to use rotisserie chicken?

Rotisserie chicken is a time-saving choice that adds fantastic flavor, but you can use any cooked chicken you have on hand. Leftover roasted chicken or poached chicken breast shredded finely will work just as well.

How can I make this soup dairy-free?

To make a dairy-free version, substitute the heavy cream with coconut milk or a dairy-free cream alternative. It will still add richness without compromising the soup’s comforting texture.

Can I make this soup spicier?

Definitely! Add a pinch of crushed red pepper flakes while sautéing the garlic or finish with a dash of hot sauce at the table to give your soup a spicy kick that suits your taste.

What’s the best way to get more lemon flavor?

Aside from adding fresh lemon juice, including a bit of lemon zest along with the juice in Step 5 enhances that vibrant citrus aroma and flavor without adding acidity, creating an even more refreshing taste.

Final Thoughts

This soup is truly a celebration of bright, fresh ingredients and comforting textures all in one bowl. I hope you enjoy making and sharing this Best Lemon Chicken Orzo Soup Recipe as much as I do. It’s a perfect way to bring warmth and sunshine into any mealtime, so gather your favorite people and dive into this deliciously satisfying experience!

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Best Lemon Chicken Orzo Soup Recipe

Best Lemon Chicken Orzo Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 51 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This Best Lemon Chicken Orzo Soup is a comforting, flavorful dish combining tender shredded chicken, bright lemon juice, nutrient-rich baby kale, and creamy heavy cream. Perfect for a cozy meal, this soup balances savory broth with fresh herbs, tender vegetables, and delicate orzo pasta for a light yet satisfying bite. Made with simple ingredients and ready in just about 30 minutes, it serves 8 generous portions, ideal for family dinners or meal prepping.

Ingredients

Vegetables & Aromatics

  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery ribs, diced
  • 4 cloves garlic, finely minced

Seasonings & Herbs

  • 2 ½ tablespoons kosher salt (more to taste)
  • 1 teaspoon fresh thyme leaves
  • 2 bay leaves
  • 2 tablespoons fresh dill, finely chopped

Soup Base & Add-Ins

  • 1 cup orzo pasta (uncooked)
  • 6–8 cups low sodium chicken stock
  • 4 cups rotisserie chicken, shredded
  • 2 ½ ounces baby kale
  • 1 lemon, juiced (about ¼ cup juice)
  • ¾ cup heavy whipping cream

Instructions

  1. Sauté Aromatics: In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook them until the vegetables soften and start to brown, about 8 minutes, stirring frequently to avoid burning.
  2. Add Garlic and Herbs: Stir in the minced garlic, kosher salt, and fresh thyme leaves. Cook for another 1 minute to release the garlic’s aroma without burning it.
  3. Cook Orzo and Simmer: Add the orzo pasta to the pot and cook for 1 minute, stirring continuously. Pour in 6 cups of the chicken stock along with the bay leaves. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 8 minutes. If you prefer a brothier soup, add the additional 2 cups of chicken stock now or later.
  4. Add Chicken and Kale: Stir in the shredded rotisserie chicken and baby kale. Continue cooking for an additional 2 minutes until the kale wilts slightly and the chicken is heated through.
  5. Finish Soup: Remove the pot from heat, discard the bay leaves, then stir in the fresh lemon juice, heavy whipping cream, and chopped dill. Mix well to combine all flavors. Taste the soup and adjust salt if necessary. Optionally, sprinkle freshly grated parmesan for a cheesy twist.
  6. Serve: Ladle the hot soup into bowls and enjoy immediately. This soup pairs wonderfully with crusty bread or can be savored on its own for a light yet hearty meal.

Notes

  • Using rotisserie chicken reduces prep time and adds great flavor.
  • Adjust lemon juice to your taste for a more or less tangy flavor.
  • You can substitute baby kale with spinach if preferred.
  • For a dairy-free version, omit the heavy cream or replace with coconut cream.
  • Add freshly grated parmesan cheese at serving for extra richness.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently on the stovetop to avoid curdling the cream.

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