Amazing Lemon Chicken Orzo Soup in 50 min

When I need something bright, comforting, and genuinely satisfying in under an hour, I always turn to my Lemon Chicken Orzo Soup. Forget those watery, bland chicken noodle knock-offs; this recipe is the real deal. The secret is using bone-in chicken right in the pot—it makes the broth sing!

Hi there, I’m Anna! I’m just a passionate food lover who believes that everyday cooking should be joyful, not a chore. My mission is simple: share incredibly flavorful chicken recipes that simplify your weeknights. I’ve spent years perfecting one-pot meals like this one because they deliver maximum taste with minimum cleanup. Trust me, once you try simmering chicken with fresh herbs, your soup game changes forever!

Gathering Ingredients for Your Lemon Chicken Orzo Soup

The beauty of this soup is that it relies on pantry staples boosted by incredible fresh flavor from the lemon and dill. Before we dive into the steps, let’s make sure you have everything ready to go. We’re building layers here, starting with the mirepoix of the soup world—leeks, carrots, and celery. Getting those veggies prepped is half the battle, and remember to rinse those leeks really well! Having your chicken ready to go means you can get this amazing Lemon Chicken Orzo Soup simmering in minutes.

What You Need: Ingredients for Lemon Chicken Orzo Soup

This soup is amazing because it doesn’t need a million fancy things. We are using the chicken bones to make the broth rich while it cooks down, so we don’t need any extra stock concentrates. Make sure you measure out your broth accurately, as that’s the base for everything else. I’ve listed everything below, but don’t forget that substitution note for the thyme—dried works in a pinch, but fresh dill is non-negotiable for that final bright pop!

Please note that the ingredient list below is best viewed in a multi-table format for clarity.

Ingredient List Table

Quantity	Ingredient	Preparation Notes
2 tablespoons	olive oil	For sautéing
2 cups	leeks	White and light green parts only, halved, sliced, and rinsed thoroughly
3 large	carrots	Peeled and sliced into coins
3 stalks	celery	Sliced
3 cloves	garlic	Minced
2.5 pounds	bone-in skin-on chicken breasts	The star of our broth!
10 cups	low-sodium chicken broth	The liquid base
4 strips	lemon peel	Peeled with a vegetable peeler (remove before serving)
1 tablespoon	fresh thyme leaves	(If using dried, use 1 teaspoon)
2	dried bay leaves
1 cup	uncooked orzo pasta
0.5 cup	fresh dill	Chopped, for finishing
0.25 cup	fresh lemon juice	About 2 lemons’ worth
1 teaspoon	kosher salt	Or to taste at the end
0.5 teaspoon	black pepper	Freshly ground is best

Expert Steps to Make Perfect Lemon Chicken Orzo Soup

This is where the magic happens, all in one big pot! Because we are using bone-in chicken breasts, we get a much richer, almost velvety broth than if we just threw in plain stock. Don’t rush the first few steps; that gentle sauté builds the foundation of flavor that makes this soup taste like it simmered all day long.

Building the Flavor Base

First thing’s first: get your big soup pot or Dutch oven over medium heat and warm up that olive oil. Now, about those leeks—they love to hide dirt between their layers, so if you haven’t already, give those sliced leeks a serious wash in a bowl of water. You want them clean! Toss the rinsed leeks, your sliced carrots, celery, and minced garlic into the hot oil. We’re going to let these vegetables sweat it out for about 6 to 8 minutes. You aren’t looking for color here, just fragrant softness. When you can really smell that sweet garlic mingling with the earthy carrots, you know the base is ready for the next step.

Simmering the Chicken for Deep Broth Flavor

Time for the main event! Pour in all 10 cups of your chicken broth. Nestle those big, beautiful bone-in chicken breasts right down into the liquid so they are mostly submerged. Now, toss in your lemon peel strips, the fresh thyme (or dried, if you needed that substitution), and those two bay leaves. Crank the heat up until you get a good, rolling boil going. The second it starts bubbling vigorously, lower that heat immediately to a soft, gentle simmer—we want the chicken to cook gently, not toughen up!

Let this simmer uncovered for about 20 to 25 minutes. This is crucial: use a meat thermometer to check the thickest part of the chicken; it absolutely must hit 165°F (74°C). Once they hit that temperature, carefully fish those cooked breasts out and move them to a cutting board to rest for a moment.

Cooking the Orzo and Finishing the Lemon Chicken Orzo Soup

While the chicken is resting, don’t let the broth sit idle! Stir in that cup of uncooked orzo directly into the simmering liquid. Orzo cooks fast, usually taking 8 to 10 minutes until it’s perfectly al dente. While that pasta is bubbling away, go ahead and shred that chicken. Remember to remove all the skin and bones—we only want the tender meat for our Lemon Chicken Orzo Soup. Discard the skin and bones, and fish out those bay leaves and the strips of lemon peel; they’ve done their job infusing flavor!

Once the orzo is tender, turn the heat completely off. This is important so the lemon juice doesn’t cook off! Stir the shredded chicken back into the pot. Finally, stir in your fresh lemon juice, that gorgeous chopped dill, salt, and pepper. Give it a good taste check right there—this is your last chance to adjust that saltiness or add a little more zest before serving this incredible soup!

Tips for the Best Lemon Chicken Orzo Soup Results

Even though this is a simple one-pot recipe, a few little tricks will elevate your Lemon Chicken Orzo Soup from good to unbelievably delicious. The biggest issue people run into is dealing with mushy pasta or a soup that tastes flat instead of vibrant. I’ve learned these lessons the hard way, so you don’t have to!

Managing the Orzo Texture

The absolute key to avoiding gummy, overcooked orzo is timing. You must cook the chicken completely first, remove it, and *then* add the orzo to the simmering broth. Orzo swells up fast! If you add it too early, it will absorb all your broth while the chicken is still cooking, leaving you with a thick, starchy mess instead of a light soup. Remember, cook the chicken until 165°F, pull it out, then drop the orzo in for its 8 to 10-minute ride. It should be perfectly al dente when the chicken is shredded and ready to return.

Brightness Control with Fresh Lemon

Never, ever add your fresh lemon juice or dill while the soup is still boiling or simmering vigorously. Heat zaps the brightness right out of fresh herbs and citrus. I insist you turn the heat off completely before stirring in that final quarter cup of lemon juice and the chopped dill.

This final step wakes everything up! The dill smells incredible when it hits the residual heat, and the fresh lemon juice provides that essential zesty finish that defines this soup. Taste it right after stirring them in—that’s when you know if it needs that last pinch of salt or pepper.

Frequently Asked Questions About Lemon Chicken Orzo Soup

I get so many questions about adjusting this recipe, especially since it relies on bone-in chicken for that deep flavor. Here are the answers to the things I hear most often from people making my Lemon Chicken Orzo Soup for the first time!

Can I use boneless chicken in this Lemon Chicken Orzo Soup?

You absolutely can swap in boneless, skinless chicken breasts, but you’ll definitely notice a difference in the broth. The bones and skin release collagen and fat during the long simmer, which gives the broth body and that rich mouthfeel. If you use boneless chicken, it will cook much faster—maybe 12 to 15 minutes—and you should pull it out right away so it doesn’t dry out. The resulting soup will be lighter, but still delicious!

How long does this soup keep well?

This soup keeps wonderfully, but you have to watch the orzo! Pasta continues to absorb liquid even in the fridge. I find it lasts 3 to 4 days refrigerated. When you reheat it, you’ll likely need to stir in an extra splash of broth or water to loosen it back up to a soup consistency instead of a thick stew.

Why do I need to remove the lemon peel strips?

Those strips of lemon peel are in there purely for infusion! They release those bright, aromatic oils into the simmering broth, giving the soup that gorgeous citrus background note without making it too sour. However, the white pith underneath the peel is bitter, and the peel itself gets tough and chewy after simmering. You definitely don’t want to eat them, so make sure you fish them out before you serve anything!

Storing and Enjoying Leftover Lemon Chicken Orzo Soup

This soup is truly fantastic the next day, but because we used orzo, it thickens up dramatically as it chills. Don’t panic if it looks like porridge when you pull it out of the fridge! It’s just the pasta doing its job absorbing all that delicious broth. The flavor deepens overnight, which is a huge bonus for busy weeknights.

For the best results when reheating, you’ll need to reintroduce some liquid. Keep these guidelines handy for storing your wonderful leftovers. If you want to save this recipe for later, you can find it on Pinterest.

Please note that the storage information below is best viewed in a multi-table format.

Storage and Reheating Table

Storage Method	Duration	Reheating Instructions
Refrigerator	3 to 4 days	Reheat gently on the stovetop over medium-low heat, stirring frequently while slowly adding extra chicken broth or water until the desired soupy consistency is reached.
Freezer	Up to 2 months	Thaw overnight in the fridge. Reheat on the stovetop as noted above, adding extra liquid as needed. Note: Freezing may slightly alter the texture of the orzo.

Sharing Your Experience with This Recipe

I truly hope this recipe brings a little sunshine to your kitchen table. This Lemon Chicken Orzo Soup is one of my absolute favorites to share! If you made a batch and loved how easy and bright it turned out, please pop down below and leave a rating or let me know what you thought in the comments. Happy cooking!

Estimated Nutritional Look at Lemon Chicken Orzo Soup

I always try to keep my weeknight meals balanced, and this soup really delivers! Since we’re using lean chicken and lots of vegetables, it’s a great healthy choice. Keep in mind these numbers are just estimates based on the ingredients listed for 6 servings, but they give you a good idea of what a hearty bowl of this Lemon Chicken Orzo Soup offers.

Nutritional Information Table

Nutrient	Amount Per Serving (Estimate)
Calories	345
Fat	9g
Carbohydrates	28g
Protein	38g

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