This one-pot lemon chicken orzo soup is cozy, nourishing, and brightened with fresh lemon juice.
Packed with tender chicken, veggies, and orzo pasta, it’s the perfect balance of hearty and refreshing.
Why You’ll Love This Recipe
It’s a full meal in one pot—protein, veggies, and pasta all together.
The lemon and fresh herbs make it light yet comforting, great year-round.
Leftovers taste even better the next day.
What You’ll Need (Ingredient Highlights)
Chicken — shredded rotisserie or leftover cooked chicken saves time.
Orzo pasta — small rice-shaped pasta that cooks quickly and adds body.
Veggies — carrots, celery, and onion create a flavorful soup base.
Spinach — stirred in at the end for freshness and nutrients.
Lemon juice — brightens the soup and balances flavors.
Chicken broth — gives depth; use homemade or store-bought.
Pro Tips Before You Start
Sauté the veggies well for a richer flavor base.
Stir the orzo often so it doesn’t stick or clump.
Add lemon juice gradually and adjust to taste.
For a creamier version, stir in coconut milk at the end.
How to Make One-Pot Lemon Chicken Orzo Soup
Step 1 – Cook the vegetables
Heat olive oil in a soup pot. Sauté onion, carrots, and celery until softened.
Step 2 – Add seasoning and broth
Stir in garlic, thyme, and Italian seasoning until fragrant, then pour in the chicken broth.
Simmer 10 minutes.
Step 3 – Add chicken and orzo
Stir in shredded chicken and orzo.
Simmer until orzo is al dente, about 10 minutes, stirring often.
Step 4 – Finish the soup
Turn off the heat. Stir in spinach to wilt, then add lemon juice and parsley.
Season with salt and pepper to taste.
What to Serve It With
Crusty bread or garlic bread.
A light salad for balance.
Grilled cheese for a cozy pairing.
Variations / Substitutions
Use kale instead of spinach.
Swap orzo for small pasta like ditalini or couscous.
Add a splash of cream or coconut milk for richness.
Use turkey instead of chicken for variety.
Storage & Leftovers
Refrigerate in airtight containers for up to 3 days.
Add a splash of broth or water when reheating, as orzo absorbs liquid.
Freeze without the orzo for up to 2 months; add pasta when reheating.
FAQs
Can I use uncooked chicken instead of rotisserie?
Yes, simmer raw chicken breasts or thighs in the broth until cooked, then shred.
Does the orzo get mushy in leftovers?
It can absorb liquid, so add extra broth when reheating.
Can I make this soup gluten-free?
Swap orzo for gluten-free pasta or rice.
Is this soup freezer-friendly?
Yes, but freeze before adding orzo for best texture.
Can I use dried herbs instead of fresh?
Absolutely—use 1 tsp dried thyme and 1 tbsp dried parsley.
How do I make it creamier?
Stir in coconut milk, cream, or half-and-half at the end.
Final Thoughts
This one-pot lemon chicken orzo soup is vibrant, cozy, and easy to make.
It’s the kind of soup that feels comforting yet refreshing—perfect for weeknights or meal prep.
One-Pot Lemon Chicken Orzo Soup
Ingredients
Method
- Heat olive oil in a soup pot over medium heat.
- Sauté onion, carrots, and celery until softened, 5–7 minutes.
- Stir in garlic, thyme, and Italian seasoning until fragrant, 30 seconds.
- Add chicken broth, bring to a boil, then simmer 10 minutes.
- Add shredded chicken and orzo.
- Simmer 10 minutes, stirring often, until orzo is al dente.
- See full steps with tips & photos → https://theboatshedcafe.com/one-pot-lemon-chicken-orzo-soup/
Notes
- Adjust lemon juice to your taste—add more for a brighter flavor.
- For extra richness, stir in a spoonful of Parmesan or a splash of cream.
- Leftovers thicken as the orzo absorbs liquid; add broth or water when reheating.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.