Lemon Chicken Orzo Soup

This delicious soup is loaded with tender chicken in a lemon broth with orzo pasta. Often served at Greek restaurants, this has quickly become a favorite in my home.

Lemon Orzo Soup with Chicken

Chef Tom
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soup
Cuisine Mediterranean
Servings 12 servings
Calories 120 kcal


  • 8 ounces orzo pasta
  • 1 teaspoon olive oil
  • 3 carrots chopped
  • 3 ribs celery chopped
  • 1 onion chopped
  • 2 cloves garlic minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • salt and ground black pepper to taste
  • 1 bay leaf
  • 3 32 ounce cartons low-sodium chicken broth
  • ½ cup fresh lemon juice
  • 1 lemon zested
  • 8 ounces cooked chicken breast chopped


  • Bring a large pot of salted water to a boil. Cook orzo in the boiling water until partially cooked through but not too soft, about 5 minutes; drain and rinse with cold water until cooled completely. Set aside.
  • Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion, saute until the vegetables begin to soften and the onion becomes translucent, about 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before adding chicken broth into the pot.
  • Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
  • Stir in orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Ladle soup into bowls and serve.


Calories: 120kcalCarbohydrates: 18gProtein: 9gFat: 1gSaturated Fat: 1gCholesterol: 16mgSodium: 27mgPotassium: 176mgFiber: 2gSugar: 2gVitamin A: 2552IUVitamin C: 10mgCalcium: 19mgIron: 1mg
Keyword Greek, lemon, soup
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