If you’re craving something that feels like a warm hug in a bowl, this One Pot Lemon Chicken Orzo Soup Recipe is exactly what you need. It’s vibrant, comforting, and perfectly balanced with bright lemon, tender chicken, and delicate orzo pasta all simmered together in one pot. This soup doesn’t just warm you up; it fills your kitchen with an irresistible aroma and your heart with a cozy feeling that’s pure magic. Whether you’re looking for a quick weeknight meal or something soothing on a chilly day, this recipe is a total winner that you’ll want to make again and again.
Ingredients You’ll Need
Gathering simple, fresh ingredients is what makes this soup truly shine. Each element plays a key role, from creating the rich broth to adding layers of texture and a bright pop of lemony flavor.
- Olive oil: For sautéing vegetables and adding a subtle richness to the base of the soup.
- Onion: Provides a foundational sweetness and depth as it softens.
- Carrots: Offer natural sweetness and a lovely splash of orange color.
- Celery: Brings a gentle earthiness and crunch to the mix.
- Garlic: Adds a fragrant punch that you’ll immediately notice and love.
- Chicken stock: The heart of the soup, giving it a savory, comforting broth.
- Water: Adjusts the soup’s consistency to your liking—more for a lighter broth.
- Fresh lemon juice: Brightens and lifts every spoonful with a fresh zing.
- Boneless, skinless chicken breast: The tender protein that makes the soup satisfying and hearty.
- Italian seasoning: A blend that adds warmth and herbs without overwhelming the lemon.
- Kosher salt and black pepper: Simple seasonings that tie all the flavors together.
- Lemon zest (optional): For an extra layer of citrus brightness.
- Bay leaf (optional): Infuses the broth with subtle herbal notes as it simmers.
- Orzo pasta: Tiny pasta pearls that make each bite pleasantly chewy and fun.
- Chopped parsley: Adds a fresh, herbaceous finish and a pop of green.
How to Make One Pot Lemon Chicken Orzo Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery, then let them soften and mingle their flavors for about 5 to 7 minutes. This creates the perfect aromatic base for the soup and begins building those delicious layers you’ll notice in every spoonful.
Step 2: Add Garlic
Next, stir in the minced garlic and cook for just one minute until it becomes fragrant. Garlic wakes up the flavor in the pot without overpowering the other ingredients, giving you that irresistible cozy aroma that’s so welcoming.
Step 3: Simmer the Broth
Pour in the chicken stock and water, then add Italian seasoning, salt, pepper, and a bay leaf if you’re using one. Bring everything to a simmer. This mix becomes the comforting, flavorful broth that ties the whole One Pot Lemon Chicken Orzo Soup Recipe together.
Step 4: Cook the Chicken
If you’re using raw chicken breasts, gently submerge them into the simmering broth. Let them cook for 15 to 20 minutes, until fully cooked and tender. If you have cooked chicken on hand, you can skip this step and add it later to save time.
Step 5: Shred and Return the Chicken
Once the chicken is cooked, carefully remove it from the pot and shred it with two forks. Then, stir that juicy, flavorful shredded chicken right back into the soup. This incredible step ensures your soup is both hearty and satisfying.
Step 6: Cook the Orzo and Add Lemon Juice
Stir in the uncooked orzo pasta and fresh lemon juice. Let the soup simmer for 8 to 10 minutes so the orzo softens and the lemon juice infuses the whole pot with brightness. This is where your soup really comes alive with vibrant flavor and texture.
Step 7: Season and Finish
Give the soup a taste and adjust seasoning as needed—add more salt, pepper, or lemon juice to your liking. If using, stir in lemon zest for that extra citrus punch, then remove the bay leaf and discard it. Your One Pot Lemon Chicken Orzo Soup Recipe is now ready to enjoy!
How to Serve One Pot Lemon Chicken Orzo Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley is all you need to elevate this soup’s presentation and flavor. The parsley adds a pop of color and an herbaceous freshness that balances the rich broth and bright lemon notes perfectly.
Side Dishes
This soup stands beautifully on its own but pairs wonderfully with crusty bread or warm pita for dipping. A simple green salad or roasted vegetables can round out your meal while keeping things light and wholesome.
Creative Ways to Present
For a fun twist, serve the soup with a dollop of plain Greek yogurt or sour cream on top. You can also add a few crumbled feta or Parmesan shreds for a creamy, savory finish. A lemon wedge on the side invites guests to add an extra splash of brightness if they prefer.
Make Ahead and Storage
Storing Leftovers
Leftover One Pot Lemon Chicken Orzo Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making it even better the next day.
Freezing
You can freeze the soup, but keep in mind orzo tends to absorb liquid and change texture after freezing. It’s best to freeze the soup without the orzo and add fresh orzo when reheating for the best texture.
Reheating
Reheat the soup gently on the stovetop over low to medium heat, adding a splash of water or chicken stock if it feels too thick. Stir often to warm it evenly and keep that fresh lemony brightness.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add richness and stay juicy, making your One Pot Lemon Chicken Orzo Soup Recipe even more flavorful. Just adjust cooking time if needed, ensuring they’re fully cooked through.
Is it possible to make this soup vegetarian?
Yes, simply substitute the chicken stock with vegetable broth and omit the chicken. You can add beans or extra vegetables for protein and heartiness.
Can I use dried herbs instead of Italian seasoning?
You can, just mix together your favorite dried oregano, basil, thyme, and rosemary to mimic Italian seasoning. Adjust quantities to taste for the perfect herbal balance.
How do I prevent the orzo from getting mushy?
Cook the orzo just until tender and serve the soup promptly. If making ahead, add the orzo fresh when reheating to maintain that perfect chewy texture.
Can I make this soup spicy?
Definitely! A pinch of red pepper flakes or a dash of hot sauce stirred in just before serving will add a lovely spicy kick to your One Pot Lemon Chicken Orzo Soup Recipe.
Final Thoughts
This One Pot Lemon Chicken Orzo Soup Recipe is the kind of dish that feels like a special secret passed among friends. It’s easy to make, full of comforting flavors, and absolutely bursting with freshness and warmth. Whether you’re new to soup making or a seasoned pro, give this recipe a try—you’ll be amazed at how something so simple can be so delicious and satisfying.
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One Pot Lemon Chicken Orzo Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This One Pot Lemon Chicken Orzo Soup is a comforting and flavorful dish combining tender chicken, bright lemon, and delicate orzo pasta in a savory broth. Perfect for a quick weeknight meal, it’s packed with wholesome vegetables and easy to prepare in a single pot, making cleanup a breeze. The tangy lemon juice enhances the rich chicken stock, resulting in a refreshing yet hearty soup ideal for any season.
Ingredients
Sauté Base
- 1–2 Tablespoons olive oil
- ½ onion, diced
- 4 large carrots, peeled and sliced into thin quarters
- 3–4 celery ribs, diced
- 4–5 cloves garlic, minced
Soup Liquid & Seasoning
- 1 quart (4 cups) chicken stock
- 1–2 cups water (use more for extra liquid)
- 1–2 Tablespoons fresh lemon juice, plus more to taste
- ¾ teaspoon Italian seasoning
- Kosher salt, to taste
- Ground black pepper, to taste
- Zest of 1 lemon (optional)
- Bay leaf (optional)
Protein
- 1 pound boneless, skinless chicken breast, or 2 cups cooked (see notes)
Carbohydrate
- 1 cup uncooked orzo pasta
Garnish
- 2–4 Tablespoons chopped parsley
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables begin to soften and release their aromas.
- Add Garlic: Add the minced garlic to the pot and cook for an additional 1 minute until fragrant, taking care not to burn the garlic to preserve its flavor.
- Combine Liquids and Seasonings: Pour in the chicken stock and water, then stir in Italian seasoning, kosher salt, ground black pepper, and bay leaf if using. Increase heat to bring the mixture to a gentle simmer.
- Cook Chicken: If using raw chicken breasts, add them to the simmering broth. Let them cook for 15-20 minutes until fully cooked through and tender. If you are using pre-cooked chicken, you can skip this step and proceed to the next.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them thoroughly with two forks. Return the shredded chicken back to the pot to mingle with the soup flavors.
- Add Orzo and Lemon Juice: Stir in the uncooked orzo pasta and lemon juice, mixing well. Let the soup continue cooking for 8-10 minutes until the orzo softens and becomes tender.
- Season and Finish: Taste the soup and adjust seasonings as needed with additional salt, pepper, and lemon juice to brighten the flavor. If desired, stir in the lemon zest for an extra citrusy punch.
- Remove Bay Leaf: Take out and discard the bay leaf to avoid any bitter notes.
- Serve: Ladle the hot soup into bowls and garnish with chopped parsley for fresh herbal notes. Enjoy immediately for the best taste and texture.
Notes
- If short on time, use cooked chicken (rotisserie or leftover) to skip the simmering step and add it directly with the orzo.
- You can add more water or stock for a thinner soup consistency.
- Fresh lemon juice brightens the soup, so adjust quantity based on your taste preference.
- For a vegetarian version, substitute vegetable broth and omit chicken, using chickpeas for protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth or water to loosen the soup if thickened.
