For more delicious soup ideas, check out my popular posts for Tomato Basil Soup, Vegetable Soup, and Roasted Cauliflower Soup. Lemon, grains, and chicken are one of those flavor combinations that just always works for me. Whether in a one-pot dish (like my One Pot Greek Chicken and Orzo,) as a combo dish (think, grilled chicken with lemon and an orzo salad side), or chicken and rice with lemon, I’m all the way IN. So when an exceptionally chilly night blew through Utah, the first thing I thought of was a delightfully delicious lemon orzo soup. You can use a rotisserie chicken or any leftover chicken you have and add it to the soup with broth, veggies, orzo, lemon, and herbs. So easy! And it totally hit the spot!
Why This Recipe Works
Easy pantry ingredients — Nothing fancy here. I guarantee you already have at least half or more of the ingredients listed in your pantry and fridge right now. Go check…I’ll wait! See? I told you so! Pre-cooked chicken — This recipe was made for a quick, grab-and-go rotisserie chicken, but I’ve also been known to just shred last night’s chicken leftovers and thrown them into a soup too. Lemon juice — The key here is that fresh lemon juice! Bright, acidic, lemony, tasty, and just the perfect all-around ingredient in this easy chicken soup. Great leftovers — I love this soup freshly made, right out of the pot, but I also love it the next day…and the day after that, and the day after that. Oh, and bonus? It freezes well too! Just add in another squeeze of a lemon if you like to bring it back to life just a bit.
Here’s How You Make It
What’s the Best Way to Get Juice Out of a Lemon?
I simply squeeze my lemon halves over a small strainer to catch any seeds, but you can also microwave the lemons for about 10 to 20 seconds first before cutting in half and squeezing to get the juice warmed up and make it easier to squeeze. Of course you can also use a citrus squeezer, or any other tool you have for juicing citrus.
What to Serve with This Soup
I love this soup with a nice crusty roll, sourdough bread, or a breadstick for dipping! You could pretend your house is a deli and serve a you-pick-two option with a side salad or half a sandwich. My favorites are an Italian green salad and a veggie wrap. Grilled cheese sandwiches also pair great with soups, don’t they? All that cheese and you can dip them into your soup…So. Good. You could also serve this soup in a bread bowl for extra deliciousness!
Can You Freeze Soup with Orzo in It?
Yes, you can freeze soup with orzo in it. You should wait for soup to cool completely before adding to freezer-safe containers and putting in the freezer for a later date. I always label and date my freezer items too so I don’t wonder what that container of mystery soup is later on!
Can I Substitute Rice for Orzo?
Don’t have orzo, or are gluten-free or just prefer rice? Then you can substitute long grain, white rice for the orzo in this easy chicken soup. Just make the same amount of rice according to package directions and add to the soup when the directions say to add the orzo. Still just as delicious!
Expert Tips
I recommend using fresh lemon juice in this chicken orzo soup because concentrate just doesn’t have the same flavor. And feel free to add more lemon juice to your personal taste! This soup will keep in the fridge for up to 4 days and in the freezer for up to 4 months.
If you don’t like the way pasta can sometimes get too mushy in leftover soups, you can always keep the orzo separate and add it right before serving, that way it will still have some bite to it and taste fresh with every reheating.
More Tasty Soup Recipes to Try Next
Olive Garden Zuppa Toscana Soup Tomato Basil Soup Easy Homemade Chicken Noodle Soup Olive Garden Chicken Gnocchi Soup Lasagna Soup
Did you make this Lemon Chicken Orzo Soup recipe? YAY! Please rate the recipe below!
title: “Lemon Chicken Orzo Soup” ShowToc: true date: “2024-10-30” author: “Robert Hallum”
This Lemon Chicken Orzo Soup recipe features a deliciously rich and nutritious broth with chicken and healthy veggies. It makes terrific leftovers so make a double batch while you’re at it! Whether you want to make it in the slow cooker or on the stovetop, I’ve got you covered.
Imagine the best homemade chicken noodle soup you’ve had and then add a little “zing” of lemon and some fresh dill and there you have it: Pure comfort in a bowl. Packed full of rich flavors and healthy ingredients, this Lemon Chicken Orzo Soup is destined to become a favorite! This soup can be made on the stovetop or in the slow cooker. Whichever method you choose just be sure to let the soup cook low and slow because that is what will really bring out the flavor of the chicken and creates a base broth that is simply out of this world. For the ultimate flavor we recommend using bone-in, skin-on chicken. Dark meat in particular has a lot more flavor than chicken breast and the bones create an especially flavorful broth.
Lemon Chicken Orzo Soup Recipe
Let’s get started! NOTE: In the pictures below I’m using my Cuisinart 3-in-1 Cook Central which enables you to brown and saute the meat and vegetables right in the slow cooker instead of doing that in a separate skillet and then transferring it to a slow cooker. But this can be made in any slow cooker OR on the stovetop (instructions below). Melt the butter in a skillet over medium-high heat and cook the onions until soft and translucent, 5-7 minutes. Add the garlic, leek and carrots and cook for another 4-5 minutes.
Add the broth and seasonings except for the dill. Add the chicken.
For the Slow Cooker: Cover and cook on HIGH for 3-4 hours or on LOW for 6-7 hours. Remove the chicken, discard the skin and bones, and cut the chicken into small pieces. Return it to the slow cooker along with the orzo and dill. (If you don’t like dill you can use fresh parsley instead or half the amount of fresh rosemary). Cover and cook on HIGH for another 30 minutes or until the orzo is tender. Stir in the lemon juice and add salt and pepper to taste. For the Stovetop: Follow the same directions of sauteing the veggies in butter but do so in a soup pot. Add the remaining ingredients except for the orzo, dill, and lemon juice. Bring the soup to a boil then reduce the heat to a low simmer. Cover the pot and simmer for 90 minutes. Remove the chicken pieces, discard the skin and bones and chop the meat into small pieces. Return the chicken to the pot along with the orzo and dill. Simmer for another 10-12 minutes or until the orzo is tender. Stir in the lemon juice and add salt and pepper to taste.
Dinner is served! Serve this Lemon Chicken Orzo Soup with some crusty bread and/or a salad. Enjoy!
For more delicious soups and stews be sure to try our:
Minestrone Soup Ham and Bean Soup Cream of Mushroom Soup Chicken Noodle Soup Beef Barley Soup Chicken Tortilla Soup Wonton Soup New England Clam Chowder Curried Lentil Soup White Bean and Sausage Soup Pozole Rojo Cream of Celery Soup German Potato Soup Italian Wedding Soup Harira
First published on The Daring Gourmet February 28, 2015 Read more about me…
