If you’re looking for a bowl of pure comfort that comes together with minimal fuss and maximum flavor, One Pot Lemon Chicken Orzo Soup is here to brighten your table and your spirits. This zesty, hearty soup brings together tender chicken, vibrant veggies, and a lively lemon finish, all simmered together with delicate orzo pasta in one easy pot. It’s the kind of meal that warms you from the inside out, perfect for busy weeknights, chilly weekends, or anytime you need a cozy pick-me-up. Even better, cleanup is a breeze, so you can spend less time at the sink and more time savoring every spoonful with family and friends.
Ingredients You’ll Need
The beauty of One Pot Lemon Chicken Orzo Soup is how it transforms everyday ingredients into something truly special. Every item plays its part, whether it’s adding depth, a pop of color, or that irresistible fresh flavor that keeps you coming back for more.
- Olive oil: Adds a rich base and helps sauté the veggies for a mellow, savory start.
- Yellow onion: Brings sweetness and depth as it softens and mingles with the other aromatics.
- Carrots: Offer natural sweetness and vibrant color, making each spoonful extra inviting.
- Celery: Lends a subtle earthy flavor and classic soup texture.
- Garlic: Infuses the broth with a warm, fragrant kick that ties everything together.
- Boneless, skinless chicken breasts or thighs: The protein hero of this dish, becoming tender and shreddable as it simmers.
- Chicken broth: Forms the comforting, savory backbone of the soup—homemade or store-bought both work beautifully.
- Salt: Essential for bringing out the flavors of every ingredient.
- Black pepper: Adds gentle heat and a touch of complexity.
- Dried thyme: Provides a hint of herby, woodsy aroma that feels like a warm hug.
- Dried oregano: Balances the soup with its slightly peppery, aromatic notes.
- Uncooked orzo pasta: This small, rice-shaped pasta thickens the soup and makes it extra satisfying.
- Lemon juice and zest: The star players that wake up every bite with fresh, tangy brightness.
- Fresh chopped parsley: Finishes the soup with a pop of green and a fresh, herbal lift.
How to Make One Pot Lemon Chicken Orzo Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion, sliced carrots, and celery, then let them cook for about 5 to 6 minutes. The veggies will soften and their flavors will become beautifully mellow, creating a flavorful base. Add the minced garlic and stir for another 30 seconds—just until it’s fragrant and your kitchen starts smelling amazing.
Step 2: Add Chicken and Broth
Next, nestle the chicken breasts or thighs right into the pot with the softened veggies. Pour in the chicken broth, then sprinkle in the salt, black pepper, dried thyme, and dried oregano. Give everything a good stir, then bring the mixture up to a gentle boil. Once boiling, reduce the heat and let it simmer for 15 to 20 minutes, allowing the chicken to cook through and the flavors to meld.
Step 3: Shred the Chicken
When the chicken is fully cooked and tender, take it out of the pot and place it on a cutting board. Use two forks to shred it into bite-size pieces. Shredding the chicken makes each spoonful of One Pot Lemon Chicken Orzo Soup perfectly hearty and ensures every bite gets a little bit of everything.
Step 4: Cook the Orzo
Return the shredded chicken to the pot and stir in the uncooked orzo. Let the soup simmer for another 8 to 10 minutes, just until the orzo is tender but not mushy. The orzo will soak up some of the broth, thickening the soup and making it extra cozy.
Step 5: Finish with Lemon and Parsley
To bring it all together, stir in the lemon juice, lemon zest, and chopped parsley. The lemon brightens up the whole pot, while the parsley adds a fresh, herbal note. Taste and adjust the seasoning if needed—maybe a touch more salt or pepper. Serve warm and get ready for a soul-soothing meal!
How to Serve One Pot Lemon Chicken Orzo Soup
Garnishes
Sprinkle a little extra fresh parsley over each bowl for a burst of color and flavor. For even more zing, add a thin lemon slice or a grating of lemon zest on top. A pinch of freshly ground black pepper or a swirl of good olive oil can also add a little extra flair.
Side Dishes
This soup is perfectly filling on its own, but it also pairs beautifully with a chunk of crusty bread or a toasted baguette for dunking. A crisp green salad with a light vinaigrette is a lovely, refreshing contrast to the warm, comforting flavors of One Pot Lemon Chicken Orzo Soup.
Creative Ways to Present
Serve your soup in colorful bowls or mugs for a fun, casual vibe—great for family dinners or cozy gatherings. For a dinner party touch, ladle the soup into small cups or ramekins as a starter. You can even set up a little toppings bar with extra lemon wedges, fresh herbs, and cracked pepper so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Let any leftover One Pot Lemon Chicken Orzo Soup cool to room temperature before transferring it to an airtight container. It keeps well in the fridge for up to 4 days, and the flavors just get better as they mingle. The orzo may soak up some of the broth, so add a splash of extra stock when reheating if you prefer a soupier texture.
Freezing
If you’d like to freeze this soup, it’s best to do so before adding the orzo, as pasta can become a bit soft after thawing. Simply freeze the soup base and add freshly cooked orzo when you’re ready to reheat and serve. If you do freeze with the orzo, it’s still delicious—just expect a thicker, stew-like consistency.
Reheating
Warm the soup gently on the stovetop over low heat, stirring occasionally. If it has thickened in the fridge, add a splash of broth or water to reach your desired consistency. You can also reheat individual portions in the microwave—just cover and heat in short intervals, stirring in between, until piping hot.
FAQs
Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! If you have rotisserie chicken on hand, shred about 2 to 3 cups and add it after the orzo is cooked. This shortcut makes One Pot Lemon Chicken Orzo Soup even quicker and is perfect for using up leftovers.
Is it possible to make this soup gluten-free?
Yes! Simply substitute the orzo with a gluten-free small pasta or rice. Everything else in One Pot Lemon Chicken Orzo Soup is naturally gluten-free, so it’s easy to adapt for dietary needs.
Can I add extra vegetables?
Definitely! Stir in a handful of baby spinach at the end for a boost of greens, or toss in diced zucchini, bell pepper, or even peas during the simmering stage. The soup is very forgiving and customizable.
How can I make the soup creamier?
If you prefer a creamier texture, add a splash of heavy cream or a dollop of Greek yogurt at the end. This isn’t traditional, but it gives One Pot Lemon Chicken Orzo Soup a rich, velvety finish.
What’s the best way to zest a lemon for this soup?
Use a microplane or fine grater to zest just the bright yellow part of the lemon skin—avoid the bitter white pith underneath. Zest the lemon before juicing for the easiest prep and maximum flavor.
Final Thoughts
If you’re craving something nourishing, easy, and full of fresh flavor, One Pot Lemon Chicken Orzo Soup is a must-try. With its bright citrus notes and comforting chicken goodness, this recipe is sure to become a favorite at your table. I hope you enjoy every spoonful and share it with those you love most!
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One Pot Lemon Chicken Orzo Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This One Pot Lemon Chicken Orzo Soup is a comforting and flavorful meal that combines tender chicken, fresh vegetables, and tender orzo pasta in a zesty lemon-infused broth. Perfect for a quick and easy weeknight dinner, this soup is both nourishing and delicious, made entirely on the stovetop in a single pot.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
Protein
- 1 pound boneless, skinless chicken breasts or thighs
Liquids and Seasonings
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Pasta and Finishing Touches
- 3/4 cup uncooked orzo pasta
- Juice and zest of 1 lemon
- 2 tablespoons fresh chopped parsley
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery stalks. Sauté the vegetables for 5 to 6 minutes until they become softened and fragrant.
- Add Garlic: Stir in the minced garlic and continue cooking for 30 seconds to release its aroma, taking care not to burn it.
- Cook Chicken: Place the chicken breasts or thighs into the pot with the vegetables. Pour in the chicken broth, then season with salt, black pepper, dried thyme, and dried oregano. Bring the mixture to a boil, then lower the heat and simmer for 15 to 20 minutes until the chicken is fully cooked.
- Shred Chicken: Remove the cooked chicken from the pot. Using two forks, shred the chicken into bite-sized pieces, then return it to the pot.
- Add Orzo and Simmer: Stir in the uncooked orzo pasta and let the soup simmer for 8 to 10 minutes, or until the orzo is tender and cooked through.
- Finish with Lemon and Herbs: Stir in the fresh lemon juice, lemon zest, and chopped parsley. Taste the soup and adjust the seasoning if needed.
- Serve: Ladle the soup into bowls and serve it warm for a satisfying and cozy meal.
Notes
- For richer flavor, use homemade chicken broth instead of store-bought.
- Add a handful of baby spinach at the end of cooking for extra greens and nutrition.
- This soup stores well in the refrigerator and often tastes even better the next day as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
