Lemon Chicken Orzo Soup
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Warm up with our hearty Lemon Chicken Orzo Soup! Ladle up a bowl full of comfort in just 30 minutes using chicken broth and fresh lemon.
Year round, we always have Swanson® broth stocked in the house. It’s great to have on hand, whether you’re using it to add to recipes or making a delicious chicken noodle soup.
I always have chopped vegetables ready to go for snacking in the fridge. This means I have them when I need them for a quick and easy soup. I also make my oven baked chicken breast weekly so that we have it for sandwiches, dinners, and, of course, soup!
How to make Lemon Chicken Orzo Soup
- Drizzle a little oil into a pot over medium heat. Add onions, celery, and carrots, cooking for 3-5 minutes until tender.
- Add the chicken, herbs, and Swanson® Chicken Broth. Cover and bring to a boil, about 10-15 minutes.
- Remove the herbs, then stir in the orzo pasta and lemon zest. Cook for 7 minutes until the pasta is tender.
- Pour in the lemon juice and sprinkle with freshly chopped parsley.
- Serve and enjoy!
Can I make this Lemon Chicken Orzo Soup Recipe in the slow cooker?
Yes! If you want to make this in the slow cooker, we recommend just putting it all into the slow cooker aside from the chicken, lemon juice, and zest.
After 2 hours on high or 4 hours on low, you can stir in the chicken, lemon juice, and zest.
Recipe tips and alterations
- Prep the vegetables ahead of time.
- Use rotisserie chicken or leftover chicken you have in the fridge to make this an easy meal. Shredded chicken or cubed chicken both work well.
- You can find Swanson® Chicken Broth with lower sodium and even organic.
- Reduce heat once you add in the lemon juice.
If you like soup recipes, we hope you try our delicious lemon chicken soup and love it just as much as we do!
Lemon Chicken Orzo Soup
Ingredients
- 2 carrots chopped
- 2 stalks celery chopped
- 1/2 small onion chopped
- 2 oven baked chicken breasts chopped
- 4 sprigs thyme
- 8 sprigs parsley
- 6 cups Swanson® Chicken Broth
- juice and zest of one lemon
- 3/4-1 cup orzo pasta
Instructions
- Drizzle a little oil into a pot and then add in onions, celery, and carrots. Cook on medium heat for about 3-5 minutes.
- Once the vegetables are tender add in the chicken, herbs, and Swanson® Chicken Broth.
- Cover the soup and let it come to a boil, about 10-15 minutes.
- Use a spoon to remove the herbs and then pour in the orzo pasta and lemon zest.
- Cook the soup until pasta is fully cooked, about 7 minutes.
- Pour in the lemon juice and sprinkle with some fresh chopped parsley.
- Enjoy!
Video
Nutrition
This is one of the best tasting chicken lemon soups I’ve ever had. I love everything about this recipe!
This recipe is an absolute keeper! So yummy!
It definitely is!! 😀
Do you think this would freeze well?
Yes! We recommend freezing without the orzo and adding when heating up. 🙂
Al soups freeze well. I usually have 2or3 varieties frozen at all time.
I love freezing soups too! If I make a soup that needs pasta I just leave it out and make it as needed. 🙂 Same for potatoes depending on the soup.
I made this without the lemon and using bone broth! It was delicious!
So glad you enjoyed it!! Yes, it’s good with or without the lemon 😀
This recipe never disappoints. Used half chicken stock and half duck stock for this and it was delicious
We’re so glad to hear you love it!! 😀 What a great way to use duck stock too!