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Easy Lemon Orzo Soup With Garlic & Chicken - Bright, Comforting, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • Olive oil – For sautéing and a touch of richness.
  • Onion – Yellow or white, finely chopped.
  • Carrots – Diced small for quick cooking.
  • Celery – Diced; classic soup base.
  • Garlic – 4–6 cloves, minced for bold flavor.
  • Chicken – 1 lb boneless, skinless breasts or thighs.
  • Chicken broth – About 8 cups (low sodium preferred).
  • Orzo – 3/4 cup, uncooked.
  • Lemon – Zest and juice of 1–2 lemons.
  • Bay leaf – Optional, for depth.
  • Dried oregano or thyme – 1 teaspoon.
  • Fresh parsley or dill – Chopped, for finishing.
  • Salt and black pepper – To taste.
  • Parmesan – Optional, for serving.
  • Red pepper flakes – Optional, for subtle heat.

Instructions
 

  • Sauté the aromatics. Warm 2 tablespoons of olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until soft and lightly golden.
  • Add the garlic and herbs. Stir in minced garlic, dried oregano or thyme, and a pinch of red pepper flakes if using. Cook 30–60 seconds until fragrant, not browned.
  • Add broth and chicken. Pour in the chicken broth and add the bay leaf. Nestle the chicken into the pot. Bring to a gentle simmer.
  • Poach the chicken. Simmer on low, partially covered, for 12–15 minutes, or until the chicken is just cooked through. Remove chicken to a plate and let rest.
  • Cook the orzo. Add the orzo to the pot and simmer 7–9 minutes, stirring occasionally so it doesn’t stick. Keep the heat at a steady but gentle bubble.
  • Shred the chicken. While the orzo cooks, shred the chicken with two forks into bite-sized pieces.
  • Add lemon and chicken back in. Stir in the shredded chicken, lemon zest, and the juice of 1 lemon. Taste the soup. Add more lemon if you want it brighter.
  • Season and finish. Remove the bay leaf. Add chopped parsley or dill. Season with salt and black pepper. If you’d like, swirl in a splash of olive oil or sprinkle with Parmesan for a touch of richness.
  • Serve hot. Ladle into bowls. Top with extra herbs, lemon wedges, and Parmesan if desired.