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Delicious and creamy lemon chicken orzo soup made with simple, fresh ingredients. Perfect for chilly days…or use leftover turkey after Thanksgiving!
Soup season has arrived, and there’s nothing better than a comforting bowl on a cool day. This lemon chicken orzo soup is creamy, hearty, and full of fresh flavor from the lemon and herbs. I wanted to share it before Thanksgiving because it’s also the perfect way to use leftover turkey…just swap it in for the chicken. It comes together easily with pantry staples, and it tastes even better the next day.
This Is What You’ll Need
- Butter: Adds flavor and helps the vegetables soften.
- Onion, carrots, and celery: The classic soup base for richness and depth.
- Minced garlic: Fresh or jarred both work fine; use a little extra if you love garlic.
- All-purpose flour: Thickens the broth slightly for a creamy texture.
- Chicken stock: Use low-sodium if possible so you can control the salt level.
- Half and half: Makes the soup creamy without being heavy.
- Orzo pasta: Small rice-shaped pasta that cooks quickly and adds heartiness.
- Cooked chicken: Any type works. Freshly cooked, rotisserie, or leftovers.
- Fresh lemon juice: Adds brightness and balances the richness of the broth.
- Parmesan cheese: Stirred in at the end for extra flavor and creaminess.
- Seasonings: Lawry’s Seasoned Salt, Dash Lemon Pepper, kosher salt, and black pepper to taste.
Step-by-Step Instructions
- Prepare, measure, and gather all the ingredients.
- In a large Dutch oven or soup pot, over medium heat, melt the 4 tablespoons butter.
- Add the onion, carrots, and celery.
- Cook and stir for 5-7 minutes.
- Add the minced garlic. Stir for one minute more.
- Sprinkle in the flour, stirring constantly for 2 to 3 minutes to remove the raw flavor.
- Slowly pour in the chicken stock, stirring as you go to prevent lumps.
- Add half and half.
- Stir and bring to a boil.
- Add the orzo pasta, chicken, and lemon juice.
- Bring to a gentle boil again, then turn off the heat. Cover and let the soup rest for 30 minutes so the pasta can absorb the liquid.
- After resting, turn the heat back to low and stir well.
- Add the 1/4 cup parmesan cheese. Still over low heat, stir until well combined and the cheese is melted.
- Taste and add seasonings. More or less as needed.
- When the pasta is tender and the soup is creamy, remove from the heat.
- Serve in large bowls garnished with finely grated lemon zest and a sprinkle of parmesan cheese.
Frequently Asked Questions
Tips + Substitutions
- Lemon Juice: When it comes to the lemon juice, less is more. Start with 1 tablespoon (about half a medium lemon) and taste before adding more. If you prefer a brighter flavor, stir in up to ½ tablespoon extra at the end of cooking. A full lemon can overpower the soup, especially with the cream and Parmesan. For a gentle lemon flavor without extra acidity, try adding ½ teaspoon of lemon zest instead.
- Seasonings: Adjust the seasonings to suit your family’s taste. I like to use ½ teaspoon each of Dash Lemon Pepper seasoning blend, Lawry’s Seasoned Salt, and kosher salt, plus a little extra black pepper.
- Chicken: Use whatever kind of chicken you have on hand. Baked or sautéed boneless breasts or thighs, rotisserie chicken, leftover chicken, or even leftover turkey from Thanksgiving all work perfectly.
- Make Ahead: This soup can be prepared earlier in the day, or even the day before, and stored in the refrigerator. The orzo will continue to absorb the broth as it sits, so keep an extra can of chicken broth nearby to thin it out when reheating.
- Fresh Herbs & Lemon: Fresh herbs add wonderful flavor. Thyme is my favorite, but rosemary and parsley are also good choices. For a subtle touch of brightness, add a thin slice of lemon to each bowl just before serving.
Lemon Chicken Orzo Soup Recipe
Delicious and creamy lemon chicken orzo soup made with simple, fresh ingredients. Perfect for chilly days…or use leftover turkey after Thanksgiving!
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Ingredients
- 4 tablespoons butter
- 1 cup onion (chopped)
- 1 cup carrots (chopped or shredded)
- 1 cup celery (chopped)
- 1 tablespoon minced garlic (more if desired)
- 1/4 cup all purpose flour
- 32 oz. chicken stock
- 16 oz. half and half
- 1/2 cup orzo pasta (uncooked)
- 2 cups cooked chicken (chopped into small chunks)
- 1 tablespoon fresh lemon juice
- 1/4 cup parmesan cheese (grated)
- 1/2 teaspoon Dash Lemon Pepper seasoning mix
- 1/2 teaspoon Lawry's seasoned salt
- salt and pepper to taste
Instructions
- Prepare, measure, and gather all the ingredients.
- In a large Dutch oven or soup pot, over medium heat, melt the 4 tablespoons butter.
- Add the onion, carrots, and celery.
- Cook and stir for 5-7 minutes.
- Add the minced garlic. Stir for one minute more.
- Sprinkle in the flour, stirring constantly for 2 to 3 minutes to remove the raw flavor.
- Slowly pour in the chicken stock, stirring as you go to prevent lumps.
- Add half and half.
- Stir and bring to a boil.
- Add the orzo pasta, chicken, and lemon juice.
- Bring to a gentle boil again, then turn off the heat. Cover and let the soup rest for 30 minutes so the pasta can absorb the liquid.
- After resting, turn the heat back to low and stir well.
- Add the 1/4 cup parmesan cheese. Still over low heat, stir until well combined and the cheese is melted.
- Taste and and add seasonings. More or less as needed.
- When the pasta is tender and the soup is creamy, remove from the heat.
- Serve in large bowls garnished with finely grated lemon zest and a sprinkle of parmesan cheese.
Nutrition Facts
Lemon Chicken Orzo Soup Recipe
Serving Size
1 serving
Amount per Serving
Calories
423
% Daily Value*
Fat
24
g
37
%
Cholesterol
92
mg
31
%
Sodium
521
mg
23
%
Potassium
573
mg
16
%
Carbohydrates
28
g
9
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
24
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is a very delicious, quick and easy to make soup–I’m calling it my new go-to “Lemono-Turkey” soup and perfect for using up leftover turkey. I bet it would also work as a real Avgolemono soup if you tempered and added a couple of eggs!