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lemon chicken orzo 150x150 - Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 6 servings 1x


  • 4 Tablespoons Olive Oil
  • 1  Cup Onion, diced
  • 1/2 Cup Celery, diced
  • 1/2 Cup Carrot, diced
  • 3 Garlic Cloves, minced
  • 1 Bay Leaf
  • 1/2 Tablespoon Dried Thyme
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Ground Pepper
  • 4 Cups Vegetable Broth
  • 2 Cups Water
  • 1 1/2 Cups Orzo
  • Zest of 1 Lemon
  • Juice of 1 Lemon (between 1/31/2 cup)
  • 1/4 Cup Heavy Cream
  • 3 Cups Shredded Cooked Chicken (or Turkey)


  1. Heat the oil in a large saucepan over medium heat.  Once the oil is shimmering add the onion, carrots and celery.  Saute the veggies, stirring often for about 4 min or until softened.   Season with a little salt and pepper.  Add the whole garlic and stir.
  2. Add the spices and stir to combine and release their aroma and oil.
  3. Add the broth and water and bay leaf and bring to a boil.
  4. Reduce the heat to a simmer and add the orzo, partially cover and let it cook 10 minutes, stirring occasionally to prevent sticking.
  5. Once the orzo is cooked, add the lemon zest, juice and shredded chicken.   Continue to warm through, about another 4 minutes.
  6. Take the soup off the heat and remove the bay leaf.  Add the heavy cream and stir to combine.
  7. Serve immediately or refrigerate up to one week.