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Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

The perfect soup for warm or cool weather!  The burst of citrus in this Lemon Chicken Orzo Soup is a refreshing addition that makes it perfect for any kind of weather!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 181kcal
Author Nicole Crocker


  • 2 Tablespoons Olive oil ,divided
  • 1 Pouns boneless skinless chicken thighs , cut into 1-inch chunks
  • Salt and freshly ground black pepper
  • 3 Cloves Garlic ,minced
  • 1 Vidalia onion, diced
  • 3 Medium Carrots ,Peeled and diced
  • 2 Stalks Celery ,diced
  • 1/2 teaspoon Dried thyme
  • 5 Cups Chicken stock
  • 1 Cup Water
  • 2 Bay leaves
  • 3/4 Cup Uncooked orzo pasta
  • 1 Sprig Rosemary
  • Juice of 1 lemon
  • 2 Tablespoons Chopped fresh parsley leaves


  • Heat 1 tablespoon olive oil in a large stockpot over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes, remove and set aside.
  • Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  • Stir in chicken stock,bay leaves,1 cup of water and bring to a boil. Stir in orzo, rosemary and chicken. Reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.


Calories: 181kcal | Carbohydrates: 29g | Protein: 8g | Fat: 3g | Cholesterol: 6mg | Sodium: 368mg | Potassium: 463mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5280IU | Vitamin C: 7.5mg | Calcium: 41mg | Iron: 1.1mg