Lemon Chicken Orzo Soup
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Chockfull of hearty veggies and tender chicken in a refreshing lemony broth. It is PURE COMFORT in a bowl!
We’ve been having such gorgeous 70-degree weather out here in the Bay Area. I can finally run in my shorts and take long walks in my flip flops. But even in this perfect weather, I could still always use a bowl of chicken noodle soup. It doesn’t even matter if I’m sick with the flu or if I have the cleanest bill of health – this soup can be eaten any day of the week, any time of day!
But don’t be fooled – this isn’t your ordinary chicken noodle soup. The traditional noodles are swapped out and orzo is used instead, which is a pasta shaped like a large grain of rice. And my favorite part about this soup is the freshly squeezed lemon juice. It’s pure comfort in a bowl with a hint of refreshing, lemony goodness. Plus, this comes together in just 30 minutes, filling the house with the most amazing aroma.
So there you have it – quick, easy, hearty and sure to be a hit with the entire family. You can’t beat that!
Lemon Chicken Orzo Soup
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- ½ teaspoon dried thyme
- 5 cups chicken stock
- 2 bay leaves
- ¾ cup uncooked orzo pasta
- 1 sprig rosemary
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven 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; 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.
- Whisk in chicken stock, bay leaves and 1 cup water; 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.
- Serve immediately.
Did you make this recipe?
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Hi, can this soup be made in the slow cooker. I use it all the time. Thanks. Sandy
Yummy, fresh tasting chicken soup! My hubby and I have been suffering with the flu. Finally felt good enough to cook today. I used rotisserie chicken (legs and thighs as I saved the breasts for another meal). I also added finely chopped green onion and some Parmesan cheese at the end. Very satisfying!
I like your lemon chicken soup recipe but can I tell you I’ve made this soup in the summer to change up its flavor
In winter when I make it quite often but with Italian spices not lemon .
Making this for the last 50 yrs. It proved a good recipe stays forever if it’s passed down or to others.
Delicious lemony chicken soup.
Been making this recipe for YEARS. My go to when someone is sick at home or for care packages for family or friends. So full of goodness and flavour when you can’t or don’t don’t feel like eating. The lemon juice is the hero of a ‘damn delicious’ recipe. Today my son’s Japanese lovely partner asked if I could show her how to make it. Easy peasy.
Thankyou.
Fantastic!
soooo yummy and easy to make!!
One of our favorites. I don’t add much of the lemon to my kids soup. And I usually just use leftover chicken to make it simpler.
I’m 68 and I’ve never used lemon juice, or Orzo in chicken, soup. It was, amazing!
good
delicious and so easy to make
I’ve been making this recipe for years with some adjustments! I sub the chicken thighs for breasts and add a teaspoon each of oregano and red chili flakes with the thyme in step 2. Then add a bunch of spinach and the zest of half a lemon at the very end.
This soup is DELICIOUS! We make this all the time and everyone always raves about it! We make it all the time.
A couple tips… To save time, I use a store-bought rotisserie chicken and cut it up (chop up skinned breast meat), and add it to the soup toward the end. If you have leftover soup, the orzo tends to soak up the broth. You may need to add more broth, or you can cook the orzo separately before adding it to the soup.
Brought this soup to a work soup potluck and won first place – thanks for sharing such a great recipe!
I can honestly say this is the ONE recipe that I have gone back to over and over again. This will be my third winter making it (this specific recipe). When someone eats it for the first time, they then request the recipe! Such a delicious, healthy, soup recipe!
Time Savings Trick – a tub of Trade Joe’s fresh Mirepoix (chopped carrot, celery & onion) greatly reduces prep. I used a tub, and had a bit of extra chopped onion on hand which I also added. I did not rush sautéing the Mirepoix – i let this get very golden, almost caramelized (adding bit of broth as needed to prevent sticking), before adding the garlic. Also highly recommend Dorot Gardens FROZEN crushed garlic cubes….they are a bit pricey, but greatly reduce prep time and taste fresh (I do NOT care for the jars of minced garlic …much too strong a flavor for me). ONE TIP – add lemon juice incrementally. I happened too gave a very juicy lemon – had I added entire lemon, would have been overpowering. Also added a bit of chopped fresh kale for extra veggie and color. Will def make again!!! Thanks for another super recipe!!!
November 2022 – I’ve made this recipe twice now. I used the juice of 2 lemons and skinless chicken breasts instead of what was specified in recipe. It is incredibly easy to make and is delicious! Thank you.
We made this tonight and it was a hug in a bowl!
I used ground chicken, instead of chicken breasts and I would season them next time, but overall just a wonderful blend of flavors. Since there were only two of us eating, I am excited about leftover tomorrow and I am rarely excited about leftovers. Thank you!
We had a bag of orzo and didn’t know what to do with it. I looked up recipes on-line and saw DD had this one. Made it and it’s immediately become one of our soup favorites.
Absolutely delicious, comfort food at the finest!
Since learning this recipe and following it step by step it has become a family staple. My pickiest kid loves it so much. Thank you for sharing
I’m in love with this soup. But I am wondering how many calories there is in a portion?
I’ve made this many times; usually with Costco rotisserie chicken and broth/stock made from the carcass. I cook the orzo separately and add it per serving as I’m only eating for one person.
Absolutely delicious! What a wonderful soup and now a new favorite for me. Thanks for sharing!
Delicious says it all!
Fabulous! Dipped buttered sourdough in it and wow! Sooo good
This has been a favourite soup for me from the first time I made it a few years ago.
My work friend who is an excellent cook (I aspire to be that good) actually asked me for the recipe after he tasted it. Every time I make it for me, I save a serve for him as well.
Had some friends sick with Winter colds in Australia who have really appreciated me making them a batch as well.
Freezes well also!
This is my fav soup. Nice recipe.
I make this every time I get a Costco rotisserie chicken, which is about once a month. Make delicious stock from the carcass. (It’s on the stove right now) Lots of free citrus in my California neighborhood, which helps keep the cost down! I add spinach, too.
I made this soup exactly as written. My family and I loved it. Another winning recipe from Damn Delicious. Thank you
I have made this probably five times now (lemon trees are prolific in my neighborhood) and have two tips. 1 cook the carrots separately and first. 2: cook the orzo separately and don’t add it until you’ve dished up the bowls, otherwise it will expand and get soggy
I’ve made this four times now and haven’t changed a thing! Simply outstanding! Took to friends that had Covid and they loved it too and now are making for themselves. My husband usually picks carrots out of everything but he gobbled them up too!
This soup was absolutely amazing! I made it for family members who were under the weather…total hit! It doubled nicely. Thank you!
Winner winner chicken dinner!! Made this using my own backyard pastured poultry, my homegrown veggies & herbs, and homemade chicken bone broth. Warms the soul! Thanks for this one — as always, it was Damn Delicious!!
This was absolutely delicious! I added a little extra orzo and a teaspoon of Better than Boullion, but other than that, I wouldn’t change a thing. I would also say that it’s worth the extra effort to use chicken thighs instead of breasts. The meat was sooooo tender and it really adds to the experience of this being comfort food.
I made this since my oldest loves lemon chicken orzo soup. I had never made orzo soup before and boy have I been missing out! Wonderfully easy recipe and the depth of flavor was beyond my expectations. Thanks you for this recipe!
I made mine #plantstrong by swapping out the chicken broth and chicken. Instead I used vegetable broth with chucked zucchini and mushrooms. Served with additional lemon wedges and hot pepper flakes. An absolute keeper !!! …I’m thinking of adding greens next time, such as kale or spinach for even more nourishment.
Fabulous! Will definitely make again. I think I’d add a bit more Orzo – maybe a cup to 1 1/4 cups. I didn’t have thighs (used 2 chicken breasts), and didn’t have fresh parsley. But NO complaints. Didn’t make too much (only 2 of us eating), and the flavor was excellent. I used 6 cups of chicken broth instead of 5 cups and 1 cup water. Other than that, I followed the recipe. I was a little concerned that the juice of a lemon might too lemony – it wasn’t. Really tasty!!
This may be the only time that I have not augmented a recipe. Usually if it calls for 3 cloves of garlic I will use 6 etc.
This is now one of my three favorite chicken soups, when I make it I double the recipe so as to have some in reserve in the freezer.
I do feel that I must be hindered in some way as there is no chance of me doing the prep work in 20 minutes for a double batch. I do practice Mise en Placeso that may add some time.
Thanks for a great soup!
Easy, fast, good taste
LOVE LOVE LOVE this soup! I modify it be lemon zest and better than bullion chicken base. Both intensify the flavors.
1st time making it, was so delicious, I seasoned the chicken like I always do. My family enjoyed it and went for seconds. Keeper for sure. Thank you
This recipe is very close to my recipe I found. I prefer my recipe for the depth of flavors it brings out. I didn’t serve mine after cooking for “only” an hour. I let mine simmer at least 2 hours. I also placed all of my spices in my spice strainer, including the bay leaf, and I used whole black peppercorns in it. My recipe also called for butter WITH the olive oil to begin sauté of the carrots, onions, garlic (I used jarred), and celery. I have to say that I made a very good chicken noodle soup but after eating THIS recipe and MY Greek Lemon Chicken Orzo Soup, I have completely retired my chicken noodle soup recipe for my Greek chicken orzo soup!!
I love this recipe and have been making it for a few years now. While it is perfect the way it is I have often added additional vegetables or made minor substitutions as necessary if I am missing ingredients.
It is always a favorite comfort food.
Been making this for a few years now. I do not alter the recipe at all. Most I do is double or triple. It’s probably the most requested recipe to share & it is always shared through the link with nothing but praise for the best “Damn Delicious” recipe. If I don’t have the ingredients I don’t make it till I do.
If I could give this 10 stars I would. It’s absolutely delicious. I used chicken breast and made sure not to overcook it. I didn’t have chicken stock so I substituted 6 cups hot water and added 1 Tablespoon Better Then Bouillon. Also added a few chopped leaves of basil and about 1 heaping cup of chopped spinach. There are only three of us in my home this recipe was enough for dinner with NO leftovers!
Very good comfort food. I used shredded chicken instead.
This is my go-to “I feel a cold coming on” soup. I have been making it (subbing Gluten Free Pasta) for years and it never fails me. I usually double or triple both the lemon and garlic depending how far down the path I am in terms of congestion. I swear this soup has saved me from getting sick when I felt a cold coming on. It is refreshing, bright and comforting. Simple and fresh ingredients are best and I haven’t met a human who didn’t LOVE this soup. The best. x
I made this last night and it was fantastic. I used bacon grease instead of oil and I added some butter to the onions too. It was so good there wasn’t any left. Thanks for a great recipe
I love this soup. I make it probably once a week in the fall. It literally is pure comfort in a bowl
Super comforting
Made this for dinner tonight and followed the recipe exactly. You know it’s good when your whole family goes back for seconds. Thank you for a great recipe!
I have made this recipe many times over the years. I will often add left over rotisserie chicken at the end instead cooking the chicken.
So easy and fresh tasting. You feel good eating this soup!
Have made this several times and everyone loves it & asks for the recipe. Now that fall weather is here, a pot of this gets made tomorrow.
Oh my it was so dam good thank you, I only used half a lemon
Excellent recipe- my family loves this soup!!
I’ve been making this chicken soup for probably close to 7 years. It’s absolutely delicious! I make it anytime someone feels under the weather. So delicious and comforting! Thanks, for this amazing recipe, Chungah!
I absolutely love this soup. I’ve made it several times. The only change I make, is I use marinated barbecue chicken breast and add it after the fact.
I was hoping it turned out like the soup from my local Greek restaurant. However, it came out 10x better. I’ll definitely try another recipe from this site !
I have made this countless times. It is a family favorite! My kids get excited when this is on the menu. I have made it on stovetop as written and adapted it to the instapot-either way it is delicious. I sometimes add some lemon zest to the veggies to give it a bit more lemony goodness. It is also delicious with some baby spinach added at the end. Delish!
Really enjoyed this soup very flavorful
Delicious!!!!!
This recipe is wonderful I did take one short cut and used a rotisserie chicken from the deli. Everything else, I followed the given recipe. It was delicious and filling. Even in Orlando where hot temps are the norm, a hearty bowl of chicken soup is always welcome.
I just made this yesterday and it’s already almost gone. Now I’m almost obsessed with it. (Even my picky eater son likes it.) I doubt I will ever make regular chicken noodle soup ever again. I used chicken broth instead of stock, but the next time I make this soup, I’m going to make some homemade bone broth/stock and use that instead. To serve with it, I also made a baked garlic bread with parmesan herb focaccia bread. It was wonderful dipped in the soup. Pure comfort, and silky, lemony deliciousness!
I’ve probably made this more than a hundred times…for us, for family, for sick friends…it’s a staple…everyone loves it and the recipe always gets passed along…so I figured it’s only fair to finally post a comment. It’s so damn delicious 😉
I like adding a fresh lemon squeeze to each bowl.
This is a family favorite and on regular rotation- they love it so much they know what I’m cooking by the smell! This is easy and delicious, I was able to adapt it to be gf (by using gf orzo), and when I’m feeling super lazy a grocery store rotisserie chicken instead of the thighs makes it even easier. Delicious!
Made this recipe tonight exactly per directions. It was a keeper! Very delicious and just perfect on this cool evening in FL!
I am in the process of making this at the moment. It looks and smells divine. I did add red pepper flakes to satisfy my husband’s love of heat.
Just had this for lunch, and put this recipe in my Favourites folder. A hit! Made it with some homemade chicken stock and a cooked chicken breast I had in the freezer. Used the zest of the small lemon I had, as well as the juice. Thank you!
This is so good! The only change I made was to add a can of artichoke hearts chopped up. I have made this twice now, a new family favorite!
Very tasty and easy. Recommend you remove the bay leaf before serving (I know – most people know to do this, but not all). I also like to toast the Orzo til it is lightly brown. I think it adds a nutty taste. To thicken a little, I smash a few spoonfuls of the beans and add back into the broth. Try this, it is lovely.
what beans?
So good! Followed the recipe exactly and added a tablespoons of flour after sautéing the vegetables to thicken the broth slightly. Matter of personal preference. Also used the zest of the lemon in addition to the juice. The lemon brightened the dish without overpowering it! Will definitely be on the rotation!
Hi, can you post directions for how to make it in a crockpot?
Thanks so much!
We have a slow cooker version below. 🙂
https://damndelicious.net/2019/04/13/slow-cooker-lemon-chicken-orzo-soup/
This was delicious! I made this in the Instapot, as I was late to the dinner planning game. I also made a couple of changes which turned out fabulous in my opinion – I used 3/4c Orzo and I used part Tuscan Kale and part Spinach.
1. I heated a bit of oil in the Instapot on the saute . Once it was piping hot, I put the diced onion in to saute.
2. I diced up the chicken thighs and salted them vigorously and peppered them. Then added to the IP to saute until they were whiteish/golden in color. (5ish minutes)
3. I stripped my Rosemary and Thyme – added to the IP, along with the carrots and celery, and chicken stock (I used Veggie – because its all I had).
4. Put the lid on the IP, hit the soup function on the IP (High pressure). For 15 min.
*5. If I had more time I probably would not have done it this way, but – as the soup was cooking in the IP I heated a smaller (#2) lecruset filled half with water to a boil. I added the Orzo and reduced heat to a simmer. I let cook for 15 min (in retrospect it could have been less time if you want a more al dente vibe.) I then drained and ran cool water over it and just set aside.
6. After 15 min, I manually released the pressure and removed the lid.
7. I hit the saute function again, added the spinach and kale, and put the lid on. I let them simmer and wilt for about 5 min. Then turned the heat off and placed soup in bowls. Then topped with the Orzo.
*Alternatively, I would have omitted this and added the orzo to the pot on step 7. I have done this for other dishes, and it works well. I just was short on time. It would take 15 min or so once the broth started bubbling again. I would wait to add the spinach and kale to the last 5 min, (don’t put in right after you open the lid if you are adding the Orzo. Wait for the last 5 min of the Orzo cook time.)
Also, LEMON was a lovely touch!
Making this today but wondering if regular chicken breast would work as well as the thighs or maybe even rotisserie chicken?
I have lost track of the number of times I have made this soup and each time it is DELICIOUS! I change nothing but do not add the celery as hubby just doesn’t like it. Beyond that, the recipe is exact and the soup consumed quickly. Great to have those leftovers in the frig, though they get eaten very quickly. It keeps at least a week if there’s no one around to eat it!!! You simply MUST make this soup.
This soup is amazing! It’s quick, easy and delicious. I have made it for family and friends many times. It never disappoints. I have used leftover Costco rotisserie chicken and bottled lemon juice when time or supplies were not readily available. But, fresh lemon juice makes a big difference—the soup has a “brighter” flavor. Thank you for sharing your recipe.
Delicious recipe! I used dried spices instead of fresh and it was still amazing!
This is a little different than my normal lemon chicken orzo soup but every bit as delicious! With everyone working and schooling from home the last few months I’ve found myself cooking at least two meals a day for 3 adults and a teenage son. Your recipes have been a life saver! It’s a blustery 24 in Buffalo today and this soup is going to warm our bellies all afternoon. Thank you!
I have made this soup and my entire family loved it! I didn’t deviate from the recipe at all and came out delicious. On other occasions I’ve boiled a whole chicken with aromatics and then chopped the meat and strained the broth and its even better than the store bought stock. Overall awesome recipe. Thank u so much for sharing
This is the best chicken soup ever. It is so easy, turns out great every time. I have used leftover turkey , rotisserie chicken. It doesn’t matter is is still awesome. My grandson’s favorite soup
This is one of the best soups I’ve made. Thank you!
OH MY! What a delightful, comforting, delicious soup. I made this for a friend that just got COVID. Left on the porch and ran like hell. 😉 I’m grateful I saved a bowl for myself!! The lemon juice is such a different, welcome component. The soup received high praise from my friend, and I concur.
Made exactly as written. <3 Definitely a keeper.
Just tried this for the first time, looking for something quick and refreshing, but still filling. This did not disappoint! Love how simple yet delicious this was! Ended up using all chicken stock and boiled frozen chicken breasts as part of step 3 instead of cooking them in step 1. Shredded chicken and replaced and added the orzo. With some salt and pepper to taste, this turned out amazing! Will definitely be making this again.
Just made this for the first time and my entire family loved it! I left out the rosemary, as I didn’t have any on hand. I wonder how much that affected the taste. We’ll come back to this recipe for sure!
Delicious! I followed the recipe, no changes except I did cook things a little longer than the recipe said to. I think I may try chicken breast next time just because I don’t care for thighs as much. Will definitely be sharing this and making it again! It’s going in the recipe box
Love this recipe! I’ve been making it for years! Lemon and rosemary make it different than most chicken soup recipes!
This is so good! The lemon gives us a fresh, light flavor that goes beyond any regular chicken soup. I had shredded rotisserie chicken from Costco on hand so I used that. I also had a partial bag of baby spinach so I threw that in, too. Nice! My husband and I will have this again, it’s a winner. I had fresh thyme and rosemary that went into the pot. I didn’t have fresh lemon, but 1/4 cup of Costco’s lemon juice worked just fine.
Was ok, a bit bland. Would add 2 lemons, another garlic clove and 3 egg yolks
Made this twice for my family and they love it!
I thought, as is, the soup was pretty bland. I added more salt & pepper. I also really wanted the lemon flavor to stand out so I added lemon zest & juice from 2 lemons. Also just used 6 cups of broth for more flavor. I also added some fresh baby spinach right before serving. A bit of fresh ginger at the end was good as well.
For the people saying it’s bland: The salt is a suggested amount. Obviously everyone has different flavor profiles, so adjust to YOUR liking. Soup is great. I loved it and I’ll be keeping it in my recipes book for later use. Thank you!
Using homemade chicken stock and all other seasoning listed it was very flavorful!
I have made this recipe (actually) dozens of times over the past several years and it never gets old. Sometimes we do it exactly as written, other times we’ve added mushrooms, added extra chicken and veggies and left-out the orzo, or replaced orzo with zucchini noodles. It is in our regular rotation and we love it!
I made this yesterday. I seasoned my chicken thighs and roasted them in the oven then cut them up for the soup but basically followed the rest of the recipe as written. Used fresh thyme and rosemary. I feel so cozy when I eat this.
It was pretty good, although a little bland. Not sure what to do to change, but my son liked it. Thanks for the recipe!
You are missing out. if you don’t
make this soup. Don’t change a thing. It is perfect as is.
This soup is amazing! Exactly what I wanted it to taste like. Full disclosure, I used the DD homemade chicken stock in the instant pot recipe for the stock and then I also used the zest of the lemon I later juiced because I personally love lemon. To me, it was not overpowering at all. I also used a bunch of fresh thyme and then dried rosemary because that’s what I had. Overall, this hits all the comfort marks of soup, but still light enough for our long southern summers.
Do you know if I can use rice instead of orzo pasta? And if yes would you cook the rice before adding to the soup recipe?
Who doesn’t like Chicken & Rice soup? I bet you could definitely substitute, however, the rice might be a bit heavier. The orzo is so light and lovely.
This is an amazing recipe. I followed it to the T and the husband couldn’t get enough. Thank you so much for sharing
This soup was perfect dinner dish in this transition between summer and fall. Still light and refreshing, but warm and comforting on a rainy night like last night. We ate it on the screened in porch with french bread, and it was a big hit!
We were out of bay leaves so I just went without. We used a full sprig of rosemary, freshly picked from our neighbor’s bush, and took it out after it was done cooking. It came out tasting *perfectly* spiced. We’re definitely going to put this one on rotation!
Th is was the best soup yet…… I put it in the crockpot.had to work. Walked in the door an oh my so good thanks.
How long did you cook it in the crockpot
And did you dump all the ingredients in at once
How did you make this with a crockpot?
Something was missing from this and I can’t put my finger on it. And I used homemade stock! I wasn’t fond of the thighs in this soup. Looked too gnarly. Next time I’ll maybe use fresh thyme and rotisserie chicken breasts. Maybe a tsp of jarred chicken Better Than Bouillon to kick up the flavor?
Great recipe! I used a grilled chicken breast instead of thighs. Came out delicious!!!
Just made this and it turned out great. Warm, comforting, and filling, and the fresh parsley and lemon juice really brightened and elevated the flavor. This recipe is very forgiving…the carrots and celery I used were far from fresh since I was just trying to clean out the fridge, but the finished product is still delicious. Very simple and I will definitely make this one again (with fresher ingredients!).
need to add little more spice
Delicious soup! I accompanied it with a panini. My mom is not a fan of carrots and I heard some commentary while I was serving about carrots in the soup. Yet not a peep during the meal and raved about it at the end. Wanted to make sure I put away leftovers. Big hit -thank you!!
Fantastic! Followed recipe pretty much, but started with four skin on bone-in thighs and brown them well and then took them out and started sauteing the veggies. Made a double batch and ended up putting lots of lemon zest in it because my girlfriend said it didn’t taste like lemon….IT DUE NOW!!
Sounds delicious. Would like to make it before my knee surgery. Can it be frozen?
Also wondering about freezing, need to make some meals pre-baby!
I freeze this all the time. Just be sure to freeze without the orzo as it gets too mushy if you do.
Thank you for sharing this recipe. It was absolutely delicious! A keeper and can’t wait to make it for my son and daughter in law! I did make my own chicken stock from the Kosher Palette cookbook.
I’ve made this soup multiple times! I love it! I have also used chicken stock with white wine and substituted the chicken for vegan chicken to make it vegetarian. This is the absolute best recipe I’ve tried for this particular soup. Thanks so much for this!
This soup is light but still hearty with tons of flavor! I can not recommend this recipe enough! I can’t wait to make this again!
I’ve just made a batch up to compliment my intermittent fasting. 6 generous and balanced meals packed with flavour and nutrients. Absolutely delish and perfect for those days when you aren’t feeling great or you are feeling sluggish and need a reset to the diet. I added some chilli flakes for an extra bang!
I can’t thank you enough for this soup recipe! Chemo makes food taste like paste. A month or so ago I wanted chicken noodle soup as a comfort thing. When I feel awful, that’s what I want to eat. I made regular chicken noodle and couldn’t taste anything. I hunted up something different and found this recipe and thought…lemon that’s what I need. I added lemon to my soup and was able to eat it. Then I made this recipe and I’m so happy I did. I double batch it, store it in portion sizes in my freezer including separate containers of the orzo. For the 10 days after chemo that my taste buds are gone, I eat a bowl of this soup every day. It’s easy to make with staples most homes have and most grocery stores have available even during COVID challenging times. Thanks again for the recipe, it’s really appreciated!
I followed the directions but it was kind of bland. I’m thinking maybe cooking the chicken with olive oil and some red wine might help. And maybe another seasoning or two. Not sure what they would be but the taste needs to be elevated some. Maybe a quarter stick of butter would help as well?
❤❤❤ this soup! I used fresh herbs ( rosemary and thyme) just cuz I had both on hand. The rosemary leaves broke off and i didnt care for floating leaves in my soup…so i took the time to strain them out. Great flavor, easy prep! The lemon gives it a bright note but not overpowering! I had leftover orzo in my fridge which was the reason i tried this recipe. Added orzo at end just to reheat. Perfection!
Every weekend during the fall and winter I make a different soup recipe for Sunday dinner and pair it with homemade bread and salad. I made this to rave reviews from my family and then made it again for the Souper Bowl at my office the following week. It won first place and has become my personal favorite! Love the website and your delicious recipes! Home style chicken noodle is on the menu for today. Keep the wonderful recipes coming! Thanks!
So so delicious! I made this for my mom on her last day of chemo and she couldn’t get enough. I did make 1 mistake and added too much orzo. The 3/4 cup didn’t seem like enough but I ended up scooping out orzo before I served it and I had to add extra stock. PSA—Do not add extra orzo! I am making this again this week and I will follow the recipe exactly.
I just made this and it was so good. I do not like dark meat (thighs) so I used chicken breasts and it was still tender and flavorful. I would add the juice of a half of a lemon though not a whole one as it was a bit overpowering. This is a yummy, hearty perfect-for-winter soup!
Well, I have great news for you! Chicken thighs are white meat. You are thinking of chicken legs (drumstick part) which is dark meat.
The only difference between chicken breast meat and thigh meat is the thigh meat will be juicer (more tender) than breast meat.
This recipe sounds great. I am making it tomorrow in the crockpot and adding the cooked orzo after the soup is done!
Did you just brown the chicken in a pan and throw everything but the orzo in a crockpot? I want to try cooking it in my crockpot but not sure if I’ll mess it up.
I tweaked this with leftover turkey that I baked in January… I know that is a little weird but this recipe was delicious! I think it is the lemon that TRULY makes it. We like spice/heat, so I may drop some slices of fresh jalapeno in next time. And it is super easy to follow!
I may have to try with quinoa or bulgar, as I have some on hand.
What a treat! My husband, who hates it when I break tradition, Loves it! The herbs and lemon really make this soup wonderful
I really liked this recipe! Not a huge fan of celery stalks so I just used salt & it was overall pretty good. Easy to double the recipe too
How long can this be kept in fridge or can it be frozen ?
Making today. This soup never disappoints. My granddaughter is a very picky eater and she absolutely loves this soup. Most recipes I will change a little to suit me but I wouldn’t change a thing on this one except for to double it.
Delicious!! My family loved it. Great hearty soup
I wish they would say how much a serving size is for accurate calorie count. The soup turned out great. I like how it wasn’t so salty and you could add as you wish. It takes 10-12 minutes to cook the chicken not 2-3. My husband loves it! I would probably use a little less orzo and less than a whole lemon for juice. I kind of didn’t like how lemony it was.
Excellent recipe — easy and absolutely delicious! We make this soup every other week in the fall and winter.
This is a perfect recipe. Make absolutely no changes to it. The chicken thighs are so, so flavorful – don’t be tempted to use breasts. The aroma will remind you of a traditional chicken noodle soup as it simmers. Then you add the lemon and–oh baby!–this soup is anything but traditional. The lemon adds the perfect amount of acid to cut through the richness of the chicken thighs and bring out all of the amazing flavors. This is my new go-to chicken soup!
I added turmeric in it for its many health benefits and anti inflammatory properties specially for those days when you’re under the weather . Great comfort soup !
This soup is delicious. We often add fresh chopped kale instead of spinach. Also quinoa instead of orzo. Or even day old rice. I usually add the pasta or rice on a per bowl basis so the rice/orzo doesn’t get gooey. The quinoa is perfect for sitting in the soup and for left overs. Enjoy!
excited to try!
May i know the amount of chicken stock required in ml please?
Thanks 🙂
1 US cup = 236.588 mL. 🙂
I just made this tonight. My 4 year old actually said, ”mom this soup was super good, thanks for making it.” Mind blown! Thank you!!
I made it! It was delicious!
I made mine without chicken or chicken broth so that it could be vegetarian friendly.
I also added two tablespoons of fresh minced ginger. 1 cup of corn and one tablespoon of rocoto paste (I’m Peruvian).
I also added more orzo 1 cup and 2 oz since I didn’t have the chicken.
Thank you so much for sharing this. I’ve been sick and had to call of work for 2 days but I’m instantly feeling better with this delicious soup!
Thank you!
Amazing flavor, everyone loves it so much I am constantly asked to make it.
We usually add fresh baby spinach just before serving with big croutons!!
Just in the process of making this soup. It sounds wonderful but I would like to comment on the prep time. I think someone made a mistake. It definitely takes more than 10 minutes to get all those ingredients chopped and measured out. The time should be corrected.
If a recipe calls for diced veggies, cooked rice, etc. the time spent getting it to that point is not included in the prep time
Amazing wouldn’t change a thing. It was just the pick-me-up my family needed on a rainy day :]
This soup is so delicious! Our whole family loves it.
Do you have suggestions for how best to make it in the morning and serve that night for dinner?
Thanks!
I’m so glad the whole family loves it so much! You can make it ahead of time but I would cook the orzo separately and add it to the soup upon serving. Hope that helps, Marion!
The BEST soup. I make it a couple of times a month! It’s so good. Love it! If your looking for a delicious chicken soup recipe, look no further!
It’s one of our faves! Glad to hear you loved it! 🙂
My family loved this! The only negative is that it only made 5 bowls! Next time I will double the recipe!
What’s the amount of lemon juice needed?
The recipe calls for the juice of 1 (medium) lemon = 2-3 tablespoons.
I love this recipe! I’ve made it many times. It’s wonderful, thank you for your recipes.
OMG this is the best soup ever! Simply delicious and fills that homemade craving for sure. Will be making another, double batch this weekend!
Glad you love it!
Delicious soup! My bf was feeling under the weather and it didn’t feel right to give him that instant stuff LOL
This soup was quick and easy to make and he loved it!
Thank you!
Great, Teresa! Hope he feels better soon!
I’ve made this recipe a couple of times for friends and family who were sick with the flu or some other ailment. It’s delicious and I swear it has magical healing powers!
It totally does!
Super easy and damn delicious! I added a pinch of dill at the end like my Baba always did.
I normally do not like chicken soup but it was one of the best soups that I have ever made. It’s light and lemony and perfect for cold days. I would highly recommend.
That’s great!
Very good ! Comes together fast. Next time I’ll dice the chicken up smaller!!! Great for a cold day in November. Thank you!!!
This was truly delicious on a chilly fall night. I did as others suggested, and let it simmer for several hours in the afternoon without the orzo. I cooked the orzo separately and added it at the last minute. Wonderful flavors – will definitely make again!!!
Hi! I’m making this right now! I doubled up the recipe to have easy weeknight leftovers. I freeze flat in a vacuum bag, then just boil some water and pop the bag in on a busy night! I adore anything with lemon in it and my taste test gives it a thumbs up! Thanks for the easy and yummy recipe!
My favorite chicken soup ever! The chicken thighs are super tender and melt in your mouth. The lemon and herbs give this an addicting kick. I’ve made this too many times to count and making it again tonight!
This is awesome! I had a fresh rosemary sprig from my garden that I used. I love lemon and added more than the recipe calls for. Make sure you use enough salt. I will definitely make this again.
Sweet! Thanks, Debbie!
Can I use regular regular pasta instead of orzo? And maybe add a little heavy cream?
Of course!
Thanks so much! Can’t wait to make it!
Making this for the second time in as many weeks. Yummy! Only thing I’ve added this time is a little sweet corn. The whole family loves it, especially on a rainy day with TS Alberto bearing down. Thanks!
That’s a great addition! Sounds so yummy!
This looks really good! Do you think I could sub Israeli couscous (pearl couscous) for the orzo? I have a bunch leftover that I’ve been wanting to use…do you know if I’d have to change the amount or cooking time?
Yes, pearl couscous would be a great substitute! But please keep in mind that cooking time can vary.
Hello!
Can this be done in a slow cooker? Thanks 🙂
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Made this today. Added chick peas and zucchini! Great recipe.
Do you think this would work in the crockpot? I need something I can put together and walk away from tomorrow!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Wanted to pop in and let you know I made this soup last weekend and it’s AMAZING. So quick and easy to put together. I grew fresh rosemary for the first time this summer and have been looking for recipes using it. That sprig simmering in the soup really takes the flavor to a whole new level. I took the pot of soup to my daughter’s to share with her and her family-we all loved it. I’ll be making this recipe a lot down the road. Thanks so much for sharing it!
Mmmmmm Chungah !!! This soup looks so good …. I can’t wait to make it . Looks
like the perfect supper for these colder days ! Thank you !!!
How should I cook the orzo if I do it separately? Just water or should I cook it with the ck stock ?
Thank you!
Either should work just fine!
What size is your dutch oven?
3.5 qt.
My husband and I love, love, love soup anytime of the year. We live in Florida. I just made this soup and couldn’t believe how good it is. This will be one of my go to soups. Thank you so much for this great recipe.
Beautiful one pot wonder dish! Still haven’t used orzo before but I want to try (:
A local restaurant in san leandro makes this, their Greek Lemon Chicken Rice soup, a few times a week and it is also delicious. I’m gonna try this version. Looks wonderful!!
NOTE: vid went too fast for me, had to replay a bunch of times and go back and look at somethings. ALSO, the font used in the vid was too hard to read (i.e. # cups of chicken broth, and it said “1 lemon” but it’s ‘juice from 1 lemon’ …) Please use a clearer font for easy reading. Thx.
This soup was so good! Perfect thing on a cold day. Only thing I did differently was add a little more orzo.
This soup is my favorite chicken soup ever! The lemon and parsley at the end give it a super fresh taste and it’s pretty easy to put together. Love it!
Can you use rotisserie chicken?
Yes, absolutely.
This was just outstanding! Had leftover rotisserie chicken and homemade chicken broth on hand. I’d saved this recipe on Pinterest and pulled it out today. I made it almost to recipe, just a couple of changes. Rotisserie chicken and homemade broth, basmati rice instead of the orzo, added the zest of the lemon, and 1/2 the juice. I added 1 can of cream of chicken soup just to give it a little more creaminess. Made some rosemary focaccia to serve alongside with some fresh veggies. The lemon makes this recipe! Thanks for the fabulous recipe!
yummm!!!
This recipe has become our family favorite! I use ground chicken instead as I can get it from the farmers market. ..no chopping of chicken makes it even easier! S
What is the exact serving size?
Sorry I don’t see it above. The serving size was noted as 1-2 cups.
No worries at all! There’s a lot of comments to sift through.
I just had the soup it is fantastic and is my new favorite. I didn’t have any lemons so I used a lime instead and it was really good. Also I just measured out 6 servings and it was 1 1/2 cups and if anyone does weight watchers the smart points is 8. Thank you for the recipe. I will be making again!
Excellent recipe! I made it for my husband because he had a cold. He love it so much that he asked me to make it again the following day. Damn delicious!
Everything I make of yours is damn delicious! This recipe is no different. Finally a chicken soup that taste like chicken soup should taste. I made it as written and would not change a thing.
I made this last night, and the two of us finished it. Well, I had one bowl, but he had at least two. Delicious, simple. Thank you for sharing.
I’m guessing the bay leaf and thyme are added when cooking the veggies?
Please refer to steps 2 and 3:
2. 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.
3. Whisk in chicken stock, bay leaves and 1 cup water; 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.
Serve immediately.
Saw this beautiful soup and had to make immediately. Just looked outside at my summer spice garden and it is flourishing. This is the perfect recipe to utilize the fresh herbs!
Soo YUMMY! Being sick I was looking for a new chicken soup to make instead of my old tired recipe and this was a great choice! Thanks!
FIVE STARS! I love chicken soup and this is one of the best had. Thanks!
Thanks for this recipe! This came out so amazingly well. It was my first time cooking a soup and my girlfriend absolutely loved it.
It tasted even better on the second day as the orzo soaked up all of the flavor.
This recipe sounds delicious! I would like to try making it in a pressure cooker. Do you know if I need to reduce the amount of liquid in that case? Thanks in advance!
Unfortunately, I cannot answer with certainty as I have never used a pressure cooker before. As always, please use your best judgment.
I am not typically a commenter, but I had to leave a note this time. This recipe is out of this world- soup-erb.
I always get nervous when it comes to adding lemon to a recipe because it can really over power the flavors, but this was the perfect amount. The lemon, herbs and the orzo really made this soup a winner. I’ve shared your link at least six times with different groups of friends and even some strangers. Five stars all around! Thanks for sharing with all of us!
I woke up sick this morning with a craving for chicken soup. I am, of course, home alone with no one to cook for me, so to Pinterest I went! I saved this recipe a while ago and rediscovered it as I was searching for a recipe this morning. Let me just say that it is delicious and oh so easy to make, especially since I’m sick. I didn’t have carrots, but it was still very tasty. I also added extra herbs as I had some left over. I will defiantly add this recipe to my regular rotation and it will be my go-to for sick days!
This is what chicken soup should be. 🙂 My belly is smiling too!
I just made this soup today and it is awesome! Thank you for sharing!
Made this tonight. Added juice from one more lemon just to kick it up a notch. It was fabulous. Thank you for posting for all to try!
I am hoping to make this in the morning to serve for dinner. Do I need to worry about adding the lemon too early? I have read that doing so can inadvertently add a bitter flavor to a dish. Should I add right before serving, as I will do with the orzo? Thank you!
Btw, I love all of your recipes!!
Yes, you can add prior to serving.
I made this tonight and it was wonderful. Only difference was that I doubled the recipe because I have a teenager eating me out of house and home. We also love leftovers. Loved the hint of lemon in it and I know it will be perfect to serve throughout the year. Thank you!
Very good soup, eating a bowl now, I used 2 lbs of chicken thighs, glad I bought extra cause by the time u trimmed fat off, I don’t think 1 lb would have been enough….
This took longer to fix for me than stated too…. Did you trim fat off your chicken thighs or just dice them up?
Thanks for the recipe.
I just diced them up as the chicken I purchased did not have much fat to begin with.
Have you made this with breasts?
I actually have not but several of my readers have used chicken breasts with great results!
This is amazing and so comforting on this blustery winter day. Thank you for sharing.
Turned out great. I used rotisserie chicken and topped it off with thinly sliced jalapeño peppers. The peppers worked really well with the lemon. I will definitely make again!
Was so excited to make this and I wasn’t disappointed. The soup is delicious. This is a must to make over and over!
We bought some orzo from the sale rack. My wife asks what are we going to do with that. Dunno, Google it. Found your soup and had it for dinner tonight. Wonderful! Guess I’ll be paying full price soon.
After no having felt well, this was the perfect meal. So comforting and delicious! Thank you for another great recipe!
This recipe is a favorite in our household. So light and so yummy! We usually double (or even sometimes triple) the recipe just so we can have leftovers for lunch. 🙂
Oh, I just saw the comments about soggy noodles. I don’t know why, but as much as I normally abhor leftover noodles soup with noodle mush, this soup just doesn’t seem to do that. Probably because the orzo is so small, that even though it gets very tender, it’s not like a giant mushy egg noodle. I love a huge pot of this for leftover lunch all week.
My whole family LOVES this soup! It’s such a staple in our house from the 3 year-old to the hubby. I used the Better than Boullion veggie stock concentrate & 3 lonely drumsticks from the freezer tonight since that’s what we had around and it was fabulous.
It’s always fabulous. Our littlest likes to cool it off with some frozen corn at the table.
This sounds YUMMO! Could I use boneless chicken breasts?
Yes, absolutely.
Thank You this soup is damn delishous & fit to serve the queen! Just made it. I added 2 packets chicken noodle soup, 2 chicken stock cubes & 2 packets dried ramen noodles (prawn flavour with spice sachets included. I pre-grilled my chicken fillets with butter, cayenne pepper, salt and lime juice and then chopped it all up and added it. If using whole chicken will do same but not add the butter as there will then be enough chicken fat. Damn Delish is all I can say !!
How big is a serving size. It is really great soup thanks
It should range anywhere from 1-2 cups per serving.
what can I do to prevent the noodles from absorbing the liquids?
This is best served immediately because there is really no way around this. You can also keep the orzo separate and simply add before serving.
This looks awesome for today. My better half is not feeling well (too much fun last night). This would be perfect for him. It is supposed to be “spring” however, we just got 4 inches of snow yesterday. Yuk!
Thanks so much for sharing.
I’ve never commented on a blog before, but I really just needed to say that yours is AMAZING!! Every single recipe on here that I’ve tried, from the kale & meyer lemon salad to this soup, has turned out delicious!! Thank you so much for sharing your delicious recipes!!
– A (former) incompetent cook 🙂
Delish! Added some baby spinach for some more greens, and it was awesome. That squeeze of lemon at the end gives it the perfect lightness and brightness 🙂 Thanks for always posting amazing recipes!
Sounds and looks amazing. Glad I stumbled upon your blog.
Delicious!! I am on my second bowl. Btw it is still breakfast time
Made this last week, hubs and I both totally enjoyed it on a chilly afternoon. Leftovers from the fridge reheated just fine for several days (it’s just the 2 of us and this makes a large pot, at least 6-8 bowls, but that’s no problem, you’ll be happy to take your time to eat up the leftovers). Found I had to add more chicken broth to get soup (rather than stew) consistency that I wanted, but otherwise made as written. We added a squeeze of fresh lemon to each bowl at the table, just cause we’re lemon fans. Only thing I’d do differently next time is cut back a little on the orzo so the pot isn’t quite to stew-like. Chunga, I have loved everything I’ve made of yours, especially this soup and your Swedish Meatballs. You’re my new favorite chef!
Oh my god. This was to die for. I am very very wary to try soup recipes, as I usually don’t like anything other than my grandmas. But boy oh boy, this was so incredibly delicious. I will be making this again and again and again. I wouldn’t change a thing. So so so good.
sounds delicious! can I use dried rosemary and parsley instead of fresh?
Yes, absolutely. The ratio for dry to fresh herbs is typically 1:3.
Made this tonight. Absolutely delicious!
I was just able to throw this together this morning, in the middle of getting the kids to school, with some leftover baked chicken breast and frozen homemade chicken stock I had in the freezer. It is soooo good, and I can’t wait to have a huge bowl at work today, and send some to school with the kids!
I made this tonight after work. I am so happy! (Happy sigh…)
No one asked if this recipe could be doubled and do you double everything in it including the lemon and the water?Thanks-need this for a family get together….
Yes, it is best to double all ingredients.
I made this tonight and it was deeeelicious! I added lemon zest and fresh, chopped spinach. It was a hit! I’ll definitely be making it again and again. Thank you for the great recipe!
Man this was really damn delicious. I have to admit I was nervous about adding the juice from a whole lemon but I trusted your recipe and added it anyways. What a game changer. It’s bright but still savory. I love it! Thank you for sharing!
Just made this today added 1 cup orzo & extra 1/2 c broth & added 1/4 c half & half
Does anyone know why the cholesterol is so high in the nutritional info for this soup? That can’t be correct? I have high cholesterol but want to try it. My instinct is telling me this is a typo?
Hi Deb.
I’m the Dietitian who put together the Nutrition Information for this recipe. The estimated amount of cholesterol is correct. Nearly all of the dietary cholesterol in this recipe is from the chicken.
For someone with high blood cholesterol, the recommendation is to limit cholesterol intake to 200 mg/day. At 68.5 mg/serving, if you plan your other food for the day accordingly, this dish could fit into your diet.
Also, please remember that dietary cholesterol has less of an effect on blood cholesterol than was once thought. The biggest dietary impact on blood cholesterol is actually synthetic trans fat!
Making this tonight! Hope it makes my daughter and hubby feel better soon.. its snowy here tonight in Chicago and this soup is warming up the house with all the yummy smell goods. Thanks for sharing the recipe and those that shared their comments
I just made this today — it’s freezing in the East Bay — and it was perfect! So flavorful yet simple. I definitely added too much rosemary (I put in one “sprig” as directed, but it was large), but it’s still deeeelish.
Thanks for warming us up on a chilly day. 🙂
My daughter and I just made this soup for some sick friends. It’s delicious!! I will be making it regularly. Thanx for another great recipe 😉
Made this for lunch today for myself and my sick family. It was really good! I suggest using more water and less fresh lemon juice. 1 cup of water to 5 cups of chicken stock simply is not enough and juice from an entire lemon is too citrus-y. But! The citrus definitely is a nice addition to the taste. Looking forward to making this soup again! Thanks for sharing!
I just made this tonight but instead of the 1 cup of water I swapped it for white cooking wine and it was delicious! One of the best homemade chicken soup recipes I’ve tried!
this is such a fantastic and easy soup to make! i use rotisserie chicken and an italian herb medley, i rarely have fresh herbs in the house.
thank you, it’s a family favorite.
I have made this soup twice and I love it. Second time, I used rotisserie chicken because I didn’t feel like cooking the chicken and it still came out great! I do add extra lemon but I follow the recipe as stated.
Loving this soup. It’s become a regular on my rotation this fall and into the winter. I’ve been adding in a bit of heavy whipping cream at the end to make it creamy and rich. Thanks for sharing the recipe!
I have a cold/sore throat/headache developing and loved that I could make this easily without sacrificing flavour! I also added some fresh ginger root to help with my sore throat and it was delish. I used dried parsley and celery since I didn’t have fresh on hand – still seemed great!!
thank you for sharing this amazing recipe! It turned out amazing!!!
The soup looks great, but most times Orzo is not Gluten Free. Did you find some that was?
Just made this for dinner and it’s absolutely delicious. Thanks for sharing such a great recipe!
I made this last night for dinner. It tasted so amazing, I never want to eat canned soup again. (I have a horrible cold, and this is the only thing I ate this week that didn’t taste like the bottom of a pond).
I have made nearly half of your recipes… You are my go to guru every time I need a meal, snack, soup…I have N.E.V.E R. been disappointed. I’m sure you won’t let me down tomorrow when I make this…infact I know it!!!
This sounds delicious. My husband loves chicken noodle soup–mostly campbell’s!–and this would be such a great way to make it healthier and class it up! Maybe I can teach him a thing or two!
One question: does the dried thyme rehydrate? I often don’t use it just because I don’t like the way it’s “hard” when I bite on it and it gets stuck in my teeth. Does it soften in the soup?
I haven’t found the thyme to “harden” in the soup but if you’d like, you can substitute other herbs such as basil, parsley, oregano, etc.
Does this soup freeze well?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.
I’ve been making chicken soup for 30 years and this is the freshest, most delicious recipe I’ve ever made! Picky husband loved it. I’ll be making your copycat pasta fagoli this weekend as it’s one of my favorite soups. Thanks!
I’m making this soon for a weeks worth of soup for my work-lunches. Should I leave the bay leaf in for a while? Discard as I divvy up amongst my Tupperware? Do I also remove the sprig of rosemary- or does it break up and become part of the soup? (I’m used to cooking with dried rosemary). Thanks!
Yes, it is best to discard the bay leaf before dividing up among servings. I also recommend adding the sprig of fresh rosemary right before serving.
I made this for dinner tonight and it was delicious! So easy to out together and such a short cooking time, yet so flavorful! The addition of the lemon juice is genius and really makes the dish in my opinion. Thank you!
Sorry i meant lime for lemon! Oops
Can’t wait to make this! Can I sub lemon for lime?? Thx!
Of course!
Sure do wish it’d finally get cold so I can make this!!! *raises fists and curses the weather*
Just made this soup and brought some over for a sick friend. Awesome flavour! A definite keeper:)
I found this recipe over the weekend and have been looking forward to making it since! Trying it tonight
Such a good recipe. The lemon and rosemary flavor it so well. Thanks!
Why is there bacon in the pot in the first picture?
That is not bacon. It is uncooked chicken.
I thought it was bacon too, haha.
Made this earlier for my family and they all loved it. Seconds and thirds were had and it was delicious. I just browned some thighs and tore the meat off them. But it was still delicious! Keeper for sure
This looks delicious. Will this work with boneless, skinless chicken breasts?
Absolutely, although using chicken thighs is very much recommended!
Has anyone tried this soup in a crock pot? I’m dying to try it and I would love to put it in the crock pot in the morning before I head off to work and come home to a delicious cup of soup.
Made this last night for my boyfriend who is sick. It was delicious! The broth had amazing flavor. Will def. make again!
So delicious! Perfect for nursing my two sick boys back to health. Thank you for the recipe!
Great write up, I was getting a soar throat. This was just what I need to regain strength and energy.I also substituted the chicken stock with Better Than Bouillon. I highly recommend this ingredient.
This looks delicious! Pinning now~making this weekend!
How big does the pot need to be?
I used a 3-quart Dutch oven.
I’m making this right now and just realized I forgot to set the chicken aside. I just kept adding everything to the pot. Hope the chicken doesn’t come out too dry ughhhh 🙁
I just made this and it’s very good.Thanks for posting this on Pinterest.
Just made this because I’m feeling a cold coming on…it definitely hit the spot! Thank you!
I love how easy this recipe comes together. Tastes like it has been simmering all day. A hit with my family. Thanks!
I just made this and threw in some kale. I also lazed out and used a rotisserie chicken. yummy! Thank you for the recipe.
Oops just saw the answer above : )
Would this freeze well? If so, should I do the orzo separate you think?
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Just made this for dinner. Kids loved it. So simple and easy. Really light and fresh! Thanks!
I I just made this. I roasted a chicken and then made my own stock from the carcass. It was wonderful. Thank you so much for the recipe
I am making this today, I have a whole chicken in the crockpot with rosemary, onion, carrot, and celery, I will use the chicken and broth for this. I searched my stores for orzo but for some reason it isn’t carried around here 🙁 I will use either jasmine rice or some tiny ABC noodles that I have.
I’ve made this for my husband before and he just loved it, requested I make it again tonight which I plan on doing, makes our house smell amazing! He requests one strange substitution though: for some reason the idea of orzo pasta freaks him out (don’t ask, lol) so I’ve subbed it out for the small star shaped pasta. Brings you back to your childhood of eating chicken and stars soup… except for the grown up, damn delicious lemon flavor! Thanks for the yummy recipe!
I just made this soup and it’s absolutely delishes. I didn’t add the rosemary, because I didn’t have it on hand, but otherwise I love it! I was looking for recipes for my picky daughter and I think she will love it, too! Thanks!!
I just made this soup and its delish. Just the right blend of aromatics make this a keeper. Thank you so much for the recipe and the great photos on your website!
Have everything here to make this soup – as soon as the chicken thaws out. 🙂 Also love the comment that someone used their rice cooker to make soup in. I’ll try that but not when feeding my crowd since I have a small pot. Any help here would be appreciated. When I make rice in it I just close the lid and it does it’s own wonderful thing! Thank you for your fantastic recipes and insights.
I made this soup. It was great, but looked different from yours. Your chicken stock is really yellow. Do you buy chance use a bullion cube? Or buy a certain type of chicken stock? I used Swanson and it looked very different than your picture.
No, I did not use a bouillon cube. I used standard chicken stock.
This was absolutely delicious, Chungah! Making again tonight for the fam, thanks for sharing
It says cook chicken 3 min & set aside, then add more oil carrots celery etc. and cook 3-4 min… Is this in the same pot together with the chicken? The “set aside” part confused me, don’t want to overcook the chicken.
The chicken should be set aside so that it is not overcooked with the rest of the vegetables.
My family loved this soup! It was easy to make too 🙂
I know it says “serve immediately”, but I would like to bring it to a friend in a tupperware. Can I make it a day earlier than they will eat it, and refrigerate it? Or should I cook the orzo separately and just tell them to add it right before reheating?
The orzo should be cooked separately and kept separate until serving.
Great, thanks! Thanks for the quick reply, too! Thanks, also, for yet another wonderful, delicious recipe!!
Hi, just wondering whether this could be made freezer friendly once it is cooked? Would the chicken/pasta be OK? I am very keen to try this, but since there is only my husband and myself I like to freeze some left over portions for future easy dinners 🙂
Claire, this can be freezer-friendly if you cook the orzo separately and keep it separate until serving. If not, the orzo will soak up all the liquid over time.
This looks really good! Anyone know the calories per serving?
Kirsten, feel free to use online resources at your discretion to obtain nutritional information.
I made this today. My house smelled divine while I was making it. Thank you for such a great recipe. This one is going to my list of “go to” ones.
So yummy. Made this for lunch today. But I’m a vegetarian, so I made a couple of changes. Left out the chicken ( of course) and used homemade veggie broth. So good , so good.
Really just looking for a good reason to make the house smell like rosemary. 🙂
I made this tonight and it was wonderful! Hubby loved it! I used Basmati rice instead of orzo pasta, but everything else was the same. Thanks for another wonderful recipe!
I just had a big bowl ok two bowls:) while sitting outside in the evening sun. It had just the right amount of lemon in it.
I’ve never made soup before and tonight I made this for my family – it was great! I made it in a huuuge pot and my little family and I devoured it! Soo good for us taste wise and healthwise, it has become a favourite. Thank you!!! 🙂
I just made this and it tastes delicious, simple fast and healthy..
Can this be done in the crockpot?
Unfortunately, I cannot answer this with certainty as I have never tried making this in the slow cooker. I recommend using your own judgement to convert this recipe to utilize a crockpot.
Hi,
Could you substitute ground turkey for the chicken? Would that go well with the lemon flavor?
That sounds like a great substitution. I bet the flavors would really go well together.
I tried your soup today and was pleasantly surprised, I was concerned for the lemon flavour, it’s was great, brought some to a friends house and she thought it was amazing. Will make again. Thank you, Marie
Would you swap out the chicken thighs for breast?
Yes, you can certainly substitute chicken breasts for the thighs.
Made it today, delicious and healthy soup!
I’ve made tons of recipes from your site. They NEVER cease to impress! This one is no exception. Thank you so much for filling my and my family’s bellies with your damn delicious recipes. 🙂
I so need this soup in my life right now! I’ve been so sick this week and hot soup and hot tea seem to be the only things that are working for me. This is going on the menu tonight for sure. Thanks for posting, Chung-Ah!
Oh no, feel better. And this is definitely one of those comfort foods that make you feel all warm and fuzzy inside!
My poor daughter has been sick as a dog for a week! Been to the doctor twice to check for strep. He said she may have mono and there is no medicine to help. Just needs to run its course.
This delicious soup was just what she needed! She loved the lemony flavor. Soooo delicious!
I mean…So Damn Delicious!
Soup is great any time of year! And lemon with chicken is one of my favorite soup combos – so comforting!
I made this recipe over the weekend.. it was so very yummy and will be a regular… especially as we are going into Winter here…
Thanks for an inspirational blog….
Hugz
Gorgeous! I tend to love lighter soups, like this one, especially when it’s warm out. I think it’s because when you’re sitting in an office in air conditioning a nice bowl of soup will warm you up!
Thanks for sharing!
Delicious recipe,definitely I will try it saturday !
Thank yo for this recipe … I am buried in a case of bacterial pneumonia and this is just hitting the spot!!!
(I make it in my rice cooker … I make all my soups in there as they cannot boil over!!! I actually made your Mexican Corn/Bean/Quinoa dish as a soup last week)
So GLAD TO HAVE FOUND YOUR DAMNDELICIOUS SITE!!
I love chicken soup, especially with lemon. I love any clear broth soup with lemon juice added…always adds something to the flavor…thanks for sharing!
Gotta love good old fashioned comfort food!!
This soup is delicious.
Phenomenal. I let the soup minus the orzo simmer all afternoon. Added the orzo in, baked a premade loaf of French bread in the oven and voila! Awesome, fresh, homemade dinner. Thank you.
this looks great! would rice be an OK substitute for the orzo?
That should work just fine, although you may have to adjust cooking time as needed.
Do you know how much longer I would have to cook it to use rice? Is there another kind of pasta that would work?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Gorgeous photos! Gotta try this soup!
I’d just worked out that orzo is what we call risoni. And you confirmed it for me. Unlike you, we in the Southern Hemisphere, are fast heading into Winter (Autumn is already here with its variable weather), so chicken soup is a welcome recipe. Love the idea of lemon. Summer has been such a weird season with bushfires, rain and unusually cool days, that my lemon tree is only now coming to ripeness. I’m usually making lemon cordial before Christmas! So I should have enough ripe lemons for this luscious-sounding soup. Thanks for the recipe.
Hi MaryAnne yes it looks like risoni in the photo. Orzo is a cereal which translate in English as Barley we use it a lot here in Italy, it’s very different to risoni and is certainly delicious in soups. I can’t wait to try this recipe looks yummy!
Orzo is not barley. Barley is a cereal grain and the orzo used in the recipe is a pasta, made with semolina flour, salt and probably eggs, just like any other pasta, only shaped like rice. Barley is a different thing altogether, though it would probably be good, too.
Love, love, this one! Its a major hit in my household. If you are looking for new soup recipe to wow your family with, this is it.
How convenient that I happen to have both fresh rosemary and a bunch of orzo looking for a purpose!
I’m so excited about your recipes. You’re doing such an amazing job. We came from Hawaii, and have missed the food ever since. The only place in the world that came close was the food in San Francisco. Chinese, Korean, and Thai food was everywhere in Honolulu. I’ve been trying to find my way back home ever since… Your recipes are helping….Thanks!!
I have a question for you….There was a restaurant that had the most amazing Mandarin Chinese food. One of my favorite dishes was called Dry Fried Beef. It was crunchy marinated meat, similar to sesame beef; but, it was not saucy and not as sweet. It was breaded and sort of deep fried, and chewy, and to die for. Can you track something down in your travels, maybe?? I’ve searched everywhere to find a recipe….
Sounds delicious! I love soup any time of the year!
It’s raining here in Massachusetts so this will be perfect for dinner! Thanks for the spin on a classic!
Thank you for the nice recipe.
It’s great to see a chicken soup recipe this time of year…everyone else is having spring. It’s a chilly, damp, misty night here. A perfect soup night! And I want that red pot!
It’s funny because after I wrote out this post, it’s been raining cats and dogs since! And the red pot – it’s my new favorite. I had to invest in it a little bit since I couldn’t find this color at TJ Maxx/Marshall’s but it’s worth every single penny.
Hello! Looks good! What brand of chicken stock do you buy?
I don’t really have a particular brand that I use. Although I do prefer using organic chicken stock.
Trader Joe’s organic chicken stock is excellent! Try it if you have one close. I’m making this soup next week…thanks!
Kitchen Basics unsalted chicken stock is my go-to brand…..actually, ANY of their products are fantastic!
Meijers and krogers carry an enameled cast iron in red.
Chicken soup is the best, I just love this recipe!