Lemon Chicken Orzo Soup - Daily Recipes Update

There was this one day—cold, rainy, and a bit miserable. My kids came home from school soaked, grumpy, and hungry. You know those moments when everything feels off, and you just want to fix it with a warm meal? Well, that day, this Lemon Chicken Orzo Soup saved the mood in our house.

It’s simple, comforting, and fresh—like a warm hug with a little lemony sunshine in every bite. And the best part? You don’t need anything fancy. Everything in this recipe is something I bet you already have in your kitchen right now.

Let’s make it together. I’ll walk you through it step by step.

What You’ll Need

Here’s what goes into this comforting pot of goodness:

2 sticks of celery, chopped finely
2 medium carrots, peeled and chopped finely
½ medium onion, chopped
1 tablespoon butter
1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons flour
6 cups chicken broth
¼ teaspoon Italian seasoning
1.5 pounds uncooked chicken breasts
1 cup uncooked orzo
1 tablespoon lemon juice (or more if you love lemon like I do!)
1 tablespoon chopped fresh parsley
Salt and pepper, to taste

You can also swap the chicken breasts for thighs if that’s what you’ve got. And if you’re watching your salt, use low-sodium chicken broth.

Let’s Cook!

Step 1: Build the Base

Grab your biggest soup pot and heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat.

Add your chopped celery, carrots, and onion. Cook them for about 5 to 7 minutes until they start to soften and smell amazing.

Step 2: Add Garlic & Flour

Now toss in the garlic and stir it for about 30 seconds—just long enough to wake it up.

Then add 2 tablespoons of flour and stir for another minute. This helps thicken the soup just a little bit, making it cozy and creamy without using cream.

Step 3: Add the Broth & Chicken

Pour in your 6 cups of chicken broth slowly, stirring as you go to mix in that flour.

Add the Italian seasoning and your raw chicken breasts (yes, raw—they’ll cook in the soup!).

Turn up the heat and bring everything to a nice boil.

Step 4: Let It Simmer

Once it’s boiling, cover the pot just slightly (leave the lid open a bit to let steam out), and turn the heat down to a simmer.

Let it gently cook for 15 minutes.

Step 5: Time for Orzo

Stir in 1 cup of orzo. Keep the lid off now and stir every couple of minutes so it doesn’t stick to the bottom.

Let it cook for about 10 minutes, or until the orzo is tender.

Step 6: Chop the Chicken

Take out the chicken breasts, place them on a cutting board, and chop them into bite-size pieces.

Then pop them right back into the pot.

Step 7: Add the Lemon & Parsley

Now it’s time for that pop of brightness. Stir in 1 tablespoon of lemon juice (or more if you like it lemony—I usually do) and your fresh parsley.

Taste the soup and add salt and pepper as needed.

That’s It! Dinner Is Served

Scoop it into big bowls and serve right away. I like mine with a slice of toasted bread or just as-is. The orzo makes it filling enough to stand on its own.

And heads-up: the orzo will soak up more broth as it sits, especially if you’re saving leftovers. Just add a splash of extra broth or water when you reheat it.

A Few Handy Tips

Want it extra lemony? Squeeze in more lemon juice right at the end.
This soup is great for meal prep—just store it in the fridge and warm it up later with extra broth.
If you’ve got picky eaters, you can blend the veggies before adding the chicken and orzo to make it super smooth and sneaky.

I hope you make this Lemon Chicken Orzo Soup on a day you need a little lift. It’s the kind of recipe that turns a regular dinner into something warm, memorable, and just plain happy.

And if you do make it, don’t forget to save this recipe for next time—because there will definitely be a next time.