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Lemon Chicken Orzo Soup

Lemony, healthy, hearty, super refreshing 30 minute lemon chicken orzo recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American, greek
Servings 5 people


  • 1 Large Pot
  • 1 Frying Pan (medium-large)


  • 1 Lb chicken thighs boneless, skinless
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 2 whole carrots (large) peeled and diced
  • 1 medium onion diced
  • 1 stalk celery diced
  • 5 cups chicken or vegetable broth
  • 1 cup water
  • 3/4 cup orzo uncooked
  • 1 bay leaf
  • 1/2 tsp thyme dried
  • 1 sprig fresh rosemary
  • 1 lemon juice and zest


  • First, wash and dry your chicken. Cut into 1-inch chunks, and season with salt and pepper.
  • In a medium-large frying pan, heat 1 tablespoon of olive oil. Add your chicken chunks, and cook until lightly browned. Transfer to a bowl and set aside.
  • Add the remaining 1 tablespoon of olive oil to a large pot, and add the onion, garlic, celery and carrots. Stir and cook over medium heat for 3-4 minutes, until tender. Add the dried thyme and lemon zest, and cook for 1 more minute.
  • Add the broth, bay leaf, and 1 cup water to the pot, and bring to a boil. Once boiling, add the orzo, cooked chicken and rosemary sprig.
  • Reduce heat and simmer for 10 minutes, or until the orzo is cooked through.
  • Remove from heat and stir in the lemon juice, and salt and pepper to taste.
  • Serve immediately and enjoy.
Keyword Greek Lemon Chicken Orzo Soup, Lemon Chicken Orzo Soup