There’s nothing like a cozy bowl of creamy chicken soup, and this one has a fresh, lemony twist that keeps it on the lighter side. It’s loaded with tender chicken, hearty veggies, orzo, dill, and plenty of lemon to brighten it up. A splash of cream adds just enough richness without making it heavy. For a complete meal, serve this soup with my easy artisan bread or dinner rolls. It’s the kind of cozy-but-fresh soup you’ll want to make on repeat—especially this time of year.

What You’ll Need To Make Lemon Chicken Orzo Soup

• Chicken (bone-in, skin-on breasts and/or thighs) – Adds rich flavor to the broth and makes the soup hearty and satisfying. Thighs are more tender and forgiving, but either works.
• Vegetable oil & butter – For searing and sautéing; the combination adds flavor and prevents burning.
• Onion, carrots, celery & garlic – The classic soup base that builds depth and savory flavor.
• All-purpose flour – Lightly thickens the broth.
• Chicken broth – The backbone of the soup, adding depth as it simmers.
• Orzo – Makes the soup hearty and satisfying; cook just until tender.
• Heavy cream – Adds richness and gives the broth its creamy finish.
• Lemon zest & fresh lemon juice – Brighten everything up and balance the richness.
• Herbs – Bay leaf adds depth as the soup simmers, while dill adds a fresh, bright finish.
• Jump to the printable recipe for precise measurements

Step-By-Step Instructions

1. Season the chicken. Season the chicken all over with salt and pepper.
2. Sear the chicken. In a large Dutch oven, heat the oil over medium-high heat until shimmering. Add the chicken skin-side down and cook until golden, about 3 to 4 minutes per side. Transfer the chicken to a plate and set aside, keeping any fat in the pot.
3. Cook the veggies. Melt butter into the chicken fat, then add onion, carrots, and celery. Cook for 2 to 3 minutes until softening, then add garlic for 30 seconds. Sprinkle flour over the veggies, stirring constantly until lightly golden, about 1 minute.
4. Simmer the soup. Add the chicken broth and scrape up browned bits. Add bay leaf and return chicken. Bring to a boil, cover, and simmer on low until chicken is cooked through (15 minutes for breasts, 20 minutes for thighs).
5. Shred the chicken. Transfer the chicken to a cutting board, discard skin and bones. Shred the meat into bite-sized pieces.
6. Cook the orzo. Bring soup to a gentle boil, add orzo, and cook uncovered until al dente as per package instructions.
7. Finish the soup. Stir in cream, lemon juice, and shredded chicken. Simmer until warmed through. Discard bay leaf, add lemon zest and dill; adjust seasoning.
8. Serve. Ladle soup into bowls. This soup can be refrigerated for up to 3 days or frozen for up to 3 months.

Pro Tip: The orzo will absorb liquid as it sits. Add a splash of broth or water when reheating to restore soup consistency.

Lemon Chicken Orzo Soup Video Tutorial

More Chicken Soup Recipes You’ll Love

• Chicken Noodle Soup
• Italian Chicken Soup

Creamy Lemon Chicken Orzo Soup Recipe

Ingredients

Instructions

1. Season the chicken with salt and pepper. In a large Dutch oven or soup pot, heat oil until shimmering. Add chicken skin-side down and cook until golden, about 3-4 minutes per side. Remove chicken and set aside.
2. Melt butter in the pot, add onion, carrots, and celery, cooking until softened (2-3 minutes). Add garlic and cook until fragrant (30 seconds). Stir in sprinkled flour, cooking until light golden (1 minute).
3. Add chicken broth and scrape any browned bits. Add bay leaf and chicken, returning to a boil. Cover and reduce heat, simmering until chicken is done (15 minutes for breasts, 20 for thighs).
4. Transfer chicken to a cutting board, shredding into bite-sized pieces after removing skin and bones.
5. Bring soup back to a gentle boil, add orzo, and cook until al dente. Stir in cream, lemon juice, and chicken, simmering until heated through. Discard bay leaf, add lemon zest and dill; adjust to taste.
6. Ladle soup into bowls and serve.

Notes

The soup can be made up to the point of adding orzo and refrigerated up to 3 days, or frozen for up to 3 months. Store cooked chicken separately and add just before serving.