Introduction

Lemon Chicken Orzo Soup is a bright and comforting dish perfect for any season. Packed with tender chicken, fresh herbs, and a zesty lemon flavor, this soup is both nourishing and delicious.

A white bowl with a light brown rim holds a creamy chicken soup filled with layers including white orzo pasta scattered throughout, chunky pieces of white cooked chicken breast, sliced bright orange carrots, and small pieces of green celery and leafy herbs mixed in the light creamy broth. A silver spoon with a wooden handle rests inside the bowl on the right side. The bowl sits on a light textured white marbled surface with a white cloth slightly visible below the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 cup sliced carrots
1 cup sliced celery
1 small yellow onion, diced
6 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon rubbed sage
2 cups finely chopped kale
2 cups shredded rotisserie chicken
1 cup uncooked orzo pasta
6 cups chicken broth
3/4 cup half and half
Zest and juice of 1 lemon
1-2 tablespoons fresh chopped herbs (like parsley and dill)
Kosher salt
Fresh cracked black pepper

Instructions

Step 1: Heat the butter and olive oil in a large pot over medium-high heat.
Step 2: Add the sliced carrots, celery, and diced onion with a couple pinches of salt and pepper. Cook, stirring frequently, for about 6 minutes until vegetables soften.
Step 3: Stir in minced garlic, Italian seasoning, rubbed sage, and another couple pinches of salt and pepper. Cook for 1 minute, stirring frequently to release the aromas.
Step 4: Add the finely chopped kale, shredded chicken, uncooked orzo pasta, chicken broth, half and half, and season with a couple pinches of salt and pepper.
Step 5: Increase heat to medium-high, cover the pot, and bring to a simmer. Then reduce heat to low and simmer, covered, for about 5 minutes or until the orzo is tender but still al dente. Stir every few minutes to prevent the pasta from sticking to the bottom.
Step 6: Stir in the lemon zest, lemon juice, and fresh chopped herbs. Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy!

Tips & Variations

For richer flavor, use homemade chicken broth or add a Parmesan rind while simmering the soup.
Swap kale for spinach or Swiss chard for a milder green.
Add a pinch of red pepper flakes for a subtle spicy kick.
Use gluten-free pasta if you prefer a gluten-free option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat to prevent the half and half from curdling. You can add a splash of broth or water if the soup thickens too much.

How to Serve

A close-up of a white enamel pot filled with creamy chicken soup, showing distinct layers of shredded white chicken pieces, orange carrot slices, green celery chunks, small bits of leafy kale, and orzo pasta in a light yellow creamy broth speckled with herbs and spices. A silver ladle rests inside the pot, partially submerged, with the handle leaning on the pot's edge. The background is a white marbled texture with a folded white and blue striped cloth near the pot's handle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in advance?

Yes, this soup keeps well and can be made a day ahead. Just store it in the refrigerator and reheat gently before serving. The flavors often deepen overnight.

Can I use fresh chicken instead of rotisserie chicken?

Absolutely. Cook and shred fresh chicken breasts or thighs before adding them to the soup. Using rotisserie chicken is just a convenient shortcut.