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Lemon Chicken Orzo Soup

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  • Author: Caroline Phelps
  • Prep Time: 7 minutes
  • Cook Time: 25 minutes
  • Total Time: 32 minutes
  • Yield: 4 people 1x
  • Category: Soups
  • Method: Stove top
  • Cuisine: Italian


Fresh dill and a squeeze of lemon juice gives this lemon chicken orzo soup a cleansing feel – and it’s ready to eat in half an hour!


  • 2 tablespoons extra virgin olive oil
  • 1/2 pound boneless skinless chicken breast (or fillets) (chopped bite size)
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon thyme (chopped)
  • 1 medium carrot (diced)
  • 2 stalks celery (diced)
  • 1 quart chicken stock
  • 1 zucchini (diced)
  • 1/2 cup dry orzo pasta
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh dill (chopped)
  • salt and pepper to taste


  1. In a pot over high heat, add extra virgin olive oil and chicken, and cook for 3-4 minutes, until chicken is cooked through. Transfer chicken to a plate, season with salt and pepper and set aside.
  2. In the same pot, add onions, garlic and thyme and cook for 2-3 minutes, until onions are translucent.
  3. Add carrots, celery and chicken stock and bring to a boil. Lower to a simmer, cover and cook for 10 minutes.
  4. Add zucchini and orzo and cook for 8-10 minutes, until orzo is cooked al dente.
  5. Turn the heat off, add chicken, lemon juice and dill and stir well.
  6. Season with salt and pepper and serve hot.


This soup will keep in the fridge for 3-5 days.

This Lemon Chicken Orzo Soup Is:
Very high in niacin
High in selenium
High in vitamin A
High in vitamin B6


  • Serving Size:
  • Calories: 284
  • Sugar: 7.7 g
  • Sodium: 404.2 mg
  • Fat: 10.9 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 25.6 g
  • Fiber: 2.3 g
  • Protein: 8.6 g
  • Cholesterol: 44.5 mg
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