Last Updated on June 29, 2022 by Kathryn Donangelo
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This Lemon Chicken Orzo Soup makes a delicious and hearty dinner! Made in less than 30 minutes and will be a new family favorite recipe! A clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil.
PIN Lemon Chicken Orzo Soup to try later!
This easy Lemon Chicken Orzo Soup is made in less than 30 minutes and packed with wholesome chicken soup flavors with a hint of herbs and lemon juice. I used rotisserie chicken in this recipe that makes this soup even easier to make!
Is there anything better than a hot bowl of soup on a cold or long day? Your whole family will love this and it gives a refreshing twist on a traditional Chicken Soup recipe. Made with a slightly creamy and velvety chicken broth base without any cream and filled with fresh veggies, shredded chicken and little bits of orzo pasta. This soup is so satisfying and hearty, you will be so glad you gave this recipe a try!
We love eating soup year round, regardless of whatever the weather is like outside. This soup is always a dinner winner especially because it’s so easy to put together and it makes the best leftovers! My husband even loves eating this soup cold the next day. It’s that good! See below on how to store leftovers.
February is Heart Health Month so this is a perfect way to celebrate! I love how this better for you soup is made in less than 30 minutes and requires a few simple steps. Not only is this soup packed with protein and veggies, I used Mazola® Corn Oil which is an all-purpose cooking oil that is heart-healthy* and can be used for a variety of recipes. I always have at least one bottle in my pantry!
If you love making soup in less than 30 minutes, try my 30 Minute Taco Soup recipe!
INGREDIENTS TO MAKE LEMON CHICKEN ORZO SOUP
- Celery
- Carrots
- Yellow onion
- Mazola® Corn Oil
- Garlic
- All-purpose flour
- Chicken broth
- Italian seasoning
- Rotisserie chicken
- Orzo pasta
- Lemon juice
- Parsley
- Salt + pepper
HOW TO MAKE LEMON CHICKEN ORZO SOUP
- In a large soup pot or Dutch oven, sauté celery, carrots and onion in with the Mazola® Corn Oil over medium-high heat until softened, about 6 minutes.
- Add in the garlic, stir and cook for another minute. Add the flour and stir until thickened, about a minute.
- Pour in the chicken broth, Italian seasoning and chicken. Mix and let soup simmer for 10 minutes.
- Add the orzo pasta and let cook for 8 minutes or until the orzo is cooked through. Season with salt and pepper as needed. Add in lemon juice, parsley, stir and serve.
Rotisserie chickens are one of my favorite ingredients to use when it comes to flavor and convenience. The chicken meat is always so tender and makes any recipe easier, like my Skillet Chicken Pot Pie with Biscuits and Chicken Gnocchi Soup recipe!
THIS LEMON CHICKEN ORZO SOUP IS
- Super comforting and delicious- you will crave this after you try it once!
- Creamy without using any cream!
- Made in less than 30 minutes.
- High in protein and packed with veggies.
- Made with heart-healthy* Mazola® Corn Oil.
- Refreshing and vibrant from freshly squeezed lemon juice.
My favorite part about this soup is it’s a healthier option when I want something on the light and healthier side. It’s a bowl of comfort and I love the fresh lemon juice that gets squeezed in this soup.
The orzo pasta makes this soup extra comforting and this soup will also fill your home with the most amazing aroma.
LEFTOVERS
Store in the refrigerator for up to 5 days in an airtight container. You can also freeze this soup for up to 4 months on the freezer. Store in individual containers for easy lunches or dinners. Please note the orzo pasta may thicken the soup a bit so you may need to add more chicken broth when reheating.
If you love meal prepping, this recipes perfect for just that!
OTHER SOUP RECIPES TO TRY
- Cream of Mushroom Soup (Healthier Version)
- Split Pea Soup (Made in the Slow Cooker)
- French Onion Soup
- White Bean Soup
- 30 Minute Taco Soup
- Green Detox Soup
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Lemon Chicken Orzo Soup
Ingredients
- 2 cups celery; chopped
- 2 cups carrots; peeled and chopped
- 1 medium yellow onion; chopped
- 2 Tbsp. Mazola® Corn Oil
- 3 cloves garlic; minced
- 2 Tbsp. All-purpose flour
- 8 cups chicken broth
- 1/4 tsp. Italian seasoning
- 1 whole rotisserie chicken; shredded (about 3 cups)
- 1 1/4 cup uncooked orzo pasta
- 1 Tbsp. fresh lemon juice
- 1 tsp. fresh parsley; chopped
- salt and pepper to taste
Instructions
- In a large soup pot or Dutch oven, sauté celery, carrots and onion in with the Mazola® Corn Oil over medium-high heat until softened, about 6 minutes.
- Add in the garlic, stir and cook for another minute. Add the flour and stir until thickened, about a minute.
- Pour in the chicken broth, Italian seasoning and chicken. Mix and let soup simmer for 10 minutes.
- Add the orzo pasta and let cook for 8 minutes or until the orzo is cooked through. Season with salt and pepper as needed. Add in lemon juice, parsley, stir and serve.
So many delicious flavours in this soup, I can imagine many Italian grandmothers being proud of this one! Yummy.
Thank you 🙂 This soup has so many flavors!
I have always wanted to try this orzo soup! Looks so comforting and hearty!
Thank you so much! This soup is so comforting and makes the best warm dinners!
I have everything I need for this dish, can’t wait to make it this weekend!
I hope you love this recipe! Enjoy!
I don’t know why but I’ve never thought of adding orzo to soup, I usually just use it for salads.
I love Orzo pasta in soups because they are so small and fit on a spoon!
I love soups that are ready within 30 minutes. The freezer friendliness is another bonus point. Great inspiration for those days when all you need is a warm chicken soup to nurture your body and soul.
Thank you Gabi! I hope you get a chance to try this soup!