Lemon Chicken Orzo Soup
Chockfull of hearty veggies and tender chicken in a refreshing lemony broth. It is PURE COMFORT in a bowl!
We’ve been having such gorgeous 70-degree weather out here in the Bay Area. I can finally run in my shorts and take long walks in my flip flops. But even in this perfect weather, I could still always use a bowl of chicken noodle soup. It doesn’t even matter if I’m sick with the flu or if I have the cleanest bill of health – this soup can be eaten any day of the week, any time of day!
But don’t be fooled – this isn’t your ordinary chicken noodle soup. The traditional noodles are swapped out and orzo is used instead, which is a pasta shaped like a large grain of rice. And my favorite part about this soup is the freshly squeezed lemon juice. It’s pure comfort in a bowl with a hint of refreshing, lemony goodness. Plus, this comes together in just 30 minutes, filling the house with the most amazing aroma.
So there you have it – quick, easy, hearty and sure to be a hit with the entire family. You can’t beat that!
Lemon Chicken Orzo Soup
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Chockfull of hearty veggies and tender chicken in a refreshing lemony broth. It is PURE COMFORT in a bowl!
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 5 cups chicken stock
- 2 bay leaves
- 3/4 cup uncooked orzo pasta
- 1 sprig rosemary
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
- Serve immediately.
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Chicken soup is the best, I just love this recipe!
It’s great to see a chicken soup recipe this time of year…everyone else is having spring. It’s a chilly, damp, misty night here. A perfect soup night! And I want that red pot!
It’s funny because after I wrote out this post, it’s been raining cats and dogs since! And the red pot – it’s my new favorite. I had to invest in it a little bit since I couldn’t find this color at TJ Maxx/Marshall’s but it’s worth every single penny.
Hello! Looks good! What brand of chicken stock do you buy?
I don’t really have a particular brand that I use. Although I do prefer using organic chicken stock.
Trader Joe’s organic chicken stock is excellent! Try it if you have one close. I’m making this soup next week…thanks!
Kitchen Basics unsalted chicken stock is my go-to brand…..actually, ANY of their products are fantastic!
Meijers and krogers carry an enameled cast iron in red.
Thank you for the nice recipe.
It’s raining here in Massachusetts so this will be perfect for dinner! Thanks for the spin on a classic!
Sounds delicious! I love soup any time of the year!
I’m so excited about your recipes. You’re doing such an amazing job. We came from Hawaii, and have missed the food ever since. The only place in the world that came close was the food in San Francisco. Chinese, Korean, and Thai food was everywhere in Honolulu. I’ve been trying to find my way back home ever since… Your recipes are helping….Thanks!!
I have a question for you….There was a restaurant that had the most amazing Mandarin Chinese food. One of my favorite dishes was called Dry Fried Beef. It was crunchy marinated meat, similar to sesame beef; but, it was not saucy and not as sweet. It was breaded and sort of deep fried, and chewy, and to die for. Can you track something down in your travels, maybe?? I’ve searched everywhere to find a recipe….
How convenient that I happen to have both fresh rosemary and a bunch of orzo looking for a purpose!
Love, love, this one! Its a major hit in my household. If you are looking for new soup recipe to wow your family with, this is it.
I’d just worked out that orzo is what we call risoni. And you confirmed it for me. Unlike you, we in the Southern Hemisphere, are fast heading into Winter (Autumn is already here with its variable weather), so chicken soup is a welcome recipe. Love the idea of lemon. Summer has been such a weird season with bushfires, rain and unusually cool days, that my lemon tree is only now coming to ripeness. I’m usually making lemon cordial before Christmas! So I should have enough ripe lemons for this luscious-sounding soup. Thanks for the recipe.
Hi MaryAnne yes it looks like risoni in the photo. Orzo is a cereal which translate in English as Barley we use it a lot here in Italy, it’s very different to risoni and is certainly delicious in soups. I can’t wait to try this recipe looks yummy!
Orzo is not barley. Barley is a cereal grain and the orzo used in the recipe is a pasta, made with semolina flour, salt and probably eggs, just like any other pasta, only shaped like rice. Barley is a different thing altogether, though it would probably be good, too.
Gorgeous photos! Gotta try this soup!
this looks great! would rice be an OK substitute for the orzo?
That should work just fine, although you may have to adjust cooking time as needed.
Do you know how much longer I would have to cook it to use rice? Is there another kind of pasta that would work?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Phenomenal. I let the soup minus the orzo simmer all afternoon. Added the orzo in, baked a premade loaf of French bread in the oven and voila! Awesome, fresh, homemade dinner. Thank you.
This soup is delicious.
Gotta love good old fashioned comfort food!!
I love chicken soup, especially with lemon. I love any clear broth soup with lemon juice added…always adds something to the flavor…thanks for sharing!
Thank yo for this recipe … I am buried in a case of bacterial pneumonia and this is just hitting the spot.
(I make it in my rice cooker … I make all my soups in there as they cannot boil over. I actually made your Mexican Corn/Bean/Quinoa dish as a soup last week)
So GLAD TO HAVE FOUND YOUR DAMNDELICIOUS SITE!!
Delicious recipe,definitely I will try it saturday !
Gorgeous! I tend to love lighter soups, like this one, especially when it’s warm out. I think it’s because when you’re sitting in an office in air conditioning a nice bowl of soup will warm you up!
Thanks for sharing!
I made this recipe over the weekend.. it was so very yummy and will be a regular… especially as we are going into Winter here…
Thanks for an inspirational blog….
Soup is great any time of year! And lemon with chicken is one of my favorite soup combos – so comforting!
My poor daughter has been sick as a dog for a week! Been to the doctor twice to check for strep. He said she may have mono and there is no medicine to help. Just needs to run its course.
This delicious soup was just what she needed! She loved the lemony flavor. Soooo delicious!
I mean…So Damn Delicious!
I so need this soup in my life right now! I’ve been so sick this week and hot soup and hot tea seem to be the only things that are working for me. This is going on the menu tonight for sure. Thanks for posting, Chung-Ah!
Oh no, feel better. And this is definitely one of those comfort foods that make you feel all warm and fuzzy inside!
I’ve made tons of recipes from your site. They NEVER cease to impress! This one is no exception. Thank you so much for filling my and my family’s bellies with your damn delicious recipes. 🙂
Made it today, delicious and healthy soup!
Would you swap out the chicken thighs for breast?
Yes, you can certainly substitute chicken breasts for the thighs.
I tried your soup today and was pleasantly surprised, I was concerned for the lemon flavour, it’s was great, brought some to a friends house and she thought it was amazing. Will make again. Thank you, Marie
Could you substitute ground turkey for the chicken? Would that go well with the lemon flavor?
That sounds like a great substitution. I bet the flavors would really go well together.
Can this be done in the crockpot?
Unfortunately, I cannot answer this with certainty as I have never tried making this in the slow cooker. I recommend using your own judgement to convert this recipe to utilize a crockpot.
I just made this and it tastes delicious, simple fast and healthy..
I’ve never made soup before and tonight I made this for my family – it was great! I made it in a huuuge pot and my little family and I devoured it! Soo good for us taste wise and healthwise, it has become a favourite. Thank you. 🙂
I just had a big bowl ok two bowls:) while sitting outside in the evening sun. It had just the right amount of lemon in it.
I made this tonight and it was wonderful! Hubby loved it! I used Basmati rice instead of orzo pasta, but everything else was the same. Thanks for another wonderful recipe!
So yummy. Made this for lunch today. But I’m a vegetarian, so I made a couple of changes. Left out the chicken ( of course) and used homemade veggie broth. So good , so good.
Really just looking for a good reason to make the house smell like rosemary. 🙂
I made this today. My house smelled divine while I was making it. Thank you for such a great recipe. This one is going to my list of “go to” ones.
This looks really good! Anyone know the calories per serving?
Kirsten, feel free to use online resources at your discretion to obtain nutritional information.
Hi, just wondering whether this could be made freezer friendly once it is cooked? Would the chicken/pasta be OK? I am very keen to try this, but since there is only my husband and myself I like to freeze some left over portions for future easy dinners 🙂
Claire, this can be freezer-friendly if you cook the orzo separately and keep it separate until serving. If not, the orzo will soak up all the liquid over time.
I know it says “serve immediately”, but I would like to bring it to a friend in a tupperware. Can I make it a day earlier than they will eat it, and refrigerate it? Or should I cook the orzo separately and just tell them to add it right before reheating?
The orzo should be cooked separately and kept separate until serving.
Great, thanks! Thanks for the quick reply, too! Thanks, also, for yet another wonderful, delicious recipe!!
My family loved this soup! It was easy to make too 🙂
It says cook chicken 3 min & set aside, then add more oil carrots celery etc. and cook 3-4 min… Is this in the same pot together with the chicken? The “set aside” part confused me, don’t want to overcook the chicken.
The chicken should be set aside so that it is not overcooked with the rest of the vegetables.
This was absolutely delicious, Chungah! Making again tonight for the fam, thanks for sharing
I made this soup. It was great, but looked different from yours. Your chicken stock is really yellow. Do you buy chance use a bullion cube? Or buy a certain type of chicken stock? I used Swanson and it looked very different than your picture.
No, I did not use a bouillon cube. I used standard chicken stock.
Have everything here to make this soup – as soon as the chicken thaws out. 🙂 Also love the comment that someone used their rice cooker to make soup in. I’ll try that but not when feeding my crowd since I have a small pot. Any help here would be appreciated. When I make rice in it I just close the lid and it does it’s own wonderful thing! Thank you for your fantastic recipes and insights.
I just made this soup and its delish. Just the right blend of aromatics make this a keeper. Thank you so much for the recipe and the great photos on your website!
I just made this soup and it’s absolutely delishes. I didn’t add the rosemary, because I didn’t have it on hand, but otherwise I love it! I was looking for recipes for my picky daughter and I think she will love it, too! Thanks!!
I’ve made this for my husband before and he just loved it, requested I make it again tonight which I plan on doing, makes our house smell amazing! He requests one strange substitution though: for some reason the idea of orzo pasta freaks him out (don’t ask, lol) so I’ve subbed it out for the small star shaped pasta. Brings you back to your childhood of eating chicken and stars soup… except for the grown up, damn delicious lemon flavor! Thanks for the yummy recipe!
I am making this today, I have a whole chicken in the crockpot with rosemary, onion, carrot, and celery, I will use the chicken and broth for this. I searched my stores for orzo but for some reason it isn’t carried around here 🙁 I will use either jasmine rice or some tiny ABC noodles that I have.
I I just made this. I roasted a chicken and then made my own stock from the carcass. It was wonderful. Thank you so much for the recipe
Just made this for dinner. Kids loved it. So simple and easy. Really light and fresh! Thanks!
Would this freeze well? If so, should I do the orzo separate you think?
Oops just saw the answer above : )
I just made this and threw in some kale. I also lazed out and used a rotisserie chicken. yummy! Thank you for the recipe.
I love how easy this recipe comes together. Tastes like it has been simmering all day. A hit with my family. Thanks!
Just made this because I’m feeling a cold coming on…it definitely hit the spot! Thank you!
I just made this and it’s very good.Thanks for posting this on Pinterest.
I’m making this right now and just realized I forgot to set the chicken aside. I just kept adding everything to the pot. Hope the chicken doesn’t come out too dry ughhhh 🙁
How big does the pot need to be?
I used a 3-quart Dutch oven.
This looks delicious! Pinning now
making this weekend!
Great write up, I was getting a soar throat. This was just what I need to regain strength and energy.I also substituted the chicken stock with Better Than Bouillon. I highly recommend this ingredient.
So delicious! Perfect for nursing my two sick boys back to health. Thank you for the recipe!
Made this last night for my boyfriend who is sick. It was delicious! The broth had amazing flavor. Will def. make again!
Has anyone tried this soup in a crock pot? I’m dying to try it and I would love to put it in the crock pot in the morning before I head off to work and come home to a delicious cup of soup.
This looks delicious. Will this work with boneless, skinless chicken breasts?
Absolutely, although using chicken thighs is very much recommended!
Made this earlier for my family and they all loved it. Seconds and thirds were had and it was delicious. I just browned some thighs and tore the meat off them. But it was still delicious! Keeper for sure
Why is there bacon in the pot in the first picture?
That is not bacon. It is uncooked chicken.
I thought it was bacon too, haha.
Such a good recipe. The lemon and rosemary flavor it so well. Thanks!
I found this recipe over the weekend and have been looking forward to making it since! Trying it tonight
Just made this soup and brought some over for a sick friend. Awesome flavour! A definite keeper:)
Sure do wish it’d finally get cold so I can make this. *raises fists and curses the weather*
Can’t wait to make this! Can I sub lemon for lime?? Thx!
Sorry i meant lime for lemon! Oops
I made this for dinner tonight and it was delicious! So easy to out together and such a short cooking time, yet so flavorful! The addition of the lemon juice is genius and really makes the dish in my opinion. Thank you!
I’m making this soon for a weeks worth of soup for my work-lunches. Should I leave the bay leaf in for a while? Discard as I divvy up amongst my Tupperware? Do I also remove the sprig of rosemary- or does it break up and become part of the soup? (I’m used to cooking with dried rosemary). Thanks!
Yes, it is best to discard the bay leaf before dividing up among servings. I also recommend adding the sprig of fresh rosemary right before serving.
I’ve been making chicken soup for 30 years and this is the freshest, most delicious recipe I’ve ever made! Picky husband loved it. I’ll be making your copycat pasta fagoli this weekend as it’s one of my favorite soups. Thanks!
Does this soup freeze well?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.
This sounds delicious. My husband loves chicken noodle soup–mostly campbell’s!–and this would be such a great way to make it healthier and class it up! Maybe I can teach him a thing or two!
One question: does the dried thyme rehydrate? I often don’t use it just because I don’t like the way it’s “hard” when I bite on it and it gets stuck in my teeth. Does it soften in the soup?
I haven’t found the thyme to “harden” in the soup but if you’d like, you can substitute other herbs such as basil, parsley, oregano, etc.
I have made nearly half of your recipes… You are my go to guru every time I need a meal, snack, soup…I have N.E.V.E R. been disappointed. I’m sure you won’t let me down tomorrow when I make this…infact I know it.
I made this last night for dinner. It tasted so amazing, I never want to eat canned soup again. (I have a horrible cold, and this is the only thing I ate this week that didn’t taste like the bottom of a pond).
Just made this for dinner and it’s absolutely delicious. Thanks for sharing such a great recipe!
The soup looks great, but most times Orzo is not Gluten Free. Did you find some that was?
thank you for sharing this amazing recipe! It turned out amazing.
I have a cold/sore throat/headache developing and loved that I could make this easily without sacrificing flavour! I also added some fresh ginger root to help with my sore throat and it was delish. I used dried parsley and celery since I didn’t have fresh on hand – still seemed great!!
Loving this soup. It’s become a regular on my rotation this fall and into the winter. I’ve been adding in a bit of heavy whipping cream at the end to make it creamy and rich. Thanks for sharing the recipe!
I have made this soup twice and I love it. Second time, I used rotisserie chicken because I didn’t feel like cooking the chicken and it still came out great! I do add extra lemon but I follow the recipe as stated.
this is such a fantastic and easy soup to make! i use rotisserie chicken and an italian herb medley, i rarely have fresh herbs in the house.
thank you, it’s a family favorite.
I just made this tonight but instead of the 1 cup of water I swapped it for white cooking wine and it was delicious! One of the best homemade chicken soup recipes I’ve tried!
Made this for lunch today for myself and my sick family. It was really good! I suggest using more water and less fresh lemon juice. 1 cup of water to 5 cups of chicken stock simply is not enough and juice from an entire lemon is too citrus-y. But! The citrus definitely is a nice addition to the taste. Looking forward to making this soup again! Thanks for sharing!
My daughter and I just made this soup for some sick friends. It’s delicious!! I will be making it regularly. Thanx for another great recipe 😉
I just made this today — it’s freezing in the East Bay — and it was perfect! So flavorful yet simple. I definitely added too much rosemary (I put in one “sprig” as directed, but it was large), but it’s still deeeelish.
Thanks for warming us up on a chilly day. 🙂
Making this tonight! Hope it makes my daughter and hubby feel better soon.. its snowy here tonight in Chicago and this soup is warming up the house with all the yummy smell goods. Thanks for sharing the recipe and those that shared their comments
Does anyone know why the cholesterol is so high in the nutritional info for this soup? That can’t be correct? I have high cholesterol but want to try it. My instinct is telling me this is a typo?
I’m the Dietitian who put together the Nutrition Information for this recipe. The estimated amount of cholesterol is correct. Nearly all of the dietary cholesterol in this recipe is from the chicken.
For someone with high blood cholesterol, the recommendation is to limit cholesterol intake to 200 mg/day. At 68.5 mg/serving, if you plan your other food for the day accordingly, this dish could fit into your diet.
Also, please remember that dietary cholesterol has less of an effect on blood cholesterol than was once thought. The biggest dietary impact on blood cholesterol is actually synthetic trans fat!
Just made this today added 1 cup orzo & extra 1/2 c broth & added 1/4 c half & half
Man this was really damn delicious. I have to admit I was nervous about adding the juice from a whole lemon but I trusted your recipe and added it anyways. What a game changer. It’s bright but still savory. I love it! Thank you for sharing!
I made this tonight and it was deeeelicious! I added lemon zest and fresh, chopped spinach. It was a hit! I’ll definitely be making it again and again. Thank you for the great recipe!
No one asked if this recipe could be doubled and do you double everything in it including the lemon and the water?Thanks-need this for a family get together….
Yes, it is best to double all ingredients.
I made this tonight after work. I am so happy! (Happy sigh…)
I was just able to throw this together this morning, in the middle of getting the kids to school, with some leftover baked chicken breast and frozen homemade chicken stock I had in the freezer. It is soooo good, and I can’t wait to have a huge bowl at work today, and send some to school with the kids!
Made this tonight. Absolutely delicious!
sounds delicious! can I use dried rosemary and parsley instead of fresh?
Yes, absolutely. The ratio for dry to fresh herbs is typically 1:3.
Oh my god. This was to die for. I am very very wary to try soup recipes, as I usually don’t like anything other than my grandmas. But boy oh boy, this was so incredibly delicious. I will be making this again and again and again. I wouldn’t change a thing. So so so good.
Made this last week, hubs and I both totally enjoyed it on a chilly afternoon. Leftovers from the fridge reheated just fine for several days (it’s just the 2 of us and this makes a large pot, at least 6-8 bowls, but that’s no problem, you’ll be happy to take your time to eat up the leftovers). Found I had to add more chicken broth to get soup (rather than stew) consistency that I wanted, but otherwise made as written. We added a squeeze of fresh lemon to each bowl at the table, just cause we’re lemon fans. Only thing I’d do differently next time is cut back a little on the orzo so the pot isn’t quite to stew-like. Chunga, I have loved everything I’ve made of yours, especially this soup and your Swedish Meatballs. You’re my new favorite chef!
Delicious!! I am on my second bowl. Btw it is still breakfast time
Sounds and looks amazing. Glad I stumbled upon your blog.
Delish! Added some baby spinach for some more greens, and it was awesome. That squeeze of lemon at the end gives it the perfect lightness and brightness 🙂 Thanks for always posting amazing recipes!
I’ve never commented on a blog before, but I really just needed to say that yours is AMAZING!! Every single recipe on here that I’ve tried, from the kale & meyer lemon salad to this soup, has turned out delicious!! Thank you so much for sharing your delicious recipes!!
– A (former) incompetent cook 🙂
This looks awesome for today. My better half is not feeling well (too much fun last night). This would be perfect for him. It is supposed to be “spring” however, we just got 4 inches of snow yesterday. Yuk!
Thanks so much for sharing.
what can I do to prevent the noodles from absorbing the liquids?
This is best served immediately because there is really no way around this. You can also keep the orzo separate and simply add before serving.
How big is a serving size. It is really great soup thanks
It should range anywhere from 1-2 cups per serving.
Thank You this soup is damn delishous & fit to serve the queen! Just made it. I added 2 packets chicken noodle soup, 2 chicken stock cubes & 2 packets dried ramen noodles (prawn flavour with spice sachets included. I pre-grilled my chicken fillets with butter, cayenne pepper, salt and lime juice and then chopped it all up and added it. If using whole chicken will do same but not add the butter as there will then be enough chicken fat. Damn Delish is all I can say !!
This sounds YUMMO! Could I use boneless chicken breasts?
My whole family LOVES this soup! It’s such a staple in our house from the 3 year-old to the hubby. I used the Better than Boullion veggie stock concentrate & 3 lonely drumsticks from the freezer tonight since that’s what we had around and it was fabulous.
It’s always fabulous. Our littlest likes to cool it off with some frozen corn at the table.
Oh, I just saw the comments about soggy noodles. I don’t know why, but as much as I normally abhor leftover noodles soup with noodle mush, this soup just doesn’t seem to do that. Probably because the orzo is so small, that even though it gets very tender, it’s not like a giant mushy egg noodle. I love a huge pot of this for leftover lunch all week.
This recipe is a favorite in our household. So light and so yummy! We usually double (or even sometimes triple) the recipe just so we can have leftovers for lunch. 🙂
After no having felt well, this was the perfect meal. So comforting and delicious! Thank you for another great recipe!
We bought some orzo from the sale rack. My wife asks what are we going to do with that. Dunno, Google it. Found your soup and had it for dinner tonight. Wonderful! Guess I’ll be paying full price soon.
Was so excited to make this and I wasn’t disappointed. The soup is delicious. This is a must to make over and over!
Turned out great. I used rotisserie chicken and topped it off with thinly sliced jalapeño peppers. The peppers worked really well with the lemon. I will definitely make again!
This is amazing and so comforting on this blustery winter day. Thank you for sharing.
Very good soup, eating a bowl now, I used 2 lbs of chicken thighs, glad I bought extra cause by the time u trimmed fat off, I don’t think 1 lb would have been enough….
This took longer to fix for me than stated too…. Did you trim fat off your chicken thighs or just dice them up?
Thanks for the recipe.
I just diced them up as the chicken I purchased did not have much fat to begin with.
Have you made this with breasts?
I actually have not but several of my readers have used chicken breasts with great results!
I made this tonight and it was wonderful. Only difference was that I doubled the recipe because I have a teenager eating me out of house and home. We also love leftovers. Loved the hint of lemon in it and I know it will be perfect to serve throughout the year. Thank you!
I am hoping to make this in the morning to serve for dinner. Do I need to worry about adding the lemon too early? I have read that doing so can inadvertently add a bitter flavor to a dish. Should I add right before serving, as I will do with the orzo? Thank you!
Btw, I love all of your recipes!!
Yes, you can add prior to serving.
Made this tonight. Added juice from one more lemon just to kick it up a notch. It was fabulous. Thank you for posting for all to try!
I just made this soup today and it is awesome! Thank you for sharing!
This is what chicken soup should be. 🙂 My belly is smiling too!
I woke up sick this morning with a craving for chicken soup. I am, of course, home alone with no one to cook for me, so to Pinterest I went! I saved this recipe a while ago and rediscovered it as I was searching for a recipe this morning. Let me just say that it is delicious and oh so easy to make, especially since I’m sick. I didn’t have carrots, but it was still very tasty. I also added extra herbs as I had some left over. I will defiantly add this recipe to my regular rotation and it will be my go-to for sick days!
I am not typically a commenter, but I had to leave a note this time. This recipe is out of this world- soup-erb.
I always get nervous when it comes to adding lemon to a recipe because it can really over power the flavors, but this was the perfect amount. The lemon, herbs and the orzo really made this soup a winner. I’ve shared your link at least six times with different groups of friends and even some strangers. Five stars all around! Thanks for sharing with all of us!
This recipe sounds delicious! I would like to try making it in a pressure cooker. Do you know if I need to reduce the amount of liquid in that case? Thanks in advance!
Unfortunately, I cannot answer with certainty as I have never used a pressure cooker before. As always, please use your best judgment.
Thanks for this recipe! This came out so amazingly well. It was my first time cooking a soup and my girlfriend absolutely loved it.
It tasted even better on the second day as the orzo soaked up all of the flavor.
FIVE STARS! I love chicken soup and this is one of the best had. Thanks!
Soo YUMMY! Being sick I was looking for a new chicken soup to make instead of my old tired recipe and this was a great choice! Thanks!
Saw this beautiful soup and had to make immediately. Just looked outside at my summer spice garden and it is flourishing. This is the perfect recipe to utilize the fresh herbs!
I’m guessing the bay leaf and thyme are added when cooking the veggies?
Please refer to steps 2 and 3:
2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
3. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
I made this last night, and the two of us finished it. Well, I had one bowl, but he had at least two. Delicious, simple. Thank you for sharing.
Everything I make of yours is damn delicious! This recipe is no different. Finally a chicken soup that taste like chicken soup should taste. I made it as written and would not change a thing.
Excellent recipe! I made it for my husband because he had a cold. He love it so much that he asked me to make it again the following day. Damn delicious!
What is the exact serving size?
Sorry I don’t see it above. The serving size was noted as 1-2 cups.
No worries at all! There’s a lot of comments to sift through.
I just had the soup it is fantastic and is my new favorite. I didn’t have any lemons so I used a lime instead and it was really good. Also I just measured out 6 servings and it was 1 1/2 cups and if anyone does weight watchers the smart points is 8. Thank you for the recipe. I will be making again!
This recipe has become our family favorite! I use ground chicken instead as I can get it from the farmers market. ..no chopping of chicken makes it even easier! S
This was just outstanding! Had leftover rotisserie chicken and homemade chicken broth on hand. I’d saved this recipe on Pinterest and pulled it out today. I made it almost to recipe, just a couple of changes. Rotisserie chicken and homemade broth, basmati rice instead of the orzo, added the zest of the lemon, and 1/2 the juice. I added 1 can of cream of chicken soup just to give it a little more creaminess. Made some rosemary focaccia to serve alongside with some fresh veggies. The lemon makes this recipe! Thanks for the fabulous recipe!