Lemon Chicken Orzo Soup Recipe (Gluten Free) (2024)

This Lemon Chicken Orzo Soup Recipe is full of bright lemon flavor, tender orzo pasta, lean chicken, and fresh herbs. It’s the perfect cozy, end of winter soup for a chilly day.

If you love my Classic Chicken Noodle Soup, you will love this brightened up lemon chicken soup with gluten free orzo. It’s a similar recipe, but with additional Mediterranean flavors and yummy orzo instead of egg noodles. I especially enjoy it this time of year when I am dreaming of spring, but yet it’s still pretty cold outside.

Love lemon chicken? Try my Chicken Scallopini and Easy Lemon Chicken recipes!

I am lucky that gluten-free orzo is readily available at my grocery store, but I have also been able to purchase it on amazon. Orzo is rice-shaped pasta and I love using it in soups and salads – like this Gluten Free Orzo Salad recipe. It cooks a lot faster than rice and has a yummy bite to it which elevates this soup from your average chicken noodle. If you aren’t gluten-free, feel free to substitute regular orzo pasta or whole wheat orzo if you can find it!

Why You Will Love This Soup

• It’s very hearty and filling, but somehow also feels sunny and lighter than your average soup thanks to the lemony broth and fresh herbs.
• The orzo cooks right in the pot – no need for extra dishes.
• It’s simple to make and tastes great next day, making it an ideal meal prep recipe, too.
• Toppings! The fresh flavor of herbs, the salty feta cheese, and creamy parmesan take this soup to the next level.

Ingredients

So much flavor in this delicious soup, and yet it’s made from simple, everyday ingredients. You will need:

• butter +olive oil– feel free to use one or the other and it’s ok to sub vegan butter for dairy free
• celery +carrots
• onion +garlic
• dried oregano +turmeric – I love the color turmeric gives to this recipe and oregano gives this a Mediterranean vibe.
• chicken broth or chicken stock
• bay leaf– If you don’t have, it’s fine to omit this! I have made it with and without.
• fresh lemon– don’t sub bottled lemon juice for this recipe – fresh is best
• chicken tenderloins or boneless skinless chicken breasts– I am partial to chicken tenderloins in my recipes, but chicken breasts work fine, too.
• kosher salt + black pepper
• gluten free orzo pasta – my favorite is the Dellalo brand – I can get this at the local grocery store, but I know it’s also available on amazon.
• toppings – fresh parsley, fresh dill, feta cheese and fresh parmesan cheese

Substitutions and Additions

• You can sub chicken thighs or other dark meat, or bone-in chicken breasts for the chicken tenderloins. Also, you can use cooked rotisserie chicken, too. Just cut it into bite-size pieces add it in at the end!
• For dairy free, use vegan butter and dairy free parmesan and feta.
• If you cannot find gluten free orzo, you can sub brown rice or another small gluten free pasta shape.
• For more veggies, add in some fresh spinach or shredded kale.
• Swap oregano for an Italian Seasoning Blend or herbs of your choice.
• For more intense lemon flavor, add some lemon zest to your bowl.

Step by Step Instructions

For full recipe, be sure you check out the recipe card below!

Step one: Add one teaspoon of olive oil and one teaspoon of butter to a large dutch oven or pot and heat over medium heat. Add in chopped onions, celery, and carrots. Cook for a few minutes or until onions are fragrant and translucent. Add in garlic, dried oregano, and turmeric. Cook for an additional minute.

Step two: Add in chicken tenderloins, chicken broth, salt, bay leaf, and 2 Tbsp of fresh lemon juice. Stir and bring to a boil over medium high heat. Reduce to low and simmer, covered, for 15 minutes or until chicken is fully cooked and easily shreds.

Step three: Remove chicken from the pot and set aside. Remove bay leaf and discard. Next, increase heat back up to medium high and bring broth and veggies to a boil. Add in orzo pasta. Reduce heat to low and cover again, cooking the orzo for 12-15 or until al dente.

Step four: Add shredded chicken back to the pot. Stir and add in fresh parsley. Taste broth and add in more lemon or more salt, if desired. With both, start small and add in small amounts, continuing to taste along the way.

See Also

Orzo Salad Recipe (Easy Summer Favorite) — Zestful Kitchen9 one-pot Ottolenghi recipes you'll love60 Tasty Recipes For Your Easter Menu – Tip JunkieIsraeli Salad Recipe

Step five: Spoon soup into bowls and garnish with extra fresh parsley, dil, parmesan cheese, and/or feta cheese.

Leftovers and Storage

• Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Tip: save some extra chicken broth in case your orzo soaks up your broth over time. Simply add extra broth while reheating it stovetop or in your microwave.
• You can freeze lemon chicken orzo soup, but the orzo can get a little puffy in the process. My advice if you know you are making this for freezer prep, then cook the orzo separately at the time you are going to serve the soup.

Try one of My Other Favorite Soups – all with Chicken!

Chicken Vegetable Soup

Salsa Verde Chicken Soup

Chicken Pot Pie Soup

Instant Pot Chicken Wild Rice Soup

Crock Pot Chicken Tortilla Soup