Cozy and flavorful Lemon Chicken Orzo Soup made with leftover roast chicken, hearty vegetables, orzo pasta and bright lemon juice. Light and nourishing yet comforting and moreish, this easy-to-make soup is perfect for chilly days when you want something wholesome without feeling heavy.
After festive indulgence or any busy period when the weather remains cold and grey, I turn to simple, restorative meals. This Lemon Chicken Orzo Soup delivers on flavor, comfort and nutrition, and it’s versatile enough to use leftover roast chicken or freshly cooked pieces.
Orzo, also known as risoni, is a rice-shaped pastina commonly stirred into soups, tossed into salads or used as a base for other dishes. If risoni isn’t available, small pastas like ditalini or pasta stars work well as substitutes.
To get the most from a roast chicken, I often reserve some of the meat for this soup and simmer the carcass to make homemade stock. That way one roast yields two meals plus a rich, nourishing stock. If you don’t have homemade stock or leftovers on hand, there are quick alternatives and tips below to speed things up without sacrificing flavour.
See the recipe below with ingredient notes, step-by-step instructions, helpful tips and serving suggestions. For the printable recipe, scroll to the recipe card at the bottom.
Ingredients
Ingredient notes and substitutions
- Vegetables – carrot, celery and onion. Use one large of each, cut into small to medium pieces so they cook evenly but still give a satisfying bite.
- Chicken stock – homemade or a good-quality low-sodium stock is best so you can control the saltiness.
- White wine – optional. Use a drinkable Italian white (Pinot Grigio, Vermentino or similar) or omit if you prefer.
- Orzo (risoni) – substitute with small pasta shapes like ditalini or pasta stars if needed.
- Chicken – the recipe uses about 180g (2 cups) shredded roast chicken. You can also add raw chicken breasts or thighs and cook them in the soup (see notes below).
- Herbs – fresh rosemary and a bay leaf are used here. Fresh thyme works well, and parsley added at the end brightens the soup.
Step by step photos and instructions
Peel the carrot, halve it lengthways and slice into thin half-moons. Finely chop the onion and celery.
Heat the olive oil in a large pot, add the chopped vegetables, rosemary and bay. Sauté until the onion is soft and translucent, then pour in the white wine and allow it to reduce by half. Add the chicken stock and bring to a gentle simmer (photos 1–4).
Simmer the vegetables for about 25–30 minutes until tender.
When the vegetables are softened, add the shredded roast chicken and orzo. Simmer until the pasta is al dente (about 5–7 minutes). Finish with the juice of half a lemon, season with salt and pepper to taste, and serve hot (photos 5–8).
Other chicken options
If you don’t have leftover roast chicken, try one of these alternatives:
- Raw chicken breasts – add two whole breasts or cut them into pieces and add with the stock; simmer about 30 minutes until cooked. Remove whole breasts to shred, then return to the pot.
- Raw thighs – use 4–6 skinless, boneless thighs and follow the same method as for breasts.
- Roasted thighs or drumsticks – roast separately, shred and add to the soup. This can be done a day ahead.
Recipe tips and FAQs
- Use quality stock – a flavorful, low-sodium stock makes a big difference. Avoid overly salty commercial stocks.
- Don’t skip the lemon – a splash of lemon juice at the end lifts the whole dish and adds freshness.
- Make stock from the carcass – simmer the leftover carcass with aromatics to create homemade stock for richer flavor.
- Serving – serve with crusty bread and butter for a satisfying meal.
Yes. Prepare the soup ahead but hold off on adding the orzo until just before serving, since the pasta soaks up liquid and will become mushy if left in the fridge. Alternatively, cook the pasta separately and combine when reheating.
Store in the refrigerator for 2–3 days. The orzo will absorb liquid over time, so add extra stock when reheating or keep the pasta separate.
Yes. Freeze before adding the orzo to prevent it turning mushy. Thaw, bring the soup to a simmer and add uncooked orzo, cooking until tender.
More delicious soup recipes to try
Soups
Pasta Fagioli Soup – Pasta & Beans
Soups
Ligurian Minestrone Soup with Pesto
Soups
Pappa al Pomodoro (Italian Bread Soup)
Soups
Pastina Soup (Italian Chicken Noodle Soup)
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Step By Step Photos Above
Most of our recipes include step-by-step photos, useful tips to help you get great results and sometimes a video tutorial.
Lemon Chicken Orzo Soup
By Emily
Ingredients
- 1 tablespoon olive oil
- 1 large onion, peeled
- 1 large carrot, peeled
- 1 large celery stick
- 1 sprig fresh rosemary
- 1 bay leaf
- 6 and 1/3 cups good-quality chicken stock, low sodium (1.5 litres)
- ¼ cup white wine (60ml), optional
- 1 cup orzo pasta (200g)
- 2 cups shredded roast chicken (180g)
- ½ juice of a lemon
- Salt and pepper, to season
Instructions
- Cut the peeled carrot in half lengthways then slice into thin half rounds. Finely chop the onion and celery.
- Heat the olive oil in a large pot. Add the vegetables, rosemary and bay and sauté until the onion is soft and translucent. Add the white wine and let it reduce by half, then pour in the chicken stock.
- Bring to a simmer and gently cook the vegetables for 25–30 minutes until tender.
- Add shredded roast chicken and orzo; simmer until the pasta is cooked (about 5–7 minutes). Stir in the lemon juice, season to taste with salt and pepper, then serve immediately.
Notes
- Use quality ingredients: a good low-sodium stock improves the final flavor.
- Finish with lemon: the brightness of fresh lemon juice added at the end is essential.
- Make stock from the carcass: simmer bones with aromatics to create homemade stock for better depth of flavor.
- Serving suggestion: serve with a large piece of crusty bread and butter.
- Storing leftovers: refrigerate for 2–3 days. To avoid the orzo swelling, store the pasta separately or add extra stock when reheating.
- Freezing: freeze the soup without the orzo for up to three months; add uncooked orzo when reheating.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless noted otherwise.
- All vegetables are medium-sized unless stated otherwise.
- Recipes are tested and developed using a fan (convection) oven where applicable.
- Nutrition information is provided as an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.