Lemon Chicken Orzo Soup

Name: Lemon Chicken Orzo Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 3 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing; 2 tbsp High Phenolic Extra Virgin Olive Oil, for cooking; 1 medium yellow onion, finely diced; 2 medium carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 8 cups low-sodium chicken broth; 1 lb boneless skinless chicken breast; 1 cup dried orzo pasta; 1/4 cup fresh lemon juice; 1 tsp lemon zest; 3 tbsp fresh dill, chopped; 2 tbsp fresh flat-leaf parsley, chopped; 1 1/2 tsp, or to taste kosher salt; 1/2 tsp black pepper, freshly ground

A cozy, brothy lemon chicken orzo soup with tender shredded chicken, just-cooked orzo, and a bright finishing swirl of extra virgin olive oil. Light and lemony, it comes together in about 40 minutes and tastes like a good Mediterranean kitchen.

By Olivea Kitchen | Published July 13, 2026

Jump to Recipe

Prep 15 min

Cook 25 min

Total 40 min

Easy

Why We Love This Recipe

We love this soup because it is genuinely nourishing food. A clear chicken broth loaded with carrots, celery, and onion gives you lean protein and a real dose of vegetables, the orzo keeps it satisfying, and a generous amount of fresh lemon adds vitamin C and brightness without a drop of cream. Fresh dill and parsley go in near the end, so their flavor and delicate nutrients stay lively in the bowl rather than cooking away.

The finishing swirl is where the olive oil does its best work. Because this soup is topped with a raw drizzle right before serving, we reach for the Ultra High Phenolic Extra Virgin Olive Oil. It is rich in polyphenols, specifically hydroxytyrosol, carrying a lab-verified 1,000+ mg/kg total polyphenols that you can check on the label, and that peppery catch at the back of your throat is those polyphenols you can actually taste. Polyphenols are highest in a fresh, high-phenolic oil and fade with time, light, and heat, so a raw swirl over the hot bowl with a fresh bottle is how the most of them reach the plate. If you want to understand the science, the bioavailability research is a good place to start.

Our oil is developed with Harvard-trained cardiologists, USDA Certified Organic, single-origin from Messinia, Greece, early harvest, cold-pressed within hours, and qNMR-verified by the University of Athens. Built on olive oil, lean protein, and vegetables, this is a bowl that sits comfortably in a Mediterranean-diet pattern and tastes like comfort while it does.

View Nutrition Facts

Recipe Success Tips

Cook the orzo separately if you want leftovers.

Orzo keeps drinking up broth as it sits, so a big pot can turn thick by day two. If you plan to save some, cook the orzo in a separate pot of salted water and add it to each bowl. The broth stays brothy and the pasta stays al dente.

Add the lemon at the very end.

Stir in fresh lemon juice off the heat, right before serving. Boiling lemon juice dulls its brightness and can turn it slightly bitter, so a final squeeze keeps the soup lively and citrusy.

Finish raw with a peppery olive oil.

The single best upgrade is a swirl of Ultra High Phenolic Extra Virgin Olive Oil over each bowl at the table. Because it never touches the heat, its grassy, peppery finish comes through fully and makes a simple soup taste restaurant-made.

Use rotisserie chicken for a shortcut.

Shredded rotisserie or leftover roast chicken folds right in during the last few minutes. It saves time and gives you tender meat without poaching a fresh breast, which is perfect for a weeknight.

Bloom the aromatics slowly.

Give the onion, carrot, and celery a full seven minutes in the High Phenolic Extra Virgin Olive Oil before adding garlic. Softening them gently builds a sweeter, deeper base and keeps the garlic from scorching.

Season the broth in layers.

Salt lightly as you build the soup, then taste and adjust at the end after the lemon goes in. Acidity changes how salty a broth reads, so the final check is the one that matters most.

Ingredients

servings

3 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing
2 tbsp High Phenolic Extra Virgin Olive Oil, for cooking
1 medium yellow onion, finely diced
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
8 cups low-sodium chicken broth
1 lb boneless skinless chicken breast
1 cup dried orzo pasta
1/4 cup fresh lemon juice
1 tsp lemon zest
3 tbsp fresh dill, chopped
2 tbsp fresh flat-leaf parsley, chopped
1 1/2 tsp, or to taste kosher salt
1/2 tsp black pepper, freshly ground

Kitchen Tools You'll Need

Large Soup Pot or Dutch Oven

Chef's Knife

Cutting Board

Wooden Spoon

Ladle

Microplane or Zester

How to Cook Lemon Chicken Orzo Soup

PREP

Dice the onion, carrots, and celery into small, even pieces so they soften at the same rate. Mince the garlic, chop the dill and parsley, and juice and zest the lemon. Keeping everything ready lets the soup move quickly once the pot is hot.

COOK

Warm the High Phenolic Extra Virgin Olive Oil in a large pot over medium heat, then add the onion, carrots, and celery. Cook for about 7 minutes, stirring now and then, until softened and the onion is translucent. The High Phenolic oil carries the aromatics evenly and builds a smooth, savory base.

Add the minced garlic and cook for about 30 seconds, just until fragrant, so it perfumes the vegetables without browning.

Pour in the chicken broth and bring to a gentle boil. Add the whole chicken breasts, reduce to a simmer, and poach for about 15 minutes, until the chicken is cooked through and reads 165F at the center.

Lift out the chicken and set it aside to rest. Stir the orzo into the simmering broth and cook for 8 to 9 minutes, until just tender. Meanwhile, shred the chicken into bite-sized pieces with two forks.

FINISH

Return the shredded chicken to the pot. Turn off the heat and stir in the lemon juice, lemon zest, dill, and parsley. Taste and adjust with salt and black pepper. Adding the lemon and herbs off the heat keeps them bright.

Ladle into bowls and finish each one with a swirl of Ultra High Phenolic Extra Virgin Olive Oil. Raw over the hot soup, it blooms into a peppery, grassy aroma with the first spoonful, the finishing flourish that makes it taste restaurant-made. Serve with an extra lemon wedge.

Recipe Notes

Serving Suggestions

Serve hot with warm crusty bread or a piece of focaccia for dipping, and a lemon wedge on the side for anyone who likes it extra bright. It makes a light main on its own or a starter before a bigger Mediterranean spread. If you love this lemony, brothy style, a bowl of lemon lentil soup is a natural next pot to try.

Variations

For a Greek avgolemono-style finish, whisk two eggs with the lemon juice, temper in a ladle of hot broth, then stir the mixture back into the pot off the heat for a silky, velvety soup. Swap in shredded rotisserie chicken to save time, use gluten-free orzo if needed, or stir in a few handfuls of baby spinach at the end. Craving more lemon-and-chicken comfort, turn the same flavors into lemon chicken pasta, or serve the soup alongside a fluffy pot of greek lemon rice.

Which Olivea Oil to Use

Cook the aromatics in the High Phenolic Extra Virgin Olive Oil, which is smooth and balanced and made for everyday cooking heat. Save the bold, peppery Ultra High Phenolic Extra Virgin Olive Oil for the raw swirl over each finished bowl, where its fresh, grassy bite comes through fully.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Because orzo keeps absorbing liquid, add a splash of broth or water when reheating gently on the stovetop, and refresh each bowl with a little lemon and a new drizzle of olive oil. A tightly capped bottle of olive oil kept away from heat and light stays fresher and more peppery for that final swirl.

Nutrition Facts per Serving

Nutrition Facts

Serving size about 1.5 cups

Calories 290

% Daily Value*

Total Fat 12g15%

Saturated Fat 2g10%

Trans Fat 0g

Unsaturated Fat 9.5g

Monounsaturated Fat 8g

Polyunsaturated Fat 1.5g

Cholesterol 48mg16%

Sodium 620mg27%

Total Carbohydrate 25g9%

Dietary Fiber 2g7%

Total Sugars 3g

Includes 0g Added Sugars 0%

Protein 23g46%

Vitamin A 210mcg23%

Vitamin C 12mg13%

Vitamin D 0.1mcg1%

Calcium 45mg3%

Iron 2mg11%

Potassium 560mg12%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

This soup delivers olive oil polyphenols right where you can taste them, in that fresh, peppery finishing drizzle over the bowl. For an easy daily habit beyond the kitchen, the Olivea Hydroxytyrosol Supplement is a simple no-cook way to get a daily dose of olive polyphenols, hydroxytyrosol included, without changing a thing about how you cook.

Olivea Hydroxytyrosol Supplement

$40.00

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Frequently Asked Questions

What is orzo in lemon chicken orzo soup?

Orzo is a small, rice-shaped pasta that cooks quickly and gives the soup a soft, satisfying bite. It looks like large grains of rice but behaves like pasta, so it thickens the broth slightly as it cooks.

Can I use rotisserie chicken instead of poaching chicken breast?

Yes. Shredded rotisserie or leftover roast chicken works beautifully. Skip the poaching step and stir the shredded chicken in during the last few minutes just to warm it through.

How do I keep the orzo from soaking up all the broth?

Orzo keeps absorbing liquid as it sits, so leftovers can turn thick. Cook the orzo separately and add it to each bowl if you want to store the soup, or simply loosen reheated soup with a splash of extra broth or water.

Is lemon chicken orzo soup healthy?

It is a light, protein-rich bowl built on lean chicken, vegetables, and broth, with fresh lemon for brightness and no cream. Finished with a raw drizzle of extra virgin olive oil, it fits comfortably within a Mediterranean-diet pattern.

Which olive oil is best for this soup?

Cook the aromatics in a smooth High Phenolic Extra Virgin Olive Oil, then finish each bowl with a raw swirl of bold, peppery Ultra High Phenolic Extra Virgin Olive Oil. The raw drizzle is where a fresh, high-phenolic oil delivers the most flavor and polyphenols.

Can I make lemon chicken orzo soup gluten-free?

Yes. Use a gluten-free orzo or a small gluten-free pasta shape, and check that your chicken broth is certified gluten-free. The rest of the recipe is naturally gluten-free.

How do I make it creamy without cream?

Use the Greek avgolemono method: whisk a couple of eggs with the lemon juice, temper in some hot broth, then stir it back into the pot off the heat. This gives a silky, velvety texture with no dairy.

Can I freeze lemon chicken orzo soup?

The broth and chicken freeze well, but orzo can turn mushy after thawing. For the best texture, freeze the soup without the orzo and cook fresh orzo when you reheat it.

When should I add the lemon juice?

Always at the end, off the heat. Boiling lemon juice dulls its bright, fresh flavor, so stirring it in right before serving keeps the soup lively and citrusy.

What herbs go best in this soup?

Fresh dill is the classic choice and gives the soup its signature Greek-leaning aroma, with flat-leaf parsley for freshness. Add them near the end so their flavor stays bright.