You guys!!! Stomach flu season hit my house HARD!! I was down for the count for over three days (which, by the way, is SO rare for me, I’m typically super healthy and rarely ever get sick). But of course, as soon as I started to feel a little better, Jay got hit with it. So, yeah, the house was officially down BAD.
But here’s the silver lining: when Jay was sick and I was feeling better, I knew I had to make him this high protein lemon chicken orzo soup so he could get nourished and back to being his healthy self ASAP. (And don’t worry, he took such good care of me while I was down, so I’m just returning the favor!)
I’m telling you, this soup is basically a magic cure-all! It’s loaded with tender veggies, shredded chicken, cozy herbs, and a bright squeeze of lemon at the end that makes every spoonful taste fresh. If you’re feeling under the weather, coming home from a long day, or just want something comforting and healthy, this chicken orzo soup is your new best friend.
P.S. Grab a rotisserie chicken from the store! It saves you SO much time, and nobody will ever know you didn’t roast it yourself.
Why You’ll Love This Recipe
- Cozy and comforting: Tender veggies, tiny orzo, and a bright lemon finish make every bowl feel like a warm hug.
- Packed with protein: Shredded chicken and bone broth make this soup filling enough to be a full meal.
- Easy and fast: Rotisserie chicken does the heavy lifting, so dinner is on the table in about an hour with one pot.
Ingredients Needed
- Unsalted Butter: Fat = flavor, my friends. Butter helps sauté the veggies and gives that rich, comforting base you want in a good soup. It also helps bring all the herbs together into one happy, flavorful family.
- Minced Garlic: Garlic is like that reliable friend who shows up and makes everything better. It’s savory and gives your soup that deep, cozy aroma as it simmers. Plus, who doesn’t love a good garlic breath?
- Celery: Celery adds a classic chicken soup flavor and a tender bite to every spoonful. It balances out the softer orzo and chicken. It’s also loaded with fiber, so it helps make this soup feel filling without being heavy.
- Carrots: Not just for color (though we all know that vibrant orange is a mood-lifter), carrots bring a touch of natural sweetness to balance out the savory broth. They’re packed with vitamins and soften into the perfect bite as the soup simmers.
- Yellow Onion: A soup is nothing without a good base, and onions are the foundation of flavor in this dish. They soften with the garlic and butter, adding depth and a little sweetness to every spoonful.
- Salt, Pepper, Oregano, Parsley, Thyme: These are the trusty soldiers of flavor! They work together to create that comforting, cozy taste. Salt and pepper are a must for every soup (obviously!), and the herbs give it a warm, herby flair.
- Chicken Bone Broth (or Regular Broth): Here’s where we get into the good stuff. Bone broth is simmered for hours, which gives it a deeper, richer flavor than regular broth plus extra protein and collagen. Feel free to swap in regular chicken broth if that’s what you have, it’ll still taste great!
- Shredded Chicken: I used rotisserie chicken here to save time, but any cooked shredded chicken works! It adds lots of protein and that comforting, hearty bite we love in chicken soup.
- Orzo: This tiny rice-shaped pasta is the perfect match for soup because it soaks up all that delicious broth. It makes the soup feel extra cozy and satisfying without being heavy.
- Lemon Juice: This little burst of citrus is the secret weapon! It cuts through the richness and brightens up the entire pot. It’s what makes lemon chicken orzo soup such a classic comfort food.
- Freshly Grated Parmesan: It’s optional, but let’s be honest, is there ever a time when cheese isn’t the right choice? It’s salty, nutty, and the perfect finishing touch.
Equipment Needed
- Large Pot or Dutch Oven: A big pot is essential for simmering the soup and cooking the orzo. Make sure it’s large enough to hold all the ingredients comfortably.
- Cutting Board and Knife: For dicing your veggies into small, bite-sized pieces that match the orzo.
- Wooden Spoon: For stirring so the orzo doesn’t stick to the bottom of the pot.
Substitutions and Modifications
- Bone Broth: Use regular chicken or vegetable broth if you don’t have bone broth. The soup will still be flavorful and nourishing.
- Shredded Chicken: Any cooked chicken works, like rotisserie, grilled chicken breast, or even leftover turkey. For a plant-based version, try chickpeas or tofu with vegetable broth.
- Orzo: For a gluten-free option, try rice, quinoa, or gluten-free pasta. Small pasta shapes like ditalini work great too.
- Butter: Swap in olive oil or avocado oil for a dairy-free version.
- Lemon Juice: Not a lemon fan? Try a splash of apple cider vinegar or white wine vinegar for a tangy kick.
- Add-ins: Stir in spinach or kale at the end for extra greens, or add a pinch of red pepper flakes for a little heat!
High Protein Chicken Orzo Soup Recipe
Video
Ingredients
- 2 tbsp unsalted butter
- 3 tbsp minced garlic
- 4 stalks celery, finely diced for small, bite-sized chunks that blend perfectly with the orzo
- 1.5 cups finely diced carrots
- 2 small yellow onions, finely diced
- ½ tsp salt
- 1 tsp pepper
- ½ tsp oregano
- ½ tsp parsley
- ¼ tsp thyme
- 6 cups chicken bone broth or chicken broth
- 2 cups shredded chicken
- 1 cup orzo
- Juice of one lemon
- Optional: Freshly grated Parmesan for topping
Instructions
- Sauté the Veggies: In a large pot, melt the butter over medium heat. Add the garlic, onions, carrots, celery, salt, pepper, oregano, parsley, and thyme. Sauté for 6 to 8 minutes, stirring occasionally, until the veggies soften and everything smells amazing.
- Add the Broth and Chicken: Pour in the broth and add the shredded chicken. Bring to a gentle boil.
- Add the Orzo: Stir in the orzo and reduce the heat to medium-low. Cook for 20 minutes, stirring occasionally so the orzo doesn’t stick to the bottom.
- Simmer: Lower the heat to a simmer and cook for another 20 minutes. The longer it simmers, the more flavorful the soup will be. 🍲
- Add the Lemon: Squeeze in the lemon juice, give it a quick stir, and taste. Add more salt or pepper if needed.
- Serve: Ladle the soup into bowls and top with freshly grated Parmesan. This soup serves 8, but if you’re feeling selfish (I won’t judge!), it’s totally fine to keep extra for yourself.
Storage Instructions
- Counter: Don’t leave the soup out for more than 2 hours. Let it cool, then get it into the fridge.
- Fridge: Store in an airtight container in the refrigerator for up to 4 days. The orzo keeps soaking up broth as it sits, so add a splash of broth or water when you reheat it.
- Freezer: Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove over medium heat, stirring occasionally and adding a little broth as needed.
Tips and Tricks
- Dice everything small: Small veggie pieces cook evenly and match the size of the orzo, so you get a little of everything in every spoonful.
- Add the lemon at the end: Lemon juice tastes brightest when it’s stirred in right before serving.
- Need more protein? Add an extra cup of shredded chicken, or stir in a scoop of unflavored protein powder (I know, sounds weird, but trust me, it works!).
- Make it spicy: A pinch of red pepper flakes takes this soup to a whole new level!
Frequently Asked Questions
Why did my soup get so thick?
Orzo is a sponge and keeps soaking up broth as the soup sits, especially overnight. Just add a splash of broth or water when you reheat it and it’ll be perfect again.
Can I use raw chicken instead of rotisserie chicken?
Yes! Add boneless, skinless chicken breasts to the simmering broth and cook until they reach 165°F inside. Then pull them out, shred them, and stir them back in.
Is this the same as Greek lemon soup?
Not quite! Traditional Greek lemon chicken soup (avgolemono) is thickened with eggs. This version skips the eggs, so it’s lighter and even easier, with all that bright, cozy lemon flavor.
Can I add spinach or kale?
YES! Stir in a big handful of greens during the last few minutes of cooking, just until they wilt.
Can I make this gluten-free?
Absolutely. Swap the orzo for rice, quinoa, or your favorite gluten-free pasta.
Can I freeze chicken orzo soup?
Yes! Freeze it in airtight containers for up to 3 months. The orzo will be a little softer after thawing, so add a splash of broth when you reheat it.
More Cozy Soups You’ll Love
- Chicken Tortilla Soup (Instant Pot, Crockpot, or Stovetop)
- Best Crockpot Chili
- Spicy Buffalo Chicken Chili
Want the perfect side? Pair a bowl with my Honey Jalapeño Cheddar Cornbread. Trust me on this one.
Let’s Get Cozy
Whether you’re fighting off a cold, recovering from a workout, or just craving something warm and wholesome, this lemon chicken orzo soup has your back. It’s cozy, packed with protein, and won’t leave you feeling weighed down! Send this recipe to someone who needs a little comfort in their life (because we all know that person, right?). If you make it, I NEED to see those beautiful bowls! Tag me @munchiesbymallory on Instagram and TikTok, and leave a comment and rating below. Happy cooking, friends!
Leave a Reply