Name: Lemon Chicken Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 cups diced carrots; 1 cup finely chopped onion; ½ cup finely chopped celery; 1 tablespoon minced garlic (about 3 cloves); ½ teaspoon black pepper; ½ teaspoon dried parsley; ¼ teaspoon dried thyme; ¼ teaspoon salt; 2 bay leaves; 1 ½ pounds boneless, skinless chicken breasts; 6 cups low sodium chicken broth; 1 cup dry orzo pasta; ½ cup fresh squeezed lemon juice

Jump to Recipe· 4.4 from 11 reviews

If you’re craving something comforting yet bright and fresh, you’ve got to try my fan-freaking-tastic Lemon Chicken Soup Recipe. This soup isn’t just any chicken soup—it’s got a zingy lemon punch that wakes up your taste buds while wrapping you in a warm, soothing hug. Whether you’re feeling under the weather or just want a cozy bowl that feels like a hug in a bowl, this recipe will totally hit the spot. Stick with me here—I’ll share all the tips and tricks to help you nail it every time!

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Why This Recipe Works

Bright, Balanced Flavor: The lemon juice cuts through the richness of the chicken broth, creating a perfect harmony of savory and tangy.
Simple, Quality Ingredients: Using fresh produce and classic herbs means the soup tastes homemade and comforting without any fuss.
Flexible Cooking Methods: This soup adapts beautifully whether you use the stovetop, Crockpot, or Instant Pot, perfect for any busy schedule.
Comfort Food with a Fresh Twist: It’s just like your favorite chicken noodle soup, but with an added lemony brightness that keeps you coming back for more.

Lemon Chicken Soup, healthy lemon chicken soup, comforting chicken soup with lemon, easy lemon chicken soup, bright flavorful chicken soup - A black ladle holding a scoop of soup with shredded pale chicken pieces and bright orange carrot slices over a pot of broth with more shredded chicken and carrot pieces floating in it. The broth is clear light yellow with small bits of chicken and carrots spread throughout, inside a stainless steel pot, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients for this Lemon Chicken Soup Recipe come together in a way that’s both familiar and exciting. You’ll find simple veggies and herbs building a flavorful broth, while fresh lemon juice adds that signature zing. Here’s what makes each part special—and some tips on what to look for at the grocery store.

Lemon Chicken Soup, healthy lemon chicken soup, comforting chicken soup with lemon, easy lemon chicken soup, bright flavorful chicken soup - Flat lay of a small white ceramic bowl of golden olive oil, a small white bowl of finely chopped yellow onion, a small white bowl of diced bright orange carrots, a small white bowl of finely chopped light green celery, a small white bowl of peeled garlic cloves, whole uncracked brown eggs, two fresh bay leaves, fresh raw boneless, skinless chicken breasts with pink flesh, a small white bowl filled with dry pale yellow orzo pasta, a small white bowl of freshly squeezed lemon juice, a small white bowl of ground black pepper, a small white bowl of dried green parsley, a small white bowl of dried light brown thyme, a small white bowl of fine white salt, and a large white ceramic bowl filled with clear chicken broth, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A good quality extra virgin olive oil adds richness and helps soften the veggies with a lovely, gentle flavor.
Carrots: Diced carrots bring sweetness and texture—you want fresh, firm carrots for the best bite.
Onion: Finely chopped onion builds the savory base; yellow onions work well for their balance of sweetness and pungency.
Celery: Celery adds aromatic flavor and crunch; pick firm, fresh stalks to avoid mushiness in the soup.
Garlic: Fresh minced garlic gives depth and warmth—don’t skip it or use pre-minced—it really makes a difference.
Black pepper: Freshly ground black pepper wakes up the flavors with a little kick.
Dried parsley, thyme, bay leaves: These herbs bring an earthy, fragrant layer that’s classic and comforting.
Salt: Enhances all the flavors—be sure to season thoughtfully, especially if using low-sodium broth.
Chicken breasts: Boneless, skinless is my go-to for lean protein and shredding easily after cooking.
Low sodium chicken broth: Using low sodium means you control the salt level and don’t end up with an oversalted soup.
Orzo pasta: This small, rice-shaped pasta is perfect—it cooks quickly and soaks up all those lemony flavors.
Fresh lemon juice: The star of the show! Freshly squeezed lemon juice brightens everything and adds that irresistible tang.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love about this Lemon Chicken Soup Recipe is how easy it is to tailor it exactly to your taste or lifestyle. Whether you want it hearty, lighter, or special for dietary needs, you can tweak it easily.

Variation: Sometimes I swap the orzo for gluten-free pasta or even quinoa—still delicious!
Vegetarian option: If you’re skipping meat, chickpeas or white beans are great protein alternatives, and use vegetable broth instead of chicken.
Extra zest: Adding a parmesan cheese rind to the broth while it simmers lends a subtle umami richness I always find comforting.

Step-by-Step: How I Make Lemon Chicken Soup Recipe

Step 1: Sauté the Veggies to Build Flavor

Start by warming up the olive oil in a large pot over medium-high heat. Toss in your diced carrots, finely chopped onion, celery, and minced garlic. Give them a good 5 minutes to soften and get aromatic—but don’t let the garlic burn, or it’ll get bitter. This step is what shapes your soup’s base, so take your time here. You’ll know it’s ready when the veggies smell sweet and the onions are translucent.

Step 2: Add Seasonings, Chicken & Broth

Once your veggies have done their thing, sprinkle in the black pepper, dried parsley, thyme, salt, and toss in your bay leaves. Nestle the chicken breasts right into the pot and pour in the chicken broth. Give everything a gentle stir so those spices start mingling. Cover the pot, crank the heat up until it boils, and then lower to medium to let it simmer for about 15 minutes. The chicken will cook beautifully in this flavorful broth.

Step 3: Shred the Chicken & Cook the Orzo

Turn the heat back up to medium-high, take out the chicken breasts to a cutting board, and discard the bay leaves. Add the orzo pasta to your simmering broth. I like to cook the orzo until it’s halfway done (follow package directions), because it will keep cooking off the heat and won’t get mushy. Meanwhile, shred your chicken with two forks—it’s quick and satisfying. Once your orzo is halfway cooked, remove the pot from heat to prevent overcooking.

Step 4: Stir in Chicken & Lemon Juice for the Final Touch

Mix the shredded chicken back into the pot, then pour in the fresh squeezed lemon juice. Give everything a good stir so the lemony brightness permeates the soup. This final step brings all the flavors together. Taste and adjust seasoning if you want a bit more salt or lemon zing. Now your Lemon Chicken Soup is ready to serve!

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Tips from My Kitchen

Don’t Overcook the Orzo: It continues to soften after you take it off the heat, so pull it when it’s just underdone.
Fresh Lemon Juice Only: I’ve learned that bottled lemon juice just doesn’t give this soup the same vibrant pop.
Sauté Your Veggies First: This step really deepens flavor—it’s worth the few extra minutes.
Season Gradually: Taste as you go, especially if using pre-seasoned broth, so you don’t over-salt.

How to Serve Lemon Chicken Soup Recipe

Lemon Chicken Soup, healthy lemon chicken soup, comforting chicken soup with lemon, easy lemon chicken soup, bright flavorful chicken soup - Two white bowls filled with soup sit on a white marbled surface, each bowl holding a mix of shredded light brown chicken, small round orange carrot slices, and pale yellow orzo pasta floating in a light broth. Bright green herbs are sprinkled throughout the soup, adding fresh color. A gold spoon is held by a woman's hand with red painted nails, lifting a spoonful of soup from the bowl in the front, showing a clear view of the ingredients. In the background, a lemon half and a white-and-blue striped cloth are softly out of focus. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m partial to a sprinkle of fresh parsley or a little extra cracked black pepper right before serving—it adds a pop of color and fresh bite. Sometimes I toss on a few grated Parmesan shavings for a touch of umami richness, which complements the lemon really beautifully.

Side Dishes

This soup stands wonderfully on its own, but if you want a side, a crisp green salad or some warm, crusty bread is my go-to. You can also serve it with garlic toast or a simple roasted vegetable to round out the meal.

Creative Ways to Present

For special family dinners, I’ve served this soup in individual mini pumpkin bowls during fall—totally charming and adds a festive touch! You could also add a swirl of Greek yogurt or a dollop of pesto on top for an unexpected twist that guests love.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. Since the orzo can soak up broth over time, I sometimes store the soup and pasta separately if I know I won’t eat it right away.

Freezing

This Lemon Chicken Soup freezes well if you skip adding the pasta before freezing. Freeze the soup in portions and cook fresh orzo when reheating—it keeps the texture perfect instead of soggy.

Reheating

I reheat on the stovetop gently, adding a splash of broth or water if it seems thick. Add cooked orzo just before serving to keep it from getting mushy. A quick squeeze of fresh lemon again after reheating refreshes the flavors nicely!

FAQs

Can I make this Lemon Chicken Soup Recipe without fresh lemon juice?

While fresh lemon juice is best for that bright, fresh flavor, you can use bottled lemon juice in a pinch—but try to find one without preservatives and add it at the end of cooking to retain more acidity.
Can I use other pasta instead of orzo in this recipe?

Yes! Small pasta shapes like acini di pepe, ditalini, or small shells work great. Just remember to cook them separately or add them carefully to avoid overcooking.
How do I make this soup vegetarian?

Replace chicken broth with vegetable broth and swap chicken breasts for beans like chickpeas or white beans. The soup will still have great texture and flavor, especially with the lemon and herbs.
Can I use bone-in chicken for this soup?

Absolutely! Using bone-in chicken will add extra flavor to your broth. Just adjust cooking times accordingly—and be sure to remove bones before shredding.

Final Thoughts

This Lemon Chicken Soup Recipe has become a go-to in my kitchen whenever I want something easy, nourishing, and cheerful. It’s the kind of recipe that feels like it’s made just for you, with its perfect balance of warmth and brightness. I really hope you give this one a try—it’s like a little bowl of sunshine, any day of the year. Trust me, once you make it, you’ll want to keep it in your regular rotation!

Lemon Chicken Soup Recipe

Why This Recipe Works

Ingredients & Why They Work

Make It Your Way

Step-by-Step: How I Make Lemon Chicken Soup Recipe