Lemony Chicken Orzo Soup –
A Bright & Comforting Classic!

There’s nothing quite like a steaming bowl of Lemony Chicken Orzo Soup to brighten up your day. This Mediterranean-inspired classic combines tender chicken, chewy orzo, and a refreshing hint of lemon for a meal that’s both comforting and revitalizing.

✅ Quick Answer: How do you make Lemony Chicken Orzo Soup?
To make Lemony Chicken Orzo Soup, simmer chicken, orzo pasta, and vegetables in broth, then finish with fresh lemon juice or dehydrated lemon for a bright, comforting flavor. Use dehydrated or fresh ingredients depending on what you have on hand.

Best of all, you can make it with dehydrated vegetables or fresh ones - making it a versatile recipe for busy weeknights or long-term food storage.

Lemony Chicken Orzo soup, in a square bowl with a spoon

For an extra burst of citrus, use fresh lemon zest or a sprinkle from your dehydrated lemon stock—either way, the hint of lemon takes this soup from ordinary to extraordinary!

And yes, I committed the ultimate sin—I ate this right in front of my computer instead of at the table! 😂 But no matter where you enjoy it, this soup is pure comfort in a bowl.

Feeling inspired? Pair it with homemade bread—this recipe made me feel like a pro baker! I bet you’ll nail it too. 😉

Orzo vs. Rice: Which Works Best in This Soup?

NOTE: If you're out of orzo, you can very easily substitute white rice for the orzo, though the rice will need about 5 to 10 minutes more to cook through. I like Orzo, though, because of the way the orzo plumps up so big!

Also, the Nutrition Facts shown are for orzo only.

See more about the difference between orzo and rice at the bottom of this post, thanks.

Top of Recipe

Lemony Chicken Orzo Soup Recipe

Ingredients

  • 1 slice dehydrated elephant garlic
  • 1 tablespoon dehydrated onion
  • 1 tablespoon dehydrated carrots, crumbled into small pieces
  • 3 cups chicken stock
  • 1 cup orzo
  • 2 tablespoons olive oil
  • 1/4 lb. pre-cooked dehydrated chicken or leftover chicken from last night's dinner! You can use canned chicken in water too—works great!
  • Italian (dried) herbs to taste (about 1/4 teaspoon)
  • handful fresh chopped parsley
  • salt* and pepper to taste
  • lemon juice (a good squirt!) or dehydrated lemon, or lemon zest to taste

Instructions

  1. Use clean cold water or freshly boiled water to rehydrate the dehydrated items above.
  2. When they are sufficiently plump, add the olive oil to a heavy pan on medium heat.
  3. Add the onion and carrots, and cook for about 5 minutes.
  4. Add the chicken stock, then add the garlic—crumbled finely, and the remaining ingredients—bring to a boil and cook an additional 8 minutes.
  5. At the end of cooking, add a good squirt of lemon juice (I choose to use the ReaLemon brand). We just need to detect a taste of lemon in the soup, and not overwhelm it with lemon!

*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.

Nutrition Information

  • Servings: 6 servings
  • Calories: 217kcals
  • Fat: 6.2g
  • Protein: 11.9g
  • Carbohydrates: 31g
Bottom of Recipe

Fresh vs. Dehydrated: Ingredient Swaps Made Easy

If you want to use fresh ingredients that you may have on hand, do this:

Carrot, onion, garlic

Exchange the dry ingredients in the recipe, above, for these fresh ingredients listed below!

  • 1 slice fresh elephant garlic, or 1 small clove of "regular sized" garlic
  • 1/8 to 1/4 of a large onion, peeled and diced
  • 1 medium carrot, washed, peeled, and sliced/diced

Check out how to dehydrate garlic by reading How to Dehydrate Garlic!

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What Exactly Is Orzo Pasta and Why Use It?

a pile of orzoORZO: looks yellow and is 'fatter and flatter'
a pile of riceRICE by comparison: is whiter, and looks 'slimmer'

Orzo is a type of pasta that is shaped like a large grain of rice.

Some key facts about Orzo:

  • Orzo comes from the Italian word for "barley" - it resembles a large barley grain.
  • It is made from semolina flour or durum wheat and sometimes eggs.
  • Orzo is commonly grown in Italy, Turkey, Greece, and other Mediterranean countries.
  • The most common variety is about 3mm in diameter, though orzo can range from 2-5mm in size.
  • Orzo has a chewy, nutty flavor and aroma similar to rice or barley.
  • It works well in soups, salads, casseroles, stir-fries, and as a side dish.

To cook Orzo:

  • Bring lightly salted water to a boil and add the orzo. Cook for 7-9 minutes until al dente.
  • Drain and rinse in a colander. From there it can be added to dishes or served on its own with oil or sauce.
  • For 1 cup dry orzo use 4 cups water or broth and salt to taste. Adjust liquid as needed.
  • For more flavor, cook orzo in broth, or tomato sauce, or infuse it with herbs.

Orzo is a versatile Mediterranean wheat pasta shaped like rice that can be prepared similarly to rice or pasta in a variety of dishes. As noted above, cook it in boiling salted water until tender.

Why Does Orzo Cook Faster Than Rice? (The Science Behind It)

'The reason why orzo cooks faster than rice is because orzo is actually a type of pasta, while rice is its own separate grain.

Some key differences that cause the cooking time variance:

  • Pasta is made from wheat flour while rice is made from rice grains.
  • The wheat flour in pasta contains gluten, which gives it a chewy texture. Rice does not contain gluten.
  • Pasta is made with semolina or durum wheat flour which is coarser than all-purpose flour. This coarser flour helps pasta retain its shape better.
  • Rice has higher starch content which requires more time to gelatinize and soften during cooking.
  • Pasta is dried during production which removes more moisture allowing it to cook more quickly. Rice still contains its original moisture.
  • The shapes used for pasta like orzo allow it to cook evenly and quickly. Rice grains are denser and take longer for water to penetrate fully.

FAQs About Lemony Chicken Orzo Soup

Can I freeze Lemony Chicken Orzo Soup?

Yes! Let the soup cool completely, then store in freezer-safe containers for up to 3 months. Reheat on the stovetop and add a splash of broth to refresh the texture.

What can I use instead of orzo?

White rice, small pasta shapes (like ditalini or stelline), or even quinoa make good substitutes, though cooking times will vary.

How do I keep the orzo from absorbing too much broth?

Cook the orzo separately and add it to the soup just before serving. This prevents it from soaking up all the liquid during storage.

Can I make this soup vegetarian?

Absolutely—just swap the chicken for chickpeas or white beans and use vegetable broth instead of chicken stock.

Thanks for joining me in the kitchen for this zesty, cozy Lemony Chicken Orzo Soup! It’s one of those recipes that proves comfort food can also be refreshing.

And if you’d like more simple meals you can whip up with dehydrated ingredients, don’t miss your free 5 Dried Food Recipes You'll Actually Love PDF (below). Inside, you’ll find favorites like carrot soup, minestrone, split pea soup, spicy beef jerky, and banana cinnamon rolls—perfect to add to your meal rotation.

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