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Lemony Garlic Chicken and Orzo Soup, also known as cozy winter soup that’s light and healthy. Caramelized garlic, fresh herbs, lots of lemon, kale, and chicken broth all make for a tasty, warming soup. There’s even some orzo pasta for good measure, because I do believe that every good soup needs carbs. This is quick, easy, and SO DELICIOUS. You can make it on the stove or in the crockpot, either way it’s going to be good. The aroma will fill your home with the cozy smell of homemade chicken soup…that’s heavy on the garlic…and the lemon. So the best kind of chicken soup!
Please tell me that you guys are still very much enjoying soup? Because over here, it’s still very much soup weather, with temperatures dipping into the negatives overnight. Surely soup weather, right?
In all seriousness, over the last few months I’ve been making a new soup recipe every other week. You’d think I might start to get sick of it, or run out of new ideas. But nope, soup is still exciting me. Crossing my fingers you feel the same way.
This is actually a soup I made a few weeks ago over Christmas. I quickly realized that I needed to have a large batch of something continually simmering away on the stove. That way there was always something for people to snack on throughout the day. What better than chicken soup? It’s the perfect thing to warm up to after coming in from outside. And this chicken soup also happened to do wonders for the cold that many family members seemed to have caught. So not only is this soup good, but will also help to fight off your winter cold.
Cool. Cool.
I don’t know if you guys remember this lemon butter chicken and orzo that I made last year. But it was the inspiration behind the making of this soup. I can’t tell you how much I love that skillet chicken. It’s probably one of my more favorite skillet recipes. I even made it the other day on Instagram. It’s so good.
Anyway, I love the flavors of that dish so much that I decided to turn them into a healthy soup. Which is where this recipe comes in.
It’s everything I love so much about that skillet chicken, but in soup form. Plus the addition of caramelized garlic and a little parmesan too…
Just as good, maybe better. Just depends what kind of mood you’re in!
Start out by searing the chicken in some olive oil, then add the garlic to caramelize it. I LOVE cooking the garlic slowly in the oil and allowing it to become soft, fragrant, and golden brown. It takes that garlicy bite out of the garlic and mellows it out, turning it buttery and sweet. Yummm.
Once you’ve finished searing, add all the remaining ingredients and cook until the chicken is cooked through and falling apart. I prefer to use bone-in chicken, as it adds flavor to the broth, buy you can also use boneless.
I flavored the broth with fresh herbs, plenty of lemon, and a little parmesan. It’s perfectly light and almost spring like, but still cozy enough for winter.
For the orzo, I think it’s easiest to boil it outside of the soup. I know a lot of recipes will tell you to just boil the pasta in the soup. But if you have leftovers, the soup with soak up all the broth, which is a major bummer. SO, I boil the pasta separately, and then add it to each bowl of soup. The heat from the broth will warm the pasta, making leftovers great for lunch the next day.
And on the topic of orzo, I am obsessed. Ever since last year when I made the lemon butter chicken and orzo I cannot stop using it in recipes. It’s my favorite…see these stuffed peppers, these lamb meatballs, these scallops, and this grilled zucchini.
Yup. Obsessed.
With plenty of snow in the forecast, I’m thinking it’s time for another round of this soup. It’s been a few weeks since I made it, and writing this post now has me craving a bowl.
I’ll take mine with extra orzo, lemon, and probably a sprinkle of parmesan too. Oh, and a side of crusty bread. Always bread with soup. Always.
Hope you guys enjoy and happy Wednesday!
If you make this lemony garlic chicken and orzo soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Lemony Garlic Chicken and Orzo Soup.
Servings: 6
Calories Per Serving: 981 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 chicken breasts (about 1 pound)
- kosher salt and black pepper
- 1/4 cup extra virgin olive oil
- 8-12 large cloves of garlic, smashed (use to your taste)
- 6 carrots, chopped
- 1 tablespoon chopped fresh sage
- 1 tablespoon fresh thyme leaves
- kosher salt and pepper
- 8 cups low sodium chicken broth
- 1 bay leaf
- 1 parmesan rind, plus grated parmesan, for serving
- 1 pinch crushed red pepper flakes
- 1 bunch Tuscan kale, roughly chopped
- 1 tablespoon fresh chopped dill, plus more for serving
- juice of 2 lemons (or to taste)
- 1 pound orzo pasta
Instructions
Stove-Top
- 1. Season the chicken all over with salt and pepper. 2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Reduce the heat to low, add the smashed garlic cloves and cook another 3-5 minutes, until golden. Add the carrots, sage, thyme, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, parmesan rind, and a pinch of red pepper flakes. Simmer over medium heat for 15-20 minutes or up to 4-6 hours over low heat. 3. Remove the chicken and shred. Stir the kale, dill, and lemon juice into the soup, cooking another 5 minutes. Remove the parmesan rind and bay leaf. Stir back in the shredded chicken. Taste and season with salt and pepper.4. Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.5. Divide the orzo among bowls and pour the soup over top. Top each bowl with fresh dill and a squeeze of lemon, if desired.
Crockpot
- 1. In the bowl of your crockpot, combine the olive oil, chicken, garlic cloves, carrots, sage, thyme, broth, parmesan rind, and a pinch of red pepper flakes. Season the salt and pepper. Cover and cook on low for 5-6 hours or high for 4-5 hours. 3. Once done cooking, remove the chicken and shred. Stir the kale, dill, and lemon juice into the soup, cooking another 10 minutes. Remove the parmesan rind and bay leaf. Stir back in the shredded chicken. Taste and season with salt and pepper.4. Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.5. Divide the orzo among bowls and pour the soup over top. Top each bowl with fresh dill and a squeeze of lemon, if desired.
Instant Pot
- 1. Season the chicken all over with salt and pepper. 2. Set Instant Pot to sauté and add the olive oil. Once hot, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Stir in the smashed garlic cloves and cook another 3-5 minutes, until golden. Add the carrots, sage, thyme, and a pinch each of salt and pepper. Add the broth, parmesan rind, and a pinch of red pepper flakes. Cover and cook on high pressure for 8 minutes. 3. Remove the chicken and shred. 4. Set Instant Pot to sauté. Stir the orzo, kale, dill, and lemon juice, cooking another 8 minutes, until the orzo is al dente. Remove the parmesan rind and bay leaf. Stir back in the shredded chicken. Taste and season with salt and pepper.5. Divide the soup among bowls. Top each bowl with fresh dill and a squeeze of lemon, if desired.
It’s absolutely deeeliish! Making again today. Now bring on the fall weather.
Hi Stacy,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
I have made several variations of lemon chicken soup and this was the best by far!! It was SO good, I’m already thinking of making another batch. Delicious and hearty without being heavy. Make it!
Hi Katie,
Awesome!! Thanks a bunch for trying this recipe, I love to hear that it was a hit! Have the best weekend!? xxTieghan
We have a family recipe chicken noodle soup that’s a classic favorite, but this recipe might be my new favorite for when I’ve got a cold. That lemony garlic broth hits the spot like nothing else, and it’s so good for you too!
So glad this recipe was enjoyed, thanks for giving it a go!
I am a sucker for soups and this one did not disappoint! The lemon/garlic/ sage/thyme combo was great! My husband loved it and I will definitely be making again!!!
Hi Caitlin,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
This was a big hit with my hiking crew. I doubled the recipe (so couldn’t fit it in my crockpot), and went with the stovetop method, using a mixture of breasts and thighs. Love how it filled the house with that amazing garlic/sage/thyme smell. I used Bone broth in mine, juiced the lemons early in the process, and threw the spent half lemon rinds (minus the seeds) into the pot along with the rest to simmer most of the afternoon. I pulled the lemon rinds out when I removed the Bay leaf, but also added 2 cans of quartered artichoke hearts, which were well received by all. This soup is so easy and perfect with or without the orzo (although we all loved the orzo too). Delicious!
Hi Alan,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
Which method of cooking (stove top vs. instant pot) would you recommend?
Hey Laura,
I love doing the stove top, but they both work well! Let me know if you give the recipe a try, I hope you love it! xTieghan
Delicious! Thanks for the recipe, Tieghan
Hey Anne,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
This is some of the best soup I have ever had. Thanks for the recipe!!
Hey Jane,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
The aroma running through the house right now is heavenly! I love the added flavor the Parmesan cheese rind gives. This is yet another half baked harvest win!
Hey Carol,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
can i do this with white jasmine rice instead of orzo? would it be the same cooking time / process in the instant pot if I replace?
Hey Rosemarie,
Yes, that should work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I made this for lunch today and wow, it’s so yummy. I love the combination of the lemon with the chicken, orzo pasta, and grated Parmesan. So very tasty!
Hi Nicole,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
I am doing keto. Do you think this would taste good without the orzo and carrots? Do you think substituting cauliflower rice would taste good?
Hey Julie! My husband and I are doing low carb and we LOVE this company! It has an low carb orzo and it’s pasta, not any weird pasta substitutes ? The orzo, spaghetti, rotini, are all good and way lower carb! I had to find something that would work and taste good but also didn’t break the bank bc i live pasta ?
https://locarbu.com/shop/pasta-shirataki-noodles/great-low-carb-bread-company-pasta-riceorzo-8oz/
Thanks so much for sharing Kelly!
Hey Julie,
Sure, I don’t see why not! I hope you love this recipe, please let me know if you give it a try! xTieghan
Can we cook the orzo in the crockpot with the chicken?
Hi Teresa,
I wouldn’t recommend that, it will soak up a lot of the broth. Please let me know if you give this recipe a try, I hope it turns out amazing for you! xTieghan
Sage and kale weren’t available at my store, so I subbed rosemary and spinach, respectively. This was delicious – light but filling, and so good for the winter!! Thanks for another fabulous recipe!
Hey Jillian,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
Any thoughts on substituting lime for lemon? My husband doesn’t care for lemon as a strong flavor. (Looks like I can’t comment without a rating? So gave it a
Hey Jean,
I don’t think lime would be the best option to be honest. You could just leave it out altogether. Let me know if you give the recipe a try, I hope you love it! xTieghan
So delicious. Can wait to have left overs tomorrow! I didn’t have a rind so I put a chunk of Parmesan in there and it melted into the soup. Oops. Tasted great ! Another HBH for the books.
Hi Jacky,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
This was so good it almost made me cry. Exactly what I was craving for a rainy day, it is so warm and comforting. Love it x 100
Hi Fanny,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan