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Lemon Chicken Orzo Soup
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1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt

8 ounces boneless skinless chicken breasts, cut into bite-sized pieces

1 medium (3/4 cup) carrot, chopped

1 small (3/4 cup) onion, chopped

2 ribs (3/4 cup) celery, chopped

2 tablespoons freshly grated lemon zest

1 teaspoon cracked black pepper

1 teaspoon chopped fresh thyme leaves

32 ounces (4 cups) chicken broth

1 tablespoon fresh lemon juice


4 cups water

1 teaspoon salt

1 cup uncooked dried orzo pasta


Thinly sliced lemon slices, if desired

Chopped fresh parsley, if desired

How to make

  1. STEP 1

    Melt Butter with Olive Oil & Sea Salt in saucepan over medium-high heat just until sizzling. Add chicken; cook, stirring occasionally, until chicken is no longer pink. Add carrot, onion, celery, lemon zest, pepper and thyme. Cook, stirring occasionally, 3-5 minutes or until vegetables are crisply tender. Add chicken broth and lemon juice; cook until mixture comes to a boil. Continue cooking until vegetables are tender. Reduce heat to low.

  2. STEP 2

    Bring water and salt to a boil in large saucepan. Add orzo; cook 9-11 minutes or until orzo is softened but slightly firm. Drain.

  3. STEP 3

    Place 1/3 cup cooked orzo into bottom of each soup bowl. Ladle soup over orzo. Top each bowl with lemon slice and chopped parsley, if desired.

Tip #1

The cooked orzo is added just before serving. If added to the soup earlier, it will absorb too much of the broth and become mushy.

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