This Greek Lemon Chicken Orzo Soup is a hearty and healthy one-pot meal with chicken, vegetables, and pasta in a lemon-flavored broth. It's a cozy and satisfying dinner that comes together in the Instant pot in under 30 minutes.
Customize it to your liking and enjoy this weeknight-friendly meal with just a few basic ingredients!
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If you've had the Chicken Orzo Soup from Panera, you already know how delicious it is. And if you haven't, give this recipe a try. It's my homemade take on that popular soup... and dare I say, it's tastier?!
It's a 25-minute instant pot recipe that's loaded with tender, bite-sized pieces of chicken, a colorful medley of veggies, orzo pasta in a broth that's flavored with aromatic herbs. And it's finished with fresh lemon juice for a vibrant citrusy taste!
While this soup is incredible as-is, it is also super customizable! Load it up with different veggies, use another protein, make it vegetarian, serve it with rice or zucchini noodles, you name it.
I also include options to make it on the stove or in the instant pot so you can do whatever works best for you!
You may also like: Easy 30-Minute Instant Pot Soup Recipes
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How to Make Lemon Chicken Orzo Soup
This recipe is made with simple, fresh, and flavorful ingredients that are easy to find at your local produce store. Let's take a look at what we need:
Ingredients-Notes & Substitutions
Protein: I use boneless, skinless chicken breast cut into ½-inch pieces. Feel free to use chicken thighs instead.
Vegetables: Carrots and celery are sautéed with the seasonings to create a flavor base for the soup. I also add 2 cups of chopped spinach after pressure cooking. You can substitute that with baby kale leaves if you like.
Aromatics and Seasonings: Olive oil, onion, garlic, salt, black pepper, dried thyme, and fresh rosemary create a delicious flavor base for the soup.
Broth: you can use chicken broth or stock. If you're making this vegetarian, use vegetable broth instead.
Orzo: whole wheat or white orzo both will work, however, if you want to cut some carbs, use the whole grain instead. (Low-carb substitutions mentioned below).
For Finishing: A squeeze of lemon juice along with fresh, chopped parsley adds citrusy flavors after cooking. Other herbs that go well in this soup include fresh dill or basil.
Want to Make it Low Carb? Skip the orzo and use 2 cups of cauliflower rice or 8-10 ounces of zucchini noodles instead.
Scroll to the recipe card for a detailed list of ingredients and quantities.
Step-by-Step Instructions
This lemon chicken orzo soup recipe is made in the instant pot for a quick one-pot dinner!
Heat the Instant Pot on SAUTE mode for 30 seconds. Add in the olive oil, onion, carrots, celery, garlic, rosemary sprig, salt, and pepper. Cook for 2 minutes, then add in the broth.
Stir in the chicken pieces and orzo. Cancel SAUTE.
Select Pressure Cook. Cook for 3 minutes on high pressure with the vent set in sealing position.
When the time is up, wait 5 minutes, then release the pressure in bursts. This helps prevent the soup from leaking from the vent. When the pin drops, open the lid.
Add in the chopped spinach and close the lid for 2-3 minutes to allow the spinach to wilt. Stir in lemon juice and parsley. Taste and re-season if necessary, then serve and enjoy!
Serving Suggestions
This Greek lemon chicken and orzo soup contains protein, veggies, and carbs which makes it a complete meal all on its own!
I love to serve it in bowls with a squeeze of lemon juice and a sprinkle of fresh, chopped parsley.
If you'd like to bulk the meal up with a side dish or two, serve this soup with a chunk of crusty bread, air fryer garlic bread.
Alternate Method: Make it on the Stove
This Greek lemon chicken orzo soup can also be easily made on the stove in a large pot!
- Heat a large pot on medium-high heat, then add in oil, onions, and garlic. Sauté for 2 minutes, then add veggies, broth, spices, chicken pieces, and orzo. Stir, then bring the mixture to a boil.
- Reduce the heat to medium, cover, and cook for 10 minutes or until the chicken and orzo cook through. Stir in lemon juice and parsley, then serve and enjoy.
Customize this Recipe
I think this is the best chicken orzo soup as-is! However, the beauty of soup is it's pretty customizable. Feel free to play around with the ingredients.
- Use another protein: You can swap the chicken breast out for another protein entirely. Shrimp (small or medium-size) or extra-firm tofu would both be delicious additions. Since they both don't take as long to cook, add them after pressure cooking and simmer for a few minutes until the shrimp turn pink or tofu warms through.
- Add frozen veggies: Take the nutrition up a notch by adding a bag of frozen mixed veggies. I recommend adding them after pressure cooking to prevent overcooking. Simply simmer on sauté until thawed.
- Make it low carb: For a low-carb soup option, ditch the orzo and add cauliflower rice instead. Simmer it for just 2-3 minutes so it cooks through but doesn't turn into mush. Alternatively, serve your soup over a pile of zucchini noodles.
- Make it vegetarian: Make lemon orzo soup without the chicken for a vegetarian option. The instructions won't change. Simply leave out the chicken! Boost the protein by adding chunks of extra firm tofu instead.
- Make it creamy: If you prefer a richer, creamier soup, try adding a splash of heavy cream or half-and-half after cooking. For a vegan option, use full-fat coconut milk.
How to Store & Freeze
Leftover lemon chicken and orzo soup will last in an airtight container in the fridge for up to 5 days. To reheat, warm in the microwave or on the stove until heated through.
Keep in mind that as the soup sits, the orzo will absorb the liquid. You may have to add more chicken broth or water when you reheat the soup to thin it out.
To freeze this soup, I recommend leaving out the orzo. Pasta doesn't thaw well. Instead, assemble the soup as directed, cool completely, then store it in individual freezer-safe containers. It will keep for up to 3 months.
When you're ready to serve, thaw overnight in the fridge, then warm in the microwave or on the stove. You can cook the orzo separately and add it after the soup is reheated!
Recipe Tips
- Chicken: Use boneless skinless chicken thighs or breasts. Cut them into bite-size pieces for even cooking. To make this soup with store-bought rotisserie chicken, shred or cube it, and add after pressure cooking. Simmer for 2-3 minutes so it takes on the flavors of the soup.
- Orzo: Use whole-wheat orzo for added fiber and a reduced carb count (2-3g saving). For a gluten-free soup, look for a gluten-free orzo in the paste aisle.
- Vegetables: feel free to add zucchini or squash for added veggies if you like.
- Low Carb Variations: Skip the orzo to make this soup low-carb. Omitting the orzo reduces the carbs to 6 grams net carbs per serving (8g total carbs - 2g fiber). Optionally, to make this soup more filling, add 2 cups of cauliflower rice after pressure cooking and cook for 3-4 minutes until it cooks through.
- Lemon: Add lemon in 1 tablespoon increments so you can control how lemony you want this soup to be.
- Herbs: I use dried thyme, fresh rosemary, and parsley to flavor this soup. Other herbs that go well in this soup include oregano and dill and basil.
- Broth: I use chicken stock or broth for this recipe. You can also use vegetable broth, just know that soup will have a darker broth in the end. Alternatively, use 'better than billion" to make broth using water. Hold off on the salt if using that, and add after cooking if needed.
Frequently Asked Questions
Yes! It's perfectly safe to put the chicken pieces into the instant pot raw. They cook fully with the rest of the soup. If you would like to take the extra step to brown the chicken before adding it to the soup, feel free to do that.
Each serving of this lemon orzo soup contains 34 grams of carbs. You can lower the carb count by 2-3 grams by using whole wheat orzo instead. If you'd prefer a much lower carb option, substitute the orzo with riced cauliflower.
No. Pasta is notoriously difficult to freeze. The texture becomes mushy when it's thawed. Once the orzo is added to the soup, I recommend only storing it in the fridge.
If you would like to freeze this lemon chicken orzo soup, you can do so without the orzo. Simply follow the instructions but leave out the pasta. Let the soup cool completely, then store it in individual freezer-safe containers for up to 3 months. When ready to serve, cook orzo on the stove and add to the soup.
More Instant Pot Chicken Soup Recipes to Try
These recipes are part of the Soup & Chili Recipes Collection on the blog:
📖 Recipe
Lemon Chicken Orzo Soup in Instant Pot
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Video
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion yellow or white
- 2 teaspoons minced garlic about 2-3 garlic cloves
- ½ cup celery cut in ½-inch pieces 1 rib
- 1 cup carrot cut in ½-inch pieces 1 medium carrot
- ¼-½ teaspoon salt adjust to taste after pressure cooking
- ¼ teaspoon crushed black pepper
- ¼ teaspoon dried thyme
- 1 sprig rosemary
- 4 cups chicken broth or stock
- ½-¾ pound boneless skinless chicken breast cut in ½-inch pieces
- ⅓ cup orzo (whole-wheat or white) see notes
Add After Pressure Cooking
- 2 cups baby spinach leaves roughly chopped
- 1-2 tablespoons lemon juice add to taste
- 2 tablespoon chopped parsley garnish
Instructions
Instant Pot Lemon Chicken Orzo Soup
- Preheat the Instant Pot on Saute mode for about 30 seconds. Add olive oil, onions, carrots, celery, minced garlic, rosemary sprig, salt, and pepper. Stir and cook for 2 minutes.
- Next, add the broth, chicken pieces, and orzo. Stir it well. Cancel Saute.
- Select Pressure Cook and set 3 minutes on high pressure, vent set in sealing position.
- When the time is up, wait 5 minutes, then release the remaining pressure in bursts to prevent any soup from leaking from the vent. Open the lid when the pin drops.
- Stir in chopped spinach leaves and close the lid for 2-3 minutes, so spinach wilts down a bit. Stir in lemon juice and parsley. Check for seasoning and add more salt or lemon juice if needed. Serve in bowls and enjoy!
Stovetop Method
- Heat a soup/ pasta pot on medium-high heat. Add olive oil, onions, and garlic. Saute for 2 minutes, then add veggies, broth, spices, diced chicken (½-inch pieces), and orzo. Give it a stir and bring it to a boil. Reduce heat to medium, cover the pot and cook for 10 minutes, or until the chicken and orzo cooks through. Stir in lemon juice and parsley. Check for seasoning and enjoy!
Notes
- Chicken: Use boneless skinless chicken thighs or breasts. Cut them into bite-size pieces for even cooking. To make this soup with store-bought rotisserie chicken, shred or cube it, and add after pressure cooking. Simmer for 2-3 minutes so it takes on the flavors of the soup.
- Orzo: Use whole-wheat orzo for added fiber and a reduced carb count (2-3g saving). For a gluten-free soup, look for a gluten-free orzo in the paste aisle.
- Vegetables: feel free to add zucchini or squash for added veggies if you like.
- Low Carb Variations: Skip the orzo to make this soup low-carb. Omitting the orzo reduces the carbs to 6 grams net carbs per serving (8g total carbs - 2g fiber). Optionally, to make this soup more filling, add 2 cups of cauliflower rice after pressure cooking and cook for 3-4 minutes until it cooks through.
- Lemon: Add lemon in 1 tablespoon increments so you can control how lemony you want this soup to be.
- Herbs: I use dried thyme, fresh rosemary, and parsley to flavor this soup. Other herbs that go well in this soup include oregano and dill and basil.
- Broth: I use chicken stock or broth for this recipe. You can also use vegetable broth, just know that soup will have a darker broth in the end. Alternatively, use 'better than billion" to make broth using water. Hold off on the salt if using that, and add after cooking if needed.
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