This cozy Chicken Soup recipe uses bone-in chicken thighs, orzo, and lemon juice. It is my favorite easy chicken soup recipe if I feel under the weather. The extra vegetables and a little ginger make it flavorful, warming, and perfect for fending off a cold.
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Sometimes, there is nothing better than a bowl of classic chicken noodle soup on a cold day; it's the ultimate comfort food, especially when it requires minimal prep and is full of flavor. I recently made this soup for a family dinner, and my aunt said she felt like she was coming down with a cold. I said, "It's good I made my bone broth chicken soup." Whether you're feeling ill or just want some comforting soup, this recipe is for you.
If you love soup, you'll also love my Creamy Chicken and Rice Soup, Stuffed Pepper Soup and Slow Cooker Pumpkin Soup.
Why You'll Love this Recipe
- Comforting. This lemon chicken orzo soup recipe contains vegetables, turmeric, and ginger.
- It's filling. The delicious, hearty soup will keep you full for hours. If you are in the mood for potato soup, check out my Chicken Potato Soup.
- Flavorful. Juicy bone-in chicken thighs, fresh herbs, and fresh lemon juice make this soup extra flavorful.
Ingredients & Substitutions
- Chicken thighs. This recipe calls for bone-in chicken thighs. They add so much flavor to the lemon chicken soup and are juicy, unlike chicken breasts. I highly recommend not substituting them. However, you can use boneless chicken thighs or shredded chicken.
- Chicken broth. I use low-sodium chicken broth and season with additional salt at the end. This is a great soup to make with that homemade broth you have.
- Vegetables. You will need a yellow or white onion, carrots, celery, and zucchini. You can also add your favorite vegetables, such as spinach or corn.
- Orzo. I always have orzo in my pantry, but you can also use another small pasta such as ditalini.
Lemon juice. The bright lemon flavor squeezed in at the end elevates this soup. Don't skip it.
See the recipe card below for quantities and remaining ingredients.
Instructions
Step 1: Add olive oil to a large pot and brown the chicken on both sides. Remove the chicken thighs from the pot, remove the skin, and set aside.
Step 2: Add the vegetables and cook until softened.
Step 3: Combine the vegetables with the spices, add the chicken back in and pour in the broth. Cover and simmer for about 20 minutes.
Step 4: Remove the chicken from the pot, get rid of the bones and shred. Add the cooked chicken back to the pot with the orzo. Once the orzo is cooked, turn off the heat and squeeze in lemon juice. Serve and enjoy!
Sarah's Top Tips
- I like using bone-in thighs because chicken bones add flavor! Once the chicken is simmered in the pot, it will fall right off the bone.
- Brown the chicken before adding it to the soup. To add flavor, I do this with all my one-pan/pot recipes containing meat.
- If you plan to have leftovers or make this for meal prep, cook the orzo separate from the soup and add it to each bowl so it doesn't soak up all the liquid like when making pastina soup.
Serving
I recommend serving the chicken soup with orzo alone, as it is filling. I like to garnish mine with some chopped fresh parsley and lemon zest. Serve each bowl of soup with crackers, crusty bread and butter, or your favorite sandwich.
Storage & Reheating
Leftover soup should be stored in an airtight container in the fridge. If it will be stored for more than a day, I recommend cooking and storing the orzo separately so it doesn't soak up all the liquid. Reheat in the microwave for about 2 minutes or on the stovetop on medium heat until warm. Add more broth or water as necessary to thin out the soup.
You can freeze the soup for up to 3 months, but I recommend freezing it without the orzo. Thaw the soup, reheat on the stove, and add the orzo and more broth if needed.
More Chicken Recipes
- One-Pot Coconut Curry Chicken Thighs50 Minutes
- Instant Pot White Chicken Chili35 Minutes
- Oven Roasted Whole Chicken and Potatoes (using your Dutch Oven!)1 Hours 45 Minutes
- Instant Pot Chicken Osso Buco30 Minutes
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Bone-in Chicken Soup
KITCHEN TOOLS NEEDED
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Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pounds bone in chicken thighs
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 2 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ½ teaspoon ginger
- 1 bay leaf
- 1-2 sprigs fresh thyme, or 1 teaspoon dried
- 1-2 sprig fresh rosemary, or 1 teaspoon dried
- 4 cups chicken broth
- ¾ cup orzo
- ½ lemon, juiced
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken thighs for 2-3 minutes per side.
- Remove the chicken from the pan, let cool for a few minutes and remove the skin.
- Add the onion, carrots, celery and zucchini to the pot and cook until softened, about 4 minutes.
- Stir in the garlic, salt, pepper, turmeric and ginger.
- Add chicken back to the pot with the bay leaf, thyme and rosemary.
- Pour in the chicken broth, cover the pot and bring the soup to a boil.
- Turn the heat down to medium-low and simmer for 20 minutes
- Take the chicken out of the pot, remove the bones and shred with two forks.
- Add the chicken back to the pot with the orzo and simmer for another 10-15 minutes until the orzo is cooked.
- Turn off the heat and squeeze in the lemon juice. Taste and season with more salt if necessary. Serve and enjoy!
Sarah's Tips
- I like using bone-in thighs because chicken bones add flavor! Once the chicken is simmered in the pot, it will fall right off the bone.
- Brown the chicken before adding it to the soup. To add flavor, I do this with all my one-pan/pot recipes containing meat.
- If you plan to have leftovers or make this for meal prep, cook the orzo separate from the soup and add it to each bowl so it doesn't soak up all the liquid.
- Lemon juice. The bright lemon flavor squeezed in at the end elevates this soup. Don't skip it.
- Leftover soup should be stored in an airtight container in the fridge. If it will be stored for more than a day, I recommend cooking and storing the orzo separately so it doesn't soak up all the liquid.
- Reheat in the microwave for about 2 minutes or on the stovetop on medium heat until warm. Add more broth or water as necessary to thin out the soup.
- You can freeze the soup for up to 3 months, but I recommend freezing it without the orzo. Thaw the soup, reheat on the stove, and add the orzo and more broth if needed.
Ceara says
So good! I turned it into a slow cooker recipe using my ninja crock pot by sautéing the chicken and veggies directly in it and then letting it cook for 4hrs on low in the slow cooker while i was at work. Then de-boned and shredded the chicken when I got home, added it back, and then I added the orzo and some spinach and let it cook on high for 20-25 mins before adding a handful of lightly chopped baby spinach. I also added about 1-2tsp of paprika after adding the shredded chicken back, and 1-2tbsp of himalayan salt flakes when i added the orzo. I also used 1 while lemon instead of a half because my lemons were slightly small and i love lemon in dishes like this.
Sarah Hill says
I love this! Will have to try it in the slow cooker next time I make it, thank you so much 😊
Trish says
Enjoyed this chicken soup last night, and it was incredible! The ginger and turmeric gave it such a unique flavor. I will be making this again!
Frankie says
YUM 😋
I sub zucchini(a bit soggy) for potatoes(at the 10 minute mark) and red bell peppers. I also leave the bone in so folks can eat around them. Oh and definitely leave the orzo separate.
Thanks for this great recipe!
Sarah Hill says
Hi Frankie, love all the substitutions you made! Glad you enjoyed the soup.
Pamela Walden says
I think this soup is going to taste fabulous, but the prep time is off by about an hour and a half! Just make sure you leave plenty of time for all the veggie chopping 😁
Sarah Holt says
Hi Pamela, thanks for the feedback. I will adjust the prep time. Let me know how the recipe comes out!