Gluten-Free Lemon Chicken Orzo Soup is the kind of comfort food that feels like a warm hug from your favorite person. Imagine cozying up with a steaming bowl on a chilly evening—tender chicken, hearty veggies, and that bright pop of lemon that wakes up every taste bud. It’s light but still satisfying, making it perfect for those nights when you crave something wholesome yet not too heavy.
The best part? It’s entirely gluten-free, which means everyone at the table can enjoy it without worry. And let’s be honest, when life feels like a juggling act between work, family, and trying to remember where you left your keys—this soup brings a little calm back to your kitchen routine. Simple ingredients, easy steps, and incredible flavor. That’s the magic of Gluten-Free Lemon Chicken Orzo Soup—pure comfort in a bowl.
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What is Gluten-Free Lemon Chicken Orzo Soup?
This cozy dish is a lightened-up twist on a classic chicken soup with a zesty Mediterranean flair. The broth gets its sunny brightness from fresh lemon juice, while the tender chicken and gluten-free orzo make it hearty enough to be a meal on its own. Inspired by the Greek classic Avgolemono, this soup uses egg yolks to create a creamy, silky texture—without a drop of dairy. Think of it as your new “soup for the soul,” but with a citrusy spin.
The gluten-free orzo (Delallo makes a great one!) keeps it celiac-friendly without sacrificing texture. Whether you’re fighting off the sniffles or just craving something wholesome, this soup delivers nourishment and flavor in every spoonful. It’s balanced, fresh, and feels fancy enough to serve guests, yet simple enough for a Tuesday night dinner.
Reasons to Try Gluten-Free Lemon Chicken Orzo Soup
There are plenty of reasons to fall in love with Gluten-Free Lemon Chicken Orzo Soup—and not just because it tastes amazing. First off, it’s gluten-free, so if you or someone in your family avoids gluten, this recipe is a winner. It’s also packed with protein from chicken and vitamins from carrots, celery, and spinach.
The lemon gives it a bright, refreshing note that keeps it from feeling heavy. Plus, the egg yolks make it creamy in the most natural way possible—no cream, no flour, no fuss. It’s perfect for busy nights because everything comes together in under an hour. And if you enjoy recipes like Hearty Bok Choy Chicken Soup or Greek-Style Lemon Chicken Soup, this one’s going straight to the top of your favorites list.
Ingredients Needed to Make Gluten-Free Lemon Chicken Orzo Soup
- 1 Tablespoon olive oil
- 1 small onion, diced (about 1½ cups)
- 3–4 carrots, diced (about 1 cup)
- 2 stalks celery, diced (about ¾ cup)
- 2–3 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 bay leaf
- 6 cups chicken broth (bone broth recommended)
- 12 ounces cooked chicken, cubed or shredded
- 1 cup gluten-free orzo (uncooked)
- 3–4 Tablespoons fresh lemon juice (from 1 lemon)
- 2 egg yolks
- 2 cups fresh spinach, chopped
- 1 Tablespoon fresh dill or basil
Instructions to Make Gluten-Free Lemon Chicken Orzo Soup
Making Gluten-Free Lemon Chicken Orzo Soup is easier than you think, especially when you follow this step-by-step guide. Whether you’re a seasoned cook or just finding your way around the kitchen, this soup will turn out beautifully every time. Each step builds on the next, creating layers of comfort and bright flavor you’ll taste in every spoonful.
Step 1: Sauté the Veggies (Step by Step)
Start by heating one tablespoon of olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Once the oil shimmers, add diced onions, carrots, and celery. This trio, often called a mirepoix, is the base of countless great soups—like Easy Chicken and Rice Soup. Stir occasionally for 8–10 minutes, until the veggies soften and fill your kitchen with that cozy, savory aroma. When they’re tender, add the minced garlic, salt, and black pepper, and cook for one more minute. Garlic burns quickly, so keep it moving in the pan. This step builds a rich, flavorful foundation for your Gluten-Free Lemon Chicken Orzo Soup.
Step 2: Add the Broth and Chicken (Step by Step)
Next, pour in the chicken broth and add the cooked chicken pieces. If you’re short on time, rotisserie chicken works perfectly—just like in Crockpot Creamy Chicken Noodle Soup. Stir everything gently, scraping the bottom of the pot to release any flavorful bits left from sautéing. Add the bay leaf, then let the soup come to a gentle simmer. As it heats, your broth will start to take on the delicious flavors of the veggies and herbs.
Step 3: Cook the Orzo (Step by Step)
Once your soup is simmering, add the gluten-free orzo. Remember, not all orzo is gluten-free, so check your packaging—brands like Delallo make a reliable option. Stir frequently as it cooks to keep the orzo from sticking to the bottom. Let it simmer for 10–12 minutes, or until the pasta is just tender. The soup will start to thicken slightly as the orzo releases starch, giving it that classic cozy texture you love in comfort soups. If you enjoy hearty pasta soups, you’ll also love our Ground Beef Orzo with Tomato Cream Sauce.
Step 4: Add the Greens (Step by Step)
Turn the heat down to low, and stir in the chopped spinach and fresh herbs. The spinach will wilt beautifully within seconds, adding a vibrant green color and a boost of nutrients. You can swap spinach for kale or even Swiss chard if that’s what you have on hand—check out our Hearty Bok Choy Chicken Soup for more inspiration on adding greens to soups. This step balances the lemony broth with freshness and color, making every bowl look like sunshine in liquid form.
Step 5: Temper the Eggs (Step by Step)
This step is where the soup transforms into something silky and luscious. In a small heatproof bowl, whisk together the egg yolks and fresh lemon juice until smooth. Then, while whisking constantly, slowly ladle a bit of the hot broth into the egg mixture. This “tempering” process gradually warms the eggs so they don’t scramble when added to the pot. Once the mixture is warm and smooth, pour it back into the soup, stirring continuously. The result? A beautifully creamy broth without any cream! This technique, inspired by the Greek avgolemono soup, makes this Gluten-Free Lemon Chicken Orzo Soup stand out. For another creamy (but dairy-free) idea, try our One Pot Creamy Chicken Soup.
Step 6: Taste and Adjust (Step by Step)
Now’s the time to customize your soup to perfection. Taste a spoonful and adjust with more lemon juice if you want extra brightness or more salt for depth. Remove the bay leaf before serving. If you like your soup a bit more herbal, sprinkle in extra dill or basil. This step-by-step process lets you fine-tune every detail so the final bowl tastes exactly how you love it—fresh, cozy, and full of life.
Step 7: Serve and Enjoy (Step by Step)
Ladle the hot soup into bowls and garnish with fresh herbs or a thin lemon slice for that picture-perfect finish. Serve it with gluten-free biscuits or a crisp side salad. This dish pairs wonderfully with Cajun Chicken Orzo for those who enjoy a little variety at the table. Each spoonful of this Gluten-Free Lemon Chicken Orzo Soup feels like a gentle reminder to slow down and savor the simple, nourishing moments in life.
This step-by-step method not only guarantees a flavorful and perfectly balanced soup but also gives you confidence in the kitchen. It’s approachable, flexible, and downright delicious—exactly the kind of recipe you’ll want to make again and again.
What to Serve with Gluten-Free Lemon Chicken Orzo Soup
This soup pairs beautifully with simple sides. Try it with a batch of warm gluten-free biscuits or crusty bread for dipping. A crisp salad with a light vinaigrette adds a nice contrast to the warm, creamy broth. If you’re looking for a cozy combo, serve it alongside Creamy Parmesan Beef Rigatoni or even Easy Sweet Potato and Apple Soup for a comforting dinner duo. You can also add a sprinkle of grated Parmesan (if you tolerate dairy) for a little richness. For a lighter side, roasted veggies like carrots or asparagus round out the meal perfectly.
Key Tips for Making Gluten-Free Lemon Chicken Orzo Soup
Use high-quality chicken broth—bone broth adds depth and nutrition. Don’t skip the tempering step; it’s what makes the soup creamy without curdling. Always use certified gluten-free orzo (Delallo is a great choice). If you don’t have spinach, kale works too. Want to save time? Use a rotisserie chicken. And remember, soups love time—if you can let it sit a bit before serving, the flavors blend even better. Keep that lemon juice fresh, not bottled, for the brightest flavor. And if you’re feeling fancy, add a bit of zest right before serving.
Storage and Reheating Tips for Gluten-Free Lemon Chicken Orzo Soup
Store leftovers in an airtight container in the fridge for up to 3 days. The orzo will continue soaking up liquid, so you may want to add a splash of broth or water when reheating. Warm it gently on the stove or in the microwave—just don’t boil, or the eggs might separate. Freezing isn’t ideal for this recipe due to the eggs and orzo texture. But if you make a batch without the eggs and orzo, you can freeze that base and add them fresh when you reheat.
FAQs
Can I make this soup dairy-free?
Yes! It’s naturally dairy-free already—the creaminess comes from the eggs.
Can I use rice instead of orzo?
Absolutely. Just note that rice takes longer to cook.
What’s the best chicken to use?
Leftover rotisserie or shredded chicken breast both work great.
Can I skip the eggs?
Sure! The soup will be lighter but still delicious.
Is this similar to Greek Avgolemono soup?
Yes, it’s inspired by it, but this version adds spinach and uses gluten-free orzo.
Final Thoughts
When it comes to comfort food with a bright twist, Gluten-Free Lemon Chicken Orzo Soup is pure perfection. It’s warm, nourishing, and full of flavor without being complicated. Whether you’re serving it to your family on a cozy weekend or making it ahead for busy weeknights, this soup checks all the boxes—healthy, easy, and seriously satisfying. And if you’re craving more soul-soothing bowls, check out Delicious Creamy Tortellini Soup or Perfect Marry Me Chicken Soup for your next kitchen adventure.
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Gluten-Free Lemon Chicken Orzo Soup – Easy, Cozy, and Nourishing
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A bowl of this gluten-free lemon chicken orzo soup is sure to warm you up from the inside out! With plenty of chicken, veggies, tender orzo, and a bright lemony broth, it’s easy, nourishing, and delicious!
Ingredients
- 1 Tablespoon olive oil
- 1 small onion, diced (about 1 1/2 cups)
- 3–4 carrots, diced (about 1 cup)
- 2 stalks celery, diced (about 3/4 cup)
- 2–3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 6 cups chicken broth (we prefer bone broth)
- 12 ounces cooked chicken, cubed or shredded*
- 1 cup gluten-free orzo* (uncooked)
- 3–4 Tablespoons fresh lemon juice (from 1 lemon)
- 2 egg yolks*
- 2 cups fresh spinach, chopped
- 1 Tablespoon fresh dill or basil
Instructions
1. In a large Dutch oven or soup pot, heat olive oil over medium heat. Add onion, carrots, and celery and cook 8-10 minutes, until tender. Add garlic, salt, and pepper and cook 1 minute more.
2. Next, add chicken broth and cooked chicken. Bring the soup to a simmer over medium heat.
3. When the soup is simmering, add orzo. Cook soup at a low simmer 10-12 minutes, or until orzo is just tender. Stir regularly so the orzo doesn’t stick to the bottom of the pan.
4. When the orzo is cooked, reduce heat to low and add spinach and fresh herbs.
5. In a small heatproof bowl, combine egg yolks and 3 Tablespoons lemon juice. Whisk until totally smooth. Whisking constantly, gradually add 1 ladle full of warm broth to the egg mixture to temper the eggs (this keeps them from scrambling in the soup!). When the mixture is smooth, pour the egg mixture into the soup, stirring to combine. It should look creamy.
6. Before serving, taste soup and add additional seasoning, lemon juice, or fresh herbs, to taste. Remove bay leaf from soup and enjoy warm! (Keep in mind that, like most soups, the flavor of this soup will continue to develop with time. It’s even better the next day!)
7. Enjoy warm and store leftover soup in an airtight container in the fridge 2-3 days. Reheat leftovers in the microwave or on the stovetop. (We don’t recommend freezing this soup.)
Notes
If you don’t have any cooked chicken, you can add raw chicken breasts to the soup and simmer 10-15 minutes, or until the chicken is fully cooked through. Remove chicken breast from the pot and shred or dice. Only AFTER the chicken is cooked should you add the orzo to the soup.
Traditional orzo pasta is NOT gluten-free, so you need to look for certified gluten-free orzo. We like Delallo brand.
This technique is inspired by the Greek chicken soup avgolemono. It’s a great way to add a creamy touch to this soup without any dairy. If you don’t tolerate eggs, you can absolutely omit them here. Or, you can omit them and add a splash of heavy cream, if you prefer.
I love to let the lemon flavor shine through, but if you want more herbs, you can add 1 teaspoon of Italian seasoning along with the salt and pepper!
