There’s just something magical about a steaming bowl of Lemon Rosemary Chicken Soup—it’s bright, nourishing, and brimming with cozy, herb-kissed flavor. This soup hits that perfect sweet spot between comfort and freshness: zesty lemon wakes up your taste buds, tender chicken and orzo add substance, and fresh rosemary delivers a deeply satisfying earthiness that makes each spoonful feel like a hug. Whether you’re craving a pick-me-up on a gloomy day or prepping ahead for a week of wholesome lunches, this is a recipe you’ll turn to again and again.

Lemon Rosemary Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this soup is in its simplicity: each ingredient has a starring role, contributing not just to taste but to color and texture. Gather these basics, and you’re well on your way to a Lemon Rosemary Chicken Soup that will have everyone asking for seconds.

Olive oil: Adds a smooth richness and helps the vegetables soften and release their flavors.
Onion: A diced onion forms the aromatic flavor base and sweetens as it sautés.
Carrots: Brings subtle sweetness and a beautiful pop of orange color.
Celery: Lends crunch and a classic savory note—essential for any good soup.
Garlic: Gives the broth that irresistible, warming depth (don’t skip it!).
Fresh rosemary: The hero herb, infusing each bite with woodsy flavor; use dried if fresh isn’t handy, just a little less.
Low-sodium chicken broth: Your soup’s foundation—choose a good-quality broth for the best flavor.
Cooked chicken breast: Shredded chicken makes the soup hearty and protein-packed (rotisserie works wonders in a pinch).
Orzo pasta: This petite pasta creates lovely texture; swap in any small pasta you love.
Lemon (zested and juiced): The key to brightness—fresh juice and zest transform the flavor.
Salt and pepper: Crucial for seasoning and bringing all the flavors into balance.
Fresh parsley (optional): Adds an extra burst of color and freshness when sprinkled on top.

How to Make Lemon Rosemary Chicken Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large soup pot over medium heat. Toss in the diced onion, carrots, and celery. Let them cook gently for about five to seven minutes until they’re soft and fragrant. You’re building the foundation here, letting the veggies mingle and release their natural sweetness together—don’t rush this step!

Step 2: Add Garlic and Rosemary

Once your veggies have softened, stir in the minced garlic and chopped rosemary. Let them sauté for just one minute, stirring constantly, until they’re super aromatic. This quick step really wakes up the rosemary and garlic, making your kitchen smell absolutely amazing.

Step 3: Pour in the Broth

Next, pour in all the chicken broth. Give everything a gentle stir, then crank up the heat and bring the soup to a boil. This is where the flavors start to meld into the soul-warming Lemon Rosemary Chicken Soup base we all crave.

Step 4: Cook the Orzo

Add the orzo pasta straight into the bubbling broth, then reduce to a gentle simmer. Let it cook for eight to ten minutes, or until the pasta is perfectly tender. Orzo not only thickens the soup a little, but the pasta soaks up all that beautiful lemony broth.

Step 5: Add Chicken and Lemon

Stir in your shredded chicken, then add the juice and zest from your lemon. Give everything a good mix so the citrusy brightness is evenly distributed. Simmer for another five minutes until the chicken is heated through and the flavors are harmonizing.

Step 6: Season and Finish

Taste your soup and season with salt and pepper to your liking. If you adore herbs, sprinkle in some chopped fresh parsley at the very end for a pop of green. Now, you’re ready to enjoy a bowl of pure Lemon Rosemary Chicken Soup comfort.

How to Serve Lemon Rosemary Chicken Soup

Garnishes

Finish each bowl with a generous sprinkle of chopped fresh parsley and a little extra lemon zest for brightness. If you like a touch of richness, a swirl of extra virgin olive oil works beautifully. For an extra punch, some cracked black pepper on top is always welcome.

Side Dishes

Pair your Lemon Rosemary Chicken Soup with a hunk of crusty baguette or warm pita for dunking—there’s nothing like mopping up the last drops of that tangy broth. For a lighter option, a simple green salad with a lemony dressing echoes the soup’s fresh flavors without overwhelming.

Creative Ways to Present

Serve the soup in wide, shallow bowls to showcase the bright vegetables and herbs. For a dinner party, try ladling it into small mugs for a fun, sip-able appetizer. It’s also lovely served family-style in a large soup tureen, letting guests help themselves at the table.

Make Ahead and Storage

Storing Leftovers

Store leftover Lemon Rosemary Chicken Soup in an airtight container in the fridge—it will stay fresh for up to four days. The flavors deepen over time, making the soup even tastier the next day. If the pasta absorbs too much broth, just stir in a splash of water or extra broth before reheating.

Freezing

This soup freezes well, but for the best texture, consider leaving out the orzo and adding cooked pasta fresh when you reheat. Portion cooled soup into freezer-safe containers, leaving space for expansion, and freeze for up to three months. Thaw in the fridge overnight before warming up.

Reheating

To reheat, pour soup into a pot and warm gently over medium heat until steaming hot. Stir occasionally to keep everything evenly heated. If reheating from frozen, thaw it first for best results, then reheat as above. Add a finishing squeeze of lemon for fresh brightness if you wish.

FAQs

Can I use a different type Soup

Absolutely! Orzo is classic, but any small pasta shape works, and you can swap in rice or quinoa if you prefer a gluten-free or heartier twist. Just adjust the cooking time so your choice is cooked through.

Can I make Lemon Rosemary Chicken Soup vegetarian?

Definitely—just use vegetable broth and swap the chicken for white beans, chickpeas, or extra vegetables. The soup will still be vibrant and aromatic, showcasing all that lemon and rosemary goodness.

What’s the best way to get cooked chicken for this recipe?

Rotisserie chicken is a life-saver here. You can also poach or bake chicken breasts ahead and shred them, or even use leftover roast chicken from a previous meal.

Can I make this in a slow cooker?

Yes! Sauté the veggies first for best flavor, then add everything except the orzo and lemon to the slow cooker and cook on low for 4-6 hours. Stir in the orzo and lemon in the last 30 minutes, just until the pasta is cooked and flavors are bright.

How do I make the soup even more lemony or herby?

Adjust to your taste! Add extra lemon juice or zest if you want more tang, and increase the rosemary a bit for a bolder herbal note. Taste as you go, and remember that fresh herbs and citrus can always be added right before serving for a vivid finish.

Final Thoughts

This Lemon Rosemary Chicken Soup just feels like sunshine in a bowl—it’s bright, cozy, and absolutely full of life. Whether you’re making it for yourself or sharing it with loved ones, I hope you try it and enjoy the comforting flavors as much as I do. Give it a go and let it bring a little extra joy to your table!

Lemon Rosemary Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 21 reviews

Author: Emma
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and flavorful Lemon Rosemary Chicken Soup recipe that is perfect for a cozy meal. This soup is packed with tender chicken, aromatic rosemary, and zesty lemon flavors, making it a delightful and satisfying dish.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
8 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
½ cup orzo pasta (or other small pasta)
1 lemon, zested and juiced
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Stir in the garlic and rosemary and cook for 1 more minute.
Pour in the chicken broth and bring to a boil. Add the orzo pasta and simmer for 8-10 minutes until tender.
Stir in the shredded chicken, lemon juice, and lemon zest, and let simmer for another 5 minutes to heat through.
Season with salt and pepper to taste. Garnish with chopped parsley before serving, if desired.