Creamy Lemon Chicken Orzo Soup

a silver ladle pouring the orzo chicken soup into a white bowl filled with the soup, topped with a lemon slice and fried capers. The bowl is on a warm wood surface.

5 from 4 reviews

This creamy lemon chicken soup is going to be your new favorite for soup season! A super flavorful broth with plenty of lemon, orzo, rotisserie chicken, then topped with fried capers. This tastes just like chicken piccata in soup form!


4 cans (14.5 oz cans) of chicken broth
2 cups shredded rotisserie chicken
1 cup orzo pasta, uncooked
3/4 cup light cream
1/2 cup fresh grated Parmesan cheese
1/3 cup fresh squeezed lemon juice
1/3 cup white wine
4 garlic cloves, grated
1 shallot, finely diced
2 tablespoons butter
2 tablespoons flour
1 teaspoon lemon zest
1/2 teaspoon black pepper
1/4 teaspoons salt

For the fried capers
3 oz jar of capers, drained
1 tablespoon olive oil


1. Start by making the fried capers. In a small or medium pan add the olive oil and heat over medium to medium high heat. Drain the capers and add to the hot oil, cover the pan with some foil and cook for 5 minutes stirring occasionally. Dry the fried capers on a paper towel lined plate to absorb any excess oil. Set aside to use as the garnish for the soup.

2. To a dutch oven or large pot, melt the two tablespoons of butter and add the diced shallot. Cook for 2-3 minutes, then add all of the grated garlic and cook for 1 more minute. Add the flour, stir to incorporate all of the butter and cook for an additional 30 seconds.

3. Pour in the chicken broth, wine, and season with the salt and pepper. Bring to a boil, the reduce the heat to a low simmer. Add the Parmesan cheese and cream. Simmer covered for 15 minutes.

4. Remove the lid and add in the orzo pasta, rotisserie chicken, lemon zest, and lemon juice. Cook for 10 minutes uncovered, stirring frequently. The orzo can easily stick to the bottom of the pot so you really want to make sure you stir this often, scraping the bottom and sides of the pan.

5. Once the noodles are cooked, remove from the soup from the heat. Ladle into bowls and top with more Parmesan cheese, the fried capers, and an extra lemon wedge.




Since the chicken broth has sodium, I go light on the salt here. You can salt this to taste, or even use low sodium broth and add in extra salt to your liking!

Store this covered in an air tight container in the fridge for up to 3 days for best freshness! Add water to thin the soup when reheating.

Keywords: Creamy lemon chicken soup