Smoky Lemon Chicken Orzo Soup Recipe

Our Smoked Lemon Chicken Orzo Soup is built on a silky, homemade chicken broth brimming with fresh vegetables, bright lemon, and tender orzo pasta. It’s an ideal comfort meal for a chilly evening, an easy thermos lunch for work, or a family dinner served alongside a crisp green salad and warm rolls.

Smoked Lemon Chicken Orzo Soup

This soup works wonderfully whether you start with a smoked, roasted whole chicken or pull from a store-bought rotisserie. I recently used my favorite Greek chicken marinade on a whole roasted chicken, which made the meat exceptionally flavorful and produced a richly aromatic carcass for stock. If you have time, roast a whole chicken with a bright, herb-forward marinade and make stock from the carcass — the difference in depth and freshness is worth it. That said, you can still make a delicious version using canned or boxed chicken stock and rotisserie chicken if you’re short on time.

Making homemade chicken stock is simple: simmer the carcass with aromatics for several hours, skim if needed, and strain. The result is a full-flavored base that elevates the soup and prevents food waste by using the whole bird.

Recipe Shopping List

Here’s what you’ll want to have on hand. For exact amounts, see the ingredients section below.

• Smoked chicken carcass (or rotisserie chicken)
• Bay leaves
• Olive oil
• Onion
• Celery
• Carrots
• Lemon juice
• Chicken Better Than Bouillon (or bouillon of choice)
• Fresh thyme
• Fresh parsley
• Butter
• Flour
• Egg yolks
• Salt & pepper
• Orzo
• Cubed smoked chicken meat

How to Make This Soup — Overview

Below is a concise overview so you know what to expect while cooking. Follow the full recipe in the ingredients and instructions sections for precise timing and measurements.

1. Make the stock: Simmer the smoked chicken carcass in a large pot of water with bay leaves for several hours to build flavor, then strain.
2. Sauté aromatics: Cook diced onion and celery in olive oil until soft and translucent.
3. Build the soup: Add sautéed vegetables, carrots, lemon juice, bouillon, and herbs to the strained stock and bring to a gentle simmer.
4. Thicken and enrich: Make a butter-and-flour roux, cook briefly, and whisk it into the soup to slightly thicken. Temper beaten egg yolks with hot broth and whisk them in to add silkiness.
5. Finish: Add orzo and cubed smoked chicken to the simmering soup and cook until the orzo is tender. Adjust seasoning with salt and pepper and serve hot.

Recipe FAQ

More Soup Ideas

• Jalapeño Popper Smoked Chicken Soup
• Traeger Tomato Soup (from scratch)
• Traeger Pulled Pork Tortilla Soup
• Traeger Creamy Tortellini Soup with Italian Sausage
• Smoked Stuffed Pepper Stew
• Smoked Broccoli Cheese Soup
• Smoked French Onion Soup
• Smoked Chicken Tortilla Soup
• Dungeness Crab Bisque
• Spicy Tonkotsu Miso Ramen

Yield: 8 servings

Smoked Lemon Chicken Orzo Soup

A bright, savory lemon chicken soup made from scratch, with a silky finish from tempered egg yolks and a touch of roux. This comforting soup showcases smoky roasted chicken, fresh herbs, and tender orzo.

Prep Time: 15 minutes

Cook Time: 2 hours (including stock simmer time)

Total Time: Approximately 2 hours 15 minutes

Ingredients

• 4 quarts water (or enough to cover the chicken)
• 1 smoked chicken carcass (or carcass from roasted chicken)
• 2 bay leaves
• 2 tablespoons olive oil
• 1 onion, diced
• 3 stalks celery, diced (include inner leaves)
• 2 cups diced carrots
• ½ cup lemon juice
• 4 tablespoons Chicken Better Than Bouillon (or equivalent)
• 1 teaspoon chopped fresh thyme
• 2 teaspoons chopped fresh parsley
• ½ cup butter
• ⅓ cup flour
• 3 egg yolks
• Salt & pepper to taste
• 2 cups orzo
• 3 cups cubed smoked chicken

Instructions

1. Remove all meat from the grilled or roasted whole chicken and reserve it in the refrigerator. Place the carcass into a large pot and cover with water along with the bay leaves.
2. Bring to a gentle simmer over medium heat. Simmer for at least one hour; four hours yields deeper flavor. If simmering longer, monitor water level and add more hot water as needed.
3. During the last 30 minutes of simmering, heat olive oil in a skillet over medium heat. Add onion and celery and sauté until soft and translucent.
4. Strain the broth through a fine sieve, discarding solids. Return the clear broth to the pot and add the sautéed onion and celery, carrots, lemon juice, bouillon, thyme, and parsley. Bring back up to a simmer.
5. In a small pan, melt butter and whisk in flour to create a roux. Cook over low to medium-low heat for 4–5 minutes, stirring frequently to avoid browning. Whisk the roux into the simmering soup to gently thicken.
6. Whisk the egg yolks in a small bowl until smooth. Temper the yolks by slowly whisking in about ½ cup of the hot broth, a little at a time, until warmed through. Then whisk the tempered yolks into the pot, stirring constantly to avoid curdling.
7. Return the soup to a gentle simmer. Add the orzo and the cubed smoked chicken. Cook on low heat, stirring frequently so the orzo does not stick, until the pasta is tender (about 8–12 minutes depending on orzo).
8. Adjust seasoning with salt and pepper. Serve hot with crackers, bread, or a simple green salad.

Storage & Tips

• Refrigerate leftovers in airtight containers for up to 3–4 days. Orzo absorbs liquid over time; add a splash of stock or water when reheating.
• For a lighter version, reduce the butter for the roux and omit or reduce the egg yolks; the soup will still be flavorful but less rich.
• If using boxed stock, brighten the soup with an extra squeeze of fresh lemon and additional fresh herbs.

Nutrition (Estimate)

Calories per serving: approximately 435 | Protein: 32g | Total Fat: 22g | Carbohydrates: 26g | Sodium varies by bouillon/stock used. Nutrition data is an estimate.