Bright, cozy, and full of zing, lemon chicken artichoke soup brings warmth with tender chicken, hearty veggies, and a citrus kick from fresh lemons. The combo of onion, garlic, carrots, and artichokes simmering together smells like you’ve got something special going on in the kitchen.
This pot of comforting, lemony goodness is light without being boring, herby without being bossy, and just delightfully brothy in all the right ways. Think: a rainy Tuesday, your comfiest socks, and a bowl that warms you right down to your bones.
Creamy chowders and cozy stews will always have a place in my heart (and belly), but this lemon chicken artichoke soup is like the refresh button for soup season. It’s brothy but not bland. It’s comforting yet bright. And let me tell you—the lemony zip wakes your taste buds up like “yes hello, we ARE alive and well!”
The artichoke hearts add a quiet richness (they don’t ask for much, but they show up). Toss in some shredded chicken, fragrant herbs, and a big squeeze of lemon at the end, and you’re in business. Whether you’re feeding yourself after a long day or trying to use up that bundle of celery staring at you from the crisper drawer, this soup’s got your back.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Lemon Chicken Artichoke Soup
If cozy met zesty and they had a delicious love child, this soup would be it.
- Light but satisfying: It’s brothy with just enough orzo to give it body without tipping over into “stew” territory.
- Zingy citrus magic: A generous splash of lemon juice gives it a bright, happy flavor you don’t usually get from a bowl of soup.
- Weeknight friendly: Everything simmers in one big pot, and nothing about it is fussy or complicated.
- Customizable to your mood: You can use rice instead of orzo, swap in kale, or skip the cheese on top (although… why?).
- Plays well with leftovers: A great way to use up that lone chicken breast or pitiful half-bag of spinach in the fridge.
- Mediterranean vibes: It scratches that herby, tangy itch when you want something Mediterranean-ish but also spoonable.
Ingredient Notes
Not too many groceries to juggle here, just fresh produce, pantry staples, and a few optional boosters if you’re feeling fancy.
- Olive oil: Helps everything get cozy and aromatic from the start—don’t skip it unless you’re sautéing in butter (also fine!).
- Onion: Adds mellow savory depth when softened slowly with the carrots and celery.
- Garlic: Just three cloves, but they’ll fill the kitchen with that magical garlic scent when they hit the hot oil.
- Carrots & celery: Our trusty soup duo. They keep it grounded and sweet.
- Chicken (breasts or thighs): Either works. Thighs give a richer flavor, but breasts shred beautifully and stay tender too.
- Low-sodium chicken broth: Keeps it brothy and slurpable. Go homemade if you want, but boxed works fine.
- Canned artichoke hearts: Slightly tangy and buttery-soft, they melt in your mouth with each spoonful.
- Orzo (or rice): Orzo adds a lovely texture, but rice works like a charm too if you’re gluten-free.
- Lemons (zest + juice): Brightens everything. Start conservatively, then taste and adjust.
- Oregano, thyme, bay leaf: Dry herbs keep it savory and balanced. A bay leaf makes you feel like a real grown-up.
- Salt and pepper: Always taste and tweak toward the end—especially after adding the lemon.
- Spinach or kale (optional): Totally optional, but nice if you want extra greens. Wilts down fast.
- Parsley & Parmesan (optional): A sprinkle of both at the end adds freshness and a bit of salty richness.
How To Make This Lemon Chicken Artichoke Soup
Let’s make a big pot of bright, brothy joy. This all happens in one pot, with a rhythm that’s kind of meditative once you get into it.
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Start with the aromatics: Heat up a splash of olive oil over medium heat. In go the onions, carrots, and celery for a good 5 to 7 minutes. You’ll know it’s ready when your kitchen starts smelling like you’ve got something legit simmering (ahem, because you do).
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Add garlic and dried herbs: Stir in the minced garlic, oregano, thyme, and the bay leaf. Let it cook for a minute or two until fragrant. That earthy, garlicky wave? That’s your cue to keep going.
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Add chicken and broth: Nestle your chicken into the veggies and pour in the broth. Bring it to a gentle boil, then reduce to a simmer. Let things bubble away for 15 to 20 minutes. Chicken should be cooked through and easy to shred.
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Shred the chicken: Pull the chicken out and shred it with two forks (or with fingers once it cools, if you’re patient). Set it aside for a bit—you’ll bring it home later.
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Toss in the orzo and artichokes: Stir the orzo directly into the pot and simmer for 8 to 10 minutes. Drop in those quartered artichoke hearts during the last 5 minutes, just so they heat through but don’t fall apart totally.
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Finish it up: Add the lemon juice and zest, plus the shredded chicken. If you’re sneaking in greens, now’s the time. Spinach wilts in about 2 minutes, kale takes closer to 3.
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Taste and season: Give it a taste and adjust the salt, pepper, and lemon. Spoon into bowls, scatter parsley on top, and for the love of Parmesan… go ahead and add a few shavings if that’s your thing.
Storage Options
Now let’s talk leftovers, because this soup is just as friendly on day two—maybe even cozier.
Store any extra soup in an airtight container in the fridge. It’ll keep well for 4 to 5 days. The orzo can soak up some of the broth over time, though, so feel free to thin it with a splash of water or broth when reheating.
Need to freeze it? Go for it, but leave out the orzo if you’re prepping ahead. Pasta tends to get mushy in the freezer (like, sad-slippery levels of mushy). Instead, freeze the base soup once the chicken is shredded and the artichokes are in. Then add rice or orzo fresh when you reheat it.
To reheat, a saucepan over low heat works best. Stir occasionally so nothing sticks to the bottom. Microwave works fine too, especially if you’re just diving into a bowl for a quick lunch.
Variations and Substitutions
This soup plays nicely with all kinds of tweaks. Got a stray veggie or a different grain hanging out in the pantry? Throw it in.
- Rice instead of orzo: For a gluten-free version, white rice or even brown rice will work, although brown takes longer to cook.
- Use rotisserie chicken: Skip the simmering step entirely and stir in shredded rotisserie during the final simmer.
- Add a swirl of cream: Not traditional, but if you’re after something richer, a splash of cream at the end mellows the lemon.
- Try different greens: Spinach is easiest, but chopped Swiss chard or baby kale are great and hold up well.
- Add some spice: Want a little heat? A pinch of red pepper flakes or swirl of harissa gives it a sneaky little kick.
- No artichokes on hand? You can skip them or try adding chopped zucchini or even asparagus tips near the end for a different twist.
What to Serve with Lemon Chicken Artichoke Soup
This soup’s kind of fabulous all on its own, but if you’re in the mood to round things out (or just want an excuse for more carbs), here are a few favorites.
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A chunk of warm, crusty bread is basically mandatory. Bonus points if it’s toasted with olive oil and a tiny pinch of sea salt. Crouton side hustle? Also encouraged.
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A simple baby greens salad tossed with lemon vinaigrette echoes the soup’s citrus vibe beautifully without being overwhelming. Add a few shaved almonds or feta if you’re feeling extra.
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If you’re leaning Mediterranean, a small plate of marinated olives, roasted red peppers, and cheese cubes makes for a fun side situation. Grazing while spooning soup? Living the dream.
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Don’t sleep on muffins. Something like these bacon basil cornbread muffins would be unexpectedly perfect next to this bowl.
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Not traditional at all, but I’ve happily followed up a bowl of this with one of these peanut butter banana ice cream sandwiches. No regrets.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make lemon chicken artichoke soup ahead of time?
Definitely. It actually tastes better the next day, once all the flavors cozy up together even more. Just store it in the fridge in an airtight container. If you’re making it a few days in advance, consider holding off on the orzo until you’re reheating so it doesn’t soak up too much broth.
What can I use instead of artichoke hearts?
If you’re not an artichoke fan or just don’t have them on hand, chopped zucchini or asparagus tips added near the end of cooking work well. You can also just leave them out—it’ll still be tasty and bright with all that lemon and herb action.
Do I have to use orzo, or can I go gluten-free?
Orzo is lovely, but you can absolutely swap in white rice, brown rice (just cook it longer), or even cooked quinoa. Be sure to adjust the cooking time accordingly or add it after it’s been cooked separately and well drained.
How should I reheat leftovers without overcooking the orzo?
Low and slow wins here. Reheat it in a pot over medium-low heat with a splash of extra broth or water to wake it up. Stir occasionally so the orzo doesn’t stick to the bottom. If you’re microwaving, use a medium heat setting and stir halfway through so it heats evenly.
Lemon Chicken Artichoke Soup
Ingredients
Soup Base
- 2 tbsp (30 ml) olive oil
- 1 onion medium, diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 8 cups (2 l) low-sodium chicken broth
- 1 can (400 g) artichoke hearts 14 oz (400g), quartered and drained
- 3/4 cup (135 g) orzo or sub rice
Seasoning & Finishing
- 1 tsp dried oregano
- 1/2 tsp (0.5 tsp) dried thyme
- 1 bay leaf
- 2 lemons zested and juiced (about 1/4 cup juice)
- salt and black pepper to taste
Optional Add-ins
- 2 cups (60 g) baby spinach or chopped kale
- 1/4 cup (10 g) fresh parsley chopped, for serving
- Parmesan cheese shaved, for serving
Equipment
- Large Soup Pot
- Knife
- Cutting board
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes until softened and aromatic.
- Add the minced garlic, dried oregano, thyme, and bay leaf. Stir and cook for about 1 minute until fragrant.
- Add the chicken breasts or thighs and pour in the chicken broth. Bring to a gentle boil, then reduce heat and let simmer for 15–20 minutes until chicken is cooked through and easily shredded.
- Remove the chicken to a plate, shred it with two forks (or your fingers once cool enough to handle), and set aside.
- Stir the orzo into the simmering soup and cook for 8–10 minutes until tender. Add the quartered artichoke hearts for the last 5 minutes of cooking to warm through.
- Add the shredded chicken back to the pot along with lemon juice and zest. If using, stir in spinach or kale and let wilt (1–3 minutes). Season with salt and pepper to taste.
- Ladle into bowls and garnish with chopped parsley and shaved Parmesan, if desired. Serve with crusty bread.
