Name: Lemon Chicken Soup with Orzo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 tbsp olive oil; 1 small onion, chopped; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 6 cups chicken broth; 1 lb boneless, skinless chicken breasts or thighs; ¾ cup orzo pasta, uncooked; 1 tsp dried oregano; ½ tsp salt; ¼ tsp black pepper; juice of 2 lemons; zest of 1 lemon; 2 cups baby spinach; 2 tbsp chopped fresh dill or parsley (optional)

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There’s something incredibly comforting about a bowl of Lemon Chicken Soup with Orzo—the kind of meal that revives you on a chilly day or when you just need a little coziness in your life. This soup sparkles with bright lemon, tender chicken, and silky orzo, creating a feel-good classic that brings Mediterranean-inspired freshness right to your kitchen. It’s easy enough for weeknights, hearty enough to share with guests, and healthy without ever compromising on flavor. If you’re new to making soup from scratch or just want something vibrant yet simple, this recipe is about to become your new favorite.

Ingredients You’ll Need

Lemon Chicken Soup with Orzo Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Lemon Chicken Soup with Orzo is how a handful of wholesome ingredients come together in a single pot to create layers of flavor and texture. Each item in this lineup has a specific role—from building a savory base to adding pops of color and leafy green goodness. Here’s what you’ll need and why each one shines.

Olive oil: A drizzle for sautéing aromatics and infusing the base with lovely richness.
Onion (chopped): The essential starting point, contributing a touch of sweetness and depth.
Carrots (peeled and sliced): Add gentle earthiness, color, and a bit of natural sweetness.
Celery (sliced): This classic soup vegetable offers crunch and a mellow, savory note.
Garlic (minced): Brings warmth and an irresistible aroma to every spoonful.
Chicken broth: The flavorful foundation—use the best you can find for maximum impact.
Chicken breasts or thighs: Choose for lean tenderness (breasts) or extra juiciness (thighs).
Orzo pasta (uncooked): These tiny rice-shaped pasta pieces add silkiness and satisfying body.
Dried oregano: For gentle herbal notes that tie the whole soup together.
Salt: Adjusts and enhances the flavors throughout the pot.
Black pepper: A bit of peppery bite to balance the citrus and herbs.
Juice of 2 lemons: The star ingredient, giving the soup its unmistakable zing and vibrancy.
Zest of 1 lemon: Adds extra dimension and perfume you can smell and taste.
Baby spinach: Pops of green wilted right at the end for color, nutrition, and freshness.
Chopped fresh dill or parsley (optional): For a final dash of color and classic Mediterranean flavor.

How to Make Lemon Chicken Soup with Orzo

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and celery, and let everything sizzle away for about 5 to 6 minutes. Your kitchen will soon smell like a cozy day in, and the vegetables will soften and start releasing their sweetness. This step lays the flavor foundation for the entire Lemon Chicken Soup with Orzo.

Step 2: Add Garlic and Build the Broth

Toss in your minced garlic and give everything a good stir. Let the garlic cook for just a minute—keep a close eye so it doesn’t burn. Next, pour in the chicken broth, stirring to loosen up any delicious bits at the bottom. Nestle in your chicken breasts or thighs, then sprinkle with dried oregano, salt, and black pepper. Bring it all to a gentle boil, then lower the heat, cover, and let it simmer until the chicken is perfectly cooked and tender—about 15 to 20 minutes.

Step 3: Shred the Chicken

Once the chicken is cooked through, take it out of the pot and set it aside on a cutting board. Use two forks to shred it into bite-sized, juicy pieces. This creates texture in every spoonful and allows the chicken to soak up that flavorful broth once you return it to the pot.

Step 4: Cook the Orzo

Stir the shredded chicken back into the pot, then add the uncooked orzo pasta. Give it all a good mix, and let the soup simmer for another 8 to 10 minutes, just until the orzo is tender and soft. This is where the soup starts to thicken up beautifully, thanks to all the starch released from the pasta.

Step 5: Finish with Lemon and Greens

Here comes the magic! With the heat off or down low, squeeze in the juice of two lemons and add the zest for maximum citrus power. Stir in the baby spinach and let it wilt gently, adding a gorgeous green swirl to your Lemon Chicken Soup with Orzo. Taste, adjust seasoning if needed, and get ready to serve up some pure comfort.

How to Serve Lemon Chicken Soup with Orzo

Garnishes

Scatter a generous handful of fresh dill or parsley on top just before serving. The herbs not only bring a splash of color, but their fresh aroma perfectly pairs with the lemony broth. A little extra crack of black pepper or a swirl of good olive oil can take this bowl over the top.

Side Dishes

This soup is wonderfully filling on its own, but if you’re looking to round out your meal, serve Lemon Chicken Soup with Orzo alongside a hunk of rustic bread for dipping. A bright Mediterranean salad with cucumbers, tomatoes, and feta is a classic pairing, or keep it simple with pita chips for crunch.

Creative Ways to Present

For a fun twist, ladle your Lemon Chicken Soup with Orzo into individual mugs for a cozy, handheld treat at gatherings. Or, offer a “soup bar” with bowls of garnishes like feta, chopped fresh herbs, and lemon wedges so everyone can customize their bowl. A sprinkle of red pepper flakes adds a little kick for those who want it.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Chicken Soup with Orzo stores beautifully in an airtight container in the refrigerator for up to four days. The flavors meld and get even richer overnight, making it a fantastic make-ahead lunch or dinner option. If the orzo absorbs too much broth, just add a splash of water or extra stock before reheating.

Freezing

If you’d like to freeze this soup, it’s best to leave out the orzo until you’re ready to reheat and serve. The pasta can get mushy after thawing. Store the soup in a freezer-safe container for up to three months, then reheat and add fresh orzo for best texture.

Reheating

To reheat Lemon Chicken Soup with Orzo, gently warm it on the stovetop over medium heat, stirring occasionally. If the soup has thickened, add a little extra broth or water to reach your desired consistency. The microwave also works for individual portions; cover loosely and heat in 1-minute bursts, stirring in between until piping hot.

FAQs

Can I use rotisserie chicken to save time?

Absolutely! Just shred about 2 to 3 cups of rotisserie chicken and add it after the orzo has cooked. This shortcut makes Lemon Chicken Soup with Orzo a true weeknight hero, cutting down your prep even more.

Is this recipe gluten-free?

This soup can be gluten-free if you use gluten-free orzo or a similar small pasta. All the other ingredients are naturally gluten-free, so it’s a breeze to tweak this recipe for dietary needs.

Can I add egg to make it creamier, like avgolemono?

Yes! For an authentic Greek avgolemono effect, whisk one egg with the lemon juice and stir it in at the very end with the heat off, whisking quickly so it doesn’t scramble. It adds a luscious, silky texture and more body to your Lemon Chicken Soup with Orzo.

Can I swap spinach for another green?

Of course. Kale, Swiss chard, or even chopped escarole all work beautifully. Just add heartier greens a few minutes earlier so they can soften properly.

What can I use instead of orzo?

If you don’t have orzo, try another small pasta shape like pastina, ditalini, or even rice. Each brings a slightly different texture but will all soak up that delicious lemony broth perfectly.

Final Thoughts

Every family has a go-to soup, and Lemon Chicken Soup with Orzo is one you’ll want in regular rotation. It’s wholesome, easy, and bursting with bright, comforting flavors. Give it a try soon and let it add a little Mediterranean sunshine to your table!

Lemon Chicken Soup with Orzo Recipe

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4.5 from 18 reviews

Author: Emma
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Lemon Chicken Soup with Orzo is a flavorful and comforting dish that combines the bright citrusy flavors of lemon with tender chicken and orzo pasta in a nourishing broth. Perfect for a cozy meal any time of the year.

Ingredients

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For the Soup:

1 tbsp olive oil
1 small onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups chicken broth
1 lb boneless, skinless chicken breasts or thighs
¾ cup orzo pasta, uncooked
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
juice of 2 lemons
zest of 1 lemon
2 cups baby spinach
2 tbsp chopped fresh dill or parsley (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened.
Stir in garlic and cook for 1 minute. Add chicken broth, chicken, oregano, salt, and pepper. Simmer until chicken is cooked.
Remove chicken, shred, and return to pot. Add orzo, cook until tender. Stir in lemon juice, zest, and spinach. Adjust seasoning. Garnish with dill or parsley.