There’s something magical about a big, cozy bowl of Lemon Chicken Orzo Soup. Each spoonful is pure comfort: tender chicken, vibrant veggies, golden orzo, and a bright pop of lemon that lifts the spirit as much as the tastebuds. Whether you’re feeling under the weather or simply craving a nourishing meal, this Mediterranean-inspired classic will warm every corner of your heart. It’s quick enough for busy weeknights, yet special enough to serve to guests, making it a recipe you’ll want to keep coming back to.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how a handful of simple, everyday ingredients can create a bowl of Lemon Chicken Orzo Soup bursting with flavor and color. Each element brings something unique to the table, from the aromatic vegetables to the zesty finish of lemon juice and zest.
- Olive oil: This healthy fat gently sautés the veggies and rounds out the soup’s flavor base.
- Onion (diced): Sweet, soft, and savory—onion forms the aromatic backbone of the soup.
- Carrots (sliced): Bright and slightly sweet, carrots add colorful appeal and earthy goodness.
- Celery stalks (sliced): These bring a subtle crunch and unmistakable savory note.
- Garlic (minced): Just a couple cloves add a lovely depth and irresistible fragrance.
- Low-sodium chicken broth: Provides the foundation; use low-sodium to control the final saltiness of your Lemon Chicken Orzo Soup.
- Orzo pasta (uncooked): Tiny rice-shaped pasta that cooks right in the broth, thickening the soup and soaking up all the flavors.
- Cooked shredded chicken: Perfect for using up leftovers or a speedy rotisserie chicken—protein-packed and satisfying.
- Dried oregano: A classic Mediterranean herb that brings another flavor layer to the dish.
- Salt and black pepper: Season to taste and help all the ingredients shine.
- Lemon juice (about 2 tablespoons): This is the signature zing! Use freshly squeezed for best results.
- Lemon zest: A little lemon peel goes a long way in making the soup’s flavor bright and aromatic.
- Baby spinach: Wilts quickly and adds vibrant green color, extra nutrition, and a springlike freshness.
- Chopped fresh parsley for garnish: The final flourish for both color and flavor.
How to Make Lemon Chicken Orzo Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Once shimmering, add the diced onion, sliced carrots, and sliced celery. Sauté these together for about 5–6 minutes until they’re softened and releasing their sweet aroma. Stir in the minced garlic and cook for about one minute more, just until fragrant—this quick step makes all the difference in building a flavorful base for your Lemon Chicken Orzo Soup.
Step 2: Add the Broth and Build the Base
Pour in the chicken broth and give everything a good stir. Bring the mixture to a boil—this sets the stage for a soup that’s hearty and comforting. The bubbling broth will soak up all those sautéed veggie flavors, creating a rich canvas for what comes next.
Step 3: Stir in Orzo, Chicken, and Seasonings
Once the broth is boiling, stir in the uncooked orzo pasta, shredded chicken, dried oregano, salt, and black pepper. Reduce the heat to a gentle simmer. Let the soup cook for 10–12 minutes; you want the orzo to be tender but not mushy. This is when the magic happens: the pasta thickens the broth, the chicken warms through, and the spices infuse everything.
Step 4: Finish with Lemon and Spinach
Next up is what makes Lemon Chicken Orzo Soup truly unforgettable. Stir in the fresh lemon juice, lemon zest, and baby spinach. Simmer for just 1–2 minutes until the spinach wilts and the soup is beautifully green and fragrant. The burst of lemon brightens the entire pot, making the soup taste light while still being ultra-comforting.
Step 5: Taste and Serve
Give your soup a taste and adjust the seasoning if needed—a pinch more salt, extra lemon juice, or a crack of pepper, depending on your mood. Serve it up piping hot and don’t skip a sprinkle of chopped fresh parsley on top for that restaurant-worthy touch!
How to Serve Lemon Chicken Orzo Soup
Garnishes
A shower of fresh chopped parsley looks stunning and adds an herbal brightness that complements the lemony broth. For even more zing, try a few extra curls of lemon zest or a scatter of freshly cracked black pepper over each bowl. A drizzle of good olive oil or a handful of grated parmesan can add richness if you’re in the mood for a little indulgence.
Side Dishes
This soup is filling on its own but pairs perfectly with a thick slice of crusty bread or a warm, pillowy pita. A simple green salad tossed with cucumbers, tomatoes, and a lemony vinaigrette is a fresh, crisp counterpoint to the cozy, savory Lemon Chicken Orzo Soup. If you’re serving a crowd, consider a platter of marinated olives and feta cheese on the side.
Creative Ways to Present
To make dinner feel extra special, serve your Lemon Chicken Orzo Soup in mugs for a cozy twist, or ladle it into wide, shallow bowls to show off all that colorful bounty. Try topping each serving with microgreens or a few thinly sliced radishes for a restaurant-inspired look. Hosting a party? Offer a “build-your-own” garnish bar with lemon wedges, dried chili flakes, and freshly grated cheese.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Lemon Chicken Orzo Soup to an airtight container and store in the refrigerator for up to 3–4 days. The orzo will continue to absorb the broth as it sits, so expect the soup to become a bit thicker over time—just add a splash of extra broth when reheating to loosen it up.
Freezing
Lemon Chicken Orzo Soup freezes surprisingly well, but the orzo may become a little softer when defrosted. For best results, you can freeze the soup before adding the spinach and lemon. When reheating, stir in fresh spinach and lemon juice to preserve their bright flavor and texture. Store in freezer-safe containers for up to 2 months.
Reheating
Warm the soup gently on the stovetop over medium-low heat, stirring occasionally and adding more broth if needed to reach your ideal consistency. You can also reheat single portions in the microwave in 1-minute bursts, stirring in between, until hot throughout.
FAQs
Can I use rice or another pasta instead of orzo?
Absolutely! While orzo delivers that classic Mediterranean feel, you can swap in other small pastas (like ditalini) or even white or brown rice. Just adjust the cooking time accordingly and keep an eye on the texture.
What’s the best way to get juicy, flavorful chicken for this soup?
Rotisserie chicken is a fantastic shortcut and infuses the soup with extra depth. If you cook your own chicken, poach or roast boneless thighs or breasts with salt, pepper, and a squeeze of lemon for extra flavor before shredding and adding them to your Lemon Chicken Orzo Soup.
Is there a dairy-free version of Lemon Chicken Orzo Soup?
This recipe is naturally dairy-free as written! If you’d like a creamy touch, you can swirl in a splash of coconut milk or your favorite non-dairy creamer at the end. It won’t compromise the bright, lemony flavor.
Can I make Lemon Chicken Orzo Soup vegetarian?
Yes! Simply substitute the chicken broth with high-quality vegetable broth and use canned chickpeas or cannellini beans instead of chicken. The result is still hearty, zesty, and completely satisfying.
How do I prevent the orzo from overcooking?
Orzo cooks up quickly, so keep a close eye on it—start checking for doneness around the 10-minute mark. If you plan to store leftovers or make the soup ahead, you can cook the orzo separately and add it to each bowl just before serving to avoid sogginess.
Final Thoughts
Whether you’re soothing a cold or just craving something nourishing and cheerful, Lemon Chicken Orzo Soup delivers everything you want in a bowl. I hope you’ll give it a try—you might just discover your new favorite way to bring a little sunshine to the dinner table.
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Lemon Chicken Orzo Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful Lemon Chicken Orzo Soup that is perfect for a cozy winter meal. This Mediterranean-inspired soup is loaded with tender orzo pasta, shredded chicken, and fresh spinach in a tangy lemon-infused broth.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 cup orzo pasta, uncooked
- 2 cups cooked shredded chicken
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1 large lemon (about 2 tablespoons)
- 1 teaspoon lemon zest
- 2 cups baby spinach
For garnish:
- Chopped fresh parsley
Instructions
- Sauté vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5–6 minutes until softened.
- Add aromatics: Stir in the garlic and cook for 1 minute until fragrant.
- Cook soup: Pour in the chicken broth and bring to a boil. Stir in the orzo, shredded chicken, oregano, salt, and pepper. Reduce heat to a gentle simmer and cook for 10–12 minutes, or until the orzo is tender.
- Finish with lemon: Stir in the lemon juice, lemon zest, and spinach. Cook for 1–2 more minutes until the spinach is wilted.
- Adjust and serve: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
- Use rotisserie chicken for convenience.
- You can add a splash of cream at the end for a richer version.
- This soup thickens as it sits—add extra broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 50mg
