Lemon Chicken Orzo Soup

Save this recipe on:

I’ve always had a soft spot for comforting soups, especially ones that brighten up chilly evenings without feeling heavy. This Lemon Chicken Orzo Soup is one of those meals that feels like a warm hug in a bowl. It’s fresh, zesty, and packed with tender chicken, orzo pasta, and vibrant vegetables. Whether you’re craving something wholesome or needing a quick meal with leftover rotisserie chicken, this recipe fits the bill perfectly.

What really makes this soup stand out is the fresh lemon—it lifts the entire dish with a gentle zing that balances the richness of the chicken and broth. I make this soup often during flu season or when someone in my house needs a little TLC, and it never fails to hit the spot. It’s hearty enough to be a full meal, yet light enough to keep you feeling great afterward.

---

Why You’ll Love This Lemon Chicken Orzo Soup

This soup combines everything you want in a single spoonful: silky orzo, juicy chunks of chicken, and a medley of vegetables swimming in a lemony, savory broth. It’s easy to throw together on a weeknight and doesn’t require complicated techniques. Plus, it’s naturally comforting, nourishing, and endlessly customizable. Whether you’re serving it as a light dinner or a cozy lunch, it’s sure to become a go-to favorite in your kitchen.

---

What Kind of Chicken Should I Use for Lemon Chicken Orzo Soup?

You’ve got a few great options here. If you’re short on time, rotisserie chicken is incredibly convenient and adds a lot of flavor with zero effort. For a more hands-on approach, boneless skinless chicken breasts or thighs work beautifully—just simmer them directly in the broth and shred them once tender. Thighs offer a bit more richness, while breasts keep things lean. Either way, the chicken soaks up the lemony broth wonderfully and remains juicy throughout.

---

Options for Substitutions

This soup is super flexible, so don’t worry if you need to make a few swaps.

• Orzo – If you can’t find orzo, try rice, small pasta like ditalini, or even couscous.
• Spinach – Kale, Swiss chard, or baby arugula can be used instead. Just adjust cooking time accordingly.
• Carrots and Celery – You can swap with zucchini, parsnips, or omit one if needed.
• Lemon Juice – Fresh is best, but bottled lemon juice works in a pinch. Add lemon zest for extra brightness.
• Chicken Broth – Use veggie broth to keep it vegetarian (and sub chickpeas for the chicken).
• Herbs – Parsley is classic, but dill or thyme add a delicious twist.

Don’t be afraid to tweak it based on what you have—this soup is forgiving and still comes out delicious.

---

Ingredients for This Lemon Chicken Orzo Soup

• Olive Oil – A light sauté in olive oil starts the flavor-building process with a hint of richness.
• Onion – Gives the soup a savory base and sweetness once softened.
• Carrots – Add color, texture, and a natural sweetness that balances the lemon.
• Celery – Brings freshness and classic soup flavor to the mix.
• Garlic – Infuses the broth with warmth and depth.
• Chicken Broth – The heart of the soup, providing a flavorful, comforting foundation.
• Cooked Chicken – Adds satisfying protein and texture. You can use rotisserie, poached, or leftover roasted chicken.
• Orzo Pasta – A small rice-shaped pasta that makes the soup hearty without being too filling.
• Fresh Spinach – Stirs in at the end for a touch of color and nutrition.
• Lemon Juice – Brightens the entire dish and ties all the flavors together.
• Salt & Pepper – Essential for seasoning and enhancing the natural flavors.
• Fresh Parsley – A fresh herb finish that adds brightness and a pop of green.

---

Step 1: Sauté the Aromatics

Start by heating a couple of tablespoons of olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Cook for about 5–7 minutes until the vegetables are softened and the onions are translucent. Stir in the minced garlic and sauté for another minute until fragrant.

---

Step 2: Add Broth and Simmer

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a gentle simmer and let the flavors meld for about 10 minutes.

---

Step 3: Stir in Orzo and Chicken

Add the orzo pasta and the cooked, shredded chicken to the pot. Simmer uncovered for 8–10 minutes, stirring occasionally so the orzo doesn’t stick to the bottom. Cook until the pasta is tender.

---

Step 4: Finish with Spinach and Lemon

Add the fresh spinach and let it wilt into the soup. Squeeze in the lemon juice and give everything a good stir. Taste and adjust with salt and pepper if needed.

---

Step 5: Garnish and Serve

Ladle the soup into bowls and top with chopped fresh parsley. Add an extra lemon wedge on the side for an extra zing if desired. Serve hot and enjoy!

---

How Long to Cook the Lemon Chicken Orzo Soup

From start to finish, this soup takes about 30–35 minutes to make. Here’s the breakdown:

• Sautéing vegetables: 7–10 minutes
• Simmering broth: 10 minutes
• Cooking orzo and chicken: 8–10 minutes
• Finishing with spinach and lemon: 2–3 minutes

It’s a relatively quick recipe, perfect for weeknights or when you need something cozy without spending hours in the kitchen.

---

Tips for Perfect Lemon Chicken Orzo Soup

• Use fresh lemon juice – It makes a noticeable difference in flavor and gives the soup its signature brightness.
• Cook the orzo directly in the broth – This not only saves dishes but allows the pasta to absorb all the flavor.
• Don’t overcook the orzo – It continues to soften as it sits, so turn off the heat once it’s just tender.
• Add spinach at the end – To avoid mushy greens, stir in the spinach just before serving.
• Taste and season at the end – Depending on your broth and lemon, adjust salt, pepper, and acidity right before serving.

These small details help the soup shine and keep it from tasting flat or overly starchy.

---

Watch Out for These Mistakes While Cooking

• Overcooking the Orzo: Orzo can go from perfectly tender to mushy fast. Keep an eye on it and remove the soup from heat as soon as it’s al dente.
• Using Too Much Lemon: While lemon adds brightness, too much can overpower the soup. Start with a small amount and adjust gradually.
• Skipping the Sauté: Don’t rush the first step—sautéing the vegetables helps develop deep, rich flavor.
• Adding Spinach Too Early: If added too soon, the spinach will overcook and lose its color and texture. Stir it in just before serving.
• Using Bland Broth: Use a good-quality or homemade broth; it’s the backbone of the soup and crucial for taste.

---

What to Serve With Lemon Chicken Orzo Soup?

Crusty Bread

A warm, crusty baguette or sourdough is perfect for dipping and soaking up the flavorful broth.

Simple Green Salad

A light salad with a lemon vinaigrette keeps the meal fresh and balanced.

Grilled Cheese Sandwich

Add a cozy, indulgent touch with a golden grilled cheese on the side.

Garlic Breadsticks

Soft breadsticks brushed with garlic butter pair well and add extra heartiness.

Roasted Vegetables

Try oven-roasted Brussels sprouts, asparagus, or carrots to complement the soup.

Cheese Plate

A small cheese plate with crackers and fruit can make the meal feel more special.

Stuffed Grape Leaves

For a Mediterranean-inspired pairing, serve a few dolmas on the side.

Hummus and Pita

A scoop of hummus with warm pita adds a creamy, garlicky contrast to the soup.

---

Storage Instructions

Lemon Chicken Orzo Soup stores really well, making it perfect for meal prep or leftovers.

• Refrigerator: Store in an airtight container for up to 4 days. The orzo will continue to absorb the broth, so you may need to add a splash of water or broth when reheating.
• Freezer: For best results, freeze the soup without the orzo, as pasta can get mushy after thawing. Freeze in airtight containers for up to 3 months. Add freshly cooked orzo when reheating.
• Reheating: Warm gently over medium heat on the stove or in the microwave in 30-second increments, stirring between each.

---

Estimated Nutrition

Here’s a rough estimate for one serving of Lemon Chicken Orzo Soup (based on 6 servings):

• Calories: 280
• Protein: 20g
• Carbohydrates: 26g
• Fat: 10g
• Saturated Fat: 1.5g
• Fiber: 3g
• Sugar: 4g
• Cholesterol: 45mg
• Sodium: 650mg

Please note these values can vary depending on exact ingredients used and portion size.

---

Frequently Asked Questions

Can I use raw chicken instead of cooked?

Yes, you can. Add raw chicken breasts or thighs when you pour in the broth, and let them simmer until fully cooked (about 15–20 minutes), then shred and return them to the pot.

How do I keep the orzo from soaking up all the broth?

To prevent this, cook the orzo separately and add it to each bowl just before serving, especially if storing leftovers.

Can I make this soup vegetarian?

Absolutely! Use vegetable broth and substitute the chicken with chickpeas or white beans for protein.

Is this soup gluten-free?

Not with orzo, which is wheat-based. Swap in gluten-free pasta or rice to make it gluten-free.

What’s the best lemon to use?

Fresh lemons are ideal. Meyer lemons, if available, offer a sweeter, more floral flavor that’s lovely in this soup.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess moisture before stirring it in at the end.

Can I add extra vegetables?

Of course! Zucchini, peas, or diced tomatoes are all tasty additions that work well in this soup.

How do I make it creamier?

Stir in a splash of heavy cream or a spoonful of Greek yogurt at the end for a creamier finish.

---

Conclusion

Lemon Chicken Orzo Soup is the kind of recipe that brings comfort and brightness to the table, all in one bowl. It’s easy to make, endlessly adaptable, and perfect for any time of year. Whether you need a cozy dinner, a pick-me-up during flu season, or a make-ahead meal for busy weekdays, this soup is always a solid choice. Once you’ve tried it, don’t be surprised if it becomes a staple in your kitchen too.

---

Print

Save this recipe on: