Lemon Chicken Orzo Soup – You know how some recipes just stick with you? This Lemon Chicken Orzo Soup is one of those for me. It was a dreary, gray afternoon, and honestly, I wasn’t feeling like doing much of anything. But the kids were “starving” (as they always claim), and I couldn’t bear the thought of another grilled cheese night—though, no judgment if that’s your go-to!
So, I rummaged through the fridge, found a lonely lemon, some leftover chicken, and half a bag of orzo I forgot I bought. That’s when it hit me: why not whip up something fresh but still comforting? And oh my gosh, it was like a little bowl of sunshine.
Now, this soup is my not-so-secret weapon for busy weeknights or when someone in the house isn’t feeling 100%. It’s bright, it’s cozy, and it tastes like you put in way more effort than you actually did. Plus, it’s one of the few meals my picky eater devours without a single complaint. That alone makes it a winner, right?
Why You’ll Love This Lemon Chicken Orzo Soup Recipe?
- Zesty & Refreshing: The lemon juice and zest give it a vibrant flavor that perks you right up.
- Hearty Yet Light: It’s filling but doesn’t weigh you down—perfect for lunch or dinner.
- Easy to Make: You’re looking at under an hour from start to finish. Yes, please.
- Kid-Approved: Even the picky eaters will love the gentle flavors.
- Leftovers That Shine: This soup reheats like a dream, making it ideal for meal prep.
Ingredient Notes:
Let’s talk ingredients. Here’s why they make this soup so special:
- Orzo Pasta: Tiny, tender, and just right for soaking up all that lemony broth. Rice or quinoa works too if you’re out of orzo.
- Chicken Broth: Go for a low-sodium version so you can control the salt. A good broth is everything here.
- Lemon Juice & Zest: These are the real stars. They bring a brightness that makes this soup stand out.
- Chicken Breast: Rotisserie chicken works great if you’re short on time. Shred it up and you’re good to go.
- Baby Spinach: Adds a pop of green and some nutrients. Kale or Swiss chard would work if you prefer.
- Parmesan Cheese (Optional): Not strictly necessary, but it adds a rich, savory touch if you’re in the mood.
How To Make Lemon Chicken Orzo Soup?
This soup is as simple as it is delicious. Here’s the breakdown:
- Cook the Orzo
Start with the orzo. Boil it in salted water for about 5 minutes, just until it’s partially cooked. Drain it and rinse with cold water to stop the cooking process. This keeps it from going mushy later. - Sauté the Veggies
In a large pot, heat the olive oil over medium heat. Toss in the chopped carrots, celery, and onion. Stir them around for about 5 minutes until the onions are translucent and everything starts smelling amazing. Add the garlic and cook for another minute. - Build the Broth
Season the veggies with thyme, oregano, salt, and pepper. Toss in the bay leaf for a little extra depth. Then pour in the chicken broth. Bring it to a boil, then reduce to a simmer. Let it cook for 10 minutes, giving the veggies time to soften and the flavors to meld. - Add the Orzo and Chicken
Stir in the partially cooked orzo, lemon juice, and zest. Add the chicken and let everything simmer for about 5 minutes. The orzo will finish cooking and soak up all that delicious flavor. - Wilt the Spinach
Finally, toss in the baby spinach. Stir gently for 2–3 minutes until it wilts perfectly into the soup. Taste and adjust the seasoning if needed. - Serve and Garnish
Ladle the soup into bowls and top with a lemon slice and a sprinkle of Parmesan if you’re feeling fancy. Serve it warm and enjoy the cozy vibes.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Keep the orzo separate if possible to prevent it from absorbing too much broth.
- Freezer: This soup freezes well—just skip the orzo. Freeze the broth, chicken, and veggies in a container for up to 3 months. Add freshly cooked orzo when reheating.
Variations and Substitutions:
This recipe is super versatile. Here are some ideas:
Want To Save This Recipe?
- Protein Swaps: Turkey, shrimp, or chickpeas work beautifully in place of chicken.
- Greens: Switch out the spinach for kale, arugula, or even Swiss chard.
- Grains: No orzo? No problem. Try rice, quinoa, or even tiny pasta like ditalini.
- Vegetarian: Use vegetable broth and chickpeas instead of chicken for a plant-based option.
What to Serve with Lemon Chicken Orzo Soup?
Pair this soup with something simple to let its flavors shine:
- Crusty Bread: Perfect for soaking up the broth.
- Side Salad: A crisp green salad adds freshness and crunch.
- Garlic Breadsticks: Because carbs on carbs are always a good idea.
Frequently Asked Questions:
Can I make this gluten-free?
Yes! Swap the orzo with gluten-free pasta or use rice instead.
How do I reheat leftovers?
Gently warm the soup on the stovetop over low heat. Add a splash of broth if it’s thickened too much.
Can I freeze this soup?
Absolutely. Just leave out the orzo before freezing and add freshly cooked pasta when reheating.
Ready to give this Lemon Chicken Orzo Soup a try? It’s cozy, refreshing, and just the thing for any season. If you make it, I’d love to hear what you think—did you stick to the recipe, or add your own twist? Let’s chat in the comments below!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Lemon Chicken Orzo Soup
Ingredients
- Orzo Pasta: 8 ounces
- Olive Oil: 1 teaspoon
- Carrots: 3 medium chopped
- Celery: 3 ribs chopped
- Onion: 1 medium chopped
- Garlic: 2 cloves minced
- Dried Thyme: ½ teaspoon
- Dried Oregano: ½ teaspoon
- Salt: To taste
- Ground Black Pepper: To taste
- Bay Leaf: 1
- Chicken Broth: 3 cartons 32 ounces each, fat-free and low-sodium
- Fresh Lemon Juice: ½ cup
- Lemon Zest: Zest of 1 lemon
- Cooked Chicken Breast: 8 ounces chopped
- Baby Spinach Leaves: 1 package 8 ounces
- Optional Garnishes: Lemon slices grated Parmesan cheese
Instructions
Prepare the Orzo Pasta:
- Bring a large pot of lightly salted water to a boil. Add the orzo and cook for approximately 5 minutes, until partially cooked. Drain and rinse with cold water to halt further cooking.
Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the chopped carrots, celery, and onion. Cook while stirring occasionally, until the vegetables begin to soften and the onion becomes translucent, approximately 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
Season and Build the Broth:
- Incorporate the dried thyme, oregano, salt, pepper, and bay leaf into the vegetable mixture. Stir well to combine and cook for 30 seconds to enhance the flavors. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low, partially cover, and simmer for 10 minutes, allowing the vegetables to soften.
Add the Orzo and Chicken:
- Stir the partially cooked orzo, fresh lemon juice, and lemon zest into the pot. Add the chopped chicken breast and simmer for an additional 5 minutes, ensuring the orzo is fully cooked and the chicken is heated through.
Incorporate the Spinach:
- Add the baby spinach to the pot and stir gently for 2–3 minutes, allowing the spinach to wilt and blend into the broth.
Serve and Garnish:
- Ladle the soup into individual bowls and garnish with optional lemon slices and grated Parmesan cheese. Serve immediately and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
