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Lemon Chicken Orzo Soup

This Lemon Chicken Orzo Soup is a comforting, flavorful dish packed with tender chicken, vibrant vegetables, and orzo pasta in a light, lemony broth. Perfect for any season, this soup is both nourishing and refreshing, making it a great choice for a cozy dinner or meal prep. The zesty lemon juice and fresh spinach add brightness, while the aromatic herbs bring depth to the dish. It’s an easy-to-make, family-friendly recipe that will quickly become a favorite

  • Total Time: 50 minutes

Ingredients

  • Orzo pasta (8 oz) – A delicate, rice-shaped pasta that adds a comforting texture.
  • Olive oil (1 tsp) – Enhances flavor while keeping the soup light and heart-healthy.
  • Carrots (3 medium, chopped) – Adds natural sweetness and vibrant color.
  • Celery (3 ribs, chopped) – Provides crunch and depth to the broth.
  • Onion (1 medium, chopped) – Enhances the soup with a subtle sweetness.
  • Garlic (2 cloves, minced) – Adds a fragrant, savory depth.
  • Dried thyme & oregano (½ tsp each) – Infuses the soup with earthy, aromatic flavors.
  • Salt & black pepper (to taste) – Essential seasonings for balancing flavors.
  • Bay leaf (1) – Brings extra depth to the broth.
  • Chicken broth (3 cartons, 32 oz each) – Forms a rich, flavorful base for the soup.
  • Lemon juice (½ cup) & zest (1 lemon) – Brightens the dish with refreshing citrus notes.
  • Cooked chicken breast (8 oz, chopped) – Provides lean, satisfying protein.
  • Baby spinach (8 oz package) – Adds a nutrient boost with vitamins and fiber.
  • Lemon slices & Parmesan cheese (optional) – Enhances presentation and taste.

Instructions

  1. Prepare the Orzo – Cook orzo in a large pot of salted boiling water for about 5 minutes, then drain and rinse with cold water to prevent overcooking.
  2. Sauté the Vegetables – In a large pot, heat olive oil over medium heat. Add carrots, celery, and onion, cooking until softened (about 5 minutes). Stir in garlic and cook for another minute until fragrant.
  3. Season & Simmer – Add thyme, oregano, salt, black pepper, and bay leaf. Pour in chicken broth and bring to a boil. Reduce heat and let simmer for 10 minutes until vegetables are tender.
  4. Add the Orzo & Chicken – Stir in the cooked orzo, lemon juice, lemon zest, and chopped chicken. Cook for 5 more minutes until everything is heated through.
  5. Incorporate the Spinach – Add the baby spinach and cook for another 2-3 minutes until wilted.
  6. Serve & Garnish – Ladle into bowls and garnish with lemon slices and Parmesan cheese if desired. Enjoy!
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Cuisine: Mediterranean, American

Nutrition

  • Serving Size: 12 (yields 6 quarts)
  • Calories: 167 per serving