Bowl of Lemon Chicken Orzo Soup with fresh herbs garnish

Lemon Chicken Orzo Soup

ByCasey Monroe

Why make this recipe

Lemon Chicken Orzo Soup is a bright and flavorful dish that brings together tender chicken, fresh vegetables, and zesty lemon in a comforting broth. This soup is perfect for chilly days or when you’re feeling under the weather. It’s quick to prepare and packed with nutrients, making it an excellent choice for a healthy meal. Plus, the combination of ingredients offers a delightful balance of taste, making it a family favorite.

How to make Lemon Chicken Orzo Soup

Ingredients:

  • 8 ounces orzo pasta
  • 1 teaspoon olive oil
  • 3 medium carrots, chopped
  • 3 ribs celery, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and ground black pepper to taste
  • 1 bay leaf
  • 3 (32 ounce) cartons fat-free, low-sodium chicken broth
  • 1/2 cup fresh lemon juice
  • 1 lemon, zested
  • 8 ounces cooked chicken breast, chopped
  • 1 (8 ounce) package baby spinach leaves
  • 1 lemon, sliced for garnish (Optional)
  • 1/4 cup grated Parmesan cheese (Optional)

Directions:

  1. Gather the ingredients.
  2. Bring a large pot of lightly salted water to a boil.
  3. Stir in the orzo and return to a boil. Cook the pasta uncovered until it is partially cooked but not soft, about 5 minutes. Drain and rinse with cold water until completely cooled.
  4. Meanwhile, heat olive oil in a large pot over medium heat.
  5. Add the carrots, celery, and onion; cook and stir until the vegetables begin to soften and the onion becomes translucent, about 5 minutes.
  6. Add the garlic; cook and stir until fragrant, about 1 minute more.
  7. Season the mixture with thyme, oregano, bay leaf, salt, and black pepper; continue cooking for another 30 seconds before pouring in the chicken broth.
  8. Bring the broth to a boil. Partially cover the pot, reduce the heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
  9. Stir in the orzo, lemon juice, and lemon zest; add the chicken. Cook until the chicken and orzo are heated through, about 5 minutes.
  10. Add the baby spinach; cook until the spinach wilts into the broth and the orzo is tender, about 2 to 3 minutes.
  11. Ladle the soup into bowls; garnish with lemon slices and Parmesan cheese. Enjoy!

How to serve Lemon Chicken Orzo Soup

Serve this lemon chicken orzo soup hot. It pairs well with crusty bread or a light salad for a complete meal. You can also top it with extra lemon zest or freshly cracked black pepper for added flavor.

How to store Lemon Chicken Orzo Soup

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing the soup, but do note that the texture of the orzo might change once thawed.

Tips to make Lemon Chicken Orzo Soup

  • For a richer flavor, you can use homemade chicken broth.
  • Adjust the amount of lemon juice based on your preference for brightness.
  • Feel free to add other vegetables like peas or corn for extra color and nutrients.

Variation

You can switch the orzo pasta with quinoa or rice if you prefer. Additionally, you can make it vegetarian by replacing the chicken with chickpeas and using vegetable broth instead.

FAQs

Can I use leftover rotisserie chicken?
Yes, leftover rotisserie chicken is a great way to save time and add flavor to the soup.

Is it okay to add more vegetables?
Absolutely! You can add vegetables like zucchini or bell peppers to make the soup heartier.

Can I make this soup ahead of time?
Yes, Lemon Chicken Orzo Soup can be made ahead of time, but it is best to add the orzo shortly before serving to keep its texture nice and firm.