A Bright and Comforting Meal

When it comes to comfort food, nothing beats a warm bowl of homemade soup. This Lemon Chicken Orzo Soup is a perfect balance of hearty and refreshing, with tender chicken, flavorful vegetables, and a bright citrusy kick from fresh lemon juice. Whether you’re feeling under the weather, need a cozy meal for a chilly night, or simply want a nourishing dish, this soup is a fantastic option.

Why You’ll Love This Recipe

This soup is great for busy families, meal preppers, and anyone looking for a nutritious yet satisfying meal. It’s packed with protein from the chicken, vitamins from the vegetables, and a light, zesty flavor that makes it stand out from traditional chicken soups. Plus, it’s easy to make and can be customized to suit your dietary preferences.

Who Is This Recipe For?

Busy home cooks: This soup comes together quickly, making it perfect for a weeknight meal.
Health-conscious eaters: With lean protein, fresh vegetables, and whole grains, this soup is a nourishing choice.
Soup lovers: If you enjoy classic chicken soup but want something with a twist, the lemon and orzo add a fresh new take.

Ingredients You’ll Need

8 ounces orzo pasta
1 teaspoon olive oil
3 medium carrots, chopped (or more to taste)
3 ribs celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
Salt and ground black pepper to taste
1 bay leaf
3 (32-ounce) cartons fat-free, low-sodium chicken broth
½ 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)
¼ cup grated Parmesan cheese (optional)

Kitchen Equipment Needed

To make this soup, you’ll need:

Large pot
Wooden spoon or spatula
Cutting board and knife
Ladle
Measuring cups and spoons
Colander

Step-by-Step Instructions

1. Cook the Orzo

Bring a large pot of lightly salted water to a boil. Stir in the orzo and return to a boil. Cook uncovered for about 5 minutes—just enough to partially cook it. Drain and rinse with cold water to stop the cooking process.

2. Sauté the Vegetables

Heat olive oil in a large pot over medium heat. Add chopped carrots, celery, and onion. Stir and cook until the vegetables begin to soften and the onion turns translucent (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.

3. Season the Broth

Season the mixture with thyme, oregano, bay leaf, salt, and black pepper. Stir well, allowing the herbs to bloom for about 30 seconds before adding the chicken broth.

4. Simmer the Soup

Bring the broth to a boil, then reduce the heat to medium-low. Partially cover the pot and let it simmer for about 10 minutes until the vegetables are tender.

5. Add the Orzo and Chicken

Stir in the partially cooked orzo, lemon juice, and lemon zest. Then, add the cooked, chopped chicken. Let everything cook for about 5 more minutes until heated through.

6. Incorporate the Spinach

Add the baby spinach to the pot, stirring gently until it wilts into the broth, which should take about 2-3 minutes.

7. Serve and Enjoy

Ladle the soup into bowls, garnish with lemon slices and Parmesan cheese if desired, and serve warm.

Storage and Leftovers

This soup stores well in an airtight container in the refrigerator for up to 4 days. The orzo may absorb some broth over time, so you may need to add a splash of extra broth when reheating. You can also freeze the soup for up to 3 months—just be sure to let it cool completely before transferring it to freezer-safe containers.

Recipe Variations and Substitutions

Make it gluten-free: Swap orzo for cooked rice or a gluten-free pasta option.
Use different greens: Instead of spinach, try kale or Swiss chard for a different texture and flavor.
Add more protein: For an extra protein boost, mix in some chickpeas or white beans.
Make it creamy: Stir in a splash of heavy cream or coconut milk for a richer texture.
Add extra vegetables: Mushrooms, zucchini, or bell peppers can add even more nutrients.

Best Food and Drink Pairings

This soup pairs beautifully with a fresh side salad or a crusty piece of whole-grain bread. For drinks, a crisp white wine like Sauvignon Blanc or a light herbal tea complements the bright lemony flavors.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes! This soup is great for meal prep. Store it in the fridge for up to 4 days or freeze for longer storage.

What can I use instead of orzo?

If you don’t have orzo, try using cooked rice, small pasta shapes like ditalini, or even quinoa.

How can I make this soup vegetarian?

Simply omit the chicken and use vegetable broth instead of chicken broth. Adding white beans or chickpeas can make up for the lost protein.

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is a great shortcut for this recipe. Just shred and add it in place of the cooked chicken breast.

Final Thoughts

This Lemon Chicken Orzo Soup is a flavorful, easy-to-make dish that is both comforting and refreshing. Perfect for any time of year, it’s a versatile recipe that can be customized to suit your needs.

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