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Lemon Chicken Orzo Soup

Creamy lemon chicken orzo soup with carrots and spinach in rustic bowl
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This is a vibrant, one-pot wonder where tender chicken, pillowy orzo pasta, and vegetables swim in a broth that is rich with savory depth and finished with a lively pop of fresh lemon. It is the perfect bridge between cozy and zesty, delivering slow-cooked taste in under an hour.

Ingredients

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  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 8 cups (64 oz) low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 cup uncooked orzo pasta
  • 2 cups fresh baby spinach, roughly chopped kale, or 1 cup frozen peas
  • Zest and juice of 2 large lemons (about 1/4 cup juice)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or dill, for garnish

Instructions

  1. In a large Dutch oven or pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 8-10 minutes until softened.
  2. Stir in garlic, thyme, oregano, and bay leaf. Cook for 60 seconds until fragrant.
  3. Pour in chicken broth and add the whole chicken breasts. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until chicken is cooked through.
  4. Remove chicken to a plate to cool. Bring broth back to a simmer.
  5. Stir in the uncooked orzo. Cook, uncovered, for 7-9 minutes, stirring occasionally, until orzo is al dente.
  6. While orzo cooks, shred the chicken with two forks.
  7. Once orzo is tender, return shredded chicken to the pot. Stir in spinach and let wilt for 1-2 minutes.
  8. Remove pot from heat. Stir in lemon zest and lemon juice. Season generously with salt and pepper.
  9. Ladle soup into bowls, discard the bay leaf, and garnish with fresh parsley or dill.

Notes

Always add the lemon juice off the heat to prevent bitterness. The orzo will continue to absorb liquid; for leftovers, you may need to add a splash of broth or water when reheating. For a gluten-free version, substitute orzo with gluten-free pasta, quinoa, or cauliflower rice.

Nutrition

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