Lemon Chicken Orzo Soup (Printable Version)

Tender chicken and orzo combine with fresh spinach and lemon for a bright, comforting soup.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 4 cups baby spinach, roughly chopped

→ Pantry

07 - 1 cup orzo pasta
08 - 6 cups low-sodium chicken broth
09 - 2 tablespoons olive oil

→ Flavorings

10 - Zest and juice of 1 large lemon
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - Fresh dill or parsley, chopped (optional)
15 - Lemon wedges (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced chicken, season with salt and pepper, and cook for 3–4 minutes until lightly browned but not fully cooked through.
04 - Pour in chicken broth, add bay leaf and dried oregano. Bring to a boil, then reduce heat to a simmer.
05 - Stir in orzo and cook for 8–10 minutes, stirring occasionally, until orzo is tender and chicken is cooked through.
06 - Remove bay leaf. Stir in spinach, lemon zest, and lemon juice. Simmer for 2 minutes until spinach is wilted. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls. Garnish with fresh dill or parsley and extra lemon wedges if desired. Serve hot.

# Expert Hints:

01 -
  • It comes together in under an hour, which means weeknight dinners suddenly feel less like a chore and more like something you actually want to make.
  • The lemon keeps everything from feeling heavy, even though you're getting tender chicken and pasta in every spoonful.
  • It's naturally dairy-free but tastes rich and satisfying, no strange substitutions required.
02 -
  • Don't overcook the orzo before adding it to the broth—it continues cooking in the liquid and will turn mushy if you're not careful.
  • Add the lemon at the very end; the acid keeps the spinach from darkening and brings all the flavors into focus at the last second.
03 -
  • Toast the orzo in a dry pan for 2 minutes before adding it to the broth—it adds a subtle nutty depth that changes everything.
  • Don't throw out that bay leaf too early; fish it out with a spoon or fork so you can feel for it rather than hunting blindly.
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