Lemon Chicken Orzo Soup – tender chicken, orzo, vegetables and fresh herbs in a light, lemony broth. Delicious homemade soup in under 30 minutes!
This Lemon Chicken Orzo Soup recipe is the answer to busy days, cozy nights or anytime you need a little comfort.
It takes just 30 minutes to make but tastes like it’s been simmering for hours. Be sure to serve itup with some crusty bread. You won’t want to miss a drop of it.
Why this recipe works:
Loaded with delicious comfort and ready in just 30 minutes.
Simple, grocery store ingredients.
Reheats and freezes well – a great soup to have on hand all winter.
Ingredients in Lemon Chicken Orzo Soup:
- olive oil
- green onions
- celery
- carrots
- boneless, skinless chicken breasts or thighs
- chicken stock, chicken broth or chicken bone broth (for added protein)
- Salt and black pepper
- orzo
- fresh spinach
- whole lemon
- fresh dill
How to make Lemon Chicken Orzo Soup:
Heat oil in a large pot over medium heat then add onions, celery and carrots. Season with salt and pepper and cook 5-7 minutes stirring occasionally until tender then move the vegetables to the outer edges of the pot.
Pat the chicken breasts dry with a paper towel, season with salt and pepper and add to the pot searing on both sides.
Pour stock into the pot, cover and bring to a boil. Reduce heat and simmer 10-12 minutes or until the chicken is cooked through. Transfer chicken to a plate. Rough chop the spinach and shred the chicken after it cools.
Bring broth to a full boil then stir in orzo and spinach and cook 8-10 minutes or until the orzo is cooked to al dente. Return the shredded chicken to the pot along with the juice from half of the lemon, lemon zest and dill.
Taste and adjust salt and pepper and if you prefer a stronger lemony taste, squeeze in the remaining half of the lemon or to you own preferences. Serve hot with extra lemon slices and dill sprigs.
Subs and variations to this recipe:
- Use rotisserie chicken or leftover chicken.
- Add 2-3 tablespoons of chopped fresh parsley to the broth near the end of cooking.
- Replace green onions with leeks.
- Add a sprinkle of parmesan cheese to each bowl of soup at the table.
How to store leftover soup:
Cool the soup completely then store in an airtight container up to 3 days or in the freezer up to 3 months. Tip: I store mine in individual containers – perfect for a quick lunch.
More easy homemade soups:
Lasagna Soup – the taste and comfort of classic lasagna in a slow cooker OR 30 minute version. Ground beef, lasagna noodles and mushrooms in a rich cheesy tomato broth topped with ricotta cheese.
Minestrone Soup – rich tomato-herb brothpacked with vegetables, beans and a little pasta. Serve with a showering of parmesan cheese and some good crusty bread.
Broccoli Cheddar Soup – easy, 30 minute delicious Panera Bread copycat recipe with fresh broccoli in every creamy, cheesy bite.
Easy Homemade Tomato Soup – classic Tomato Soup from canned tomatoes, fresh herbs and cream in under 30 minutes. Simple, comforting – simple to make anytime.
Enjoy!
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Lemon Chicken Orzo Soup
Ingredients
- 1 tablespoon olive oil
- ½ cup green onions sliced
- 1 cup celery diced
- 1 1/2 cups carrots diced
- 1 pound boneless chicken breasts boneless thighs may also be used
- 6 ½ cups chicken stock
- salt and pepper to taste
- ½ cup orzo
- 3 cups fresh spinach rough chopped
- 1/2 to 1 whole lemon juice and zest
- ¼ cup fresh dill finely chopped
Instructions
NOTES
- Heat the oil in a large pot over medium heat then add the onions, celery and carrots. Season with salt and pepper and cook 5-7 minutes stirring frequently until tender then move the vegetables to the outer edges of the pot.
- Pat the chicken breasts dry with a paper towel, season with salt and pepper and add the raw chicken to the pot searing on both sides. This chicken isn't cooked through at this point.
- Pour the chicken stock into the pot, cover and bring to a boil. Reduce heat and simmer 10-12 minutes or until the chicken is cooked through then transfer the chicken to a plate. Rough chop the spinach and shred the chicken after it cools.
- Bring the broth to a full boil then stir in orzo and spinach and cook 8-10 minutes or until the orzo is cooked to al dente. Return the shredded chicken to the pot along with the juice and zest from HALF of the lemon and all of the dill.
- Taste and adjust salt and pepper and if you prefer a stronger lemony taste, squeeze in the remaining half of the lemon or to you own preference.
Chicken soup for the soul. Bernie is magic with her soups always adding a pinch of kindness to each serving.
Thanks Ray! That’s what a good meal is all about 🙂
Very nice recipe. I only deducted one star because I don’t believe in throwing away good food when some people don’t have enough to eat. With the green part of the scallion, those could be frozen and use for another dish later.
Tracey I’m with you there – I don’t like wasting food either. Thanks for a good tip freezing the green part of the scallion. It would be a great addition to soup or sauce another day. ~ Bernie
What is the caloric count and nutritional value of this great recipe?
Hi Bernadette – thanks for reaching out. I just updated the post this morning to include the calorie/nutritional info. I hope it it fits with your needs and you enjoy the recipe ~ Bernie.
Do you need to marinate the chicken beforehand? Or just salt and pepper and cook?
Hi Enas – no need to marinate the chicken ahead of time. It picks up tons of flavor in the soup. Thanks for reaching out — Bernie