Lemon Chicken Orzo Soup
This Lemon Chicken Orzo Soup is the perfect balance of cozy and refreshing. Tender shredded chicken, plump orzo, and a bright, citrusy broth come together in one pot for an easy weeknight meal that feels light yet satisfying. Ready in about 40 minutes, it's a forgiving recipe that works beautifully with rotisserie chicken and is freezer-friendly with a small adjustment for the pasta.
Equipment
- Dutch oven or large soup pot heavy-bottomed for even heating
- Cutting board
- Sharp chef's knife
- Wooden spoon
- Citrus juicer optional but recommended
- Microplane zester optional but recommended
- Ladle
- Measuring cups and spoons
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 3 medium carrots peeled and diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 8 cups low sodium chicken broth about 1.9L
- 1 cup orzo pasta uncooked; about 180g
- 3 cups cooked shredded chicken rotisserie or poached chicken breast, about 450g
- 1/3 cup fresh lemon juice about 2-3 lemons, 80ml
- 1 tablespoon lemon zest from about 1 large lemon
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- 2 cups fresh baby spinach optional but recommended
- 1/4 cup fresh dill chopped
- 1/4 cup fresh parsley chopped
- salt and freshly ground black pepper to taste
- grated parmesan cheese optional, for serving
For Serving (Optional)
Instructions
- Dice onion, carrots, and celery into small even pieces. Mince garlic and set aside separately. If chicken isn't cooked, poach 2 boneless skinless chicken breasts in simmering water or broth for 12-15 minutes until 165°F internally, then shred. Zest 1 lemon before juicing, then juice enough lemons to measure 1/3 cup. Roughly chop dill and parsley.
- Heat olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 6-7 minutes until vegetables have softened and onion is translucent. Add minced garlic and cook 30-60 seconds, stirring constantly, until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom. Stir in dried oregano and red pepper flakes if using. Raise heat to medium-high and bring to a gentle boil.
- Once broth is boiling, stir in uncooked orzo. Reduce heat slightly to maintain a steady simmer and cook for 8-9 minutes, stirring occasionally so orzo doesn't stick. Orzo should be tender but still have a slight bite.
- Stir shredded cooked chicken into the pot. Let simmer for 2-3 minutes until heated through completely.
- Turn off heat completely before adding lemon juice to preserve fresh flavor. Stir in lemon juice and lemon zest. Add baby spinach and stir until wilted, about 1-2 minutes.
- Stir in chopped fresh dill and parsley. Taste and season with salt and freshly ground black pepper as needed. Ladle into bowls and top with grated parmesan if desired.
Notes
- Always use freshly squeezed lemon juice rather than bottled — the flavor difference is significant in this simple broth.
- Don't skip the lemon zest; it carries the bright lemon aroma that juice alone can't fully deliver.
- For leftovers, cook the orzo separately and store it apart from the broth to prevent it from soaking up too much liquid.
- Rotisserie chicken is a great shortcut that adds extra savoriness to the finished soup.
- Add the lemon juice off the heat to keep the flavor fresh instead of muted.
- Taste and adjust the lemon and salt right before serving, since flavors mellow as the soup sits.
- To make this soup creamy, stir in a splash of heavy cream at the end.
- For an Avgolemono style version, temper in whisked eggs at the end for a thicker, custardy Greek-style broth.
- To freeze, freeze the broth and chicken portion for up to 3 months, but freeze the orzo separately since pasta doesn't thaw well in a liquid base.
- Add a fresh squeeze of lemon juice after reheating to perk the flavor back up.
Nutrition
Serving: 1servingCalories: 280kcalCarbohydrates: 24gProtein: 25gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 620mgPotassium: 480mgFiber: 2gSugar: 4gVitamin A: 85IUVitamin C: 25mgCalcium: 6mgIron: 10mg
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