This lemon chicken orzo soup is everything you love about classic chicken noodle soup, but brighter, cozier, and a little more special. Tender chicken pieces, tiny orzo pasta, sweet carrots, and spinach all simmer together in a lemony chicken broth that tastes like sunshine in a bowl. It’s the kind of soup you crave on chilly days, when you feel under the weather, or when you just want something light but still comforting.
The orzo makes this soup feel hearty, like a cross between chicken noodle soup and a simple pasta dish. Fresh lemon juice and zest wake up all the flavors, while herbs like dill and parsley give it a fresh, homemade taste. This lemon chicken orzo soup comes together in one pot on the stovetop and is ready in about 30 minutes, so it’s perfect for busy weeknights.
You can use leftover chicken or rotisserie chicken to make this extra easy, and the leftovers reheat beautifully for lunch the next day. Serve it with crusty bread, a simple salad, or just on its own when you need a quick bowl of comfort. Once you try it, this lemon chicken orzo soup will definitely earn a spot in your regular rotation.
Why You’ll Love This Lemon Chicken Orzo Soup
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- Bright but cozy: The lemony broth feels light and refreshing, but the chicken and orzo make it hearty enough for a full meal.
- Easy one-pot dinner: Everything cooks in a single pot on the stovetop, which means less cleanup and a faster, easier weeknight dinner.
- Great use for leftover chicken: Rotisserie chicken or leftover cooked chicken pieces make this soup extra quick and budget-friendly.
- Kid-friendly and adult-approved: Mild flavors with a hint of lemon make it comforting for everyone, and you can easily adjust the tanginess.
- Ready in about 30 minutes: Perfect when you want homemade soup but don’t have hours to simmer.
- Perfect for meal prep: The flavors get even better as it sits, so it’s ideal for lunches or dinners later in the week.
Ingredients for Lemon Chicken Orzo Soup
You only need simple pantry staples and a few fresh ingredients to make this bright and cozy lemon chicken orzo soup. Here’s what each one does and how you can tweak it.
Aromatics & Vegetables
- Olive oil (1 tablespoon): Helps sauté the vegetables and adds a mellow, savory flavor. You can use avocado or canola oil if that’s what you have.
- Butter (1 tablespoon): Adds richness and body to the broth, giving it a homemade taste. You can use all olive oil for a lighter version.
- Onion (1 small, finely chopped): Builds a sweet, savory base for the soup as it cooks down. Yellow or white onion both work well.
- Carrots (2 medium, sliced): Add sweetness, color, and familiar chicken soup comfort.
- Celery (2 ribs, sliced): Brings a classic chicken soup flavor and a bit of texture.
- Garlic (3 cloves, minced): Gives the soup that cozy, aromatic flavor that pairs perfectly with lemon.
Broth & Seasoning
- Chicken broth (8 cups, low-sodium if possible): Forms the base of the soup and makes it extra flavorful. Low-sodium broth lets you control the salt more easily.
- Dried oregano (1 teaspoon): Adds Italian-style herb flavor that works so well with lemon and chicken.
- Bay leaf (1): Infuses a subtle earthy, savory note as the soup simmers; remember to remove it before serving.
- Salt and black pepper: Essential for bringing out all the flavors; adjust to taste at the end.
Chicken, Orzo & Greens
- Cooked chicken pieces (2 to 2 1/2 cups, shredded or diced): Use leftover cooked chicken or rotisserie chicken to keep things easy. Light or dark meat both work, or use a mix.
- Orzo pasta (1 cup dry): Tiny pasta that cooks right in the soup, making it feel hearty like chicken and rice or chicken noodle soup. You can swap in another small pasta if needed.
- Baby spinach (2 cups, loosely packed): Adds color, freshness, and a little extra nutrition. Kale or chopped chard can be used instead; just cook a bit longer until tender.
Lemon & Fresh Herbs
- Lemons (2 large): You’ll use both the zest and juice. Lemon zest gives a strong lemon aroma, while the juice brightens the broth and gives it that tangy finish. Start with the juice of 1 lemon and add more to taste.
- Fresh dill or fresh parsley (2 to 3 tablespoons, chopped): Adds fresh, herby flavor that pairs perfectly with lemon and chicken. Dill gives a more classic lemon soup vibe, while parsley tastes light and clean.
Lemon Chicken Orzo Soup Recipe Step-by-Step
- Sauté the aromatics: Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Once the butter is melted and foamy, add the chopped onion, sliced carrots, and sliced celery. Cook, stirring occasionally, for 5–7 minutes, until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for 30 seconds, just until fragrant.
- Build the broth: Pour in the chicken broth and stir, scraping up any flavorful bits from the bottom of the pot. Add the dried oregano, bay leaf, a generous pinch of salt, and a few grinds of black pepper. Bring the mixture to a gentle boil over medium-high heat.
- Add the chicken and orzo: Stir in the cooked chicken pieces and the dry orzo. Reduce the heat to medium-low so the soup is at a steady simmer. Let the soup cook, uncovered, for about 8–10 minutes, stirring occasionally, until the orzo is tender but still slightly firm in the center. If the soup starts to look too thick, stir in a little extra broth or water.
- Add spinach and lemon: Stir in the baby spinach and let it wilt for 1–2 minutes. Turn the heat down to low. Zest one of the lemons directly into the pot, then squeeze in the juice of 1 lemon. Stir well and taste. Add more lemon juice, a tablespoon at a time, until the soup tastes bright and tangy but still balanced.
- Finish with herbs: Stir in the chopped fresh dill or parsley. Taste and adjust the salt and pepper as needed. If the soup has thickened more than you like (the orzo soaks up liquid as it sits), add a splash of broth or water to loosen it to your perfect consistency.
- Serve: Remove the bay leaf. Ladle the lemon chicken orzo soup into bowls and garnish with extra fresh herbs and lemon slices if you like. Serve hot with crusty bread or a simple salad.
Tips for Perfect Lemon Chicken Orzo Soup
- Use low-sodium broth: This lets you control the salt, especially since the soup reduces a bit as it simmers and the orzo absorbs liquid.
- Don’t overcook the orzo: Orzo continues to soften as it sits in the hot broth, so cook just until al dente and avoid simmering too long.
- Add lemon gradually: Start with less and add more to taste—lemons can vary widely in tartness, and it’s easy to add more but impossible to take it out.
- Stir often: Orzo loves to sink to the bottom and stick, so give the soup a stir every couple of minutes while the pasta cooks.
- Trim and shred chicken well: Small pieces of chicken are easier to eat and distribute more evenly throughout the soup.
- Adjust the thickness: If you prefer a brothier soup, add more broth. For a slightly thicker, more “stew-like” soup, let it simmer a few extra minutes without a lid.
Variations & Substitutions
- Creamy lemon chicken orzo soup: Stir in 1/3 to 1/2 cup half-and-half or a splash of heavy cream at the very end for a richer, creamier soup. Do not boil after adding dairy.
- Greek-inspired flavor: Add a pinch of dried thyme and a crumble of feta on top of each bowl, and use plenty of dill and lemon.
- Extra veggies: Stir in peas, chopped zucchini, or broccoli florets during the last few minutes of cooking. You can also add more spinach or kale.
- Grain swap: Use small pasta shapes like ditalini or small shells instead of orzo, or swap in cooked rice or quinoa (stir cooked grains in at the end so they don’t overcook).
- Rotisserie shortcut: Use shredded rotisserie chicken pieces for a quick, flavorful base without extra cooking.
- Gluten-free version: Replace orzo with your favorite gluten-free small pasta or use cooked rice. Make sure your broth is gluten-free as well.
- Extra protein: Stir in a can of drained chickpeas along with the chicken for a heartier, high-protein soup.
Make-Ahead, Storing & Freezing
Lemon chicken orzo soup is great for making ahead, but the orzo does soak up broth as it sits. Here’s how to keep it tasty for days.
- Storing: Let the soup cool slightly, then transfer to airtight containers and refrigerate for up to 3–4 days. The soup will thicken as the orzo absorbs more liquid.
- Reheating: Warm gently on the stovetop over medium-low heat, adding extra broth or water as needed to loosen it up. Stir often so the orzo doesn’t stick. You can also reheat individual servings in the microwave.
- Make-ahead tip: If you know you’ll be storing the soup for several days, cook the orzo separately in salted water. Store the soup and the cooked orzo separately, then combine the two in your bowl when reheating so the pasta stays firmer.
- Freezing: Because of the pasta, this soup can get a bit mushy after freezing. If you want to freeze it, freeze the broth, chicken, and vegetables without the orzo. Add freshly cooked orzo to the thawed and reheated soup before serving.
- Thawing frozen soup: Thaw overnight in the fridge, then reheat gently on the stovetop, adding fresh lemon juice and herbs to brighten it up again.
What to Serve with Lemon Chicken Orzo Soup
- Crusty bread or rolls: Perfect for soaking up the lemony broth.
- Simple green salad: A crisp salad with cucumbers, tomatoes, and a light vinaigrette balances the cozy soup.
- Roasted vegetables: Roasted asparagus, broccoli, or green beans make a great side.
- Grilled cheese or panini: Turn it into a soup-and-sandwich night with a melty grilled cheese.
- Pita bread and hummus: A Mediterranean-style pairing that works beautifully with the lemon and herbs.
- For a light dinner: Serve a big bowl of soup with extra spinach and herbs and call it a cozy, feel-good meal.
“I made this lemon chicken orzo soup on a rainy night and my whole family loved it. The lemon made it so bright and comforting at the same time—we had no leftovers! This is definitely going into our regular rotation.”
If you try this Lemon Chicken Orzo Soup, I’d love to hear how much lemon you like and what sides you serve it with. Leave a rating, drop a comment, and don’t forget to share a photo of your cozy bowl!
Lemon Chicken Orzo Soup – Cozy, Bright & Comforting
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This lemon chicken orzo soup is a cozy, one-pot meal made with tender chicken pieces, orzo, carrots, spinach, and a bright lemony broth. It’s ready in about 30 minutes and perfect for easy weeknight dinners, meal prep, or whenever you need a bowl of comfort.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 medium carrots, sliced
- 2 ribs celery, sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 to 2 1/2 cups cooked chicken pieces, shredded or diced
- 1 cup dry orzo pasta
- 2 cups loosely packed baby spinach
- Zest of 1 lemon
- Juice of 1 to 2 lemons (about 1/4 to 1/3 cup, to taste)
- 2 to 3 tablespoons chopped fresh dill or parsley
- Salt and black pepper, to taste
Instructions
- In a large pot, heat the olive oil and butter over medium heat. Add the onion, carrots, and celery and cook 5–7 minutes, stirring occasionally, until softened. Stir in the garlic and cook 30 seconds.
- Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot. Add the dried oregano, bay leaf, and a pinch of salt and pepper. Bring to a gentle boil over medium-high heat.
- Stir in the cooked chicken pieces and the dry orzo. Reduce heat to medium-low and simmer, uncovered, for 8–10 minutes, stirring occasionally, until the orzo is just tender.
- Add the baby spinach and cook 1–2 minutes, until wilted. Turn the heat to low. Stir in the lemon zest and the juice of 1 lemon. Taste, then add more lemon juice, salt, and pepper as needed.
- Remove the bay leaf and stir in the fresh dill or parsley. If the soup is thicker than you like, add a bit more broth or water to thin.
- Ladle into bowls and serve hot, with extra herbs and lemon wedges if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Mediterranean-inspired