Lemon Chicken Orzo Soup is a bright and comforting bowl perfect for any day you want something light but still filling. With tender pieces of chicken, tiny orzo pasta, and a fresh splash of lemon juice, this soup feels like a warm hug with a little bit of zing. The broth is soothing and clear, letting the flavors shine without being heavy.
I love making this soup when I want something quick but special. The lemon gives it such a cheerful taste that it never gets boring, and the orzo adds a nice little bite that’s fun to eat. Plus, it’s one of those soups that uses simple ingredients but comes out feeling like you really took your time cooking something nice.
My favorite way to serve it is with a crusty piece of bread or a side salad, making it a full meal that’s just right whether it’s lunchtime or a cozy dinner. I also find that it’s a perfect soup for chilly days when you want something soothing but not too heavy, and it always makes the whole kitchen smell wonderful while it’s cooking.
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Key Ingredients & Substitutions
Chicken: I use boneless, skinless chicken breasts for tenderness. Thighs add more flavor if you prefer a richer taste. You can also use leftover cooked chicken to speed things up.
Orzo Pasta: This tiny pasta cooks fast and adds a nice texture. You can swap it for other small pasta like acini di pepe or small shells if needed.
Lemon Juice: Fresh lemon juice gives the soup its bright zing. Bottled lemon juice can work in a pinch but won’t be as fresh or vibrant.
Spinach: Fresh baby spinach wilts quickly and adds color. For a twist, try kale or Swiss chard, but add them a bit earlier as they take longer to cook.
How Do You Keep the Orzo from Getting Mushy in This Soup?
Orzo can quickly become mushy if overcooked or left too long in the soup. To avoid this:
- Cook the orzo separately in the broth, then add the chicken and spinach back. This way, you control the texture better.
- If cooking everything in one pot, add orzo last and cook it just until al dente with gentle stirring.
- Consider undercooking the orzo slightly if you plan to reheat leftovers, as it will keep softening.
These tips help keep a perfect bite and prevent the soup from becoming too thick or gloopy while still blending the flavors nicely.
Equipment You’ll Need
- Large soup pot – perfect for cooking the broth, chicken, and orzo all in one place.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – makes chopping onions, carrots, and garlic quick and easy.
- Cutting board – essential for safely prepping your vegetables and chicken.
- Measuring cups and spoons – to measure your broth, orzo, and lemon juice just right.
- Ladle – helps you serve the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Swap chicken for turkey to use leftovers and add a mild flavor twist.
- Add diced zucchini or yellow squash for extra veggies and color.
- Stir in feta cheese just before serving for a creamy, tangy kick.
- Use fresh dill instead of thyme for a herb flavor that pairs well with lemon.
How to Make Lemon Chicken Orzo Soup?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 6 cups chicken broth (low sodium preferred)
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup orzo pasta
- 2 cups fresh spinach leaves
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Juice of 1 large lemon (about 3 tablespoons)
- 1-2 lemon slices, for garnish
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme sprigs, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to cook, making it ready in around 40 minutes. You’ll spend a little time chopping and sautéing, then let the soup simmer as the flavors come together perfectly.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 3-4 minutes. Add the minced garlic and sliced carrots, cooking for another 2-3 minutes until fragrant.
2. Cook the Chicken:
Pour the chicken broth into the pot and bring it to a boil. Add the whole chicken breasts or thighs to the boiling broth. Lower the heat to a simmer, cover the pot, and cook for about 15-20 minutes, or until the chicken is cooked through.
3. Add Orzo and Shred Chicken:
Take the chicken out and set it aside to cool a little. Add the orzo to the simmering broth and cook for 8-10 minutes, or until al dente. While the orzo cooks, shred the chicken into small pieces with two forks.
4. Finish the Soup:
Return the shredded chicken to the pot. Stir in the fresh spinach leaves and thyme and cook until the spinach wilts, about 2 minutes. Pour in the lemon juice, then season the soup with salt and pepper to taste.
5. Serve and Enjoy:
Ladle the soup into bowls. Garnish with lemon slices and fresh herbs if you like. Serve warm with crusty bread or a side salad for a delicious meal.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to thaw it fully before cooking. Thaw overnight in the fridge or use the cold water method by sealing the chicken in a bag and submerging it in cold water, changing the water every 30 minutes.
Can I Substitute the Orzo with Another Pasta?
Absolutely! Small pasta shapes like acini di pepe, small shells, or even pastina work well. Just keep an eye on cooking times since they can vary slightly.
How Long Will Leftovers Stay Fresh?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened too much.
Can I Make This Soup Ahead of Time?
Yes, this soup actually tastes great the next day once the flavors have melded. Just cook the orzo separately and add it when reheating to prevent it from becoming mushy.
