I like this recipe because it’s quick to make yet tastes like it simmered all day. The lemon adds a fresh, tangy lift that balances perfectly with the savory chicken broth and aromatic herbs. The orzo gives the soup body, while the spinach adds a pop of color and nutrition. It’s light but still filling, and I love how easy it is to adjust the lemon flavor to my liking—mild and soothing or extra bright and zesty.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons olive oil 3 cups diced mirepoix or 1 cup each: diced yellow onion, diced celery, diced carrots 2 teaspoons minced garlic 1 teaspoon chicken bouillon powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried parsley 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1 teaspoon Italian seasoning 8 cups chicken broth 1 bay leaf (optional) 3/4 cup uncooked orzo pasta 2 cups rotisserie chicken, shredded or chopped 2 cups coarsely chopped baby spinach 2 large lemons Serving suggestions: fresh thyme, Parmesan cheese, and crusty bread
Directions
I heat the olive oil in a large pot over medium heat until shimmering. Then I add the onion, celery, and carrots, cooking for about 7–9 minutes until the vegetables are crisp-tender. If they start browning too quickly, I reduce the heat.
I add the minced garlic and cook for another 30 seconds, just until fragrant.
I stir in the chicken bouillon, salt, pepper, parsley, oregano, thyme, and Italian seasoning, letting the herbs bloom for about 30 seconds.
I pour in the chicken broth and add the bay leaf, then bring everything to a boil.
Once boiling, I stir in the orzo and cook according to the package directions, subtracting 2 minutes from the suggested cooking time so it stays slightly firm.
I stir in the shredded chicken and chopped spinach, letting the spinach wilt and the chicken heat through for 1–3 minutes.
I remove the pot from the heat and stir in 1½ teaspoons lemon zest and 3–4 tablespoons lemon juice. I taste and adjust the seasoning with more salt, pepper, or lemon if needed.
I ladle the soup into bowls and garnish with fresh thyme, a sprinkle of Parmesan, and serve it alongside crusty bread.
Servings and Timing
This recipe makes 6 servings. The prep time is 10 minutes, cook time is 20 minutes, for a total of 30 minutes.
Variations
I love playing with this recipe depending on what I have on hand. Sometimes I use leftover roasted chicken or turkey instead of rotisserie chicken. When I want it extra creamy, I stir in a splash of half-and-half or a spoonful of Greek yogurt at the end. For a heartier soup, I add more vegetables like peas, kale, or zucchini. If I’m craving a little spice, I sprinkle in some red pepper flakes or use lemon pepper seasoning for a bold twist.
Storage/Reheating
I store the soup in an airtight container in the refrigerator for up to 3 days. The orzo tends to soak up liquid as it sits, so when reheating, I add extra chicken broth to loosen it to my desired consistency. I warm it gently on the stove until hot. I avoid freezing this soup with orzo since the pasta can become mushy, but I sometimes freeze the broth and chicken mixture separately and add freshly cooked orzo when reheating.
FAQs
Can I use rice instead of orzo?
Yes, I can substitute white rice or even small pasta shapes like ditalini or acini di pepe. I just adjust the cooking time as needed.
Can I make this soup ahead of time?
Definitely! I make the broth and chicken base ahead and add the orzo right before serving so it doesn’t overcook.
Can I make this soup vegetarian?
Yes, I replace the chicken and chicken broth with chickpeas and vegetable broth for a hearty vegetarian version.
What kind of chicken works best?
I love using rotisserie chicken for convenience, but leftover grilled or poached chicken also works beautifully.
How do I make the soup extra lemony?
I add more zest or lemon juice to taste and sometimes finish with a sprinkle of lemon pepper seasoning.
Can I use fresh herbs instead of dried?
Yes, I substitute about 3 times the amount of fresh herbs for dried ones and add them toward the end of cooking for the best flavor.
Why is my orzo too soft?
It may have cooked too long or sat in the broth for too long. I undercook it slightly so it stays firm even after sitting.
Can I use low-sodium broth?
Yes, and I adjust the seasoning at the end to make sure it’s flavorful enough.
What’s the best side dish for this soup?
I like pairing it with crusty bread, garlic knots, or a crisp green salad with vinaigrette.
Can I add a creamy element to the soup?
Absolutely! I stir in a splash of cream or a bit of grated Parmesan for a richer texture and flavor.
Conclusion
This Lemon Chicken Orzo Soup has become one of my favorite quick meals—it’s light, nourishing, and packed with bright citrus flavor. I love how the lemon cuts through the richness of the chicken and broth, making each spoonful fresh and satisfying. With simple ingredients and a 30-minute cook time, it’s a comforting recipe I can make any day of the week, whether I need something cozy or a burst of sunshine in a bowl.
A bright, cozy, and nourishing Lemon Chicken Orzo Soup made with tender chicken, hearty vegetables, fresh spinach, and zesty lemon in a flavorful herbed broth. Ready in just 30 minutes, it’s the perfect balance of comfort and freshness for any weeknight meal.
Total Time:30 minutes
Yield:6 servings
Ingredients
2 tbsp olive oil
3 cups diced mirepoix (or 1 cup each onion, celery, and carrots)
2 tsp minced garlic
1 tsp chicken bouillon powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp Italian seasoning
8 cups chicken broth
1 bay leaf (optional)
3/4 cup uncooked orzo pasta
2 cups rotisserie chicken, shredded or chopped
2 cups baby spinach, coarsely chopped
Zest of 1 1/2 lemons
3–4 tbsp fresh lemon juice
Fresh thyme, Parmesan cheese, and crusty bread (for serving)
Instructions
Heat olive oil in a large pot over medium heat until shimmering. Add onion, celery, and carrots; cook for 7–9 minutes until tender, stirring occasionally.
Stir in garlic and cook for 30 seconds until fragrant.
Add chicken bouillon, salt, pepper, parsley, oregano, thyme, and Italian seasoning. Stir to combine and let the herbs bloom for 30 seconds.
Pour in chicken broth and add bay leaf. Bring to a gentle boil.
Stir in orzo and cook according to package directions, subtracting 2 minutes from the suggested cook time for a slightly firm texture.
Add shredded chicken and chopped spinach, cooking 1–3 minutes until the spinach wilts and the chicken is heated through.
Remove from heat, then stir in lemon zest and juice. Taste and adjust seasoning with additional salt, pepper, or lemon as desired.
Serve hot, garnished with fresh thyme, grated Parmesan, and a slice of crusty bread.
Notes
Use leftover roasted or grilled chicken instead of rotisserie for variety.
Add a splash of half-and-half or a spoonful of Greek yogurt for a creamy version.
For vegetarian soup, replace chicken and broth with chickpeas and vegetable broth.
To store, refrigerate up to 3 days and add extra broth when reheating since orzo absorbs liquid.
Freeze broth and chicken mixture separately; add fresh orzo when reheating for the best texture.
