Lemon Chicken Orzo Soup (Print Version)

Tender chicken, fresh spinach, orzo, and zesty lemon combine in a bright, comforting soup.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 4 cups baby spinach, roughly chopped

→ Pantry

07 - 1 cup orzo pasta
08 - 6 cups low-sodium chicken broth
09 - 2 tablespoons olive oil

→ Flavorings

10 - Zest and juice of 1 large lemon
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - Fresh dill or parsley, chopped (optional)
15 - Lemon wedges (optional)

# Cooking Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken, season with salt and pepper, and cook for 3 to 4 minutes until lightly browned but not fully cooked through.
04 - Pour in chicken broth, add bay leaf and dried oregano. Bring to a boil, then reduce heat to a simmer.
05 - Stir in orzo and cook for 8 to 10 minutes, stirring occasionally, until orzo is tender and chicken is cooked through.
06 - Remove bay leaf. Stir in spinach, lemon zest, and lemon juice. Simmer for 2 minutes until spinach is wilted. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls. Garnish with fresh dill or parsley and lemon wedges if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under 45 minutes but tastes like you've been simmering it all day.
  • One pot means less cleanup, more time to actually enjoy your meal.
  • The lemon juice adds brightness without any cream, so it feels nourishing rather than heavy.
02 -
  • Don't skip removing the bay leaf—I learned this by accidentally biting down on one once and it changed my entire relationship with that leaf.
  • Low-sodium broth is essential here because as the orzo cooks, it will absorb flavor and concentrate everything, so you don't want to start with oversalted broth.
  • Add the lemon at the very end, not earlier—the acid will prevent the orzo from ever becoming truly tender if it's in there too long.
03 -
  • Keep your broth at a true simmer, not a rolling boil—a gentle bubble ensures tender chicken and pasta without things breaking apart.
  • Taste before you plate, not after—this soup is forgiving about seasoning adjustments, and you want it perfect in the pot rather than trying to fix individual bowls.
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