This Lemon Chicken Orzo Soup is a delicious meal in a bowl. The light lemon flavor pairs perfectly with the ingredients to create a comforting and filling soup you will fall in love with.
If you have been following along for a bit, you probably know that I am in love with soup. In fact, when I plan my editorial calendar in the fall and winter, I have to be on the lookout for soup recipes that are too close together.
I know not everyone has the love for soup that I have. I could (and do!) eat it all year long.
In my house, I’m steadily programing my kids to be soup lovers too. Like a secret mission. To me, there is something so homey and loving about my family huddling around the kitchen table on a cool evening, a steaming bowl of soup in front of each of us.
This Lemon Chicken Orzo Soup fits the bill for comforting soup. It checks all the boxes for me with it’s protein, veggies, pasta, and great flavor combination. Grab a crusty baguette, make this soup, and become a convert like me.
Made it today and thought I would have leftovers…didn’t happen… it was so good and different than anyone expected. Thank you!
How to Make Lemon Chicken Orzo Soup
This is a step by step guide of how to make this delicious and cozy chicken and noodle soup. For the full recipe, be sure to find the recipe card at the bottom of the post.
Sauté the Vegetables
In a heavy bottomed pot, heat olive oil and then sauté the celery, onion, and carrots with the garlic and herbs until the vegetables are soft.
Deglaze the Pan
Using white wine, deglaze the pan, scraping up all the brown bits from sautéing the vegetables. To make this recipe without wine, simply replace the wine with more chicken broth in this step.
Add the Chicken and Bring to Boil
Add chicken broth, bay leaves, and chicken. Bring the soup to a boil and then reduce it to a simmer. Cook it until the chicken registers 165 degrees.
Shred Chicken and Add Orzo
Remove the chicken from the soup, shred it, and add the orzo, cooking it to the length of time indicated on the box.
Finish off the Soup
Return the chicken to the pot, stir in the spinach, and add the lemon and lemon zest.
Lemon Chicken Orzo Soup Ingredients
The ingredients for this soup are simple enough, but when combined they have the best flavor.
- Chicken: We are using boneless skinless chicken breasts in this recipe, though you could always use chicken thighs and follow the method used in my Chicken Noodle Soup .
- Orzo: This small pasta is perfect in this recipe, but you can swap it out for whole wheat orzo or another small pasta like ditalini.
- Fresh Lemon: While fresh lemon may sound odd in a soup, it gives it this bright and fresh flavor I think you will really love.
- Spinach: The addition of spinach in this soup helps to make it a really nutritious dinner.
- Carrots, celery, & onion: This trio of vegetables works together perfectly in this soup as it does in so many recipes.
- Garlic: The fresh garlic in this recipe is subtle enough that it doesn’t over power, but rather lends another layer of flavor.
- Thyme, oregano, & bay leaves: These simple herbs pair beautifully in this soup, though you could certainly experiment and try others.
- Chicken Stock: This is what gives the soup it’s back bone. I recommend using a low sodium chicken stock so you have better control over the salt content.
- White Wine: I love the layer of flavor that white wine brings to this recipe, read more on this below.
- Salt & Pepper: I have listed the amount of salt and pepper that I thought was necessary for this recipe, but you can always start with less and add more to taste at the end of a recipe.
Tips and Tricks
- Using white wine: The wine in this recipe adds a beautiful layer that you won’t be able to put your finger but you will love. I recommend Pinot Grigio or Sauvignon Blanc.
- Replace the wine: If your family doesn’t use wine in cooking, you can replace it with more chicken broth.
- Replace the chicken with cooked chicken: Using 3 cups of cooked chicken instead of raw chicken will cut 20 minutes of simmer time. But you will need to reduce the liquid by 2 cups, using only 6 cups.
Making Ahead of Time
If you make this recipe ahead of time, stop at step 3. When you are ready to serve the soup, bring it to a boil, cook the orzo, and then add in the lemon and spinach.
Leftovers
Leftovers of this soup should be stored in an airtight container in the refrigerator for up to five days. If you know that you will be having leftovers, I suggest cooking the orzo separately. Add it only to the portion of the soup you plan on eating and store the leftover orzo and leftover soup separately. While this isn’t absolutely necessary, it will keep the orzo the best texture for enjoying in this soup.
What to Serve with Lemon Chicken Orzo Soup
- Garlic Bread
- Chopped Salad
- Tomato Cucumber Salad
If you make his Lemon Chicken Orzo Soup recipe or any of my other recipes leave me a comment and let me know what you think!
- Youtube
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Ingredients
- 2 tablespoons olive oil
- 3 carrots peeled and diced
- 3 ribs celery diced
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup dry white wine (read more about using white wine in this recipe here )
- 8 cups chicken broth
- 1 bay leaf
- 1 pound chicken breast uncooked
- 8 ounces orzo pasta uncooked
- 1/2 cup lemon juice see note
- 2 teaspoons lemon zest
- 6 ounces baby spinach
Instructions
- In a heavy bottomed dutch oven (or large soup pot), heat the olive oil over medium heat. Add in the carrtos, celery, onion, and garlic. Stir to combine. Add the thyme, oregano, salt, and pepper. Cook for 5 to 7 minutes until the vegetables are tender the onions are translucent. 2 tablespoons olive oil, 3 carrots, 3 ribs celery, 1 medium yellow onion, 2 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Add the white wine, scraping up any brown bits from the bottom. Add in the chicken broth and bring to a boil. Add the bay leaf and the chicken, and reduce the heat a little so it is a strong simmer. Cook until the chicken registers 165 degrees Fahrenheit on an instant read thermometer , about 20 to 25 minutes. 1 cup dry white wine, 8 cups chicken broth, 1 bay leaf
- Remove the cooked chicken from the pot, and set aside. Bring the liquid back to a boil and then add the orzo. Cook for the length of time indicated on the box. If it is a range (i.e. 8 to 10 minutes) pick the lower end of the range (i.e. 8 minutes). 1 pound chicken breast, 8 ounces orzo pasta
- Shred the chicken and return it to the pot when the orzo is done. Reduce the heat to low and add the lemon juice, lemon zest, and baby spinach. Serve and enjoy. 1/2 cup lemon juice, 2 teaspoons lemon zest, 6 ounces baby spinach
Recipe Video
Notes
did you make this
Lemon Chicken Orzo Soup
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Tomato Bisque
White Chicken Chili
Comforting Chicken Dumpling Soup
Creamy Chicken and Wild Rice Soup
This Lemon Chicken Orzo Soup is a delicious meal in a bowl. The light lemon flavor pairs perfectly with the ingredients to create a comforting and filling soup you will fall in love with.
If you have been following along for a bit, you probably know that I am in love with soup. In fact, when I plan my editorial calendar in the fall and winter, I have to be on the lookout for soup recipes that are too close together.
I know not everyone has the love for soup that I have. I could (and do!) eat it all year long.
In my house, I’m steadily programing my kids to be soup lovers too. Like a secret mission. To me, there is something so homey and loving about my family huddling around the kitchen table on a cool evening, a steaming bowl of soup in front of each of us.
This Lemon Chicken Orzo Soup fits the bill for comforting soup. It checks all the boxes for me with it’s protein, veggies, pasta, and great flavor combination. Grab a crusty baguette, make this soup, and become a convert like me.
Made it today and thought I would have leftovers…didn’t happen… it was so good and different than anyone expected. Thank you!
How to Make Lemon Chicken Orzo Soup
This is a step by step guide of how to make this delicious and cozy chicken and noodle soup. For the full recipe, be sure to find the recipe card at the bottom of the post.
Sauté the Vegetables
In a heavy bottomed pot, heat olive oil and then sauté the celery, onion, and carrots with the garlic and herbs until the vegetables are soft.
Deglaze the Pan
Using white wine, deglaze the pan, scraping up all the brown bits from sautéing the vegetables. To make this recipe without wine, simply replace the wine with more chicken broth in this step.
Add the Chicken and Bring to Boil
Add chicken broth, bay leaves, and chicken. Bring the soup to a boil and then reduce it to a simmer. Cook it until the chicken registers 165 degrees.
Shred Chicken and Add Orzo
Remove the chicken from the soup, shred it, and add the orzo, cooking it to the length of time indicated on the box.
Finish off the Soup
Return the chicken to the pot, stir in the spinach, and add the lemon and lemon zest.
Lemon Chicken Orzo Soup Ingredients
The ingredients for this soup are simple enough, but when combined they have the best flavor.
- Chicken: We are using boneless skinless chicken breasts in this recipe, though you could always use chicken thighs and follow the method used in my Chicken Noodle Soup .
- Orzo: This small pasta is perfect in this recipe, but you can swap it out for whole wheat orzo or another small pasta like ditalini.
- Fresh Lemon: While fresh lemon may sound odd in a soup, it gives it this bright and fresh flavor I think you will really love.
- Spinach: The addition of spinach in this soup helps to make it a really nutritious dinner.
- Carrots, celery, & onion: This trio of vegetables works together perfectly in this soup as it does in so many recipes.
- Garlic: The fresh garlic in this recipe is subtle enough that it doesn’t over power, but rather lends another layer of flavor.
- Thyme, oregano, & bay leaves: These simple herbs pair beautifully in this soup, though you could certainly experiment and try others.
- Chicken Stock: This is what gives the soup it’s back bone. I recommend using a low sodium chicken stock so you have better control over the salt content.
- White Wine: I love the layer of flavor that white wine brings to this recipe, read more on this below.
- Salt & Pepper: I have listed the amount of salt and pepper that I thought was necessary for this recipe, but you can always start with less and add more to taste at the end of a recipe.
Tips and Tricks
- Using white wine: The wine in this recipe adds a beautiful layer that you won’t be able to put your finger but you will love. I recommend Pinot Grigio or Sauvignon Blanc.
- Replace the wine: If your family doesn’t use wine in cooking, you can replace it with more chicken broth.
- Replace the chicken with cooked chicken: Using 3 cups of cooked chicken instead of raw chicken will cut 20 minutes of simmer time. But you will need to reduce the liquid by 2 cups, using only 6 cups.
Making Ahead of Time
If you make this recipe ahead of time, stop at step 3. When you are ready to serve the soup, bring it to a boil, cook the orzo, and then add in the lemon and spinach.
Leftovers
Leftovers of this soup should be stored in an airtight container in the refrigerator for up to five days. If you know that you will be having leftovers, I suggest cooking the orzo separately. Add it only to the portion of the soup you plan on eating and store the leftover orzo and leftover soup separately. While this isn’t absolutely necessary, it will keep the orzo the best texture for enjoying in this soup.
What to Serve with Lemon Chicken Orzo Soup
- Garlic Bread
- Chopped Salad
- Tomato Cucumber Salad
If you make his Lemon Chicken Orzo Soup recipe or any of my other recipes leave me a comment and let me know what you think!
- Youtube
- Newsletter
Ingredients
- 2 tablespoons olive oil
- 3 carrots peeled and diced
- 3 ribs celery diced
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup dry white wine (read more about using white wine in this recipe here )
- 8 cups chicken broth
- 1 bay leaf
- 1 pound chicken breast uncooked
- 8 ounces orzo pasta uncooked
- 1/2 cup lemon juice see note
- 2 teaspoons lemon zest
- 6 ounces baby spinach
Instructions
- In a heavy bottomed dutch oven (or large soup pot), heat the olive oil over medium heat. Add in the carrtos, celery, onion, and garlic. Stir to combine. Add the thyme, oregano, salt, and pepper. Cook for 5 to 7 minutes until the vegetables are tender the onions are translucent. 2 tablespoons olive oil, 3 carrots, 3 ribs celery, 1 medium yellow onion, 2 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Add the white wine, scraping up any brown bits from the bottom. Add in the chicken broth and bring to a boil. Add the bay leaf and the chicken, and reduce the heat a little so it is a strong simmer. Cook until the chicken registers 165 degrees Fahrenheit on an instant read thermometer , about 20 to 25 minutes. 1 cup dry white wine, 8 cups chicken broth, 1 bay leaf
- Remove the cooked chicken from the pot, and set aside. Bring the liquid back to a boil and then add the orzo. Cook for the length of time indicated on the box. If it is a range (i.e. 8 to 10 minutes) pick the lower end of the range (i.e. 8 minutes). 1 pound chicken breast, 8 ounces orzo pasta
- Shred the chicken and return it to the pot when the orzo is done. Reduce the heat to low and add the lemon juice, lemon zest, and baby spinach. Serve and enjoy. 1/2 cup lemon juice, 2 teaspoons lemon zest, 6 ounces baby spinach
Recipe Video
Notes
did you make this
Lemon Chicken Orzo Soup
Facebook
Twitter
Pinterest
Youtube
Newsletter
Tomato Bisque
White Chicken Chili
Comforting Chicken Dumpling Soup
Creamy Chicken and Wild Rice Soup
Instagram
Facebook
Youtube
Newsletter
Lemon Chicken Orzo Soup
Ingredients
- 2 tablespoons olive oil
- 3 carrots peeled and diced
- 3 ribs celery diced
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup dry white wine (read more about using white wine in this recipe here )
- 8 cups chicken broth
- 1 bay leaf
- 1 pound chicken breast uncooked
- 8 ounces orzo pasta uncooked
- 1/2 cup lemon juice see note
- 2 teaspoons lemon zest
- 6 ounces baby spinach
Instructions
- In a heavy bottomed dutch oven (or large soup pot), heat the olive oil over medium heat. Add in the carrtos, celery, onion, and garlic. Stir to combine. Add the thyme, oregano, salt, and pepper. Cook for 5 to 7 minutes until the vegetables are tender the onions are translucent. 2 tablespoons olive oil, 3 carrots, 3 ribs celery, 1 medium yellow onion, 2 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Add the white wine, scraping up any brown bits from the bottom. Add in the chicken broth and bring to a boil. Add the bay leaf and the chicken, and reduce the heat a little so it is a strong simmer. Cook until the chicken registers 165 degrees Fahrenheit on an instant read thermometer , about 20 to 25 minutes. 1 cup dry white wine, 8 cups chicken broth, 1 bay leaf
- Remove the cooked chicken from the pot, and set aside. Bring the liquid back to a boil and then add the orzo. Cook for the length of time indicated on the box. If it is a range (i.e. 8 to 10 minutes) pick the lower end of the range (i.e. 8 minutes). 1 pound chicken breast, 8 ounces orzo pasta
- Shred the chicken and return it to the pot when the orzo is done. Reduce the heat to low and add the lemon juice, lemon zest, and baby spinach. Serve and enjoy. 1/2 cup lemon juice, 2 teaspoons lemon zest, 6 ounces baby spinach
Video
Notes
Nutrition
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