Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

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Craving a bright, comforting dish that’s both flavorful and nourishing? Lemon Chicken Orzo Soup is your answer, blending zesty lemon, tender chicken, and hearty orzo in a warm, wholesome broth. This vibrant orzo soup is perfect for chilly days, cozy dinners, or when you need a healthy pick-me-up. It’s quick to make, family-friendly, and sure to become a staple in your kitchen.

Why You’ll Love Lemon Chicken Orzo Soup

  • Nutrient-Packed: Lean chicken and veggies deliver protein and vitamins.
  • Quick Prep: Ready in under an hour for busy nights.
  • Cozy Comfort: A warm, citrusy hug in a bowl.
  • Customizable: Swap veggies or grains to suit your taste.
  • Meal-Prep Friendly: Tastes even better as leftovers.

Ingredients for Lemon Chicken Orzo Soup

Here’s what you need for this vibrant orzo soup (serves 4–6):

  • 1 lb (450g) boneless, skinless chicken breasts
  • 1 cup (180g) orzo pasta
  • 1 medium onion, diced (about 1 cup/150g)
  • 2–3 cloves garlic, minced
  • 3 medium carrots, sliced (about 1.5 cups/180g)
  • 2 stalks celery, chopped (about 1 cup/100g)
  • 8 cups (1.9L) chicken broth
  • 1 cup (30g) fresh spinach or kale
  • 1 lemon (zest + 2 tbsp/30ml juice)
  • 2 tbsp (30ml) olive oil
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Equipment

  • Large pot
  • Cutting board and knife
  • Ladle
  • Zester or grater
  • Measuring cups and spoons

Ingredient Tips

  • Fresh lemon zest and juice add bright flavor.
  • Chicken breasts keep it lean; thighs or rotisserie chicken work too.
  • Orzo adds heartiness; small pasta or rice are great substitutes.
  • Spinach wilts softly; kale adds a sturdier texture.
  • Homemade broth enhances depth, but store-bought is convenient.

Directions for Lemon Chicken Orzo Soup

Let’s make this vibrant orzo soup—bright, cozy, and delicious!

Prep Ingredients

I dice 1 onion, mince 2–3 garlic cloves, slice 3 carrots, and chop 2 celery stalks, setting them aside.

Cook Chicken

In a large pot, I heat 2 tbsp olive oil over medium heat. I add 1 lb chicken breasts and cook for 5–7 minutes until golden on both sides, then remove and set aside.

Sauté Vegetables

In the same pot, I add the onion, garlic, carrots, and celery, sautéing for 5–7 minutes until softened and fragrant.

Add Broth and Orzo

I pour in 8 cups chicken broth, scraping up any bits. I bring it to a boil, add 1 cup orzo, and cook for 9–10 minutes per package instructions.

Shred Chicken

While the orzo cooks, I shred the chicken into bite-sized pieces.

Finish Soup

I stir the shredded chicken, 1 cup spinach or kale, lemon zest, and 2 tbsp lemon juice into the pot. I cook for 2 minutes until greens wilt, then season with salt and pepper to taste.

Serve

I ladle the soup into bowls and garnish with fresh parsley.

Lemon Chicken Orzo Soup

Nutrition

  • Prep Time: 15–20 minutes
  • Cook Time: 25–30 minutes
  • Total Time: ~45–50 minutes
  • Servings: 4–6
  • Calories: ~280 kcal per serving (1/6 dish)
  • Macros per Serving: 30g carbs, 20g protein, 8g fat, 3g fiber

Variations

Try these twists on this recipe:

  • Mediterranean Flair: Add olives or feta, inspired by LaylaCooks’ Creamy Mushroom Asparagus Chicken Penne.
  • Spicy Kick: Include ¼ tsp red pepper flakes or diced jalapeños.
  • Vegetarian: Swap chicken for chickpeas and use vegetable broth.
  • Herb Boost: Add fresh dill or thyme for extra aroma.
  • Grain Swap: Use quinoa or farro instead of orzo.

Serving Ideas:

  • Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh side.
  • Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca for a refreshing drink.
  • Serve with LaylaCooks’ The Best Peach Sorbet for dessert.

Storage

I store cooled soup in an airtight container in the fridge for up to 4 days. For freezing, I cool completely, transfer to freezer-safe containers, and store for up to 3 months. I reheat on the stovetop over medium heat, adding a splash of broth if needed.

Serving Tips

  • Presentation: Serve in wide bowls to showcase the vibrant colors.
  • Garnish: Top with parsley or a lemon slice for flair.
  • Pairing: Try with LaylaCooks’ Pickle Juice Ranch Cucumber Salad or crusty bread.
  • Portion Size: 1–1.5 cups per person.
  • Occasions: Perfect for cozy dinners, sick days, or meal prep.

FAQs

Can I use vegetable broth?
Yes, or try homemade stock for richer flavor.

Can I use pre-cooked chicken?
Yes, shredded rotisserie chicken saves time; add it with the greens.

What can replace orzo?
Try ditalini, rice, or small pasta shapes.

How do I make it creamier?
Stir in a splash of cream or Greek yogurt at the end.

Can I use a slow cooker?
Yes, cook on low for 6–8 hours or high for 3–4 hours; add orzo in the last 30 minutes.

More Soups & Stews Recipes

Lemon Chicken Orzo Soup

Conclusion

Lemon Chicken Orzo Soup is a bright, comforting dish that’s easy to make and perfect for any occasion. This vibrant orzo soup blends zesty lemon, tender chicken, and wholesome orzo for a nourishing meal. Try this versatile recipe and savor a cozy, flavorful favorite!

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup is a bright, comforting dish that’s easy to make and perfect for any occasion. This vibrant orzo soup blends zesty lemon, tender chicken, and wholesome orzo for a nourishing meal.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 280 kcal

Ingredients
  

  • 1 lb 450g boneless, skinless chicken breasts
  • 1 cup 180g orzo pasta
  • 1 medium onion diced (about 1 cup/150g)
  • 2 –3 cloves garlic minced
  • 3 medium carrots sliced (about 1.5 cups/180g)
  • 2 stalks celery chopped (about 1 cup/100g)
  • 8 cups 1.9L chicken broth
  • 1 cup 30g fresh spinach or kale
  • 1 lemon zest + 2 tbsp/30ml juice
  • 2 tbsp 30ml olive oil
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish

Instructions
 

Prep Ingredients

  • I dice 1 onion, mince 2–3 garlic cloves, slice 3 carrots, and chop 2 celery stalks, setting them aside.

Cook Chicken

  • In a large pot, I heat 2 tbsp olive oil over medium heat. I add 1 lb chicken breasts and cook for 5–7 minutes until golden on both sides, then remove and set aside.

Sauté Vegetables

  • In the same pot, I add the onion, garlic, carrots, and celery, sautéing for 5–7 minutes until softened and fragrant.

Add Broth and Orzo

  • I pour in 8 cups chicken broth, scraping up any bits. I bring it to a boil, add 1 cup orzo, and cook for 9–10 minutes per package instructions.

Shred Chicken

  • While the orzo cooks, I shred the chicken into bite-sized pieces.

Finish Soup

  • I stir the shredded chicken, 1 cup spinach or kale, lemon zest, and 2 tbsp lemon juice into the pot. I cook for 2 minutes until greens wilt, then season with salt and pepper to taste.

Serve

  • I ladle the soup into bowls and garnish with fresh parsley.

Notes

 

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Keyword Lemon Chicken Orzo Soup

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