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Lemon Chicken Orzo Soup garnished with lemon slices, in a pot
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Lemon Chicken Orzo Soup

Cozy Lemon Chicken Orzo Soup with tender chicken, fresh veggies, and bright lemon flavor. Light yet hearty, perfect for weeknight comfort.
Course Chicken Dinner, Soup
Cuisine American
Keyword chicken soup recipes, Lemon Chicken Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 271kcal
Author Kathleen

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 pound boneless skinless chicken breasts (or thighs for richer flavor)
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 small yellow onion finely chopped (or ½ medium)
  • 1 small shallot finely chopped (optional, for sweetness)
  • 2 carrots peeled and cut into ¼" rounds
  • 2 celery stalks cut into ¼" pieces
  • 3 cloves garlic minced
  • 1/2 teaspoon dried thyme or oregano
  • 8 cups low-sodium chicken broth
  • 3/4 cup dry orzo
  • 1 bay leaf
  • Zest of 1 large lemon
  • Juice of 1 large lemon add more to taste
  • 1 Parmesan rind optional, for depth
  • 3 cups baby spinach lightly packed
  • 2 tablespoons fresh parsley chopped
US Customary - Metric

Instructions

  • Sear the chicken: In a large soup pot, heat the olive oil (1 tablespoon) and butter (1 tablespoon) over medium heat. Season chicken (1 pound) with salt (1/2 teaspoon) and pepper (1/4 teaspoon), then sear 4–5 minutes per side until golden (it won’t be cooked through). Remove and set aside.
  • Build the flavor base: Add onion (1 small), shallot (1 small) (if using), carrots (2), and celery (2 stalks) to the pot. Sauté 5 minutes, stirring, until softened. Add garlic (3 cloves) and thyme (1/2 teaspoon), cooking 30 seconds until fragrant.
  • Deglaze: Pour in a splash of broth, scraping up browned bits. Add the rest of the broth (8 cups), bay leaf (1), lemon zest, and Parmesan rind (if using). Return chicken to the pot.
  • Simmer with orzo: Bring to a boil, then reduce to a simmer. Stir in orzo (3/4 cup) and cook uncovered 15–18 minutes, until pasta is tender and chicken is cooked through.
  • Shred the chicken: Remove chicken, shred or chop, then return to the soup. Discard Parmesan rind and bay leaf.
  • Finish bright & fresh: Stir in lemon juice, spinach (3 cups), and parsley (2 tablespoons). Simmer just 2–3 minutes until spinach wilts. Taste and adjust seasoning (salt, pepper, lemon juice).

Notes

  1. Cook the orzo separately if you’re planning leftovers—it won’t soak up all the broth.
  2. Add a splash of cream for a silkier, richer broth.
  3. Swap in dill or basil for parsley to change up the flavor.
  4. Always taste and adjust lemon juice at the end—everyone’s brightness preference is different.

Nutrition

Serving: 1serving | Calories: 271kcal | Carbohydrates: 24g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 416mg | Potassium: 832mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5062IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 2mg