This One-Pot Lemon Chicken Orzo Soup recipe is serious comfort food for a chilly day or next time you feel a little sickness coming on! It's full of fresh flavor with tender chicken, delicate orzo pasta, and hearty vegetables all simmered in lemony broth. I like it even better than classic chicken noodle soup!
As a dietitian, I don't think it gets much better than cuddling up with a big bowl of delicious soup. And my favorite soups are the kind that come together in just one pot and taste just as good (if not better) the next day when I'm ready for another bowl.
This Lemon Chicken Soup with Orzo is one of my absolute favorites because it's made with everyday ingredients and we use rotisserie chicken to make it even easier. It's a Greek-style soup with loads of lemon and fresh vegetables! I hope you enjoy this cozy soup as much as I do. 😊
This recipe was inspired by my Chicken Potato Soup, another brothy soup that I make in the colder months. If you're looking for more soup recipes, try my Butternut Squash Soup with Carrots & Apple or my Cauliflower White Bean Soup next!
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Key Ingredients and Substitutions
This Lemon Orzo Chicken Soup is made with simple ingredients. Below are some ingredient notes. Check out the recipe card for the ingredient amounts.
- Chicken - I use store-bought Rotisserie chicken from my local grocery store for this recipe. I prefer using cooked chicken because it's faster! Chicken is a lean protein source that also provides important nutrients like iron and vitamin B6.
- Orzo Pasta - if you're not familiar with it, orzo is a rice-shaped pasta that cooks up quickly so it's perfect for weeknight meals. It's a source of carbohydrates, which your body needs for energy and is your brain's main source of fuel.
- Lemon Juice - fresh lemon juice is added at the end to brighten up the flavor! It also adds vitamin C which is important for immunity.
- Carrots - use whole carrots for the best flavor. Baby carrots lack the natural sweetness of whole "adult" carrots. No need to remove the skin unless you want to, but be sure to give them a rinse. Carrots are a great source of Vitamin A which is important for eye health.
- Celery - celery adds a slightly earthy flavor that pairs nicely with the orzo. It also adds fiber, and vitamins C and K to this chicken soup.
- Spinach - a couple of handfuls of fresh spinach added at the end provides antioxidants and dietary fiber.
- Yellow Onion & Garlic - to add flavor, texture, and depth to the soup.
- Fresh herbs - fresh thyme is simmered with the vegetables and a handful of fresh parsley is the perfect finishing touch at the end. You can replace the thyme with bay leaves if you want. If using bay leaves, just be sure to remove them before serving the soup.
- Chicken Broth - I use chicken broth for this recipe, but you can use bone broth or homemade chicken stock instead if you prefer. If you're sensitive to salt, use a low-sodium chicken broth and add salt to taste at the end of cooking.
- Italian Seasoning - using Italian Seasoning is an easy way to season this soup with a combination of dried herbs. It typically includes basil, oregano, rosemary, thyme, and marjoram. Sometimes it includes dried parsley, garlic powder, and onion powder, too.
- Olive Oil - we use olive oil to saute the veggies. Extra-virgin olive oil is high in heart-healthy fatty acids that support brain health and hormone health. If you prefer a more mild flavor, you can use avocado oil.
- Salt & Black Pepper (optional) - added at the end as needed. How much salt and pepper you add depends on your preference and how seasoned your chicken is.
How to Make Lemon Chicken Orzo Soup
Below are the instructions for how to make this easy recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Heat a large soup pot or Dutch oven on medium heat. Add the olive oil. Once heated, add the diced onion, carrots, and celery and saute until softened, about 5-7 minutes.
- Step 2: Add the garlic, thyme, and Italian seasoning and stir until fragrant, about 30 seconds. Then add the chicken broth. Bring it to a boil. Reduce the heat to medium-low and simmer for 10 minutes to let the flavors absorb and the vegetables continue to cook and soften.
- Step 3: Add in the orzo and shredded chicken and simmer until the orzo is al dente, about 10 more minutes. Stir frequently to stop the tender orzo pasta from sticking to the pan.
- Step 4: Turn off the heat and stir in the spinach until it wilts. Add the lemon juice and fresh parsley, Season with salt and pepper to taste as needed.
Hint: if you prefer a creamier consistency, add a half cup of coconut milk at the end.
Dietitian Tip
Making soup is an easy way to get in lots of vegetables and other nutritious ingredients. And this is a recipe the whole family will love! Chop the veggies in advance so that when mealtime rolls around all there's left to do is let everything simmer in the pot!
Video of How to Make Lemon Chicken Orzo Soup
Here's a video of how to make this soup that I hope is helpful!
Variations
The best part of making a batch of this Lemon Chicken Orzo Soup is that you can customize it in so many different ways according to your taste! Below are some ideas, but feel free to get creative.
- Cheesy - if you want to add some cheese, parmesan cheese is a good option to pair with lemony orzo. Add some on top of your bowl of soup just before serving!
- Spicy - this chicken soup is not spicy. If you want spicy soup, add red pepper flakes or cayenne pepper.
- Deluxe - if you want to take this soup up a notch, add in a can of drained & rinsed white beans. Top it with lemon zest and lemon wedges.
- Creamy - if you're looking for a creamier consistency, add coconut milk, Greek yogurt, or some half & half at the end of cooking.
Storage for Lemon Chicken Orzo Soup
- Refrigerator - let the soup cool before storing. Store leftover soup in an airtight container in the fridge for up to 3-4 days.
- Freezer - store leftovers in freezer-safe containers or freezer-safe bags in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheat on the stovetop, on low heat in a slow cooker, or in the microwave. You may need to add a bit more broth before reheating because the orzo will absorb the broth while it sits.
Expert Tips
- If you want to make your own broth, here are some instructions to do so!
- Don't forget to stir the pot frequently once you add the orzo! It can easily get stuck to the bottom of the pot.
- If you like your soup with more liquid, add an extra cup of broth.
- Give the soup a taste and adjust the seasonings to your preferences! Some people like a bit more salt while others prefer more fresh herbs.
- If you are making it in advance, cook the orzo separately according to the package directions and add it just before serving.
FAQ
While healthy means something different to everyone, this is a nutrient-rich & healthy soup recipe. It contains lean protein and iron from the juicy chicken and several nutrients including antioxidants, vitamins A, C, and K, and potassium from the vegetables. The vegetables also provide dietary fiber to support gut health. Orzo provides carbohydrates which are a source of energy for the body. The bright lemon provides vitamin C! This recipe is dairy-free.
Absolutely! If using raw chicken, add it when you add the broth and let it simmer for 15-25 minutes, until the chicken is fully cooked. The cooking time will vary so if using raw chicken, the best way to tell if your chicken is done is to use an instant-read thermometer. It should reach a minimum internal temperature of 165 °F (73.9 °C). Chicken thighs will take a bit longer to cook than chicken breasts.
You can serve this soup with a slice of crusty bread or sourdough croutons on top and add a side salad! I love to serve a Beet & Arugula Salad or a Kale Harvest Salad with it.
Related
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Perfect for Pairing
These are my favorite dishes to serve with Lemon Chicken Orzo Soup:
Want to Learn About Nutrition?
Here are some of my educational posts you may enjoy!
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
One Pot Lemon Chicken Orzo Soup Recipe (with Spinach)
Equipment
- dutch oven or soup pot
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 large carrots
- 2 celery stalks
- ½ yellow onion or 1 small yellow onion
- 3 cloves garlic
- ½ tablespoon fresh thyme
- 6 cups chicken broth or chicken stock
- 1 teaspoon Italian seasoning
- 3 cups shredded rotisserie chicken or other cooked chicken
- ¾ cup dry orzo pasta
- 2 cups spinach about 2 large handfuls
- 3 tablespoon fresh lemon juice more to taste
- ¼ cup fresh parsley
- salt & black pepper to taste
Instructions
- Heat a large soup pot or Dutch oven on medium heat. Add the extra virgin olive oil. Once heated, add the diced onion, carrots, and celery and saute until softened, about 5-7 minutes.
- Add the garlic, thyme, and Italian seasoning and stir until fragrant, about 30 seconds. Then add the chicken broth. Bring it to a boil. Reduce the heat to medium-low and simmer for 10 minutes to let the flavors absorb and the vegetables continue to cook and soften.
- Add in the orzo and shredded chicken and simmer until the orzo is al dente, about 10 more minutes. Stir frequently to stop the tender orzo pasta from sticking to the pan.
- Turn off the heat and stir in the spinach until it wilts. Add the lemon juice and fresh parsley, Season with salt and pepper to taste as needed.
- Hint: if you prefer a creamier consistency, add a half cup of coconut milk at the end.
Video
Notes
- If you want to make your own broth, here are some instructions to do so!
- Don't forget to stir the pot frequently once you add the orzo. It can easily get stuck to the bottom of the pot.
- If you like your soup with more liquid, add an extra cup of broth.
- Give the soup a taste and adjust the seasonings to your preferences! Some people like a bit more salt while others prefer more fresh herbs.
- If you are making it in advance, cook the orzo separately according to the package directions and add it just before serving.
- Refrigerator - let the soup cool before storing. Store leftover soup in an airtight container in the fridge for up to 3-4 days.
- Freezer - store leftovers in freezer-safe containers or freezer-safe bags in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheat on the stovetop, on low heat in a slow cooker, or in the microwave. You may need to add a bit more broth before reheating because the orzo will absorb the broth while it sits.
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