Lemon Chicken Orzo Soup is like a warm hug in a bowl. It’s light yet satisfying, packed with tender chicken, delicate orzo pasta, and a bright pop of lemon. The broth is flavorful, infused with garlic, herbs, and a touch of creaminess without being heavy. This soup is perfect for chilly nights, under-the-weather days, or when you just need something cozy and homemade.
Cozy Lemon Chicken Orzo Soup
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Appetizer, Main Course
Cuisine American, Mediterranean
Large Pot or Dutch Oven
Cutting board and knife
Wooden spoon
Ladle
- 2 tbsp olive oil
- 1 lb boneless skinless chicken thighs (or breasts)
- 1 small onion diced
- 3 cloves garlic minced
- 2 medium carrots sliced
- 2 celery stalks chopped
- 6 cups chicken broth
- ¾ cup orzo pasta
- 1 tsp dried oregano
- ½ tsp dried thyme
- Salt and black pepper to taste
- 1 lemon zested and juiced
- 2 cups fresh spinach or kale
- ½ cup heavy cream optional, for a creamy version
- Fresh parsley for garnish
Sear the Chicken
Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then sear for 3–4 minutes per side until lightly golden. Remove and set aside.
Sauté the Aromatics
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
Simmer the Soup
Pour in the chicken broth, oregano, thyme, and a pinch of salt and pepper. Return the chicken to the pot, cover, and simmer for 15 minutes.
Shred the Chicken
Remove the cooked chicken, shred it with two forks, and return it to the pot.
Add the Orzo
Stir in the orzo and let it cook for about 8 minutes until tender.
Finish with Lemon & Spinach
Stir in the lemon zest, lemon juice, and spinach. Cook for 2 more minutes until the greens wilt. If using heavy cream, add it now and stir well.
Serve & Enjoy
Ladle into bowls, garnish with fresh parsley, and enjoy warm!
Best Pairings
- Crusty Bread: A warm baguette or garlic bread soaks up the broth beautifully.
- Side Salad: A light Greek salad with feta and cucumbers complements the lemony flavors.
- White Wine: A crisp Sauvignon Blanc or Pinot Grigio pairs well with the citrus notes.
FAQs
1. What’s the best chicken to use?
Boneless, skinless thighs are the most flavorful and stay tender. If you prefer a leaner option, use chicken breasts, but be careful not to overcook them.
2. Can I make this soup ahead of time?
Yes! However, the orzo will absorb liquid as it sits. If making ahead, cook the orzo separately and add it just before serving.
3. Can I freeze this soup?
Yes, but without the orzo. Pasta tends to get mushy when frozen and reheated. Freeze the soup without orzo, then cook fresh orzo when you reheat it.
4. Can I make this gluten-free?
Absolutely! Swap orzo for a gluten-free pasta or even rice.
