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SummaryIf you’re looking for a light yet hearty soup that’s perfect for cozy evenings or busy weekdays, this Lemon Orzo Soup is your new best friend! It’s packed with nourishing vegetables, tender chicken, bright citrus, and that delicious orzo that makes every spoonful so satisfying. Whether you’re whipping up a quick weeknight meal or serving it to guests, this soup will not disappoint.
This soup is one of those meals that everyone will love. It’s simple, fresh, and healthy—but still indulgent enough to feel satisfying and filling. With its bright lemony flavor, it’s perfect for those times when you want something warm and comforting, but not too heavy. Plus, it’s a fantastic way to use up leftover chicken or veggies, making it an ideal weeknight dinner.
Why you’ll love this recipe:
Ingredient Notes
- Olive oil: I like Extra Virgin Olive Oil. This is for sautéing the veggies.
- Onion, carrots, and celery: This classic combination is the flavor foundation of any great soup.
- Garlic: Fresh garlic adds depth and it’s very good for you. A garlic press is a great kitchen tool for quick mincing.
- Fresh herbs (rosemary & thyme): These add fresh herby flavor. You can substitute dried herbs if needed. If so, use 1/3rd to 1/2 the amount of the fresh as dried herbs have a more intense flavor.
- Chicken broth: Feel free to use homemade or store-bought. I love using my chicken bone broth for an even richer flavor, plus it’s great for your gut.
- Orzo: A small, rice-shaped pasta that adds heartiness without being too heavy.
- Chicken: Cooked and shredded chicken. Cut into bite size pieces works too.
- Lemon zest and juice: The star of the show, bringing a burst of freshness and tang.
- Spinach: Adds a boost of color, texture, and nutrients.
- Salt and pepper: Brings out the flavor, feel free to adjust to your preference.
How to Make Lemon Orzo Soup
Be sure to check out the full recipe and ingredient list in the recipe card below.
- Saute the onion, carrots, and celery until softened, then add the garlic, rosemary, and thyme and stir until fragrant.
- Pour in the chicken broth, and bring it to a gentle boil.
- Add the orzo and cook until it’s tender, stirring occasionally. Add the shredded chicken, lemon zest, lemon juice, and spinach, stir to combine.
- Simmer for 5 minutes or until spinach is just wilted and chicken is warmed.
Tips & Tricks
- Prep ahead: Dice and slice your veggies ahead of time for quicker assembly
- Cut your veggies about the same size so that they cook evenly.
- Shortcuts: Rotisserie chicken or leftover cooked chicken works perfectly here, saving you time.
- If you aren’t going to eat the soup right away, cook the orzo separately according to package instructions. Store it with a touch of olive oil (to keep it from sticking) in the fridge. When you are ready to reheat and serve it, add it to the pot of soup. Alternatively, you can add a scoop to each serving bowl and ladle the soup on top.
- As the soup sits, the orzo will absorb the broth. You can store the orzo separately as mentioned above, or, add additional broth before serving if you find it has absorbed and needs more.
- Garnish the soup with lemon wedges, additional thyme or rosemary if desired.
The balance of hearty chicken, tender veggies, and the zesty punch from the lemon really makes this dish shine. The orzo pasta adds that delightful texture, and spinach sneaks in some extra nutrients without overpowering the dish. This soup will become one of your go-to recipes when you need something satisfying, fresh, and easy!
Frequently Asked Questions
Yes. Cool completely, store in an airtight container, and freeze for up to three months. Thaw in the refrigerator. You will need to add additional broth or water when reheating it if you add the cook the orzo in the soup. If you know you are going to freeze it, I would recommend keeping the orzo separate and adding to the soup when serving.
Yes, to make it in a slow cooker, combine all ingredients except the orzo. Cook on low for 4-6 hours. Add the orzo, and continue to cook for 9-11 minutes.
Serving Suggestions
- Serve this soup with a side of crusty bread for dipping or a light green salad such as Kale Salad or Fall Harvest Salad for a complete meal.
- You can also top your soup with freshly grated Parmesan cheese, a sprinkle of extra herbs, or some lemon wedges on the side.
Storing and Freezing
This soup will keep in the fridge in an airtight container for three to four days. You can also store it in the freezer for up to 6 months.
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Helpful Tools
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Lemon Orzo Soup
Equipment
- Dutch oven or heavy bottom pan
- cutting board
- sharp knife
- garlic press
- citrus zester
- wooden spoon
- Soup ladle
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 carrots peeled and sliced
- 2 celery ribs sliced
- 3 cloves garlic minced or pressed
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon fresh thyme leaves
- 6 cups chicken broth
- ¾ cup orzo uncooked
- 1 ½ pounds of boneless skinless chicken breast, cooked and shredded
- Zest and juice of one lemon
- 1 ½ cups fresh spinach
- Salt and pepper to taste
Instructions
- Heat olive oil in a dutch oven over medium heat.
- Saute the onion, carrots, and celery until softened, about 7 minutes.
- Add the garlic, rosemary, and thyme and stir until fragrant, 30 seconds.
- Pour in the chicken broth, and bring it to a gentle boil, then add the orzo and cook until it’s tender, 9-11 minutes, stirring occasionally.
- Add the shredded chicken, lemon zest, lemon juice, and spinach, stir to combine and simmer for 5 minutes or until spinach is just wilted and chicken is warmed.
Notes
- Dried herbs can be substituted for fresh herbs, however, dried herbs are much more intense in flavor, so use about ⅓ rd as much.
- You can use any leftover chicken meat, or even meat off of a rotisserie chicken for a short cut.
- Use freshly squeezed lemon for the best flavor.
- The orzo will absorb the liquid in the soup the longer it sits. You may need to add some broth to the left overs if you have them. You can also adjust the broth based on your preference of how ‘brothy’ you like your soup.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
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