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Lemon Chicken Orzo Soup Recipe

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4 from 8 reviews

This Lemon Chicken Orzo Soup is a comforting and flavorful one-pot meal combining tender chicken, hearty orzo pasta, fresh spinach, and a bright hint of lemon. Perfect for a cozy family dinner, it features a rich broth infused with aromatic vegetables and fresh herbs, delivering a nourishing and satisfying dish that's easy to prepare and full of vibrant, fresh flavors.

Ingredients

Vegetables and Aromatics

  • 4 medium carrots, peeled and diced (about 1 1/2 cups)
  • 3 medium celery stalks, diced (about 1 cup)
  • 1 small yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 3 cups roughly chopped spinach, loosely packed (about 3 ounces)

Seasonings and Herbs

  • 1 teaspoon dried basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped fresh dill
  • 1/4 cup freshly squeezed lemon juice (about 1 medium lemon)

Proteins and Grains

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 cup uncooked whole wheat orzo

Liquids and Oils

  • 1 tablespoon extra virgin olive oil
  • 6 to 8 cups low sodium chicken broth

Other

  • 1 tablespoon all-purpose flour

Instructions

  1. Cook Vegetables: In a large Dutch oven, heat the olive oil over medium heat. Add the diced carrots, celery, onion, dried basil, kosher salt, and ground black pepper. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 8 minutes. This slow cooking builds a deep flavor base for the soup.
  2. Add Garlic and Flour: Stir in the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Sprinkle the all-purpose flour over the vegetables and stir until it is fully absorbed and disappears, which will help thicken the soup slightly.
  3. Add Broth and Chicken: Pour 6 cups of the low sodium chicken broth into the pot and stir to combine with the flour and vegetables. Carefully place the chicken breasts into the broth. Bring the mixture to a boil, then reduce the heat to a gentle simmer and partially cover the pot.
  4. Simmer Chicken: Let the soup simmer gently for 10 to 15 minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Maintain a simmer rather than a rapid boil to keep the chicken tender.
  5. Rest Chicken: Remove the chicken breasts from the pot and place them on a cutting board. Cover the chicken with foil and allow it to rest for at least 5 minutes to retain juices and texture.
  6. Cook Orzo: Return the soup to a simmer. Stir in the uncooked whole wheat orzo and simmer for 7 minutes, stirring occasionally to prevent sticking. The orzo should be nearly done but still slightly firm (al dente).
  7. Prepare Chicken and Finish Soup: Dice or shred the rested chicken into bite-sized pieces and add it back into the pot. Stir in the chopped spinach, fresh lemon juice, and chopped fresh dill.
  8. Adjust and Simmer: If desired, add the remaining 1 to 2 cups of chicken broth to reach your preferred soup consistency. Continue to simmer and stir occasionally for 3 to 5 minutes until the spinach wilts and the orzo is fully cooked but still retains some bite. Taste and adjust seasoning with additional salt and pepper as needed.
  9. Serve Warm: Ladle the bright, flavorful Lemon Chicken Orzo Soup into bowls and enjoy it warm, perfect for a cozy and nourishing meal.

Notes

  • Using whole wheat orzo adds extra fiber and nutrients, but you can substitute with regular orzo if preferred.
  • Be careful to maintain a gentle simmer to keep the chicken tender and avoid toughening the meat.
  • Fresh lemon juice brightens the soup—adjust the amount to your taste.
  • Leftovers store well in the refrigerator for up to 3 days and make great next-day meals.
  • If you prefer a thicker soup, reduce the total broth amount or cook the orzo slightly longer to absorb more liquid.

Find it online: https://cookedbygrace.com/lemon-chicken-orzo-soup-recipe/