Get ready for a zesty flavor explosion! Our Lemon Chicken Orzo Soup not only bursts with vibrant flavor but is also brimming with wholesome ingredients. And guess what? With a couple of cooking short-cuts, you’ll be slurping it up in under 30 minutes!
Pair this Lemon Chicken Orzo Soup with our favorite homemade Focaccia and a green salad like this Italian Salad.
Lemon Chicken Orzo Soup
We’ve been under the weather more than usual this fall and winter, and I swear by this soup. It not only comforts everyone but also seems to alleviate some symptoms. There might be some truth to those age-old remedies!
Recent studies suggest that chicken soup with vegetables can aid hydration and reduce cold symptoms. This soup is rich in lemon, a fantastic source of vitamin C, which boosts the immune system when you’re unwell. So, it’s fair to say this soup is ideal when you sense a cold brewing. It’s been a lifesaver in our home!
But its charm isn’t limited to cold days. It’s perfect anytime you’re craving comforting warmth or a twist on chicken noodle soup!
How To Make Lemon Chicken Orzo Soup
- In a large pot, add olive oil, diced carrots, diced celery, and diced onion.
- Sauté the vegetables until they are crisp-tender, approximately 8-10 minutes. Take your time here; it’s the flavor base of this soup!
- Gather all the required seasonings for the soup.
- Incorporate these seasonings into the vegetables, stirring until aromatic.
- Pour in the broth and bring the mixture to a boil. Once boiling, add the orzo pasta and cook until it’s tender.
- Mix in the shredded rotisserie chicken to warm it up, followed by the spinach until it wilts. Finish by adding the lemon zest and juice.
- Enjoy! Garnish bowls with Parmesan cheese if desired.
Shortcuts
Soup Shortcuts
- Using a rotisserie chicken saves time, and pre-shredded versions are available at stores like Costco, Smith’s (Kroger), Trader Joe’s, and Walmart. A lemon-herb seasoned (lemon-herb) rotisserie chicken is especially delicious for this soup.
- For quicker preparation, consider pre-chopped mirepoix, available both fresh and frozen in many grocery store produce sections.
- Utilize a microplane and lemon juicer for effortless zesting and juicing. If you’re a lemon enthusiast, adjust the quantity to suit your taste!
Quick Tip
What is Mirepoix? Mirepoix is a classic culinary base consisting of diced onions, carrots, and celery, often used to add depth of flavor to various dishes.
Storage
Lemon Chicken Orzo Soup storage
- If making ahead of time: omit the orzo and reserve 2 cups of broth. When serving, cook the orzo separately and then add it to the soup.
- When refrigerated, the soup lasts 2-3 days, but note that the orzo may absorb some liquid, so adjust with more chicken stock when reheating for desired consistency.
- Avoid freezing with orzo; add it after thawing and reheating for best texture.
More Delicious Soup Recipes:
- Chicken Gnocchi Soup creamy and delicious
- The best-ever Vegetable Soup
- CrockPot White Chicken Chili award winning
- Pasta Soup with Italian sausage
- Creamy Chicken Chili reader favorite!
Lemon Chicken Orzo Soup
Equipment
- Large pot
Ingredients
- 2 tablespoons olive oil
- 3 cups diced mirepoix or 1 cup each: diced yellow onion, diced celery, diced carrots; see note 1
- 2 teaspoons minced garlic
- 1 teaspoon chicken boullion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 8 cups chicken broth
- 1 bay leaf optional
- 3/4 cup uncooked orzo pasta see note 2
- 2 cups rotisserie chicken shredded/chopped, see note 3
- 2 cups coarsely chopped baby spinach
- 2 large lemons see note 4
- Serving suggestions see note 5
Instructions
- In a large pot over medium heat, add olive oil. Once oil is shimmering, add diced onion, celery, and carrots. Cook until veggies are crisp-tender, stirring occasionally, for about 7–9 minutes (reduce heat if veggies are browning too quickly). Add minced garlic and stir for 30 seconds.
- Add the seasonings and stir for 30 seconds. Pour in the chicken broth and add the bay leaf if using. Increase heat and bring to a boil. Once boiling, add the orzo. Cook according to package directions, subtracting 2 minutes from the recommended cooking time.
- Stir in the shredded rotisserie chicken and the spinach. Gently stir to warm through the chicken and allow the spinach to wilt, about 1–3 minutes. Remove from heat. Stir in 1-1/2 teaspoon lemon zest and 3–4 tablespoons lemon juice. Season to taste if any additional salt or pepper is needed.
- Ladle the soup into bowls and garnish, if desired, with fresh thyme. Add optional Parmesan cheese to individual bowls. Serve with crusty bread.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I like to freeze some of my large batches of soup. Does this freeze we3ll without the orzo and spinach?
It freezes wonderfully without the orzo and spinach! Enjoy! 🙂
If you cook the orzo separately, how much less liquid do you use in the recipe?
Leave out 2 cups 🙂
I made this exactly as indicated and it was absolute perfection. Making another pot tomorrow as at 10 PM my husband was in the kitchen heating up the remainder (I also made the orzo separately). Thank you for the great recipe -this is a huge win to find this.
I am so thrilled to hear this! Thanks so much Debbie! 🙂
I loved this soup. I couldn’t find orzo and I needed to make it gluten free anyway so I used green lentils. It worked well. Thank you!
That sounds great! So happy you enjoyed it 🙂