This Lemon Chicken Orzo Soup Recipe packs big flavor with tender chicken, orzo, and fresh lemon. Thanks to a few shortcuts, it comes together in under 30 minutes!
author’s note
The Soup I Swear Has Healing Powers!
My family has 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.
The first time I made it, I grabbed a lemon-herb rotisserie chicken from Costco, and it was game-changing. Between that shortcut and a pre-chopped mirepoix mix, the soup came together so quickly. Now it’s one of those “back pocket” recipes I can throw together on a weeknight when I need something fast but still homemade.
Even when no one’s sick, it’s the kind of soup I crave on chilly nights. It’s a fresh twist on classic chicken noodle soup with that bright lemon kick.
Ingredients In Orzo Soup
| Ingredient | Swaps or Tips |
|---|---|
| Olive Oil | Butter works for a richer flavor |
| Mirepoix (onion, carrot, celery) | Use store-bought pre-chopped mix to save time |
| Garlic | Garlic paste or pre-minced garlic works |
| Chicken Broth | Swap in veggie broth for a lighter version |
| Orzo | Any small pasta or even white rice |
| Rotisserie Chicken | Use cooked chicken breast or thighs |
| Lemon (zest & juice) | Bottled juice in a pinch, but fresh is best |
| Spinach | Kale, Swiss chard, or parsley also work |
And make sure to serve it with some Herb Bread, No-Knead Bread, or Dinner Rolls!
How To Make Lemon Chicken Orzo Soup Recipe
- Sauté the base: Cook onion, carrot, and celery in olive oil until soft.
- Add garlic & seasonings: Stir until fragrant.
- Pour in broth & cook orzo: Simmer until the pasta is tender.
- Add chicken & spinach: Stir in shredded chicken and wilt the greens.
- Finish with lemon: Stir in juice and zest for brightness.
Storage
- Make ahead: Leave out the orzo and cook it separately. Add it when serving so it doesn’t get soggy.
- Fridge: Lemon Chicken Orzo Soup Recipe keeps 2–3 days. Add more broth when reheating since pasta absorbs liquid.
- Freezer: Best without orzo. Freeze the base, then add orzo fresh when reheating.
Serve This Soup With:
Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup is a zesty, wholesome dish ready in just 30 minutes—perfect for a quick and flavorful meal!
Equipment
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 bouillon 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
Note 1: Grab a pre-chopped mirepoix blend from the store’s produce aisle or process the veggies in a food processor for a quick dice. You’ll need about 1/2 a large onion, 3–4 stalks of celery, and 3 carrots.
Note 2: Keep in mind that since you cook the orzo in this soup, it will continue to absorb the liquid. This soup is best eaten the same day it’s made.
Note 3: If available, choose a lemon herb seasoned rotisserie chicken for extra lemon and herb flavor.
Note 4: Add lemon juice and zest gradually according to your taste preferences. If you’re a big lemon fan, consider using lemon herb seasoning (e.g., Mrs. Dash) or lemon pepper instead of regular pepper in the soup.
Note 5: Serving suggestions: fresh thyme, Parmesan cheese, and crusty bread.
Storage: Store the soup 2–3 days in the fridge, but note that the orzo may absorb some liquid, so adjust with more chicken stock when reheating for desired consistency. Avoid freezing; add the orzo after thawing and reheating for best texture.
Nutrition
Serving: 8servings | Calories: 161kcal | Carbohydrates: 14.2g | Protein: 13g | Fat: 6.5g | Cholesterol: 30.1mg | Sodium: 131mg | Fiber: 1.5g | Sugar: 2.6g
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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 🙂