This Lemon Chicken Orzo Soup is a warm hug in a bowl! It’s made with tender chicken, tiny orzo pasta, and bright lemon that adds zing.
Perfect for chilly days, this soup is super easy to whip up. I love how it warms you from the inside out—great for when you’re feeling under the weather! 
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing since it adds a rich flavor. If you need a substitute, avocado oil or vegetable oil can work well too. I find that using a good quality olive oil makes a big difference in taste.
Onions, Carrots, and Celery: This classic combination is known as mirepoix and forms the base of many soups. If you’re out of celery, you can skip it or use bell peppers instead. I sometimes add extra carrots for sweetness!
Garlic: Fresh minced garlic gives the soup a lovely aroma. If you only have garlic powder, you can use that too, but fresh is always best. Adjust to your taste; I love a strong garlic flavor!
Orzo Pasta: Orzo is perfect for soup, but if you have dietary restrictions, consider using quinoa or rice instead. They may alter the texture a bit, but both are tasty alternatives.
Cooked Chicken: Rotisserie chicken is convenient and full of flavor. You can also use leftover chicken or even tofu for a vegetarian option. Just be sure to season your tofu well!
Fresh Spinach: Spinach adds vibrant color and nutrients. For a different twist, you could use kale or Swiss chard. Just chop them into smaller pieces to make them easier to eat.
Lemon Juice and Zest: These ingredients add a bright flavor to the soup. If you don’t have fresh lemons, you can use bottled lemon juice, but the fresh zest gives a stronger aroma. I always squeeze in a little extra juice!
How Do I Properly Sauté Vegetables Without Burning Them?
Sautéing is simple but requires some attention. Starting with the right heat level is key. You want to heat the olive oil over medium heat, which allows the vegetables to cook evenly without burning. Here’s how to do it:
- Add your diced onion, carrots, and celery. Stir them often, letting them soften for about 5-7 minutes.
- Keep an eye on them! If they start to brown too much, lower the heat. The goal is to make them tender and slightly sweet, not charred.
- After they’re soft, add the minced garlic and stir for just a minute, as garlic burns quickly. This step will make your kitchen smell amazing!
Following these tips will ensure you get beautifully sautéed vegetables for your soup’s base!
How to Make Lemon Chicken Orzo Soup?
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 cups fresh spinach
- Juice of 1 lemon (about 2-3 tablespoons)
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20 minutes of cooking time, making a total of about 30 minutes. You’ll be enjoying a warm and delicious bowl of Lemon Chicken Orzo Soup in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables become tender and fragrant.
2. Add Garlic:
Next, add the minced garlic to the pot. Cook for an additional minute, stirring frequently to prevent the garlic from burning. You want it to become aromatic but not browned.
3. Bring to a Boil:
Now, pour in the chicken broth and bring everything to a boil. Once the soup is boiling, add the orzo pasta. After adding the pasta, reduce the heat to a gentle simmer.
4. Cook the Orzo:
Let the orzo cook according to the package instructions, usually about 8-10 minutes, until it’s al dente. Stir occasionally to keep it from sticking to the bottom of the pot.
5. Add Chicken, Spinach, and Lemon:
Once the orzo is cooked, stir in the shredded chicken, fresh spinach, lemon juice, and lemon zest. Let the soup cook for another 2-3 minutes until the spinach has wilted.
6. Season the Soup:
Taste your soup and season with salt and pepper to your liking. If you prefer a more zesty flavor, you can add more lemon juice at this point.
7. Serve and Garnish:
It’s time to enjoy your delicious soup! Serve it hot in bowls and, if you’d like, top it with some fresh dill or parsley for a lovely garnish. Enjoy your comforting bowl of Lemon Chicken Orzo Soup!
Can I Use Different Pasta Instead of Orzo?
Yes, you can! If you don’t have orzo on hand, try using other small pasta shapes like ditalini or alphabet pasta. Just be sure to adjust the cooking time according to package instructions, as different pasta types may require more or less time to reach al dente.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply substitute the chicken broth with vegetable broth and omit the cooked chicken. You can add extra beans or chickpeas for protein and still enjoy the delicious flavors of the soup!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a little extra broth or water to help loosen the soup, as orzo may absorb moisture over time.
Can I Freeze Lemon Chicken Orzo Soup?
Yes, you can freeze the soup! For best results, freeze it before adding the spinach and chicken. Let it cool completely, then store it in freezer-safe bags or containers. When ready to eat, thaw in the fridge overnight and reheat on the stove, adding the chicken and spinach just before serving.
