Name: Easy Lemon Chicken Orzo Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 cups cooked chicken breasts or thighs, shredded; 3/4 cup orzo pasta; 2 tbsp olive oil; 1 medium onion, diced; 2 carrots, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 6 cups low-sodium chicken broth; 1 bay leaf; 1 tsp dried oregano; 2 cups fresh spinach (optional); Juice and zest of 1 lemon; Salt and black pepper, to taste; 2 tbsp fresh parsley or dill, chopped (for garnish)

Why You’ll Love This Recipe

Bright, fresh flavor from lemon juice and zest
Comforting yet light enough to enjoy year-round
One-pot meal that comes together quickly
Packed with protein, vegetables, and pasta
Great for meal prep—flavors deepen as it sits

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breasts or thighs (cooked and shredded)
Orzo pasta
Olive oil
Onion (diced)
Carrots (chopped)
Celery (chopped)
Garlic (minced)
Chicken broth (low-sodium preferred)
Bay leaf
Dried oregano
Fresh spinach (optional, for added greens)
Lemon juice and zest
Salt and black pepper
Fresh parsley or dill (for garnish)

Directions

Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Add chicken broth, bay leaf, oregano, salt, and pepper. Bring to a boil.
Stir in orzo pasta and cook until al dente, about 8–10 minutes.
Add shredded chicken and spinach (if using). Simmer for 2–3 minutes until heated through.
Stir in fresh lemon juice and zest. Adjust seasoning to taste.
Remove bay leaf and serve hot, garnished with parsley or dill.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Add peas or zucchini for extra vegetables.
Use rotisserie chicken for a quick shortcut.
Make it creamy by stirring in a splash of half-and-half or Greek yogurt.
Swap orzo with rice or couscous for a different texture.
Add red pepper flakes for a touch of heat.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days. The orzo will continue to absorb liquid, so add extra broth or water when reheating. Reheat on the stovetop over medium-low heat or in the microwave. For freezing, cook the soup without orzo, freeze up to 3 months, then add freshly cooked orzo when reheating.

FAQs

Can I use uncooked chicken in the soup?

Yes, simmer raw chicken breasts or thighs in the broth until cooked through, then shred and return to the pot.

Can I use other types of pasta?

Yes, small shapes like ditalini, elbows, or small shells work well.

How much lemon should I add?

Start with the juice of 1 lemon, then adjust to taste for brightness.

Can I make this vegetarian?

Yes, substitute vegetable broth and omit chicken, adding chickpeas or white beans for protein.

Is this soup gluten-free?

Not with orzo, but you can use gluten-free pasta or rice instead.

Can I make it in a slow cooker?

Yes, cook vegetables, broth, and chicken on low for 6–7 hours or high for 3–4 hours. Stir in orzo and lemon during the last 30 minutes.

Can I add fresh herbs?

Definitely—fresh dill, thyme, or basil complement the flavors beautifully.

How do I keep the orzo from getting mushy?

Cook the orzo separately and add it to bowls just before serving.

Can I thicken the soup?

Yes, stir in a cornstarch slurry or a spoonful of Greek yogurt for creaminess.

Does it taste better the next day?

Yes, the flavors meld overnight, but you may need to add more broth since the orzo absorbs liquid.

Conclusion

Lemon Chicken Orzo Soup is a bright, comforting, and nourishing dish that brings together fresh citrus, tender chicken, and delicate pasta. Perfect for cozy meals, family dinners, or meal prep, this soup is a flavorful twist on classic chicken soup and is sure to become a household favorite.