Lemon Chicken Orzo Soup Recipe

Lemon Chicken Orzo Soup Recipes

  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins


Original recipe makes 6 quarts

  •  8 ounces orzo pasta
  •  1 teaspoon olive oil
  •  3 carrots, chopped, or more to taste
  •  3 ribs celery, chopped
  •  1 onion, chopped
  •  2 cloves garlic, minced
  •  1/2 teaspoon dried thyme
  •  1/2 teaspoon dried oregano
  •  salt and ground black pepper to taste
  •  1 bay leaf
  •  3 (32 ounce) cartons fat-free, low-sodium chicken broth
  •  1/2 cup fresh lemon juice
  •  1 lemon, zested
  •  8 ounces cooked chicken breast, chopped
  •  1 (8 ounce) package baby spinach leaves
  •  1 lemon, sliced for garnish (optional)
  •  1/4 cup grated Parmesan cheese (optional)


  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
  2. Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
  3. Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
  4. Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

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