Cozy lemon chicken orzo soup is bright, warm and cozy! Juicy chicken bites in a flavorful lemony broth sit side by side with bites of carrots, brightly colored spinach and tender orzo pasta in every spoonful. This delicious soup is perfect for lunch, dinner or any time you want to snuggle down with a bowl.
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Table of Contents
Why We Love Lemon Chicken Orzo Soup
- Light But Cozy– I love making this soup as an alternative to regular chicken noodle soup. It makes a great lunch, and works well for meal prep or sick days. Fresh soup tastes so yummy when you are sick, and this one has so much flavor.
- Easy To Make – The ingredient list on this soup includes a lot of pantry and fridge staples, so you won’t be searching for strange ingredients for this delicious meal.
- Family Friendly Flavor– The lemon flavor on this soup is on the lighter side because that’s how my family enjoyed it best, but this soup is easily adjusted to your own tastes to include more or less bright citrus flavors.
Tip- Adjusting Lemon Flavor – I made a few rounds with the suggested lemon zest also and as a lemon fan really enjoyed the extra punch of lemon flavor it can give the soup. You can easily adjust the amount of fresh lemon juice and zest in this soup to your own tastes.
I originally made this as a copycat Panera lemon chicken orzo soup recipe. My kid really enjoyed that soup, and we decided to make our own version for our table at home. It’s way less expensive to make it yourself, and pretty easy recipe to make.
Ingredients For Lemon Chicken Orzo Soup
- 1 tablespoon olive oil
- 1/4 white onion diced, about ¼ of a medium onion
- 2 large carrots about 1 cup diced carrots
- 2 tablespoons butter salted
- 2 cloves garlic minced
- 2 tablespoons flour
- 64 ounces low sodium chicken broth– you can also use your favorite chicken stock but you may need to add a little more water to the soup if it’s a thicker stock
- 1 pound of chicken breast – I used boneless skinless chicken breast. You can also use rotisserie chicken or precooked chicken, see notes. Dark meat can also be used.
- 1 cup water
- 1 teaspoon oregano – dried
- 1/2 teaspoon thyme – dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup of orzo dried
- 1 large lemon juice, about 2-3 tablespoons or one fresh lemon
- 1 cup spinach diced I always dice the spinach a little so it fits one the spoon better, even if it’s baby spinach.
How To Make Lemon Chicken Orzo Soup
- Add the olive oil to a large dutch oven or soup pot and heat over medium-high heat. Place the diced onion and diced carrots in the pan and sauté. Cook for 8-10 minutes or until the carrots and onions have softened.
- Turn the stove down to medium heat. Place the butter in the pot with the carrots and onions. Add the garlic and sauté for 1-2 minutes until the garlic is fragrant.
- Place the flour to the pot and stir quickly for about a minute. Pour 64 ounces of low sodium chicken broth and one cup of water to the pot. Add the oregano, thyme, salt and pepper to the pot.
- Turn up the heat to high then add the chicken breast. Bring the entire pot to a boil, then turn down the heat to medium low and cover the pot. Allow the chicken to simmer in the pot for 10- 15 minutes or until cooked all the way through. This time will vary based on the thickness of your chicken.
- Remove the chicken from the pot and dice into bite sized pieces then set aside.
- Add one cup of dried orzo pasta to the pot and turn the heat back up to medium- high. Cook the orzo pasta in the soup for ten minutes or until tender and al dente. Stir occasionally so the orzo doesn’t stick to the bottom of the pot.
- Add the chicken back to the soup. Add the juice from half of a lemon into the soup. Taste and add the second half of the lemon if you prefer. Place the diced spinach into the pot and stir until wilted, about one minute. Serve and enjoy!
Variation Ideas
- Try Kale– While I prefer spinach, kale is another great addition in this soup. Make sure to remove the tough kale stems. You can also use frozen kale.
- Top With Parmesan Cheese– The saltiness of the parmesan cheese is delicious on top of this soup!
- Add Fresh Herbs– If you have fresh herbs on hand, flavors like fresh thyme, fresh oregano, fresh rosemary, fresh parsley or even fresh basil are delicious in this soup. Chop them and add them at the end to give the soup a fresh lift. I’ll be sure to add some fresh herbs at the end if I have them next time, so tasty!
- Make It Creamy– To make this soup creamy, you can finish it with a drizzle of heavy cream or half and half in the pot right before serving. I recommend using between 1/4 and 1/2 cup to your taste.
- Make The Broth More Yellow- A pinch of turmeric in this soup gives the broth even more of a delicious yellow appearance. This is especially helpful if you add cream to the soup, which will make the soup appear more white.
What Do I Serve Chicken Lemon Orzo Soup With?
- Bread– Whether you choose a cheesy bread or just a fresh loaf of sourdough, having a little crusty bread to sop up that yummy broth is delicious!
- Crackers– Salty crackers crumbled on top are a great addition!
- Sandwich– Turkey, chicken, ham, a BLT or even a grilled cheese make a great pairing for this soup!
- Salad– A side salad with this soup makes a combo, just like you are at Panara!
How Long Does This Soup Last?
Expect this soup to last for about three days in the refrigerator if stored in a covered airtight container.
This lemon chicken orzo soup recipe can be frozen, but I recommend adding the spinach after defrosting for best results.
This soup will thicken on the second day. Expect to add a little water when reheating leftover soup the next day or defrosting frozen soup as the orzo will expand and absorb some of the broth.
Other Delicious Recipes You Will Love
Slowcooker Chicken Tortellini Soup– A savory tomato broth full of tender chicken, plump tortellini and fresh spinach, one of my favorite soups in the slowcooker!
Turkey Chili– This mild ground turkey chili is kid and family-friendly, and is delicious on a cold day.
Italian Wedding Soup– Full of savory meatballs and vegetables, this savory soup is a classic in Italian restaurants and Italian American homes, but I think it tastes even better at home!
Crockpot Cheesy Potato Soup– Tender potatoes with ham and bacon in a cheesy soup base, this cozy soup is well loved!
Broccoli Cheddar Soup– If you love a good creamy soup, this broccoli cheddar soup from my friend over at Kylee Cooks is so good, and made on the stove in about twenty minutes!
Creamy Tomato Soup– This quick and easy soup has a creamy tomato base full of flavorful italian herbs that whips up with items in your pantry. Try it with a grilled cheese, yum!
Crockpot Chicken Noodle Soup– Thick, rich and hearty, this is a chicken noodle soup like Grandma would make!
Chicken Lemon Orzo Soup
Equipment
- 5 quart dutch oven or pot
Ingredients
- 1 tablespoon olive oil
- 1/4 white onion diced, about ¼ of a medium onion
- 2 large carrots about 1 cup diced carrots
- 2 tablespoons butter salted
- 2 cloves garlic minced
- 2 tablespoons flour
- 64 ounces low sodium chicken broth
- 1 pound chicken breast
- 1 cups water
- 1 teaspoon oregano – dried
- 1/2 teaspoon thyme – dried
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup orzo dried
- 1 large lemon juice, about 2-3 tablespoons or one lemon
- 1 cup spinach diced
Instructions
- Add the olive oil to a large dutch oven or soup pot and heat over medium-high heat. Place the diced onion and diced carrots in the pan and sauté. Cook for 8-10 minutes or until the carrots and onions have softened.
- Turn the stove down to medium heat. Place the butter in the pot with the carrots and onions. Add the garlic and sauté for 1-2 minutes until the garlic is fragrant.
- Place the flour to the pot and stir quickly for about a minute. Pour 64 ounces of low sodium chicken broth and one cup of water to the pot. Add the oregano, thyme, salt and pepper to the pot.
- Turn up the heat to high then add the chicken breast. Bring the entire pot to a boil, then turn down the heat to medium low and cover the pot. Allow the chicken to simmer in the pot for 10- 15 minutes or until cooked all the way through. This time will vary based on the thickness of your chicken.
- Remove the chicken from the pot and dice into bite sized pieces then set aside.
- Add one cup of dried orzo pasta to the pot and turn the heat back up to medium- high. Cook the orzo pasta in the soup for ten minutes or until tender and al dente. Stir occasionally so the orzo doesn’t stick to the bottom of the pot.
- Add the chicken back to the soup. Add the juice from half of a lemon into the soup. Taste and add the second half of the lemon if you prefer. Place the diced spinach into the pot and stir until wilted, about one minute. Serve and enjoy!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
Comments & Reviews
Cheryl Milish says
Can you clarify the recipe. It says 1 cup of water but in the cooking directions it says 2 cups fo water.
Kristy Richardson says
Sorry about that, I had actually tried it both ways. One batch with two cups of added water, and one batch with one cup of added water. We liked it with one cup of water better, but you can always add a little more water at the end if you like it a little more liquidy. I went ahead and updated the post as well, thanks! -Kristy
Carole says
This soup is outstanding. I made a very large pot and we ate it three days in a row.
Simply delicious.
Kristy Richardson says
So glad you enjoyed the soup Carole!
Laurie says
Just found this recipe on FB and made it today! I wasn’t sure how I’d like the lemon flavor in a soup but it was so fresh and delicious!! The next time I make it, I’ll cut the chicken into pieces and browning them first
Kristy Richardson says
So glad you enjoyed the soup Laurie 🙂