Lemon Chicken Orzo Soup (Printable Version)

Tender chicken and orzo combine with spinach and lemon for a bright, hearty Mediterranean dish.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 4 cups baby spinach, roughly chopped

→ Pantry

07 - 1 cup orzo pasta
08 - 6 cups low-sodium chicken broth
09 - 2 tablespoons olive oil

→ Flavorings

10 - Zest and juice of 1 large lemon
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - Fresh dill or parsley, chopped (optional)
15 - Lemon wedges (optional)

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced chicken, season with salt and pepper, and cook for 3 to 4 minutes until lightly browned but not fully cooked through.
04 - Pour in chicken broth, add bay leaf and dried oregano. Bring to a boil, then reduce heat to a simmer.
05 - Stir in orzo and cook for 8 to 10 minutes, stirring occasionally, until orzo is tender and chicken is cooked through.
06 - Remove bay leaf. Stir in spinach, lemon zest, and lemon juice. Simmer for 2 minutes until spinach is wilted. Taste and adjust seasoning.
07 - Ladle soup into bowls. Garnish with fresh dill or parsley and extra lemon wedges if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The lemon juice is your secret weapon—just a squeeze transforms ordinary broth into something that feels fancy without any fuss.
  • It's naturally dairy-free but feels completely satisfying, perfect for feeding people with different dietary needs.
02 -
  • Don't skip removing the bay leaf—I learned this the hard way when a guest bit into one, and it completely changed the moment.
  • The lemon juice goes in at the very end, not at the beginning, otherwise it loses its bright character as it simmers.
  • Taste before serving—the seasoning needs to be bold enough to shine even when the soup is steaming hot.
03 -
  • If your broth tastes too salty, add a splash of water—low-sodium broths vary brand to brand, so tasting as you go keeps you in control.
  • Fresh lemon always trumps bottled juice, and the zest matters just as much as the juice—don't skip it.
  • Make this soup a day ahead and reheat gently—the flavors meld overnight and taste even better, though the spinach will darken slightly.
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