Lemon Chicken Orzo Soup Recipe

Introduction

This Lemon Chicken Orzo Soup is a comforting and bright meal perfect for any day. With tender shredded chicken, tender orzo pasta, and fresh lemon juice, it offers a delightful balance of flavors that warms you up while keeping things light.

Ingredients

• 1 tablespoon olive oil
• 1 small onion (diced)
• 3 medium carrots (peeled and thinly diced)
• 2 small celery stalks (chopped)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 cloves garlic (minced)
• 7 cups chicken stock (or broth)
• 1 teaspoon fresh thyme
• 1 cup dry orzo
• 3 cups cooked, rotisserie chicken (no skins, no bones, shredded; preferably legs and thighs)
• 3 tablespoons cornstarch
• 3 cups baby spinach
• 1 large lemon (juiced)
• Salt and pepper (to taste)
• Chopped fresh parsley
• 2 sprigs fresh thyme
• 1 small lemon (sliced)

Instructions

1. Step 1: Heat olive oil in a large stock pot or Dutch oven. Add diced onion, carrots, chopped celery, garlic powder, and onion powder. Season with salt and pepper. Cook over medium-high heat, stirring often, for about 5 minutes until the vegetables are softened and slightly caramelized. Add minced garlic during the last 2 minutes and stir.
2. Step 2: Pour in the chicken stock and stir to scrape up any browned bits from the pot. Add fresh thyme. Bring to a boil then reduce to a simmer for a couple of minutes. Remove 1/3 cup of the hot stock and set aside to cool.
3. Step 3: Stir in the dry orzo and shredded chicken. Cook for 8-10 minutes, or according to package directions, until the orzo is almost tender. Stir frequently to prevent sticking.
4. Step 4: In a small bowl, whisk the cornstarch with the cooled chicken stock you set aside to create a smooth slurry.
5. Step 5: Pour the cornstarch slurry into the soup and stir well to combine.
6. Step 6: Simmer the soup for 5 minutes, then add the baby spinach and squeeze in half of the lemon juice. Cook for another 2-3 minutes until the spinach is wilted.
7. Step 7: Remove the soup from heat. Taste and gradually add the remaining lemon juice, adjusting seasoning with salt and pepper as needed. Stir to combine.
8. Step 8: Serve the soup warm garnished with chopped fresh parsley, fresh thyme sprigs, and a slice of lemon in each bowl.

Tips & Variations

• Use homemade chicken stock for the richest flavor, or low-sodium store-bought stock to control saltiness.
• Substitute fresh lemon zest for added citrus aroma alongside the juice.
• Swap baby kale or Swiss chard for spinach if preferred.
• For a gluten-free option, replace orzo with gluten-free pasta or rice.
• Leftover rotisserie chicken works perfectly, but cooked shredded turkey or chicken breast can also be used.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stove, stirring occasionally. The orzo will continue to absorb liquid and soften, so you may want to add a splash of broth or water to loosen the soup if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of rotisserie chicken?

Yes, cooked frozen chicken can be used as long as it is fully thawed and shredded before adding to the soup. This helps ensure even heating and flavor distribution.

How can I make this soup more creamy?

For a creamier texture, you can stir in a splash of cream or half-and-half at the end of cooking, or add a dollop of Greek yogurt when serving.

Lemon Chicken Orzo Soup Recipe

---

★★★★★

4.4 from 127 reviews

• Author: Hugo
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

This comforting Lemon Chicken Orzo Soup is a flavorful, hearty dish perfect for any season. Featuring tender shredded rotisserie chicken, tender orzo pasta, fresh spinach, and a bright zing of lemon, this soup offers a perfect balance of savory and citrusy notes. The soup is thickened with a cornstarch slurry for a silky texture and enriched with aromatic herbs like thyme and fresh garlic. Ideal for a wholesome lunch or dinner, it’s simple to prepare in one pot with fresh vegetables and wholesome broth.

---

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 small onion, diced
• 3 medium carrots, peeled and thinly diced
• 2 small celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme
• 2 sprigs fresh thyme (for garnish)
• 3 cups baby spinach
• 1 small lemon, sliced (for garnish)

Seasoning and Spices

• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• Chopped fresh parsley (for garnish)

Proteins and Grains

• 3 cups cooked, rotisserie chicken, shredded (no skins, no bones; preferably legs and thighs, about 1.5 lb)
• 1 cup dry orzo pasta

Liquids and Thickener

• 1 tablespoon olive oil
• 7 cups chicken stock or broth
• 3 tablespoons cornstarch
• 1 large lemon, juiced

---

Instructions

1. Sauté Vegetables and Aromatics: Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Add diced onion, carrots, chopped celery, garlic powder, onion powder, and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until vegetables are softened and slightly caramelized. Add minced garlic during the last 2 minutes, stirring continuously to prevent burning.
2. Add Stock and Herbs: Pour in the chicken stock, scraping the pot’s bottom to loosen any browned bits for extra flavor. Add fresh thyme and bring the stock to a boil, then reduce to a simmer for a couple of minutes. Remove ⅓ cup of the hot stock and set it aside to cool for thickening later.
3. Cook Orzo and Chicken: Stir in the dry orzo pasta and shredded chicken into the simmering stock. Cook for 8 to 10 minutes, or according to the orzo package instructions, stirring frequently to avoid the pasta sticking to the bottom of the pot. The orzo should be almost fully cooked at this point.
4. Make Cornstarch Slurry: Whisk the cornstarch with the reserved cooled chicken stock until completely smooth, forming a slurry with no lumps.
5. Thicken Soup: Pour the cornstarch slurry into the soup gradually while stirring to combine. Let the soup simmer for 5 minutes, allowing it to thicken and the orzo to finish cooking.
6. Add Spinach and Lemon Juice: Stir in the baby spinach and squeeze in half of the large lemon’s juice. Cook for 2 to 3 minutes until the spinach wilts in the hot soup.
7. Final Seasoning: Remove the soup from heat. Taste and squeeze in the remaining lemon juice gradually to your liking, stirring well. Adjust seasoning by adding salt and pepper as needed.
8. Serve: Ladle the warm soup into bowls and garnish with chopped parsley, fresh thyme sprigs, and a slice of lemon for added brightness and presentation.

Notes

• For extra flavor, use homemade chicken stock if available.
• If you don’t have cornstarch, you can substitute with all-purpose flour but make sure to whisk it well.
• Rotisserie chicken makes this recipe quick and easy, but leftover cooked chicken can also be used.
• Orzo can be substituted with other small pasta like acini di pepe or small ditalini.
• The lemon juice should be added gradually to avoid overpowering the soup’s delicate flavors.
• This soup stores well refrigerated for up to 3 days and can be reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: lemon chicken soup, chicken orzo soup, easy chicken soup, healthy chicken soup, lemon soup, comfort soup, one pot soup