Chicken Lemon Orzo Soup

5 from 9 votes

Chicken lemon orzo soup is a light but filling meal with tender chicken, orzo, and a bright kick of fresh lemon. Ready in about 30 minutes.

Prep Time 10

Cook Time 30

Total Time 30

Servings servings

Bring a large pot of salted water to boil and cook the orzo until partially cooked, but not fully cooked (about 5 minutes). Drain the pasta, rinse with cold water to stop the cooking, and set aside.
1 cup orzo
While the orzo is cooking, heat another large pot over medium high heat, add the olive oil, then add the chopped onion and diced carrot. Cook until the onion is translucent and the carrot is soft, 5-7 minutes.
1 Tablespoon olive oil, 1 small onion, 2 teaspoons minced garlic, 1 medium carrot
Add the minced garlic to the onion and stir.
Season the mixture with oregano, salt, pepper, and bay leaf. Stir and cook for about 30 seconds.
½ teaspoon dried oregano, 1 medium bay leaf, salt & pepper
Pour in the chicken broth.
32 ounces chicken broth
Bring the broth to a boil and simmer for about 5 minutes.
Stir in the cooked orzo, lemon juice, lemon zest, and chopped cooked chicken. Cook until the chicken is heated through.
1.5 cups cooked chicken, ½ cup fresh lemon juice, zest of 1 lemon
Add in the baby spinach and cook until the spinach is wilted, about 2-3 minutes.
5 ounces fresh baby spinach
Ladle into bowls and serve.

Use shredded chicken thighs, breasts, or even a whole rotisserie chicken—your choice!
You can swap the orzo with ditalini pasta, acini di pepe, or even rice if desired.
Freshly squeezed lemon juice is best; avoid using bottled juice for optimal flavor.
Adjust the lemon to taste—the listed amount is just a starting point.
Store leftovers in an airtight container for up to 3 days.