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Lemon Chicken Orzo Soup - Bright, Comforting, and Simple

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3–4 garlic cloves, minced
  • 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
  • 6 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts or thighs (or 3 cups cooked, shredded chicken)
  • 3/4 cup dry orzo pasta
  • Zest of 1 lemon
  • Juice of 1 to 2 lemons (about 3–4 tablespoons), to taste
  • 1 bay leaf (optional)
  • 2 cups baby spinach or chopped kale (optional)
  • 2 tablespoons fresh dill or parsley, chopped
  • Salt and black pepper, to taste
  • Optional: 1 tablespoon butter for extra richness
  • Optional garnish: extra dill/parsley, lemon wedges, grated Parmesan

Method
 

  1. Sauté the aromatics: Heat olive oil in a large pot over medium. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic, oregano, and thyme, and cook 30 seconds until fragrant.
  2. Add broth and chicken: Pour in the chicken broth and add the bay leaf if using. Nestle in the raw chicken breasts or thighs. Bring to a gentle boil, then reduce to a simmer. Cover and cook 12–15 minutes, or until the chicken is cooked through.
  3. Shred the chicken: Transfer the chicken to a cutting board and shred with two forks. Return it to the pot. If using pre-cooked chicken, add it now and simmer 5 minutes to warm through.
  4. Cook the orzo: Stir in the orzo. Simmer uncovered, stirring occasionally so it doesn’t stick, for 8–10 minutes or until al dente. Skim any foam if needed.
  5. Add lemon and greens: Turn heat to low. Stir in the lemon zest and 3 tablespoons lemon juice. Add spinach or kale and cook 1–2 minutes until wilted. Taste and adjust lemon to your liking.
  6. Finish and season: Stir in fresh dill or parsley and the butter if using. Season generously with salt and pepper. Remove the bay leaf. The soup should taste bright and savory with a clean lemon finish.
  7. Serve: Ladle into bowls and garnish with more herbs. Add a lemon wedge on the side for extra zing. If you like, finish with a pinch of Parmesan.