This zesty Lemon Chicken Orzo Soup combines tender chicken, wholesome vegetables, and delicate orzo pasta in a bright, citrusy broth.
Packed with protein, fiber, and essential vitamins, it’s a nutritious, low-saturated-fat meal that’s as satisfying as it is comforting.
Quick to make and perfect for meal prep, it’s an everyday-friendly soup that nourishes without compromising flavor.
Quick Lemon Chicken Orzo Soup
Equipment
- 1 large enameled cast-iron pot
- 1 Cutting board
- 1 Chef’s knife
- Measuring cups and spoons
- Instant-read thermometer
Ingredients
- 1 lb boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 2 Tbsp olive oil
- 1 ½ cups chopped carrots about 3 large
- 1 ½ cups chopped celery about 3 stalks
- 1 ½ cups chopped yellow onion 1 medium
- 5 cloves garlic minced
- 7 cups chicken broth
- 1 parmesan rind plus shredded parmesan for serving
- 1 ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 1 cup 6 oz dried orzo pasta
- 1 ½ tsp lemon zest
- ¼ cup fresh lemon juice or more to taste
- 5 oz about 5 packed cups fresh spinach, roughly chopped
Instructions
- Prepare the Chicken: Begin by placing your boneless, skinless chicken breasts on a clean cutting board. To ensure even cooking, cover the chicken with a sheet of plastic wrap and gently pound each breast until it is approximately 1/2-inch thick. This will create uniform thickness and tenderize the meat. Pat the chicken dry with paper towels to remove any excess moisture, which helps achieve a beautiful sear later. Season both sides generously with salt and freshly ground black pepper.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large enameled cast-iron pot over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts to the pot. Sear each side for 2 to 3 minutes until golden brown. The goal is a flavorful crust on the outside while keeping the inside juicy. Once browned, transfer the chicken to a plate and set aside, leaving any flavorful oil in the pot.
- Sauté the Vegetables: Into the same pot with the leftover chicken oil, add the chopped carrots, celery, and onion. Sauté these vegetables for 6 to 8 minutes, stirring occasionally, until they begin to soften and release their natural sweetness. This process builds the base flavor for the soup. Move the vegetables to one side of the pot, then add the minced garlic to the empty side and sauté for about 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add Broth and Seasonings: Pour 7 cups of chicken broth into the pot, s: craping the bottom to incorporate any browned bits left from searing the chicken. Add the parmesan rind and the dried herbs: 1 1/2 teaspoons oregano, 1/2 teaspoon each of basil, thyme, and rosemary. Season with salt and freshly ground black pepper to taste. Stir everything together to evenly distribute the herbs and create a fragrant, flavorful broth.
- Return the Chicken and Simmer: Carefully return the seared chicken breasts to the pot. Bring the soup to a gentle simmer over medium heat. This step allows the chicken to cook fully while the flavors meld together. Maintain a gentle simmer—avoid a rolling boil, which could toughen the chicken and overcook the vegetables.
- Cook the Orzo: Once the soup is simmering, add 1 cup of dried orzo pasta. Reduce the heat to medium-low, cover the pot, and allow the orzo to cook for 4 to 8 minutes, stirring occasionally. Check the chicken with an instant-read thermometer; it should reach 165°F in the center to ensure it is fully cooked. Keep an eye on the orzo so it becomes tender but not mushy.
- Remove Chicken and Finish Cooking Orzo: Carefully remove the parmesan rind and transfer the chicken to a cutting board. Let it rest for 3 to 5 minutes, allowing juices to redistribute for maximum tenderness. While the chicken rests, continue cooking the orzo for a few more minutes if needed, until it is fully tender and has absorbed some of the broth.
- Dice the Chicken: Once rested, cut the chicken into very small cubes, approximately the same size as the orzo pasta. This ensures every spoonful of soup has a balanced bite of tender chicken and pasta.
- Add Lemon and Spinach: Return the diced chicken to the soup, along with 1/4 cup fresh lemon juice and 1 1/2 teaspoons lemon zest. Add 5 ounces of roughly chopped fresh spinach. Stir gently and allow the soup to heat through for 2 to 3 minutes. The spinach will wilt slightly, and the lemon will infuse the soup with a bright, refreshing flavor.
- Serve and Garnish: Ladle the hot soup into bowls and sprinkle with shredded parmesan cheese to taste. Note that as the soup sits, the orzo will absorb more broth, so feel free to add a splash of extra chicken broth if desired. Serve warm and enjoy a comforting, nutrient-rich meal perfect for any day of the week.
Notes
- You can substitute chicken thighs for chicken breasts for a richer flavor; adjust cooking time accordingly.
- Fresh herbs can be used instead of dried; simply double the amount for stronger flavor.
- Orzo absorbs broth as it sits; add extra chicken broth when reheating to maintain a soupy consistency.
- To make the soup lighter, use low-sodium chicken broth.
- Parmesan rind adds depth of flavor; if unavailable, a small piece of aged cheese works as well.
- Lemon juice should be added at the end to preserve its bright, fresh taste.
- For a vegetarian variation, replace chicken with chickpeas and vegetable broth, keeping the same cooking method.
Chef’s Secrets For Flavor
The key to this Lemon Chicken Orzo Soup’s rich flavor lies in layering ingredients thoughtfully.
Searing the chicken before simmering locks in juices and adds depth.
Sautéing the vegetables separately ensures they release their natural sweetness and aromatic oils. Parmesan rind adds an umami undertone that enhances the overall broth.
Finally, adding lemon juice and zest at the end preserves the bright, citrusy notes without overpowering the soup.
Small details like fresh garlic, carefully measured herbs, and resting the chicken before dicing make a noticeable difference in texture and flavor.
Serving Suggestions And Pairings
This soup is wonderfully versatile. Serve it as a light lunch or a hearty dinner alongside a fresh green salad or warm crusty bread.
A drizzle of high-quality olive oil or a sprinkle of extra parmesan can elevate the presentation.
For a Mediterranean-inspired meal, pair with roasted vegetables or a simple cucumber-tomato salad. It also works well as a starter for a multi-course dinner.
For meal prep, portion into airtight containers and pair with a side of whole-grain bread or a small bowl of fruit for a complete, balanced meal.
Storage Tips And Reheating Advice
Store the soup in airtight containers in the refrigerator for up to 4 days.
Since orzo absorbs liquid over time, you may need to add a splash of chicken broth or water when reheating to achieve the original consistency.
This soup also freezes well for up to 3 months; allow it to cool completely before freezing.
Reheat gently over low to medium heat on the stovetop, stirring occasionally to ensure even heating.
Avoid microwaving directly in a sealed container, as the pasta may overcook and the soup could splatter.
Frequently Asked Questions
1. Can I use chicken thighs instead?
Absolutely! Boneless, skinless chicken thighs can replace breasts and add more flavor.
Since thighs are slightly fattier, reduce added oil if desired and check for doneness carefully—cooking times may be a few minutes longer.
2. Can I make this soup vegetarian?
Yes! Swap the chicken with chickpeas, white beans, or tofu, and use vegetable broth. You can also add extra vegetables like zucchini or bell peppers for added texture and flavor.
3. Can I prepare this soup ahead of time?
Yes, it’s perfect for meal prep. Store the soup in the fridge for up to 4 days, but keep in mind the orzo will absorb more broth.
Add extra liquid when reheating to maintain a soup-like consistency.
4. How can I prevent the soup from being too salty?
Use low-sodium chicken broth and season gradually with salt.
Taste before adding additional salt, especially after adding parmesan or lemon juice, as these enhance natural flavors and can reduce the need for extra salt.
5. Can I use fresh herbs instead of dried?
Fresh herbs can replace dried for a more vibrant flavor. Use roughly double the amount of fresh herbs compared to dried.
Add delicate herbs like parsley or basil toward the end of cooking to preserve their brightness.
