Lemon Chicken Orzo Soup

This soup is a true delight that anyone could fall for!

It makes a perfect comfort meal when the weather turns chilly or when a pick-me-up is needed.

The zesty lemon brightens the rich broth, while tender chicken and orzo make it satisfying without weighing you down.

The secret trick for making this soup absolutely unforgettable?

It’s all about timing the add-ins just right.

Contents show

Ingredients

Recommended Tools

Making a delicious Lemon Chicken Orzo Soup doesn’t require fancy equipment, but having these kitchen essentials will definitely make the process smoother and more enjoyable. With these tools on hand, you’ll be able to chop, sauté, simmer and serve your soup like a pro.

Dutch Oven
Large enough to hold all ingredients and perfect for simmering soup to develop rich flavors.
Cutting Board
Essential for chopping onions, carrots, celery and other ingredients safely.
Chef’s Knife
Makes quick work of dicing vegetables and slicing chicken for your soup.
Wooden Spoon
Perfect for stirring ingredients while sautéing and simmering without scratching your pot.
Measuring Cups
Helps you add the right amount of orzo pasta and chicken broth for perfect soup consistency.
Citrus Juicer
Makes extracting fresh lemon juice quick and seed-free for that bright flavor.
Microplane Zester
Creates fine lemon zest that adds intense citrus flavor to your soup.
Ladle
Helps serve your hot soup neatly into bowls without spills or mess.

Instructions

Let’s get cooking this amazing Lemon Chicken Orzo Soup – it’s seriously the perfect comfort food with a bright, zingy twist!

1. Heat a splash of olive oil in a large pot over medium heat. Toss in your diced onion, sliced carrots, and chopped celery. Let these veggies work their magic until they’re nice and soft, about 5 minutes. Add the garlic (whether you’re using powder or fresh) and stir until fragrant – your kitchen will smell incredible!

2. Pour in the chicken stock or broth (about 6-8 cups, depending on how soupy you like it). Add a few sprigs of fresh thyme or dill and toss in a couple of bay leaves if you’re using them. Bring this delicious liquid to a rolling boil, then dial it back to a gentle simmer.

3. Now for the good stuff! Add your orzo pasta (about 1 cup) and shredded chicken (2-3 cups works great) to the pot. Let everything bubble away until the orzo is perfectly tender, usually 8-10 minutes. Pro tip: Keep an eye on that orzo – it loves to absorb liquid and can get mushy if overcooked!

4. Time for the signature lemon flavor! Whisk together the juice of 1-2 lemons with either a couple of beaten eggs (for a Greek-style avgolemono soup) or a cornstarch slurry (1-2 tablespoons mixed with cold water).

Here’s the important part – slowly temper this mixture with hot broth from your soup to prevent curdling, then gently stir it back into the pot to create that lovely silky texture.

5. In the final moments, toss in a couple handfuls of fresh spinach and watch it wilt into the soup. Season with salt and pepper to taste, and don’t forget to fish out those bay leaves before serving!

Grab some bowls and ladle this sunshine-in-a-bowl soup for everyone to enjoy! Top each serving with a sprinkle of fresh herbs and a slice of lemon for that picture-perfect finish. Isn’t it amazing how something so simple can taste so incredible?

Pro Tips

For a time-saving shortcut when making Lemon Chicken Orzo Soup, use a store-bought rotisserie chicken instead of cooking chicken from scratch.

Simply shred the meat while the vegetables are sautéing, then add it to the soup when called for in the recipe, giving you all the homemade flavor with significantly less prep time.

Substitutions & Variations

This classic lemon chicken orzo soup is endlessly adaptable with simple swaps that transform the flavor profile while maintaining its comforting essence.

Mediterranean Version: Replace the thyme with oregano, add kalamata olives, crumbled feta cheese and a handful of cherry tomatoes for a Greek-inspired variation.
Gluten-Free Option: Substitute quinoa, rice or gluten-free pasta for the orzo and ensure your chicken broth is certified gluten-free.
Vegetarian Twist: Omit chicken and use vegetable broth instead of chicken stock, then add cannellini beans or chickpeas for protein and heartiness.
Spicy Adaptation: Add red pepper flakes when sautéing vegetables and stir in a tablespoon of harissa paste for a warming North African-inspired heat.
Creamy Version: Skip the egg/lemon mixture and add a splash of heavy cream or coconut milk at the end for richness without the tanginess.
Seasonal Greens: Substitute kale, swiss chard or arugula for spinach depending on what’s fresh and available at your local market.

Leftovers & Storage Tips

Since this hearty lemon chicken orzo soup tastes even better the next day, proper storage becomes essential for enjoying those magnificent leftovers.

Refrigerate your soup in airtight containers for up to 4 days. Just note that the orzo continues absorbing liquid, so you’ll likely need to add a splash of broth when reheating.

For longer storage, freeze portions without the pasta—it’s so much better when you add fresh orzo during reheating!

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