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Lemon Chicken Orzo Soup Recipe

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4.3 from 10 reviews

This Lemon Chicken Orzo Soup is a comforting, bright, and hearty dish combining tender chicken, fresh vegetables, and the refreshing zest of lemon. Made with chicken thighs or breast simmered in flavorful broth with aromatic leek, celery, carrots, and fresh herbs, it is completed with orzo pasta and baby spinach. The soup can be easily customized or transformed into a classic avgolemono by incorporating eggs and lemon juice for a creamy texture. Perfect for a wholesome weeknight dinner or meal prepping, this soup offers balanced nutrition and a burst of fresh citrus flavor.

Ingredients

Soup Base

  • 2 tablespoons olive oil
  • 1 medium leek (white and pale-green parts only), halved lengthwise, sliced ½” thick
  • 2 celery stalks, sliced
  • 2 carrots, peeled and sliced
  • 1 clove garlic, peeled and chopped
  • 1 teaspoon thyme or rosemary (dried or fresh)
  • Zest of one lemon
  • 6 cups low-sodium chicken broth
  • Salt and freshly ground pepper to taste

Chicken

  • 1 lb skinless, boneless chicken thighs or breast*

Final Ingredients

  • ¾ cup orzo
  • 2 cups baby spinach
  • ¼ cup chopped fresh dill or parsley
  • Lemon halves (for serving)

Instructions

  1. Sauté Vegetables: Heat olive oil in a large heavy pot over medium heat. Add the leek, celery, and carrots. Cook, stirring often, until the vegetables are soft and fragrant, about 5 to 8 minutes.
  2. Add Aromatics: Stir in the chopped garlic, thyme or rosemary, and lemon zest. Cook for another minute to release the aromas.
  3. Cook Chicken: Add the whole chicken thighs or breast to the pot along with the chicken broth. Bring the mixture to a boil. Cover the pot, reduce heat to a simmer, and cook until the chicken is fully cooked through, about 15 to 20 minutes.
  4. Shred Chicken: Transfer the cooked chicken to a plate and let it cool slightly. Shred or chop the chicken into bite-sized pieces using two forks or a knife.
  5. Cook Orzo: Meanwhile, return the broth to a boil. Add orzo to the simmering broth and cook until al dente, around 8 to 10 minutes. Stir occasionally to prevent sticking.
  6. Combine and Finish Soup: Check seasoning and adjust salt and pepper as needed. Stir in the shredded chicken, baby spinach, and chopped dill or parsley. Simmer gently for a couple of minutes until the spinach wilts.
  7. Serve: Ladle the soup into bowls and serve with lemon halves or wedges on the side for squeezing fresh lemon juice over each serving.
  8. Storage and Reheating: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave or on the stovetop over medium heat, adding additional broth if the soup thickens too much.

Notes

  • To make an avgolemono (Greek lemon-egg) version of this soup, whisk together 2 eggs and the juice of 2-3 lemons (about ½ cup). With the pot off heat, gradually warm the egg mixture by adding a scoop of hot soup and whisking continuously. Then slowly stir the warmed egg mixture back into the soup to create a smooth, creamy texture.
  • Add extra vegetables such as green peas for additional color and flavor.
  • You can substitute the leek with one large yellow onion if preferred.
  • If using leftover roasted or rotisserie chicken, have approximately 3 cups of shredded chicken ready to add.
  • When storing or reheating, the soup may thicken as the starches absorb liquid; simply add more broth to reach desired consistency.

Find it online: https://marthatasty.com/lemon-chicken-orzo-soup-recipe/