Craving a cozy but not too heavy meal? Try this chicken lemon orzo soup! It's light and vibrant thanks to the lemon and spinach, making it a great choice not just for cooler months but for spring and summer, too.
Recipe Highlights
- This simple soup uses orzo (tiny, rice-shaped pasta), not rice or noodles like most chicken soups — it makes every spoonful tender and hearty without being heavy. Love orzo in soups? Try my Italian sausage orzo soup next.
- Fresh lemon juice makes all the difference! I add lemon at the end to brighten everything up and really set this homemade chicken lemon orzo soup apart from regular chicken noodle. I also stir in the spinach right at the end—it's my little trick for keeping it bright, green, and vibrant instead of dull and overcooked.
- This one-pot meal takes just 35 minutes to make and requires minimal cleanup—perfect for busy weeknights, meal prep, or making ahead!
- If you’re a fan of the lemon and chicken combo like I am, you’ll love some of my other dinner favorites too—like my creamy lemon pepper chicken thighs and lemon garlic butter chicken spaghetti.
How to Make Lemon Chicken Orzo Soup (Step-by-Step)
- This is just a quick overview (with helpful photos & tips)—find the full recipe with exact measurements in the recipe card below. You'll love this cozy soup!
- First up: gather all your ingredients. Here’s a photo with everything you’ll need:
- Heat olive oil in a large stock pot or Dutch oven. Add onion, carrots, celery, garlic powder, and onion powder; season with salt and pepper.
- Cook over medium-high heat for 5 minutes until softened, adding fresh garlic during the last 2 minutes.
Pour in chicken stock, scraping up any browned bits, and add thyme. Bring to a boil, then simmer briefly. Set aside β
cup of the stock to cool.
- Stir in orzo and shredded chicken, cooking for 8–10 minutes until orzo is nearly done, stirring often to prevent sticking.
Whisk the cooled stock with cornstarch to form a slurry, then stir it into the soup. Simmer for 5 minutes.
Add spinach and half the lemon juice; cook for 2–3 minutes until wilted. Remove from heat, adjust seasoning, and add more lemon juice to taste.
- Serve warm, topped with parsley, fresh thyme, and a lemon slice in each bowl
