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Lemon Chicken Orzo Soup Recipe

Lemon Chicken Orzo Soup is the upgrade your chicken soup game needs—creamy, tangy, and packed with vibrant flavor! Simple ingredients like chicken, veggies, and orzo pasta come together in a bright, lemony broth that’s anything but boring.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 5 servings
Calories: 373 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 cup orzo pasta
  • 2 tablespoons salted butter
  • 1 small sweet onion diced
  • 3 medium carrots peeled and cut into ¼-inch slices
  • 3 celery ribs diced
  • 4 garlic cloves finely minced
  • 6 cups chicken broth
  • 2 teaspoons honey
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • ¼ teaspoon red pepper flakes optional
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts approximately 4- to 5-ounce pieces
  • 1 cup whole milk
  • 3 tablespoons cornstarch
  • 2 teaspoons grated lemon zest
  • ¼ cup lemon juice from 2-3 lemons
  • 4 cups baby spinach loosely packed, thinly sliced
  • fresh flat-leaf parsley finely chopped, optional

Instructions

    Cup of Yum
  1. Cook the orzo pasta in salted water according to the package directions. Drain in a colander.
  2. Add the butter to a large pot or Dutch oven over medium heat. When the butter begins to melt, add the onion, carrots, and celery. Cook for 3-4 minutes, or until softened. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.
  3. Add the chicken broth, honey, rosemary, thyme, paprika, red pepper flakes (if using), salt, and black pepper. Stir to combine.
  4. Add the chicken to the pot, making sure each piece is completely immersed in the liquid. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
  5. Transfer the cooked chicken to a cutting board and shred it using two forks.
  6. Whisk together the milk and cornstarch in a medium bowl until no clumps remain. Add this to the pot along with the shredded chicken, orzo, lemon zest, lemon juice, and spinach. Increase heat to medium and cook for an additional 2-3 minutes, or until the spinach is wilted.
  7. Serve soup immediately with fresh parsley, if desired.

Notes

  • Orzo Tips: Cook the orzo separately if you’re planning for leftovers to prevent it from soaking up too much broth. Add it to individual bowls when reheating.
  • Lemon Juice and Zest: Fresh lemons are key for the best flavor—don’t skip the zest, as it adds an extra layer of brightness to the soup.
  • Adjusting Spice: Red pepper flakes add a subtle kick, but you can reduce or omit them if you’re sensitive to spice.
  • Dairy-Free Option: Swap the milk for a plant-based alternative and use olive oil or avocado oil instead of butter for a dairy-free version.
  • Freezing Instructions: This soup freezes well without the orzo and spinach. Add freshly cooked orzo and spinach after reheating for the best texture and flavor.

Nutrition Information

Calories 373kcal (19%) Carbohydrates 46g (15%) Protein 27g (54%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 76mg (25%) Sodium 1641mg (68%) Potassium 767mg (22%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 6894IU (138%) Vitamin C 19mg (21%) Calcium 141mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 373

% Daily Value*

Calories 373kcal 19%
Carbohydrates 46g 15%
Protein 27g 54%
Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 76mg 25%
Sodium 1641mg 68%
Potassium 767mg 16%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 6894IU 138%
Vitamin C 19mg 21%
Calcium 141mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.