Pin it
For years now, this zesty lemon chicken orzo soup has been my go-to comfort food during cold months. It brings together juicy chicken, nutritious veggies, and tangy citrus in every spoonful. The mix of whole wheat orzo with fresh vegetables makes for a well-rounded dish that's both wholesome and delicious.
I whipped up this soup during a nasty cold snap when I wanted something warm but light. The zesty lemon addition was such an amazing surprise that it's now become my signature dish. My friends always ask me to share how I make it after tasting it at my gatherings.
Ingredients
- Boneless skinless chicken breasts: add juicy protein chunks throughout your bowl
- Extra virgin olive oil: forms the tasty base for cooking your veggies
- Yellow onion, carrots, and celery: build the traditional flavor backbone
- Garlic: gives an aromatic punch that works wonderfully with the lemon
- Dried basil: adds earthy undertones that complement the citrus kick
- Whole wheat orzo: brings a toasty flavor and extra fiber compared to regular pasta
- Fresh spinach: adds vibrant green color and nutrients while soaking up the tasty broth
- Fresh lemon juice: cuts through richness and perks up the whole dish
- Fresh dill: finishes everything off with the ideal herbal touch for both chicken and lemon
- All-purpose flour: creates a slightly thick broth that's not too runny
Step-by-Step Instructions
- Sauté the Aromatics:
- Warm up olive oil in a big Dutch oven over medium heat. Toss in your chopped carrots, celery, onion, and dried basil with a sprinkle of salt and pepper. Let them cook for 8 minutes until they soften and get slightly browned edges. Don't rush this part—it builds all the base flavors. Those slightly caramelized bits will add natural sweetness to your soup.
- Develop the Flavor Base:
- Throw in your chopped garlic and stir for about 30 seconds until you can smell it. Don't let it turn brown or it'll taste bitter. Right away, sprinkle flour over everything and keep stirring for a minute until you can't see the flour anymore. This will give your soup some body without making it too thick.
- Create the Broth:
- Add 6 cups of chicken broth while stirring well so the flour mixes in completely. Make sure there aren't any clumps as you stir. You'll notice the liquid gets slightly thicker as it heats up. This step is what gives your soup that lovely smooth texture.
- Cook the Chicken:
- Gently place whole chicken breasts into the hot broth. Let it come to a gentle bubble, then turn down the heat and partially cover the pot. Let it simmer for 10-15 minutes until the chicken reaches 165°F inside. This slow cooking keeps your chicken tender instead of tough.
- Prepare the Chicken:
- Take the cooked chicken out and put it on a cutting board. Cover it with foil and let it sit for at least 5 minutes. This rest time lets all the juices spread back through the meat so it stays moist. The chicken will keep cooking slightly as it rests.
- Cook the Orzo:
- Bring the soup back to a simmer and add your orzo. Cook for around 7 minutes, stirring now and then so it doesn't stick. The orzo should be a bit firmer than you'd normally eat it since it'll keep cooking in the hot soup. Stirring keeps the pasta from clumping or sticking to the pot bottom.
- Complete the Soup:
- Cut up or shred your rested chicken and put it back in the pot. Mix in fresh spinach, lemon juice, and chopped dill. The heat from the soup will wilt the spinach while keeping its bright color. Let everything simmer together for 3-5 more minutes until the orzo is just right and all flavors have mixed well.
Pin it
What really makes this soup stand out in my kitchen is the lemon juice. I found out how amazing it could be when I accidentally doubled the amount one time. Instead of ruining it, that extra citrus made all the flavors pop and created this perfect balance that's now the signature of my recipe. My family always asks for the "extra lemony" version whenever I make it.
Make Ahead Tips
This soup gets even better after a day or two as the flavors blend together. You can make it up to two days before you need it and keep it in the fridge. Just know the orzo will soak up more broth while it sits, so you might need to add some extra when you warm it up. I usually cook double what we need so we can enjoy the even tastier leftovers throughout the week.
Customization Options
You can tweak this recipe in lots of ways to match what you like or what you have. Grabbing a rotisserie chicken from the store works great as a quick fix—just tear up the meat and throw it in at the end. If you don't do dairy, a bit of coconut milk adds creaminess without using milk products. Feel free to toss in different veggies too—try some zucchini, peas, or colorful peppers. You can swap out spinach for kale if you want greens that stay firmer longer.
Pin it
Serving Suggestions
This soup tastes amazing when served with crusty bread for soaking up all that tasty broth. A small green salad with a tangy dressing goes really well with the lemony soup. For a bigger meal, try pairing it with a grilled cheese sandwich made with sharp cheddar and a touch of dijon mustard. The bright citrus notes in the soup balance out the rich sandwich perfectly, making a lunch or dinner combo that both kids and grown-ups will love.
Storage Notes
The flavor keeps developing in the fridge, making this soup perfect for planning meals ahead. Keep it in sealed containers for up to 4 days. When you heat it up again, add a splash of chicken broth since the orzo will have soaked up some liquid. To freeze portions, leave a bit of room at the top of your containers for expansion, and it'll stay good for up to 3 months. Let it thaw in the fridge overnight before warming it gently on the stove, stirring every so often for even heating.
Frequently Asked Questions
- → Can I switch the pasta type?
Absolutely! Feel free to swap orzo for small pasta like ditalini, small shells, or castellane. Just tweak the cook time to match the pasta instructions.
- → What's the best way to store extras?
Place leftover soup in a sealed container and refrigerate for up to 4 days. Reheat on your stovetop over low-medium heat or use a microwave until hot.
- → Can this soup be frozen?
It sure can! Keep it in a sealed, freezer-friendly container for up to 3 months. Let it thaw in the fridge overnight before warming it back up.
- → What finishing touches work best?
Top with some chopped parsley, fresh dill, or grated Parmesan cheese. A little squeeze of lemon juice adds great zest too.
- → Can I make this in a slow cooker?
Yes, this works in a slow cooker! Cook the chicken and veggies in the slow cooker, then stir in spinach and orzo during the final 30 minutes.