Introduction

When comfort meets freshness, you get a bowl of Lemon Chicken Orzo Soup with Spinach. This wholesome dish combines the richness of tender chicken, the light bite of orzo pasta, the earthiness of fresh spinach, and the bright, zesty notes of lemon. It’s cozy enough to warm you on a chilly day, yet light and refreshing enough to enjoy year-round.

Unlike heavy cream-based soups, this one is brothy, nourishing, and filled with clean, simple ingredients. The lemon adds a burst of sunshine to each spoonful, making it a delightful twist on classic chicken noodle soup.

Why I Love This Recipe

I love this recipe because it balances comfort and brightness so beautifully. The orzo gives the soup body, the chicken keeps it hearty, the spinach brings in freshness, and the lemon ties it all together with a light tang. It’s a dish that feels restorative—like a hug in a bowl.

It’s also a fantastic one-pot meal: simple, quick, and satisfying without being heavy. Plus, leftovers taste even better the next day!

Why It’s a Must-Try Dish

• Quick and easy: Ready in under an hour.
• Nutritious and wholesome: Packed with lean protein, greens, and whole carbs.
• Family-friendly: Mild yet flavorful enough for both kids and adults.
• Customizable: Add veggies, herbs, or more lemon to your liking.
• Healing vibes: Perfect when you’re under the weather or simply craving comfort food.

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Servings and Nutrition

• Servings: 6
• Calories per Serving: ~290 kcal
• Course: Main Course, Soup
• Cuisine: Mediterranean-Inspired / American

Ingredients

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 8 cups chicken broth (low-sodium)
• 1 cup uncooked orzo pasta
• 3 cups cooked shredded chicken (rotisserie chicken works well)
• 4 cups fresh spinach, roughly chopped
• Zest and juice of 1 large lemon
• Salt and freshly ground black pepper, to taste

Optional Garnishes:

• Fresh parsley, chopped
• Grated Parmesan cheese
• Extra lemon wedges

Step-by-Step Preparation Method

Step 1: Sauté the Base

1. Heat olive oil in a large soup pot or Dutch oven over medium heat.
2. Add onion, carrots, and celery. Cook until softened, about 5–6 minutes.
3. Stir in garlic, oregano, and thyme; cook for 1 minute until fragrant.

Step 2: Build the Broth

4. Pour in chicken broth and bring to a boil.
5. Stir in the orzo pasta. Reduce heat and simmer for 8–10 minutes, or until pasta is al dente.

Step 3: Add Chicken and Spinach

6. Stir in shredded chicken and cook until heated through, about 5 minutes.
7. Add spinach and stir until just wilted.

Step 4: Brighten the Flavor

8. Add lemon zest and juice. Taste and adjust seasoning with salt and pepper.

Step 5: Serve

9. Ladle soup into bowls. Garnish with parsley, Parmesan, or extra lemon wedges if desired.

How to Serve

• Serve hot with crusty bread, garlic breadsticks, or pita for dipping.
• Pair with a simple green salad for a lighter meal.
• Offer lemon wedges at the table for those who like extra brightness.

Recipe Tips

• Cook orzo separately if you plan on storing leftovers—otherwise, it will absorb too much broth.
• Add lemon juice at the end to keep the flavor fresh.
• For extra depth, stir in a spoonful of grated Parmesan or Pecorino Romano.

Variations

• Creamy version: Add 1/2 cup heavy cream or coconut milk at the end.
• Egg-lemon twist (Avgolemono style): Whisk 2 eggs with lemon juice, then temper with hot broth and stir in for a silky finish.
• Vegetarian: Use vegetable broth and substitute chickpeas for chicken.
• Herbal: Swap spinach for kale, or add fresh dill or basil for a unique flavor.
• Protein boost: Stir in cooked turkey, shrimp, or even tofu cubes.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze soup without orzo for up to 3 months. When reheating, cook fresh orzo and stir it in.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon for stirring
• Ladle for serving

FAQ

Q: Can I use rice instead of orzo?
Yes! Long-grain rice works, but increase simmering time to ~20 minutes.

Q: Can I use uncooked chicken?
Yes—add raw chicken breasts or thighs in Step 2, simmer until fully cooked (~20 minutes), then shred and return to the pot.

Q: Can I make it gluten-free?
Absolutely—swap orzo for gluten-free pasta or rice.

Q: How do I make it more filling?
Add chickpeas, cannellini beans, or extra veggies like zucchini or mushrooms.

Conclusion

This Lemon Chicken Orzo Soup with Spinach is everything you want in a cozy yet refreshing meal—hearty, light, and bursting with zesty lemon flavor. It’s a dish that nourishes both body and soul, perfect for weeknight dinners, family gatherings, or even meal prep. With its versatility and simplicity, this recipe is sure to become a staple in your kitchen.

One bowl of this soup, and you’ll understand why it’s both comforting and uplifting—a true year-round favorite!