Let’s add a little brightness to our day with this fabulous Lemon Chicken Orzo Soup!
This is a bowl of good, clean, healthy, happy food we have right here.
- Every flavorful bite makes me feel alive and nourished, and it comes together in a flash.
- It’s light, bright, and packed with veggies, lean protein, and whole grains.
- With this array of nutritious ingredients, the lemon chicken orzo soup calories stay low without sacrificing any of the bold flavors.
- It will fill and warm you to your core, without weighing you down, and the leftovers are just as tasty as the day you make it (a meal prep dream!).
This soup is the sort of cozy midday pick-me-up I long for in the middle of a weekday.
It’s hearty enough to satisfy me on a chilly evening and tasty enough to serve to guests too.
This lemon chicken orzo soup is like pure sunshine in a bowl, and it’s ready to brighten your day!
5 Star Review
“Made this soup for dinner tonight, and it was so wonderful. My husband loved this soup too, and I will definitely make it again.”
— Patty —
How to Make Chicken Orzo Soup
While this soup bears some resemblance to other classic chicken and noodle soups (like this Instant Pot Chicken Noodle Soup and this Crockpot Chicken Noodle Soup)—a few important additions make it taste extra special and unique.
The Ingredients
- Carrots + Celery + Onion. This all-important trio builds the soup’s flavor right from the start. I like to say these make chicken soup taste like chicken soup.
- Dried Basil. Basil pairs beautifully with the bright flavors in this soup.
- All-Purpose Flour. To help thicken the soup and make it a more creamy lemon chicken orzo soup (without the need for actual cream).
- Chicken Broth. The savory, comforting, and nutritious liquid base. Homemade is of course wonderful, but if you don’t have time (I rarely do) don’t sweat it. This soup has plenty of other excellent flavors going on.
- Chicken Breasts. Tender, perfectly-cooked chicken breasts are scrumptious in this soup. Plus, chicken adds oodles of filling, lean protein. You can make this soup with chicken thighs if you prefer.
- Orzo. A small, quick-cooking pasta that looks similar to rice. It’s undeniably tasty and ideal for soups. I used whole wheat orzo for the added health benefits. Orzo does get mushy in soup if it’s cooked too long, so it’s important to follow the cooking times listed and not let it overcook.
- Spinach. An extremely nutritious addition to this soup. Spinach is packed with fiber, vitamins, and minerals.
- Lemon Juice. This chicken soup does have lemon, and you do not want to skip it! A generous squeeze of lemon juice wakes up the flavors and makes the soup incredibly refreshing and almost cleansing.
- Fresh Dill. A handful of fresh dill makes the soup herbaceous and lively.
The Directions
- Sauté the carrot, celery, onion, herbs, and seasonings.
- Stir in the flour to thicken.
- Add the chicken, and let simmer. Once the chicken is cooked through, transfer it to a cutting board and dice or shred.
- Stir the orzo into the soup and let cook directly in the broth.
- Add the chicken back to the pot, along with the remaining ingredients. ENJOY!
Storage Tips
- To Store. Refrigerate soup in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- To Freeze. Orzo soup can be frozen. Freeze soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Plan Tip
Chop the carrots, celery, and onion up to 1 day in advance, and store them in the refrigerator.
What to Serve with Lemon Chicken Orzo Soup
Recommended Tools to Make this Recipe
- Dutch Oven. Perfect for making this creamy lemon chicken soup.
- Non-Slip Cutting Board. This cutting board won’t slip away from you while you’re chopping.
- Instant Read Thermometer. The best way to ensure your chicken is cooked through.
The Best Dutch Oven
A classic, high-quality Dutch oven is a must-have kitchen tool. It’s ideal for making soups, casseroles, stews, and so much more!
Lemon Chicken Orzo Soup
A bright and delicious Lemon Chicken Orzo Soup. Filled with fresh, healthy ingredients and absolutely delicious flavors.
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Servings: 6 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 medium carrots peeled and diced (about 1 ½ cups)
- 3 medium stalks celery diced (about 1 cup)
- 1 small yellow onion finely diced (about 1 cup)
- 1 teaspoon dried basil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cloves garlic minced (about 1 tablespoon)
- 1 tablespoon all-purpose flour
- 6 to 8 cups low sodium chicken broth
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup uncooked whole wheat orzo*
- 3 cups roughly chopped spinach loosely packed about 3 ounces
- ¼ cup freshly squeezed lemon juice about 1 medium lemon
- 2 tablespoons chopped fresh dill
Instructions
- In a large Dutch oven, heat the oil over medium heat. Add the carrot, celery, onion, basil, salt, pepper. Let cook until the vegetables soften and are beginning to brown, about 8 minutes (don’t rush this step; it builds important flavor).
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Sprinkle the flour over the top and stir until it disappears. Pour in 6 cups of the chicken broth and stir to combine. The flour should be completely dissolved.
- Carefully lower the chicken into the broth. Bring the soup to a boil, then reduce the heat, partially cover the pot, and let gently simmer for 10 to 15 minutes, until the chicken is cooked through and reaches 165 degrees F on an instant read thermometer. Check the soup periodically to make sure you are maintaining a gentle simmer vs. a rapid boil.
- Remove the chicken to a cutting board and cover. Let rest at least 5 minutes.
- Return the soup to a simmer, then stir in the orzo. Continue to simmer for 7 additional minutes, stirring periodically to keep the orzo from sticking, until the orzo is very al dente (it should be nearing done but still be too firm to eat).
- Dice or shred the chicken, then add it to the pot.
- Stir in the spinach, lemon juice, and dill. If you desire a thinner soup, add the remaining 1 to 2 cups chicken broth, until the soup is to your liking. Continue to simmer and stir periodically for 3 to 5 additional minutes, until the spinach wilts and the orzo is al dente. Taste and add additional salt and pepper as desired. Enjoy warm.
Notes
- *You can also make this soup with another small pasta, such as small shells, castellane, or ditalini; reference the cooking time on the box and adjust your cooking time in the recipe as needed.
- TO STORE: Refrigerate soup in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Orzo soup can be frozen. Freeze soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE IN A SLOW COOKER: Lightly coat a 5- to 6-quart slow cooker with cooking spray. Place the chicken in the bottom, then season with salt and pepper. Add the carrots, celery, onion, garlic, and basil. Pour the chicken broth over the top. Cover and cook until the chicken is cooked through, about 1 hour 45 minutes to 2 hours 30 minutes on HIGH or 4 to 6 hours on LOW. Remove the chicken from the slow cooker and shred or chop, then return to the slow cooker along with the orzo. Turn the heat to high and let cook, uncovered, for 30 minutes. Add the spinach, lemon juice, and dill. Cover and continue cooking on high for 5 additional minutes, just until the spinach wilts. Taste and add additional salt and pepper as desired.
Nutrition
Serving: 1(of 6)Calories: 320kcalCarbohydrates: 30gProtein: 33gFat: 7gSaturated Fat: 2gTrans Fat: 1gCholesterol: 73mgPotassium: 971mgFiber: 3gSugar: 4gVitamin A: 6875IUVitamin C: 14mgCalcium: 66mgIron: 2mg
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After reading several comments referencing mushy orzo I decided to cook mine separately and add it to the Crock Pot just before serving. I used DeLallo regular as my store does not stock the whole wheat version. The soup was delicious and the orzo was cooked perfectly! My 2 year old granddaughter gave it a two thumbs up! I will definitely prepare this again. Thank you!
I’m glad you enjoyed the soup, Candise! Thank you so much for reporting back and sharing your tip about cooking the orzo separately. That’s definitely an good option if you’re concerned about the texture and aren’t able to find a whole wheat version!
Made this soup for dinner tonight and it was so wonderful. I did make it stove top and that worked out fine. I happened to have barley in the pantry so I used that instead of the orzo. It worked out great. My husband loved this soup too and I will definitely make it again.
I’m so happy to hear you enjoyed the recipe, Patty! Barley sounds like it would be delicious in the soup. Thank you for taking the time to share your tweaks and for leaving this lovely review!
I remade this because I wasn’t ready to give up on it and it turned out delicious! I cooked everything on the crockpot and just cooked the orzo separate and poured it in at the end. Even my picky 6yr old cleaned her bowl.
Hi Alma, thanks for giving the recipe another try! I’m so glad everyone enjoyed it!
Very tasty! If you’re like me and are using reconstituted lemon juice instead of squeezing a lemon, maybe 1/4 cup instead of a 1/3 cup. Otherwise, extremely good and very easy!
I’m so excited to hear that Jessi! Thank you so much for taking time to leave this review.
I LOVE all of your recipes! Trying this one today! Cannot wait! :) THANK YOU ERIN!
You’re so sweet, Becky! Thank you! I hope you love this too.
Yummm! My son went back for thirds! . I am on a diet..or change of diet with less carbs and clean foods. I made this in a smaller crockpot with 4 cups of broth. No rice but used garlic and herb seasoning. (Has basil in it) and soften the onions with some celery. Every thing else same as recipe but made it with two garlic cloves and one tablespoon dill. It’s perfect. Just delicious as it is.
Thank You!
Sherry, thank you so much for taking the time to leave this awesome review and share your tweaks. I’m so glad to hear it was a hit!
So thrilled to have found your blog as I also live in Milwaukee! Since our weather was a bit chilly today I decided to make this in my crockpot. It turned out amazing. The fresh dill was such a perfect touch of flavor. Thanks for the recipe :)
Kacie, I’m glad to hear you enjoyed the soup! Thanks so much for taking the time to try it out and report back. :)
Elaine is coming over tomorrow and I’m cooking this for dinner!
This sounds perfect! Have a wonderful time.
I am looking to make this in a crockpot for an after church potluck lunch. Do you suggest cooking ahead of time and then reheating or trying to time it so that it is ready by lunchtime since I won’t be able to check on it periodically while its cooking if I time it to be ready by noon. Can’t wait to try this!
Hi Emily! If you don’t mind the pasta being a little overly soft, I think it would be OK to reheat (the pasta softens when it’s reheated). Otherwise, I’d try to time it to be done at noon if you can. I hope you all enjoy it!
I made bone broth chicken as a base and then made the soup in about one hour (the bone broth chicken tskes 24-48 hrs) several times.
Delish!! I also used sweet potatoes or regular potatoes instead of orzo as well.
WHOO HOOO! I am so happy and excited to hear that Carol. Thanks for taking time to leave this wonderful review.
I love the flavor of this soup, so perfect for a fall day! However, I followed the directions and my carrots turned out super hard at the end… any idea why this happened?
Hi Annick, it may be that the carrots pieces were on the bigger side and didn’t have enough time to cook through. I’d try cutting them slightly smaller next time. I hope that helps, and I’m glad you enjoyed the flavor of the soup!
Any suggestions for making this in the Instant pot? Thanks!
Hi Laura, I’m sorry, but I don’t have tips to offer in the case of this recipe, especially since pasta can be more particular. If you play around, I’d love to hear how it goes!
Just made this in the crock pot. It is delicious!
Debbie I am so pleased to hear that you enjoyed it. Thanks for letting me know!
The only modification I made to this was using ditalini pasta instead of orzo. When everything else was done I added the noodles for 10 minutes and it was WONDERFUL. So warm and cozy and fresh.
Ellie, thanks for taking the time to review the recipe! I’m so glad you enjoyed it!
This looks delicious! I can’t wait to try…do you have any recommendations to substitute the orzo if wanting a gluten free option?
Hi Nikki! While I have not tried the recipe this way, you could experiment with gluten free orzo or rice. For each of these, I recommend cooking them according to the package directions, and then stirring them into the soup at the very end. If you try the recipe, I’d love to hear how it goes!
Easy, filling and delicious.
I’m so happy that you enjoyed it, Monique! Thank you for sharing this kind review!
I adapted this recipe to the Instant Pot and it is awesome! Only recipe change was reducing the broth to 6 cups.
1. Turn Instant Pot to Sauté mode. Add oil, carrots, celery, onion, garlic and basil. Sauté for 30 seconds. Add chicken breasts, broth, salt and pepper and give a quick stir.
2. Close Instant Pot lid with pressure valve to sealing. Pressure cook (HI) for 8 minutes for 2 whole chicken breasts (6 mins for 4 chicken breasts pieces). Allow natural pressure release or quick release after 5 minute NPR.
3. Open the Instant Pot. Take the Chicken Breasts out and shred them with a a fork.
4. Set Instant Pot to Sauté mode. Add orzo and shredded chicken. Cook for 6-7 mins or until the orzo is cooked.
5. Add spinach, lemon juice and dill and stir everything together. Turn the Instant Pot off.
6. Taste and add additional salt and pepper as desired. Enjoy warm.
I’m so happy that you enjoyed it, Diane! Thank you for sharing this kind review and your tips!
Thank you! This soup is the best, I make it often. Our gym friends gather around Valentine’s Day for a soup luncheon. They always want this soup because it’s so healthy and delicious, I do use rice instead of orzo as one person is gluten intolerant. The lemon and dill are so important. I have even tempered an egg and whisked it in to make it richer.
People even bring containers to take some home. I make in my instant pot instead of slow cooker and goes together fast.
I’m so happy that you’ve enjoyed it, Chris! Thank you for sharing this kind review!
what is the sodium content of this ?
Hi Toni! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!