Lemon Chicken Orzo Soup with Spinach

Lemon Chicken Orzo Soup

This stovetop lemon chicken orzo soup has a golden, spoonable broth filled with shredded chicken, tender vegetables, orzo, and spinach. Rotisserie chicken keeps the cooking short, while the orzo cooks directly in the broth and gives it a lightly silky body without cream.

Stir the orzo often and stop cooking it when it is just tender; it will keep absorbing broth as the soup stands. Add the spinach, lemon, and parsley off heat so the greens stay dark and the lemon remains fresh.

Prep: 15 minutes   Cook: 20 minutes   Total: 35 minutes   Yield: 6 generous servings

Ingredients for Lemon Chicken Orzo Soup

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups; 200g)
• 3 medium carrots, peeled and cut into 1/2-inch dice (about 1 1/2 cups; 180g)
• 3 celery ribs, sliced or diced (about 1 cup; 120g)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 8 cups low-sodium chicken broth, plus 1 to 2 cups more as needed
• 1 cup dry orzo (about 180g)
• 3 cups shredded cooked or rotisserie chicken (about 420g)
• 4 packed cups fresh baby spinach (about 120g)
• 1 teaspoon lemon zest
• 3 tablespoons fresh lemon juice, plus more to taste
• 1/4 cup chopped fresh flat-leaf parsley, divided
• 1 small lemon, thinly sliced into rounds, for serving

Use low-sodium broth so you can adjust the salt after adding the chicken and lemon. Keep the extra broth nearby in case the orzo thickens the soup.

How to Make Lemon Chicken Orzo Soup

1. Soften the vegetables: Heat the olive oil in a 5- to 6-quart Dutch oven or heavy-bottomed soup pot over medium heat. Add the onion, carrots, celery, salt, and pepper. Cook, stirring occasionally, for 7 to 8 minutes, until the onion is translucent and the carrots and celery are beginning to soften but still hold their shape. Stir in the garlic and oregano for about 30 seconds, until fragrant.
2. Simmer the orzo: Add the 8 cups broth and bring to a boil over medium-high heat. Stir in the orzo, then reduce to medium-low to maintain a gentle simmer. Cook mostly uncovered for 8 to 10 minutes, stirring every 1 to 2 minutes and scraping the bottom of the pot so the orzo does not stick.
3. Heat the chicken: During the last 2 to 3 minutes of the orzo’s cooking time, stir in the shredded chicken. Start checking the orzo at 8 minutes. It should be just tender with a little bite, and the chicken should be steaming hot. If the soup is getting thick, stir in a splash of additional broth.
4. Finish off heat: Turn off the heat. Stir in the spinach, lemon zest, lemon juice, and most of the parsley. Let the spinach wilt in the hot broth for 2 to 3 minutes, until dark green. Taste before adding more lemon juice, salt, or pepper.
5. Rest and serve: Let the soup stand for 3 to 5 minutes, then stir and check its consistency. Add broth as needed to keep it loose and spoonable. Ladle into bowls or serve from the pot, with the remaining parsley and thin lemon rounds on the surface. Remove the lemon rounds before eating if desired.

How to Keep the Orzo from Thickening the Soup

Orzo settles quickly, so scrape the pot bottom each time you stir. Keep the broth at a gentle simmer and stop cooking when the pasta is just tender, not swollen or splitting. It will continue absorbing liquid after the heat is off. If the soup gets too thick, add warm broth or water a little at a time, then taste again for lemon and salt.

Why Add Lemon at the End?

Simmering can mute lemon’s fresh aroma. Add the juice after turning off the heat, taste, and add more only if needed; lemons vary in acidity. Check the salt afterward, since lemon changes how salty the broth tastes and rotisserie chickens vary in seasoning.

Chicken and Greens Options

Leftover cooked chicken or cooked boneless chicken thighs can replace rotisserie chicken. Thighs tend to stay juicier in leftovers. To start with raw chicken, gently simmer about 1 1/2 pounds boneless skinless breasts or thighs in the broth until the thickest part reaches 165°F (75°C). Remove and shred the chicken, cook the orzo in the broth, then return the shreds near the end of the orzo’s cooking time. The chicken’s simmering time will vary by cut and thickness.

Chopped kale can replace spinach, but it needs to simmer in the broth until tender rather than wilt off heat. For a stronger herb finish, add 1 to 2 tablespoons chopped fresh dill with the parsley.

Make-Ahead, Leftovers, and Freezing

Cool leftovers promptly and refrigerate in an airtight container for 3 to 4 days. Orzo stored in the soup will soften and absorb broth. Reheat gently over medium-low heat, stirring occasionally and adding broth or water until the soup is brothy again. For microwave reheating, use short intervals and stir between them.

For meal prep, make the vegetable, broth, and chicken base without orzo. Cook the orzo separately and add it when serving; add the spinach, lemon, and parsley when reheating the base. For freezing, cool and freeze the base without orzo for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and cook fresh orzo in the broth or separately. Completed soup with orzo is less suitable for freezing because the pasta can become overly soft.

Serve with crusty bread or a simple green salad. If you prefer egg noodles, try this Classic Chicken Noodle Soup with Egg Noodles.

Nutrition

Approximate nutrition per serving, based on 6 servings: 320 calories, 28g protein, 8g fat, and 33g carbohydrates. Approximate values per 100g: 60 calories, 5g protein, 2g fat, and 6g carbohydrates. Values vary with the broth and chicken used and the amount of extra liquid added.