Lemon Chicken Orzo Soup
This Lemon Chicken Orzo Soup jam-packed with fresh vegetables, tender chicken, and enveloped with a lemon broth. It’s a delicious, one pot meal that is easy to whip up and full of flavor!
I can eat soup whether it’s negative ten degrees or 100 degrees outside, and I’m not kidding! Since I’m usually cold no matter what the temperature is, soup definitely does the trick to warm me up.
So needless to say, I go through A LOT of soup in my house. Sometimes I opt for the canned version, and other times, I like to whip up some french onion, creamy tomato, or cream of mushroom soup. But whatever the flavor of the day is, you can best be sure that I savor every last bite.
Which brings me to this Lemon Chicken Orzo Soup. It’s not a new or unique flavor, but it sure is good. And since I love broth based soups, it was time for me to whip up this easy dish to devour for when my cravings strike.
This lemon chicken orzo soup jam-packed with fresh vegetables, tender chicken, and enveloped with a lemon broth. It’s a delicious, one pot meal that is easy to whip up and full of flavor!
If you’ve been hanging around here long enough, you know that I’m all about the easy meals. Every once in a while, I sneak in a more time consuming dish, but for the most part, I like to make and share dishes that are perfect for busy weeknights.
Ingredients for Lemon Chicken Orzo Soup
You need just 10 basic ingredients to make this flavorful lemon, chicken, and orzo soup:
- Olive oil
- White onion
- Chicken broth
- Cooked shredded chicken
- Dried herbs
- Lemon juice
How to Make Lemon Chicken Orzo Soup
This Lemon Chicken Orzo Soup is made for busy weeknights or just for when you want a hot bowl of deliciousness that’s ready in no time.
And did I mention that this Lemon Chicken Orzo Soup is made in just one pot?
- To start, you saute some onions in a large pot, followed by diced carrots and minced garlic.
- Then, you’ll add in some chicken broth, dried thyme, a bay leaf, and some shredded chicken.
- After the soup has simmered for about a half hour, add in the orzo and let it cook for 10 more minutes.
- Then, remove the soup from the heat, stir in some fresh lemon juice and baby spinach, and your meal is ready to be devoured.
This Lemon Chicken Orzo Soup is a deliciously easy and satisfying meal that is perfect to warm you up for the cold, winter nights. It also makes the best one pot meal for soup lovers!
How Long Will the Soup Last?
Store the lemon chicken orzo soup in an airtight container and refrigerate for up to five days.
Can Lemon Orzo Soup Be Frozen?
Yes, but I recommend freezing the soup without the orzo. The orzo will soak up excess liquid once frozen and be grainy after being reheated.
If you plan on freezing the soup for later, prepare it without the orzo. Then, add the orzo to the soup when you reheat it on the stovetop.
Tips for the Best Lemon Orzo Soup
- I used shredded chicken left over from a rotisserie chicken, which makes this soup even more flavorful.
- Adding some crumbled feta cheese to the soup would add even more flavor and make the soup creamy.
- To make a creamy lemon chicken orzo soup, replace 1 cup of broth with 1 cup of milk or creamy.
Looking for more easy soup recipes? I’ve got you covered!
I’ve got lots of quick and easy soup recipes on my site! Here are some of my favorites:
- Creamy Tomato Basil Soup
- Creamy Cauliflower Soup
- Easy Chicken Noodle Soup
- Slow Cooker Hearty No-Bean Chili
- Mushroom Barley Soup
Lemon Chicken Orzo Soup
- 2 tablespoons olive oil
- ½ white onion, diced
- 3 carrots, peeled and diced
- 2 teaspoons minced garlic
- 8 cups low sodium chicken broth
- 2 cups shredded chicken, I used the shredded rotisserie chicken that you can find near the deli section of your grocery store
- ½ teaspoon dried thyme
- 1 bay leaf
- ¾ cup dry orzo
- 2 tablespoons fresh lemon juice, juice from about 1 lemon
- 1 cup baby spinach leaves
- In a medium pot, heat oil. Add in onion and saute for about 2 minutes.
- Add in carrots and garlic, stirring to sauté. Add chicken broth, shredded chicken, thyme, and bay leaf. Stir to combine.
- Bring mixture to a boil. Then, cover and simmer for about 30 minutes.
- Add dry orzo, cover, and cook for about 10 minutes.
- Remove from heat, add lemon juice and spinach. Stir to combine. Serve immediately.