Lemon Chicken Orzo Soup Recipe

Original Post: https://www.evolvingtable.com/lemon-chicken-orzo-soup/

A white Dutch oven is full of Lemon Chicken Orzo Soup with a wooden spoon.

5 from 4 votes

Lemon Chicken Orzo Soup Recipe

Lemon Chicken Orzo Soup is the upgrade your chicken soup game needs—creamy, tangy, and packed with vibrant flavor! Simple ingredients like chicken, veggies, and orzo pasta come together in a bright, lemony broth that’s anything but boring.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

1 cup orzo pasta
2 tablespoons salted butter
1 small sweet onion diced
3 medium carrots peeled and cut into ¼-inch slices
3 celery ribs diced
4 garlic cloves finely minced
6 cups chicken broth
2 teaspoons honey
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon red pepper flakes optional
1 teaspoon salt
¼ teaspoon black pepper
1 pound boneless, skinless chicken breasts approximately 4- to 5-ounce pieces
1 cup whole milk
3 tablespoons cornstarch
2 teaspoons grated lemon zest
¼ cup lemon juice from 2-3 lemons
4 cups baby spinach loosely packed, thinly sliced
Fresh flat-leaf parsley finely chopped, optional

Instructions

Cook the orzo pasta in salted water according to the package directions. Drain in a colander.
1 cup orzo pasta
Add the butter to a large pot or Dutch oven over medium heat. When the butter begins to melt, add the onion, carrots, and celery. Cook for 3-4 minutes, or until softened. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.
2 tablespoons salted butter, 1 small sweet onion, 3 medium carrots, 3 celery ribs, 4 garlic cloves
Add the chicken broth, honey, rosemary, thyme, paprika, red pepper flakes (if using), salt, and black pepper. Stir to combine.
6 cups chicken broth, 2 teaspoons honey, ½ teaspoon dried rosemary, ¼ teaspoon red pepper flakes, 1 teaspoon salt, ¼ teaspoon black pepper
Add the chicken to the pot, making sure each piece is completely immersed in the liquid. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
1 pound boneless, skinless chicken breasts
Transfer the cooked chicken to a cutting board and shred it using two forks.
Whisk together the milk and cornstarch in a medium bowl until no clumps remain. Add this to the pot along with the shredded chicken, orzo, lemon zest, lemon juice, and spinach. Increase heat to medium and cook for an additional 2-3 minutes, or until the spinach is wilted.
¼ cup lemon juice, 2 teaspoons grated lemon zest, 4 cups baby spinach, 1 cup whole milk, 3 tablespoons cornstarch
Serve soup immediately with fresh parsley, if desired.
Fresh flat-leaf parsley

Video

Notes

Orzo Tips: Cook the orzo separately if you’re planning for leftovers to prevent it from soaking up too much broth. Add it to individual bowls when reheating.
Lemon Juice and Zest: Fresh lemons are key for the best flavor—don’t skip the zest, as it adds an extra layer of brightness to the soup.
Adjusting Spice: Red pepper flakes add a subtle kick, but you can reduce or omit them if you’re sensitive to spice.
Dairy-Free Option: Swap the milk for a plant-based alternative and use olive oil or avocado oil instead of butter for a dairy-free version.
Freezing Instructions: This soup freezes well without the orzo and spinach. Add freshly cooked orzo and spinach after reheating for the best texture and flavor.

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