Lemon Chicken Orzo Soup
A cozy, creamy soup with juicy chicken, fresh lemon, spinach, and orzo. The perfect bowl for chilly nights or a soothing lunch.
Ingredients
- 1¼ lbs boneless skinless chicken breast
- 2 tbsp olive oil
- Lemon pepper seasoning
- 1 small yellow onion diced
- ¾ cup carrots diced
- 2 celery sticks diced
- 4 garlic cloves minced
- ½ cup dry white wine or chicken broth
- 2 tbsp butter
- 6 cups chicken broth
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- ½ tsp dried dill
- 1 tsp mustard powder
- ½ cup heavy cream
- ½ cup freshly grated Parmesan
- 2 cups fresh baby spinach
- Juice of 1 lemon 3–4 tbsp
- ¾ cup orzo cooked separately
Instructions
- 1. Season chicken with lemon pepper and sear in olive oil for 3–4 mins per side. Set aside to rest, then shred.
- 2. Deglaze the pot with wine or broth, scraping up any browned bits.
- 3. Add butter, onions, carrots, and celery. Cook until soft. Add garlic.
- 4. Stir in seasonings, hot sauce, Worcestershire, then add broth.
- 5. Return shredded chicken to the pot. Simmer for 10–12 minutes.
- 6. Cook orzo separately according to package instructions. Drain and set aside.
- 7. Reduce soup heat to low. Stir in cream, Parmesan, and spinach.
- 8. Add lemon juice and zest. Spoon orzo into bowls and ladle soup on top.
Notes
For leftovers, keep orzo and soup stored separately to avoid sogginess.
Use freshly squeezed lemon juice for the brightest flavor.
Parmesan rind can be added while simmering for extra depth.
Swap chicken with rotisserie or chickpeas for shortcuts or vegetarian version.