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lemon chicken orzo soup recipe

Lemon Chicken Orzo Soup

This soup is so bright and refreshing thanks to the fresh lemon!
Course Soup
Cuisine American
Keyword soup recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 441kcal


  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 carrots, diced
  • 3 celery ribs, diced
  • 3 cloves garlic, minced
  • 6 cups chicken stock
  • 1 bay leaf
  • ½ teaspoon oregano
  • ¾ cup uncooked orzo
  • 8 ounces fresh baby spinach
  • Juice of 1 lemon
  • Salt and pepper to taste


  • Chop the chicken into bite-sized pieces. Season with salt and pepper.
  • Heat the oil in a dutch oven or large pot over medium heat. Add the chicken and cook, stirring often, until golden on all sides, about 5 minutes. Remove chicken to a bowl and set aside.
  • Add the onions, carrots, and celery to the pot and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds more.
  • Add the chicken stock, bay leaf, and oregano to the pot and bring to a boil.
  • Add the orzo and chicken to the pot and simmer for 10 minutes or until the orzo has softened.
  • Stir in the spinach and cook until wilted, about 2 minutes.
  • Remove from the heat and stir in the lemon juice. Season with salt and pepper, as needed.
  • Serve immediately.



Store in the refrigerator for 3-4 days.


Calories: 441kcal | Carbohydrates: 44g | Protein: 39g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 726mg | Potassium: 1372mg | Fiber: 4g | Sugar: 10g | Vitamin A: 12994IU | Vitamin C: 23mg | Calcium: 108mg | Iron: 3mg