Description

There’s a magical moment in every season when you crave something warm, hearty, and satisfying, but also fresh and lively. That’s where this Lemon Chicken Orzo Soup steps in. It’s the perfect marriage of comfort and brightness, offering you the best of both worlds. Imagine curling up with a bowl of steaming soup that tastes like a ray of sunshine—this recipe has all the cozy feels with a vibrant twist.

This soup is more than just a meal; it’s a story. It reminds me of family dinners where everyone had their designated task—peeling vegetables, zesting lemons, and stirring the bubbling pot of soup. The air would be filled with the aroma of sautéed onions, garlic, and a whisper of fresh herbs. And, of course, the zesty burst of lemon that seemed to promise the meal would leave us feeling both refreshed and comforted.

Whether you’re cooking this for a family gathering, a quick weeknight dinner, or meal-prepping for the week ahead, Lemon Chicken Orzo Soup has a way of turning any occasion into a celebration of good food and good company.

Ingredients

Scale

For the Chicken:

1¼ lbs. boneless, skinless chicken breast
2 tablespoons olive oil
1 tablespoon lemon pepper seasoning

For the Soup Base:

2 tablespoons butter
1 small yellow onion, diced
¾ cup carrots, diced
2 sticks celery, diced
4 cloves garlic, minced
6 cups chicken broth
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce

Seasonings:

1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon mustard powder
½ teaspoon dried dill weed

Additions:

¾ cup orzo, uncooked
½ cup heavy cream
½ cup freshly grated Parmesan cheese
2 cups fresh spinach
Juice of 1 lemon (3–4 tablespoons)

Instructions

Step 1: Prepare the Chicken

Season the chicken breasts generously with lemon pepper seasoning. Heat olive oil in a large soup pot over medium-high heat. Sear the chicken for about 3-4 minutes on each side until it develops a beautiful golden crust. This step locks in the juices and adds depth of flavor to the soup.

Once seared, remove the chicken from the pot and set it aside on a cutting board. Allow it to rest—this is crucial for retaining its tenderness. After 10 minutes, dice or shred the chicken into bite-sized pieces.

Step 2: Build the Aromatic Base

In the same pot, melt the butter, letting it deglaze any flavorful bits left behind from the chicken. Add the diced onion, carrots, and celery, and cook over medium heat for 5-7 minutes until softened and fragrant. Stir in the minced garlic and cook for another minute, taking care not to burn it.

Step 3: Create the Broth

Pour in the chicken broth, scraping the bottom of the pot to release any browned bits—this adds a robust flavor to the soup. Stir in the hot sauce, Worcestershire sauce, oregano, basil, parsley, mustard powder, and dill weed. Bring the mixture to a gentle boil.

Step 4: Add Orzo and Chicken

Once boiling, add the uncooked orzo to the pot, along with the shredded chicken. Reduce the heat to a simmer and let everything cook for about 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.

Step 5: Final Touches

When the orzo is tender, stir in the heavy cream, Parmesan cheese, fresh spinach, and the juice of one lemon. Watch as the spinach wilts into the soup and the Parmesan melts into the broth, creating a luxurious, creamy texture. Taste the soup and adjust the seasoning with salt and pepper if needed.

Notes

For a dairy-free version, skip the Parmesan and cream, and use coconut milk or a plant-based cream alternative.
Leftovers will thicken as the orzo absorbs more broth. Simply add a splash of water or chicken stock when reheating.