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Lemon Chicken Orzo Soup

Tender chicken in a lemony broth with orzo pasta and vegetables, this hearty soup is the best kind of flavor and comfort


  • 8 ounce orzo pasta, cooked al dente, rinsed with cold water

  • 3 split chicken breasts, stewed, deboned and pulled.

  • 1 teaspoon olive oil

  • 3 carrots, peeled and diced

  • 3 celery stalks, cleaned and diced

  • 1 onion, chopped

  • 2 cloved garlic, minced

  • 1 teaspoon dried tyme

  • 1 teaspoon dried oregano

  • 2 bay leaves

  • Salt/ pepper to taste

  • 3-32 ounce cartons chicken broth

  • 1/2 cup lemon juice

  • 1 lemon, zested

  • 8 ounce baby spinach, stemmed

  • 1 lemon, sliced thinly for garnish, seeded

Heat olive oil in large pot over medium heat. Add carrots, celery, onion, and garlic. Cook until onion is translucent (approx 8-10 mins - do not brown). Add thyme, oregano, salt, pepper, bay leaves, and chicken broth. Bring both to a boil over high heat, reduce to medium low, cover and simmer until vegetables are tender (approx 10-15 mins). Add chicken, lemon juice and lemon zest. Simmer for 10 mins. Add baby spinach and simmer for 5 mins. Place large spoonful of orzo into individual soup bowl, ladle in hot soup, top with lemon slice.

** Orzo may be added directly to the soup for the last 5 minutes if it will consumed in entirety. If not, the starch will break down and turn the soup cloudy. Serves 6-8

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