Go Back

Lemon Chicken Orzo Soup

Lemon chicken orzo soup with a bright lemon-herb broth and tender orzo, finished with shredded chicken and baby spinach. Simmers until the chicken is cooked, then orzo is added for a comforting, spoonable texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast
  • 3 carrots
  • 3 celery
  • 1 onion
  • 4 cloves garlic
  • 2 tbsp olive oil
Soup base
  • 8 cup chicken broth
  • 1 cup orzo pasta
  • 1 tbsp lemon juice
  • 2 tbsp lemon zest
  • 1 tsp dried thyme
  • 2 cup baby spinach
  • 2 tbsp fresh dill
  • 2 eggs Optional for avgolemono (Greek egg-lemon) style.
  • 0.25 salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Sauté onion, carrots, and celery for 5 minutes, until the onion looks translucent and the vegetables soften slightly.
Build the broth
  1. Add minced garlic and dried thyme to the pot and cook for 1 minute. Stir constantly so the garlic is fragrant but does not brown.
  2. Pour in chicken broth and add chicken breast to the pot. Bring to a simmer and cook for 18 minutes, until the chicken is cooked through.
Shred and cook the orzo
  1. Remove the chicken from the pot and shred it, then return it to the pot. Keep the soup at a gentle simmer.
  2. Add orzo to the simmering soup and cook for 8-9 minutes, stirring occasionally, until the orzo is tender. The broth should look slightly thickened from the pasta starch.
Add lemon (regular or avgolemono)
  1. For avgolemono style, whisk eggs with the lemon juice in a bowl. Slowly ladle hot broth into the eggs while whisking to temper, then stir the mixture back into the pot.
  2. For regular style, stir in lemon juice and lemon zest. Taste and adjust as needed so the soup stays bright and balanced.
Finish with spinach and dill
  1. Stir in baby spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.
  2. Turn off the heat and stir in chopped fresh dill. Let the soup stand for 2 minutes so the flavors settle before serving.

Notes

Pro tip: If using avgolemono, temper the eggs slowly with hot broth and keep the soup at a gentle simmer so it thickens without curdling. Store leftovers in the fridge up to 3-4 days; reheat gently on the stove to avoid breaking the texture. Freezing is not recommended for avgolemono style, but the regular lemon version can be frozen for up to 2 months. For a dairy-free option, keep the regular lemon style (skip eggs).