Name: Lemon Chicken Orzo Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb chicken breasts or thighs, seasoned with lemon pepper; 1 tbsp olive oil; 1/2 cup white wine (or chicken broth); 2 tbsp butter; 1 medium onion, diced; 2 celery stalks, diced; 2 carrots, diced; 3 cloves garlic, minced; 6 cups chicken broth; 1 tsp hot sauce; 1 tsp Worcestershire sauce; 1/2 tsp mustard powder; 1/2 tsp dried oregano; 1/2 tsp dried basil; 1/2 tsp dried parsley; 1/4 tsp dried dill; 2 cups fresh spinach; 1/2 cup heavy cream; 1/2 cup Parmesan cheese, freshly grated; 2 tbsp lemon juice, freshly squeezed; 1 cup cooked orzo pasta; Optional: Parmesan rind

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Lemon Chicken Orzo Soup is a comforting and vibrant bowl of goodness packed with tender chicken, orzo pasta, fresh spinach, and zesty lemon. I love how the creamy broth is enriched with Parmesan cheese and infused with herbs and seasonings that deliver a bright, savory flavor in every spoonful. This is one of those recipes that feels cozy enough for cold weather but light and fresh enough to enjoy year-round.

Why You’ll Love This Recipe

I keep coming back to this soup because it’s wholesome, hearty, and full of layered flavors that make it stand out from ordinary chicken soup. The lemon adds brightness, the cream and cheese bring just enough richness, and the orzo makes it satisfying without feeling too heavy. It’s easy enough for weeknights and impressive enough to serve guests, especially with warm bread on the side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Soup Base
chicken breasts or thighs, seasoned with lemon pepper
olive oil
white wine (or chicken broth for deglazing)
butter
onion
celery
carrots
garlic
chicken broth
hot sauce
Worcestershire sauce
mustard powder

For Finishing
fresh spinach
heavy cream
Parmesan cheese, freshly grated
lemon juice, freshly squeezed
orzo pasta, cooked separately
optional: Parmesan rind for added depth of flavor

Directions

1. Cook the Chicken
I season the chicken generously with lemon pepper and sear it in a soup pot with olive oil for 3–4 minutes per side until golden brown. Then I remove it from the pot and let it rest before dicing or shredding.

2. Build the Flavor Base
I deglaze the pot with white wine, scraping up all the flavorful bits. If I prefer not to use wine, I use chicken broth instead. Next, I add butter, onions, carrots, and celery. I let the vegetables soften for about 5 minutes, then stir in the garlic.

3. Season the Broth
I add hot sauce, Worcestershire sauce, mustard powder, dried oregano, basil, parsley, dill, and pour in the chicken broth. I bring everything to a gentle boil, then lower to a simmer.

4. Simmer with Chicken
I return the chicken to the pot and let it simmer gently while I cook the orzo separately. (Cooking the orzo separately keeps the soup from turning into a stew the next day.)

5. Finish the Soup
I reduce the heat and stir in the heavy cream, freshly grated Parmesan, and fresh spinach. Once the spinach wilts, I remove the pot from heat and add the lemon juice for that signature zing.

6. Assemble and Serve
To serve, I place a spoonful of cooked orzo in each bowl and ladle the hot soup over it. This keeps the texture just right and the broth from getting absorbed by the pasta.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Pre-cooked chicken: When I have leftover rotisserie chicken, I use it to save time—just add it toward the end.
More veggies: I sometimes add zucchini or peas for more color and texture.
No cream: For a dairy-free version, I skip the cream and cheese. It’s still flavorful thanks to the herbs and lemon.
Spicy kick: I increase the hot sauce or add a pinch of crushed red pepper for extra heat.
Vegetarian version: I use veggie broth and add cannellini beans or chickpeas instead of chicken.

Storage/Reheating

Refrigerate: I store the soup (without the orzo) in an airtight container in the fridge for up to 3 days.
Freeze: It freezes beautifully for up to 3 months. I freeze the soup and orzo separately, then combine after reheating.
Reheat: I warm the soup on the stove over medium heat until hot, then stir in freshly cooked or reheated orzo just before serving.

FAQs

Can I cook the orzo directly in the soup?

I prefer cooking it separately so the pasta doesn’t absorb all the broth and make the soup thick or mushy by the next day.

What type of chicken works best?

Boneless, skinless chicken breasts or thighs both work well. I sometimes use pre-cooked shredded chicken when I’m short on time.

Can I make this soup ahead of time?

Yes. I often make the broth and keep it in the fridge, then reheat and add the orzo and spinach fresh when ready to serve.

Do I have to use wine?

No, chicken broth works as a substitute. I just love the extra depth that dry white wine brings to the base.

What can I serve with this soup?

Crusty no-knead bread or garlic bread pairs perfectly. I also like a side salad or simple roasted vegetables for a complete meal.

Conclusion

Lemon Chicken Orzo Soup is the kind of recipe that comforts and refreshes all at once. The lemony broth, creamy finish, and herb-loaded base give it a standout flavor that’s both cozy and light. I make it any time I want a nourishing bowl that doesn’t skimp on flavor, and it’s become a staple in my kitchen for both busy weeknights and slow weekend lunches.