Name: Lemon Chicken Orzo Soup with Spinach & Carrots
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 cups Cooked chicken, shredded or diced (rotisserie works well); 3/4 cup Orzo pasta; 3 cups Fresh spinach; 2 Carrots, sliced or diced; 1 Onion, chopped; 2 Garlic cloves, minced; 6 cups Chicken broth; 1 tbsp Olive oil; 2 tbsp Fresh lemon juice; 1 tsp Lemon zest; Salt and pepper, to taste; Optional: 1 tbsp Fresh dill or parsley, chopped

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Lemon Chicken Orzo Soup with Spinach & Carrots is a bright, hearty, and comforting soup that brings together tender chicken, soft orzo pasta, fresh spinach, and sweet carrots in a lemony broth. I love how it feels both nourishing and light, perfect for cozy evenings or as a refreshing soup during spring and summer. The lemon adds just the right amount of zing to balance the savory flavors.

Why You’ll Love This Recipe

I like this soup because it’s simple, full of fresh ingredients, and incredibly satisfying without being too heavy. The orzo makes it feel like a complete meal, and the lemon keeps it light and vibrant. It’s great when I need something comforting that’s also packed with veggies and lean protein. Plus, it comes together quickly, making it a go-to for weeknight dinners or meal prep.

Ingredients

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

Cooked chicken (shredded or diced; rotisserie chicken works great)
Orzo pasta
Fresh spinach
Carrots (sliced or diced)
Onion (chopped)
Garlic (minced)
Chicken broth
Olive oil
Fresh lemon juice
Lemon zest
Salt and pepper
Optional: fresh dill or parsley for garnish

Directions

I heat olive oil in a large soup pot over medium heat and sauté the chopped onions and garlic for 2–3 minutes until fragrant.
I add the carrots and cook for another 5 minutes until they start to soften.
I pour in the chicken broth and bring it to a gentle boil.
I stir in the orzo and let it cook according to the package directions (usually 8–10 minutes), stirring occasionally so it doesn’t stick.
Once the orzo is almost tender, I add the shredded chicken and spinach.
I stir in the lemon juice and zest, then season with salt and pepper to taste.
I let everything simmer for a few more minutes until the spinach is wilted and the soup is hot throughout.
I serve it warm, optionally topped with chopped dill or parsley for a fresh finish.

Servings and timing

This recipe makes about 4–6 servings. It takes around 10–15 minutes to prep and about 20–25 minutes to cook, so I can have it on the table in roughly 35–40 minutes total.

Variations

Sometimes I swap the orzo with another small pasta like ditalini or even rice. For extra creaminess, I stir in a splash of cream or whisk in an egg yolk and lemon juice mixture (like avgolemono). If I want to make it vegetarian, I skip the chicken and use vegetable broth, then add white beans or chickpeas for protein.

Storage/reheating

I store the soup in the fridge for up to 4 days in an airtight container. Since orzo tends to soak up liquid, I often add a splash of broth or water when reheating. I reheat it gently on the stovetop or in the microwave. This soup also freezes well, but I usually freeze it without the orzo and add fresh pasta when reheating to avoid mushiness.

FAQs

Can I use uncooked chicken in this recipe?

Yes, I sometimes add raw chicken breasts or thighs when I pour in the broth, then simmer until cooked through before shredding and returning it to the pot.

Is orzo gluten-free?

Traditional orzo is made from wheat, but I’ve seen gluten-free versions made from rice or corn flour. I just make sure to check the label.

How do I keep the orzo from getting too soft?

I cook the orzo just until al dente and avoid letting it sit too long in the hot soup after it’s done. Storing it separately can also help if I’m making the soup ahead of time.

Can I use kale instead of spinach?

Absolutely. I chop it finely and let it simmer a few extra minutes since kale takes a little longer to soften than spinach.

What’s the best way to make this soup more filling?

I add more chicken or stir in a can of white beans for extra protein. A slice of crusty bread on the side also makes it more satisfying.

Conclusion

Lemon Chicken Orzo Soup with Spinach & Carrots is one of my favorite soups when I want something warm, wholesome, and full of flavor. I love the mix of bright lemon, tender chicken, and hearty orzo—it’s cozy enough for winter but light enough for any time of year. Whether I’m feeding my family or meal prepping for the week, this soup always hits the spot.

Lemon Chicken Orzo Soup with Spinach & Carrots