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Lemon Chicken Orzo Soup with Spinach & Carrots

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Lemon Chicken Orzo Soup with Spinach & Carrots is a bright, cozy, and nourishing soup made with shredded chicken, tender orzo pasta, fresh spinach, and sweet carrots in a lemony broth. It’s light yet hearty—perfect year-round.

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

Instructions

  1. Heat olive oil in a large soup pot over medium heat.
  2. Sauté onions and garlic for 2–3 minutes until fragrant.
  3. Add carrots and cook for 5 more minutes until they begin to soften.
  4. Pour in the chicken broth and bring to a gentle boil.
  5. Stir in the orzo and cook according to package instructions (about 8–10 minutes), stirring occasionally.
  6. When orzo is nearly tender, add shredded chicken and spinach.
  7. Stir in lemon juice and zest, then season with salt and pepper to taste.
  8. Simmer for a few more minutes until spinach is wilted and soup is heated through.
  9. Serve warm, topped with fresh dill or parsley if desired.

Notes

  • Swap orzo with rice, ditalini, or gluten-free pasta if needed.
  • For creaminess, stir in a splash of cream or an avgolemono-style egg yolk and lemon mixture.
  • To make it vegetarian, skip the chicken and use white beans and vegetable broth.
  • Store pasta separately if making ahead to avoid sogginess.
  • Kale can be used instead of spinach; simmer longer until tender.

Nutrition

Find it online: https://cookedbymaya.com/lemon-chicken-orzo-soup-with-spinach-carrots/