Lemon Chicken Orzo Soup

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This lemon chicken orzo soup is a cozy, light one pot meal made with tender chicken, soft orzo, and a bright lemon broth, perfect for an easy weeknight dinner.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Lunch

Cuisine: American, Greek

Servings: servings

Author: Krista Teigen

Equipment

1 Dutch Oven

Ingredients

1½ tbsp olive oil
1 small onion diced
3 carrots diced
3 celery ribs diced
½ tsp salt
¼ tsp pepper
2 cloves garlic minced
½ tsp oregano
2 tbsp flour
6-7 cups chicken broth
1 cup dried orzo pasta
juice of 1 lemon
3 cups cooked shredded chicken breast
8 oz. fresh baby spinach

Toppings

grated Parmesan cheese
chopped fresh parsley
lemon wedges

Instructions

Add the olive oil to a large pot over medium high heat. Once heated, add in the onion, carrots, celery, salt, and pepper. Sauté for a few minutes until softened.
Add in the garlic and oregano and cook for a minute until fragrant. Stir in the flour.
Add in the chicken broth. Bring to a boil. Add in the orzo and cook for 6-7 minutes until tender.
Stir in the lemon juice and shredded chicken. Add in more broth if needed. Taste and add in more salt, pepper, and/or lemon juice if needed.
Finish with a sprinkle of grated Parmesan cheese and chopped fresh parsley. Serve with lemon wedges.

Notes

Swap the orzo for small pasta like ditalini or acini di pepe if that’s what you have on hand.
Use rotisserie chicken to save time and make this an even quicker weeknight meal.
For a gluten-free option, use your favorite gluten-free pasta and skip the flour, or use a gluten-free blend.
Add a pinch of red pepper flakes if you want a little heat to balance the lemon.
Stir in a splash of cream at the end if you prefer a slightly richer, creamier broth.
Fresh parsley and parmesan really enhance the flavor, so don’t skip the toppings if you have them.

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