Lemon Chicken Orzo Soup

When you need something warm, nourishing, and full of flavor, this Lemon Chicken Orzo Soup checks every box. It’s bright from fresh lemon juice, cozy from the tender chicken and orzo, and nourishing thanks to carrots simmered in golden broth.

This recipe is hearty without being heavy — a perfect balance of comfort food and feel-good fuel.

Why You’ll Love This Recipe:

Light, zesty, and satisfying

1. One pot, under 45 minutes

2. Great for meal prep and leftovers

3. Naturally dairy-free, with optional creaminess if desired

4. Perfect balance of protein, veggies, and carbs

Final Thoughts:

This Lemon Chicken Orzo Soup with Carrots is cozy, bright, and brimming with Mediterranean-inspired comfort. It’s the kind of soup that soothes on a cold day, lifts your mood with fresh lemon flavor, and comes together quickly — perfect for lunch, dinner, or meal prep all week.

Yield: 4-6 servings

Print

With ImageWithout Image

Lemon Chicken Orzo Soup

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

When you need something warm, nourishing, and full of flavor, this Lemon Chicken Orzo Soup checks every box. It’s bright from fresh lemon juice, cozy from the tender chicken and orzo, and nourishing thanks to a handful of baby spinach and carrots simmered in golden broth.

Cook modePrevent screen from turning off

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• • 2 large carrots, peeled and sliced
• 3 garlic cloves, minced
• • 1 tsp dried oregano
• 1⁄2 tsp dried thyme
• Salt & pepper to taste
• 6 cups chicken broth (low sodium preferred)
• 3/4 cup orzo pasta
• 2 cups cooked shredded chicken (rotisserie works well)
• 2 cups baby spinach, packed
• Juice of 1-2 lemons (to taste)
• Optional: zest of 1 lemon
• Optional: 1 egg yolk or splash of cream for added richness
• Fresh dill or parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and carrots and cook for 5-6 minutes until softened. Stir in garlic, oregano, thyme, salt, and pepper, cook for 1 minute until fragrant. Pour in the chicken broth and bring to a boil. Stir in orzo and cook uncovered for 8-10 minutes, until al dente.
2. Reduce heat to low and stir in shredded chicken and spinach. Cook for 2-3 minutes until spinach wilts and chicken is warmed through.
3. Add lemon juice (start with 1 tablespoon and adjust to taste). Optional: stir in a splash of cream or 1 egg yolk whisked into a bit of broth for a touch of richness. Add lemon zest for extra brightness if desired.
4. Ladle soup into bowls and garnish with fresh parsley or dill. Serve with crusty bread or warm pita for a satisfying meal.

Notes

Use rotisserie chicken for extra ease and flavor.

Make it vegetarian by using chickpeas and vegetable broth.

Add a creamy twist with coconut milk or heavy cream.

Want more veggies? Stir in zucchini, peas, or celery.

Store & reheat: Orzo will absorb broth, so add a splash of water when reheating.

Nutrition Facts

Calories

311

Sugar

6 g

Protein

25 g

Fat

10 g

Carbs

31 g

Sat. Fat

2 g

Cholesterol

60 mg

Fiber

3 g

Net carbs

28 g

Sodium

1449 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.