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A creamy and flavorful Lemon Chicken Orzo Soup with tender chicken, fresh spinach, and a bright lemon finish served over separately cooked orzo pasta.

  • Total Time: 40 minutes
  • Yield: 11 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 1/4 lbs boneless skinless chicken breast
  • lemon pepper seasoning (to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon mustard powder
  • 1/2 teaspoon dried dill weed
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 3/4 cup carrots, diced
  • 2 sticks celery, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup heavy cream
  • 2 cups fresh spinach
  • 1/2 cup freshly grated parmesan cheese
  • Juice of 1 lemon
  • 3/4 cup uncooked orzo

Instructions

  1. Cook orzo separately in salted boiling water according to package directions. Drain and set aside until serving.
  2. Heat olive oil over medium-high heat in a large pot. Season chicken generously with lemon pepper seasoning.
  3. Sear chicken for 3-4 minutes on each side until golden brown but not fully cooked. Remove chicken and let rest about 10 minutes, then dice or shred into bite-sized pieces.
  4. Deglaze the pot with white wine or chicken broth, scraping browned bits with a spatula. Simmer until reduced by half, about 4 minutes.
  5. Add butter, diced onions, carrots, and celery to the pot. Cook until softened, about 5 minutes. Stir in garlic and cook another minute.
  6. Add dried oregano, basil, parsley, mustard powder, and dill weed, along with hot sauce and Worcestershire sauce. Stir well to coat the vegetables.
  7. Pour in chicken broth and bring to a boil. Lower heat to simmer. Return chicken to the pot and cook gently until chicken is cooked through and broth thickens, careful to keep heat low to retain tenderness.
  8. Turn heat to low. Slowly stir in heavy cream, then gradually add Parmesan cheese while stirring to melt it smoothly into the broth.
  9. Add fresh spinach and let wilt for 2-3 minutes. Remove pot from heat, then stir in freshly squeezed lemon juice.
  10. To serve, spoon cooked orzo into bowls first, then ladle soup on top. Serve immediately.

Notes

Cook orzo separately and add to each bowl at serving to prevent it from soaking up all the broth and making leftovers pasty., Using pre-cooked chicken (about 3 cups) as shortcut: add it along with broth and seasonings in step 7., Hot sauce adds flavor depth and umami without adding heat., Dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio complement the lemon flavor nicely; substitute with chicken broth if preferred., Use freshly squeezed lemon juice for brightest flavor; avoid bottled juice., Adding a Parmesan rind while simmering enhances depth but remove before serving., Crock Pot option: Sear chicken, deglaze, and soften veggies on stove, then add all except cream, cheese, lemon juice, spinach to slow cooker; cook low 6 hours or high 4 hours; stir in spinach last 5 minutes, then off heat add cream, cheese, lemon; serve with separately cooked orzo., Store soup in airtight container in refrigerator for up to 3 days or freeze up to 3 months. Reheat and cook fresh orzo for best texture.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 cup
  • Calories: 221 kcal
  • Fat: 12 g
  • Carbohydrates: 12 g
  • Protein: 16 g