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Cozy Lemon Chicken Orzo Soup

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This Lemon Chicken Orzo Soup takes ordinary chicken soup to new heights with zingy, Mediterranean touches. You'll start by browning lemon pepper chicken until it's golden, then splash in white wine to grab all those tasty bits from the pan bottom. A mix of oregano, basil, and dill creates a fragrant foundation, while the combo of onions, carrots, celery, and baby spinach packs in goodness and different textures. The soup gets rich from a pour of heavy cream and freshly grated Parmesan, while a big squeeze of lemon juice brings brightness. The orzo cooks in its own pot to stay just right and won't soak up too much liquid, making this perfect for now or later.
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Twistytaste.com
Updated on Wed, 02 Apr 2025 20:14:51 GMT
Lemon Chicken Orzo Soup Pin it
Lemon Chicken Orzo Soup | twistytaste.com

This Mediterranean-inspired Lemon Chicken Orzo Soup turns ordinary chicken soup into something special. With zesty lemon, juicy chicken, and fresh veggies, you'll get a bowl that's both soothing and zingy—perfect any time of year.

I've made this soup dozens of times, and I've learned that getting the timing right and building flavors in stages are the key tricks to making it both filling and refreshing.

Must-Have Ingredients Breakdown

  • Chicken breast: Pick pieces of similar size
  • White wine: Use a dry one to scrape up pan bits
  • Fresh lemon: Can't skip this for that bright kick
  • Quality broth: Try homemade or buy low-salt versions
  • Fresh spinach: Brings nice color and good-for-you stuff
  • Orzo pasta: Don't cook it in the soup for best results
  • Fresh Parmesan: Grate it yourself for smoother melting

Clear Cooking Instructions

Chicken Preparation:
Don't skimp on salt and pepper. Brown it well. Cook in batches if needed. Let it cool before cutting. Slice into even chunks.
Base Development:
Scrape up all brown bits. Cut veggies the same size. Add herbs bit by bit. Take your time here. Keep an eye on the clock.
Broth Creation:
Pour in stock slowly. Keep it just bubbling. Taste as you go. Remove any foam. Thin out if too thick.
Orzo Management:
Boil it on its own. Don't forget to salt the water. Check it often. Rinse well after cooking. Keep it aside but warm.
Final Assembly:
Stir in cream slowly. Drop in spinach just until wilted. Squeeze lemon in at the very end. Give it one last taste. Dish up right away.
Delicious bowl of lemony chicken soup with orzo Pin it
Delicious bowl of lemony chicken soup with orzo | twistytaste.com

I started making this soup after falling in love with Greek avgolemono, but wanted something quicker while keeping those sunny Mediterranean tastes.

Controlling Your Heat

After countless pots of this soup, I now know that watching your temperature makes all the difference. You want just a gentle bubble to keep everything tender. When it's time for cream and greens, I turn the heat way down so nothing curdles and the spinach stays bright.

Prep It Early

You can totally make this ahead of time. I often cook everything up to the broth part, then put it away. Later, I warm it back up, cook fresh orzo, and throw in the finishing touches. Funny enough, letting it sit actually makes it taste even better.

Keeping It Fresh

I always put the soup and orzo in different containers. The broth stays good in your fridge for about three days, and you can freeze it for up to three months. When you're warming it up again, add a splash of water or broth if it's gotten too thick.

Ways To Serve It

This soup tastes amazing by itself, but I love dunking crusty bread into it. For a full meal, try pairing it with a Greek salad. I always put out fresh dill and extra lemon wedges so everyone can make their bowl just how they like it.

Switch It Up

I've played around with this recipe a bunch. Sometimes I swap in baby kale for more bite, or use rotisserie chicken when I'm in a hurry. My favorite trick is throwing a Parmesan rind into the pot while it simmers—it adds such richness.

Fixing Common Problems

Got soup that's too thick? Just stir in some warm broth until it looks right. Not lemony enough? Toss in some zest with the juice. If your cream starts looking grainy, turn down the heat and keep stirring until it smooths out.

Steaming bowl of lemon chicken soup with vegetables Pin it
Steaming bowl of lemon chicken soup with vegetables | twistytaste.com

This Lemon Chicken Orzo Soup has become my family's favorite for both casual weeknight dinners and when friends come over. There's something magical about the mix of tangy lemon, tender chicken, and perfectly cooked veggies that makes it work beautifully in any season.

Frequently Asked Questions

→ Why cook the orzo separately?
It keeps the pasta from soaking up too much liquid, which really matters if you've got leftovers.
→ Can I make this ahead?
Sure thing, just keep the orzo in a different container and boil fresh pasta when warming it up.
→ What wine works best?
Go for dry whites like Sauvignon Blanc, Chardonnay, or Pinot Grigio, or just use extra broth instead.
→ Can I freeze this soup?
Absolutely, it keeps well frozen up to 3 months without the orzo. Just cook new pasta when you heat it up.
→ Why use freshly grated Parmesan?
Fresh Parmesan gets all melty and tastes way better than the stuff from a shaker.

Tangy Orzo Chicken Soup

A soothing bowl packed with juicy chicken and tiny orzo in a velvety lemon broth with garden-fresh veggies and melty Parmesan. It's that perfect mix of bright citrus and warming comfort.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American-Italian

Yield: 6 Servings

Dietary: ~

Ingredients

→ Chicken & Base

01 Chicken breast without skin or bones (1¼ pounds)
02 Olive oil (2 tablespoons)
03 Lemon pepper spice mix

→ Dried Seasonings

04 Oregano flakes (1 teaspoon)
05 Basil flakes (1 teaspoon)
06 Parsley flakes (1 teaspoon)
07 Powdered mustard (1 teaspoon)
08 Dill weed flakes (½ teaspoon)

→ Soup Base

09 White wine, dry type (½ cup)
10 Butter (2 tablespoons)
11 Small yellow onion (1, cut into small cubes)
12 Carrots (¾ cup, cut into small cubes)
13 Celery stalks (2, cut into small cubes)
14 Garlic cloves (4)
15 Chicken stock (6 cups)

→ Finishing Elements

16 Spicy sauce (1 teaspoon)
17 Worcestershire sauce (1 teaspoon)
18 Thick cream (½ cup)
19 Raw spinach leaves (2 cups)
20 Grated fresh parmesan (½ cup)
21 Juice from one lemon (3-4 tablespoons)
22 Uncooked orzo pasta (¾ cup)

Instructions

Step 01

Sprinkle chicken with lemon pepper, brown in olive oil about 3-4 minutes each side until golden brown. Let it sit 10 minutes, then cut into chunks

Step 02

Pour wine into the same pan, let it bubble down 4 minutes until it's half gone. Drop in butter and veggies, cook till they're soft

Step 03

Toss in all dried herbs, both sauces, and pour in broth. Let it reach a boil, then turn down heat. Add chicken back and simmer gently

Step 04

In another pot, boil orzo in salty water following the time on the package

Step 05

Stir in cream and cheese, then add spinach until it shrinks down. Take off heat and squeeze in lemon juice

Step 06

Put orzo in each bowl first, then pour the hot soup over it

Notes

  1. Always cook orzo by itself so it won't soak up all your broth
  2. You can swap in 3 cups of leftover chicken if you're in a hurry
  3. The spicy and Worcestershire sauces just boost flavor, they won't make it hot
  4. Works great in a slow cooker too (6 hours on low setting)

Tools You'll Need

  • Big cooking pot or Dutch oven
  • Another pot for cooking orzo
  • Flexible cooking spatula
  • Cups and spoons for measuring

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy stuff (butter, cream, parmesan)
  • Contains gluten from the orzo pasta