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Easy Lemon Chicken Orzo Soup

A bright and comforting soup blending shredded chicken, orzo pasta, and a refreshing lemony broth, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie or leftover chicken for convenience.
  • 1 cup orzo pasta Can substitute with gluten-free pasta or small rice.
  • 1 medium onion, diced Creates a savory base for the soup.
  • 2 medium carrots, diced Adds sweetness and texture.
  • 2 stalks celery, diced Part of the mirepoix for flavor.
  • 4 cloves garlic, minced Enhances overall flavor.
  • 6 cups chicken broth Opt for low-sodium for better control of seasoning.
  • 2 cups kale or spinach, chopped Add color and nutrition.
  • 1 medium lemon, juiced Should be fresh for best flavor.
  • Salt and pepper to taste Season according to preference.
  • Olive oil for cooking Use for sautéing vegetables.

Method
 

Preparation
  1. Heat the pot and oil until it shimmers but does not smoke.
  2. Sauté onion, carrots, and celery for 6–8 minutes until the onion is translucent and vegetables soften.
  3. Add minced garlic and cook for 30–60 seconds until fragrant.
  4. Pour in the chicken broth and bring to a boil.
  5. Add orzo to the boiling broth, stirring to prevent sticking, and cook according to package instructions (usually 8–10 minutes) until al dente.
  6. Stir in shredded chicken and chopped greens and heat until chicken is warmed through and greens wilt.
  7. Add lemon juice and season with salt and pepper to taste.
  8. Simmer for a few minutes, then serve hot in warmed bowls.

Notes

For a clearer broth, skim foam after boiling. To enhance flavor, simmer low for 10-15 minutes before adding orzo. Store in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.