If you’re craving a comforting bowl of something bright, nourishing, and downright delicious, look no further than this Lemon Chicken Orzo Soup with Spinach Recipe. It’s everything you want in a soup: tender chunks of chicken, delicate orzo pasta cooked perfectly, vibrant spinach leaves, and a refreshing burst of lemon that ties it all together. This recipe is cozy yet light, and it warmly invites you to savor every spoonful like a loving hug in a bowl.
Ingredients You’ll Need
Simple ingredients come together to create a symphony of flavors in this Lemon Chicken Orzo Soup with Spinach Recipe. Each component plays its own special role in delivering taste, texture, and that lovely pop of color you’ll adore.
- 2 boneless, skinless chicken breasts (about 14 oz): The heart of the soup, providing juicy, tender protein that soaks up all the flavors.
- 1 medium yellow onion, finely chopped: Brings sweetness and depth as the flavor base.
- 2 medium carrots, peeled and sliced: Adds a gentle earthiness and natural sweetness.
- 2 celery stalks, sliced: Offers a subtle crunch with a fresh, savory undertone.
- 3 garlic cloves, minced: Delivers warmth and an inviting aroma that makes your kitchen smell incredible.
- 4 cups baby spinach, roughly chopped: Brings earthiness and a vibrant green color, plus a boost of nutrients.
- 1 cup orzo pasta: Tiny pasta pearls that soak up the broth and give a lovely tender bite.
- 6 cups low-sodium chicken broth: The flavorful, comforting base that unites all ingredients.
- 2 tablespoons olive oil: For sautéing and adding a smooth richness.
- Zest and juice of 1 large lemon: The star ingredient, delivering brightness and a zing that wakes up the whole bowl.
- 1 teaspoon dried oregano: Adds a subtle herbal note to deepen the flavor profile.
- 1 bay leaf: Infuses the broth with a gentle, aromatic background.
- Salt and freshly ground black pepper, to taste: Essential seasonings that enhance every component.
- Fresh dill or parsley, chopped (optional): For a fresh, herby garnish that brings extra personality to the soup.
- Lemon wedges (optional): To add a fresh squeeze of citrus right at the table.
How to Make Lemon Chicken Orzo Soup with Spinach Recipe
Step 1: Sauté Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the finely chopped onion, sliced carrots, and celery and sauté them until they’re soft and smelling sweet – about 5 minutes. This is where your soup’s foundation of flavor begins, and those softened veggies will make the broth rich and satisfying.
Step 2: Build Flavor Base with Garlic
Add the minced garlic to your pot and cook it for just a minute until you can smell that gorgeous aroma. Garlic adds a wonderful warmth and complements the sweetness of the sautéed vegetables perfectly.
Step 3: Brown the Chicken
Next, add the diced chicken breasts to the pot, seasoning with salt and pepper. Let the chicken cook for 3 to 4 minutes until it’s lightly browned on the outside but not fully cooked through. This step locks in the juiciness of the chicken pieces before they finish cooking in the broth.
Step 4: Simmer the Broth
Pour in the chicken broth, toss in the bay leaf and dried oregano, and bring everything to a boil. Once boiling, lower the heat and let it all simmer gently. This slow cooking lets the flavors marry beautifully, creating a deeply satisfying base.
Step 5: Cook the Orzo and Chicken Through
Stir in the orzo pasta and continue to simmer for 8 to 10 minutes, stirring occasionally. During this time, the orzo will become tender and the chicken will cook through perfectly, making your soup wonderfully hearty yet light.
Step 6: Finish with Citrus and Greens
Remove the bay leaf, then stir in the fresh spinach, lemon zest, and lemon juice. Let the spinach wilt gently for about 2 minutes. The lemon adds the final bright, refreshing note that makes this soup so special, while the spinach brings a healthy boost and lovely pop of green.
Step 7: Serve and Garnish
Ladle the soup into bowls and sprinkle with freshly chopped dill or parsley if you’d like. Offer lemon wedges on the side so everyone can add an extra squeeze of citrus if they wish. This soup is best enjoyed hot and fresh, so get ready to dig in!
How to Serve Lemon Chicken Orzo Soup with Spinach Recipe
Garnishes
Fresh herbs like dill or parsley are perfect for adding a bright, fresh note at the end. A few lemon wedges on the side are also a winner—they let each eater adjust the tanginess to their liking, making the soup feel personalized and vibrant.
Side Dishes
This soup pairs beautifully with crusty bread or warm pita for dipping into that flavorful broth. A light side salad with a lemon vinaigrette echoes the citrus theme and keeps the meal balanced and fresh.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out lemon halves or rustic bowls with a sprinkle of toasted pine nuts on top for added texture. You could even swirl in a dollop of Greek yogurt to add a creamy, tangy touch that elevates this Lemon Chicken Orzo Soup with Spinach Recipe even further.
Make Ahead and Storage
Storing Leftovers
This soup keeps well in the fridge for up to 3 days. Store it in an airtight container to preserve its bright flavors and fresh texture. When you reheat, give it a good stir to wake everything back up.
Freezing
You can freeze this soup, but because spinach can become mushy when frozen and reheated, it’s best to leave out the spinach if you plan to freeze it. Add fresh spinach after thawing and reheating for the best texture. Store in freezer-safe containers for up to 2 months.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much, add a splash of chicken broth or water to loosen it up. Add fresh spinach right before serving to keep everything bright and fresh.
FAQs
Can I use other types of pasta instead of orzo?
Absolutely! Small pasta shapes like ditalini or acini di pepe work well too. Just adjust cooking time according to the pasta’s size and instructions to avoid overcooking.
Is it possible to make this soup vegetarian?
Yes! Swap chicken broth for vegetable broth and replace chicken with chickpeas or tofu for protein. The lemon and spinach keep the soup bright and hearty even without meat.
How can I make this soup spicier?
Add a pinch of crushed red pepper flakes when sautéing the aromatics, or finish with a drizzle of hot sauce. Both methods bring a lovely kick without overpowering the lemony freshness.
Can I prepare this soup in a slow cooker?
Definitely! Brown the chicken and sauté the veggies first, then add everything to the slow cooker with broth and seasonings. Cook on low for 4-5 hours, then add orzo and spinach at the end, cooking until tender.
What’s the best way to store leftovers with lemon in the soup?
Lemon juice can sometimes make soups slightly bitter over time, so store leftovers in airtight containers and reheat within a couple of days. You can always add a fresh squeeze of lemon right before serving to revive that bright flavor.
Final Thoughts
This Lemon Chicken Orzo Soup with Spinach Recipe truly feels like a warm embrace on cooler days or whenever you need a little comforting pick-me-up. It’s easy to make, full of fresh ingredients, and perfectly balanced between hearty and light. I hope you enjoy every bowl as much as I do—here’s to many cozy, lemony soup moments ahead!
Print
Lemon Chicken Orzo Soup with Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This vibrant Lemon Chicken Orzo Spinach soup is a comforting and flavorful meal, perfect for a cozy lunch or dinner. Combining tender diced chicken, nutritious spinach, and lemon zest with delicate orzo pasta in a savory chicken broth, this dish offers a beautiful balance of fresh and hearty flavors. Ready in just 45 minutes, it’s simple to prepare and ideal for a wholesome weeknight dinner.
Ingredients
Protein and Vegetables
- 2 boneless, skinless chicken breasts (about 14 oz), diced
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups baby spinach, roughly chopped
Grains and Broth
- 1 cup orzo pasta
- 6 cups low-sodium chicken broth
Seasonings and Oils
- 2 tablespoons olive oil
- Zest and juice of 1 large lemon
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Garnish (optional)
- Fresh dill or parsley, chopped
- Lemon wedges
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Build flavor base: Add the minced garlic to the pot and cook for 1 minute until fragrant, being careful not to burn the garlic.
- Brown chicken: Add the diced chicken breasts to the pot. Season with salt and freshly ground black pepper. Cook for 3 to 4 minutes until the chicken is lightly browned but not fully cooked through.
- Simmer broth: Pour in the low-sodium chicken broth. Add the bay leaf and dried oregano. Bring the mixture to a boil, then reduce heat to a simmer.
- Cook orzo and chicken: Stir in the orzo pasta. Simmer the soup for 8 to 10 minutes, stirring occasionally, until the orzo is tender and the chicken is fully cooked.
- Finish with citrus and greens: Remove and discard the bay leaf. Stir in the roughly chopped baby spinach, lemon zest, and lemon juice. Simmer for an additional 2 minutes until the spinach is wilted. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls. Garnish with freshly chopped dill or parsley and lemon wedges if desired. Serve hot and enjoy your refreshing and nourishing lemon chicken orzo spinach soup.
Notes
- You can substitute chicken breasts with boneless thighs for a richer flavor and juicier texture.
- For a gluten-free option, swap the orzo pasta with gluten-free small pasta or rice.
- Add a pinch of crushed red pepper flakes while sautéing garlic if you prefer a hint of heat.
- Fresh herbs like dill or parsley can be added both during cooking and as a garnish for extra brightness.
- Using low-sodium chicken broth allows better control over the saltiness of the soup.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
