Tangy Lemon Chicken Orzo Soup

For years, this chicken orzo soup with lemon has been my go-to winter comfort dish. It brings together juicy chicken, wholesome veggies, and zesty citrus in each satisfying spoonful. The mix of whole wheat orzo with fresh vegetables makes for a perfectly balanced meal that's both nourishing and a bit indulgent.

I whipped up this soup during a nasty winter blast when I wanted something warm but not too heavy. The zesty lemon twist was such a pleasant surprise that it's turned into my trademark soup that buddies always ask for the instructions after they've had it at my place.

Ingredients

• Boneless skinless chicken breasts: give you those tasty protein-packed chunks throughout your soup
• Extra virgin olive oil: sets up the taste foundation when you cook your veggies
• Yellow onion, carrots, and celery: make up the traditional flavor base that gives depth
• Garlic: adds that wonderful smell that works so well with the lemon
• Dried basil: throws in some herb notes that go hand in hand with citrus
• Whole wheat orzo: brings a slightly nutty taste and extra fiber compared to regular pasta
• Fresh spinach: adds a pop of color, good stuff, and mild flavor that soaks up the broth
• Fresh lemon juice: perks up the whole dish and balances the richness
• Fresh dill: gives that perfect herby finish that works with both the chicken and lemon
• All-purpose flour: makes the broth slightly thick so it coats your spoon nicely

Step-by-Step Instructions

Sauté the Aromatics:

Warm up olive oil in a big Dutch oven over medium heat. Throw in your chopped carrots, celery, onion, and dried basil with a bit of salt and pepper. Let them cook for 8 minutes until they start getting soft and a bit brown. Don't rush this part—it builds all the flavor for your soup. You want the edges of your veggies to get a bit caramelized for some sweetness.

Develop the Flavor Base:

Toss in your chopped garlic and cook for half a minute till it smells good. The garlic should get fragrant but not brown, or it'll taste bitter. Right away, sprinkle flour over everything and keep stirring for about a minute until you can't see it anymore. This makes a light base that'll give your broth some body.

Create the Broth:

Pour in 6 cups of chicken broth while stirring well to mix in all the flour. You don't want any lumps while you stir. The broth will start to thicken just a little as it heats up. This step makes that smooth texture that makes this soup so good.

Cook the Chicken:

Gently put whole chicken breasts into the simmering broth. Let it come to a gentle boil, then turn down the heat and partly cover it. Simmer for 10-15 minutes until the chicken hits 165°F inside. This gentle cooking keeps the chicken soft and juicy instead of tough.

Prepare the Chicken:

Take the cooked chicken out onto a cutting board and cover with foil to rest for at least 5 minutes. This resting lets the juices spread back through the meat so you get moist chicken pieces in your finished soup. The chicken will keep cooking a bit as it sits.

Cook the Orzo:

Get the soup simmering again and add your orzo pasta. Cook for around 7 minutes and stir often so it doesn't stick. The orzo should be a bit firmer than you'd normally eat it since it'll keep cooking. Stirring keeps the orzo from clumping or sticking to the pot bottom.

Complete the Soup:

Cut up or pull apart the rested chicken and put it back in the pot. Mix in fresh spinach, lemon juice, and chopped dill. The leftover heat will wilt the spinach just right while keeping its bright green color. Let it simmer for 3-5 more minutes until the orzo is perfectly tender and all the flavors come together.

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The lemon juice really makes this soup special in my kitchen. I found out how amazing it can be when I accidentally doubled the amount one time. Instead of wrecking the soup, it brought out all the flavors and made this incredible balance that now defines the recipe for me. My family always asks for the "extra lemony" version whenever I cook it now.

Make Ahead Tips

This soup actually gets better over time as the flavors blend together. You can make it up to two days before and keep it in the fridge until you're ready to eat. The orzo will keep soaking up broth while it sits, so you might need to add more broth when you heat it up again to get the thickness you want. I often cook twice as much just so we can enjoy the even tastier leftovers throughout the week.

Customization Options

You can easily change this recipe to fit what you like or what you have on hand. Store-bought rotisserie chicken works great as a time-saver—just add torn chicken near the end of cooking. If you can't do dairy, a bit of coconut milk adds richness without using milk products. You can switch up the veggies however you want—try adding zucchini, peas, or bell peppers for more color and nutrients. You can use kale instead of spinach if you want a tougher green that keeps its texture longer.

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Serving Suggestions

This soup tastes amazing when served with crusty bread for soaking up the tasty broth. A simple side salad with a tangy dressing goes perfectly with the lemony flavors. For a bigger meal, pair it with a grilled cheese sandwich made with sharp cheddar and dijon mustard. The bright lemony soup contrasts wonderfully with the rich sandwich, making a filling lunch or dinner combo that both kids and grown-ups love.

Storage Notes

The soup keeps developing flavor in the fridge, so it's perfect for planning meals ahead. Store it in sealed containers for up to 4 days. When you warm it up, add a splash of fresh chicken broth to thin it out since the orzo will keep absorbing liquid. For freezing, put it into single-serving containers, leaving some room for it to expand, then freeze for up to 3 months. Let it thaw overnight in the fridge before gently warming it on the stove, stirring now and then to make sure it heats evenly.

FAQs About the Recipe

→ Can I swap out orzo for another pasta type?

Absolutely! Try small pasta shapes like ditalini, tiny shells, or castellane instead. Just watch your cooking time and follow what's on the pasta package.

→ What's the best way to keep the extras?

Pop your leftover soup in a sealed container and keep it in the fridge for up to 4 days. Warm it up on the stove using medium-low heat or zap it in the microwave until it's hot.

→ Is this soup good for freezing?

You bet! Put it in a tight-sealed, freezer-friendly container and it'll last about 3 months. Let it thaw in your fridge overnight before heating it back up.

→ What can I sprinkle on top?

Try some chopped parsley, dill, or a bit of shaved Parmesan on top. A little squeeze of lemon will make the flavors pop even more.

→ Can I make this in my slow cooker?

For sure! Throw the chicken and veggies in your slow cooker first, then add the orzo and greens during the final 30 minutes. Check out the full steps for more tips.