| Prep Time: 10 mins | Cook Time: 25 mins | Yield: 6 servings |
Is there anything more restorative than a bowl of chicken soup? This Lemon Chicken Orzo Soup takes the classic comfort food and gives it a bright, healthy upgrade perfect for the New Year. It’s cozy without being heavy, making it the ideal meal for a “Sunday Reset” when you want to prepare healthy lunches for the week ahead.
This is a true one-pot wonder. You don’t need to cook the chicken or the pasta separately. Everything simmers together, allowing the orzo to release its starches into the broth, creating a naturally silky texture without adding any cream. The fresh lemon juice added at the very end wakes up the entire dish, delivering a burst of flavor that feels incredibly nourishing.
Why This Soup is Perfect for January
After the heavy foods of the holidays, our bodies crave something lighter. This soup is packed with lean protein from chicken breasts, antioxidants from fresh spinach and carrots, and immune-boosting Vitamin C from the lemon. It’s healthy comfort food at its finest.
Ingredients & Quantities
- 1 Tablespoon Olive Oil
- 1 medium Yellow Onion, diced
- 3 large Carrots, sliced into thick rounds
- 3 stalks Celery, sliced
- 3 cloves Garlic, minced
- 8 cups Chicken Broth (low sodium)
- 1 lb Boneless Skinless Chicken Breasts (about 2 large breasts)
- 1 cup Orzo Pasta (uncooked)
- 1 teaspoon Dried Oregano Or Thyme
- 1/2 teaspoon Black Pepper
- 3 cups Fresh Spinach, roughly chopped
- 1/3 cup Fresh Lemon Juice (from 2–3 lemons)
- 1/4 cup Fresh Dill or Parsley, chopped
- Salt to taste
Step-by-Step Instructions
- Sauté Aromatics: In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add the garlic and cook for 1 more minute.
- Simmer the Chicken: Pour in the chicken broth. Add the raw chicken breasts, oregano, and black pepper. Bring the pot to a boil, then reduce heat to medium-low, cover, and simmer for 12–15 minutes, or until the chicken is cooked through.
- Shred Chicken: Remove the cooked chicken breasts to a cutting board. Let them cool slightly, then shred with two forks.
- Cook Orzo: While the chicken cools, bring the broth back up to a rolling boil. Stir in the uncooked orzo pasta. Boil uncovered for 8–10 minutes, or until al dente (check package directions).
- Finish the Soup: Turn off the heat. Return the shredded chicken to the pot. Stir in the fresh spinach, allowing the heat of the soup to wilt it instantly.
- Flavor Burst: Stir in the fresh lemon juice and fresh dill/parsley. Taste and add salt as needed. Serve hot with extra lemon slices.
Storage & Meal Prep Tips
This soup tastes amazing the next day, making it great for meal prep. However, there is one catch: Orzo is a sponge. It will continue to absorb the broth as it sits in the fridge, turning your soup into more of a stew by day two.
- The Fix: When reheating leftovers on the stove or in the microwave, simply add a splash or two of water or extra chicken broth to loosen it back up to a soup consistency.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes! To make this even faster, skip Step 2. Sauté the veggies, add broth and bring to a boil, cook the orzo, then stir in 3 cups of shredded rotisserie chicken at the end with the spinach and lemon.
Can I use rice instead of orzo?
Absolutely. Substitute the orzo for 3/4 cup of uncooked long-grain white rice. You will need to simmer the soup for about 15–20 minutes in Step 4 for the rice to cook completely.
Is this gluten-free?
Only if you use a gluten-free orzo substitute (like cassava orzo) or rice. Regular orzo is made from wheat.
Conclusion
This Lemon Chicken Orzo Soup is a simple, healthy, and deeply satisfying meal that will help you start your week feeling nourished and prepared.
