Name: Lemon Chicken Orzo Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 1/4 lbs boneless skinless chicken breast; Lemon pepper seasoning; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried parsley; 1 teaspoon mustard powder; 1/2 teaspoon dried dill weed; 1/2 cup dry white wine; 2 tablespoons butter; 1 small yellow onion, diced; 3/4 cup carrots, diced; 2 sticks celery, diced; 4 cloves garlic, minced; 6 cups chicken broth; 1 teaspoon hot sauce; 1 teaspoon Worcestershire sauce; 1/2 cup heavy cream; 2 cups fresh spinach; 1/2 cup freshly grated Parmesan cheese; Juice of 1 lemon (3-4 tablespoons); 3/4 cup uncooked orzo

Jump to Recipe

Lemon Chicken Orzo Soup brings together tender chicken, delicate pasta, and a silky broth infused with bright citrus and Parmesan. This bowl delivers everything you want in a chicken soup while keeping a light, fresh profile that works beautifully as both comfort food and a vibrant summer soup. The fresh lemon juice adds a clean zest flavor that balances the cream and herbs perfectly. Whether you serve it for a cozy weeknight dinner or a relaxed weekend meal, this Lemon Chicken Orzo Soup always feels satisfying yet refreshing.

Story

I started making Lemon Chicken Orzo Soup when I wanted something creamy but not heavy. Traditional chicken soup felt too plain, while thicker soups lacked brightness. This Lemon Chicken Orzo Soup solved that problem instantly. The first time I added fresh lemon juice at the end, the entire pot transformed. The broth tasted lively, balanced, and deeply satisfying.

What makes Lemon Chicken Orzo Soup special is how it layers flavor. First, you sear the chicken with lemon pepper seasoning. Then you build a base with white wine, vegetables, and herbs. Finally, cream and Parmesan create a velvety finish without overpowering the citrus. Because of that balance, this recipe works year-round. It feels cozy in winter yet light enough for warmer months. Every spoonful delivers juicy chicken, tender orzo, wilted spinach, and that unmistakable zest flavor.

Ingredients

2 tablespoons olive oil
1 ¼ lbs boneless skinless chicken breast
Lemon pepper seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon mustard powder
½ teaspoon dried dill weed
½ cup dry white wine
2 tablespoons butter
1 small yellow onion, diced
¾ cup carrots, diced
2 sticks celery, diced
4 cloves garlic, minced
6 cups chicken broth
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
½ cup heavy cream
2 cups fresh spinach
½ cup freshly grated Parmesan cheese
Juice of 1 lemon (3–4 tablespoons)
¾ cup uncooked orzo

Step-by-Step Instructions

Preparing the Ingredients

Heat olive oil in a 4.5-quart soup pot over medium-high heat. Season the chicken generously with lemon pepper seasoning. Place it in the hot pot and sear for 3 to 4 minutes per side until golden. Remove the chicken and let it rest for 10 minutes. Then dice or shred into bite-sized pieces.

Next, add white wine to the pot. Use a silicone spatula to scrape up any browned bits from the bottom. Let it bubble gently for about 4 minutes until reduced by half. Add butter, diced onion, carrots, and celery. Cook for 5 minutes until softened. Stir in minced garlic and cook for 1 more minute.

Cooking Instructions

Sprinkle in oregano, basil, parsley, mustard powder, dill weed, hot sauce, and Worcestershire sauce. Stir to coat the vegetables evenly. Pour in the chicken broth and bring the mixture to a boil. Reduce to a gentle simmer and return the chicken to the pot. Simmer gently until the chicken cooks through and the broth deepens in flavor.

Meanwhile, boil the orzo separately in salted water according to package instructions. Drain and set aside.

Lower the soup heat to low. Stir in heavy cream. Gradually add freshly grated Parmesan while stirring continuously. Add spinach and cook for 2 to 3 minutes until wilted. Remove from heat and stir in freshly squeezed lemon juice.

Place cooked orzo into serving bowls and ladle the hot soup over the top. Serve immediately.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overcook the chicken. Gentle simmering keeps it tender and juicy. Also, cook the orzo separately. If you add it directly to the soup, it will absorb too much broth and change the texture, especially if you plan to refrigerate leftovers.

Avoid adding lemon juice too early. Heat can dull the bright flavor. Instead, stir it in after removing the pot from heat to preserve that fresh zest flavor.

Pro Tips for Better Flavor

Use freshly grated Parmesan for smoother melting and richer taste. Additionally, choose a dry white wine like Sauvignon Blanc for depth. If you want a slightly thicker creamy soup, allow it to simmer a few extra minutes before adding cream.

For extra brightness, add a small pinch of lemon zest along with the juice. That simple touch intensifies the citrus aroma without overpowering the broth.

Serving and Storage

How to Serve

Serve Lemon Chicken Orzo Soup hot with crusty bread or a light green salad. Because it balances cream and citrus so well, it pairs nicely with simple sides. This summer soup also works beautifully for casual gatherings. Add extra Parmesan and cracked pepper on top for presentation.

How to Store Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep orzo separate if possible. Reheat gently over low heat to prevent the cream from separating. You can also freeze the soup base without orzo for up to 3 months. Boil fresh orzo when ready to serve.

Conclusion

Lemon Chicken Orzo Soup delivers a bright yet cozy experience in every bowl. The tender chicken, silky broth, and vibrant citrus create a comforting meal without heaviness. Because it balances creaminess with freshness, this recipe stands out among classic chicken soup variations. Make it once, and it will quickly become a regular favorite in your kitchen.

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Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well and add slightly richer flavor. Adjust cooking time slightly to ensure they cook through but remain tender.

Can I make this soup dairy-free?

You can substitute coconut milk for heavy cream and omit Parmesan. The flavor will change slightly, but the lemon and herbs still shine.

Why cook the orzo separately?

Cooking orzo separately prevents it from absorbing too much broth. This keeps the soup balanced and makes storing leftovers much easier.