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Tangy Lemon Chicken Orzo Soup

As seen in: Easy Weeknight Dinners: No-Stress Meals for Busy Days

This Lemon Chicken Orzo Soup takes ordinary chicken soup to new heights with zingy, Mediterranean touches. You'll start by browning lemon pepper chicken until it's golden, then splash in white wine to scrape up all the tasty bits from the pan. A mix of oregano, basil, and dill creates a fragrant foundation, while the combo of onions, carrots, celery, and baby spinach packs in goodness and variety. The broth gets rich with heavy cream and freshly shredded Parmesan, while a good squeeze of lemon adds brightness. The orzo cooks in its own pot to stay just right and won't soak up too much liquid, making this soup great for dinner now and lunch tomorrow.
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Refreshed on Sun, 30 Mar 2025 21:26:45 GMT
Lemon Chicken Orzo Soup Save it
Lemon Chicken Orzo Soup | iamcooker.com

This tangy Lemon Chicken Orzo Soup puts a sunny Mediterranean twist on traditional chicken soup. The mix of zesty lemon, juicy chicken and robust veggies makes for a bowl that's both warming and refreshing, ready to enjoy any time of year.

I've played around with this soup many times, and I've found that adding flavors in the right order and watching your timing really makes the difference between good soup and amazing soup.

Key Ingredient Breakdown

  • Chicken breast: Pick uniform, fresh cuts
  • White wine: Use a dry type to scrape up pan bits
  • Fresh lemon: Can't skip this for that bright kick
  • Quality broth: Make your own or grab low-sodium
  • Fresh spinach: Brings vibrant color and goodness
  • Orzo pasta: Best when boiled separately
  • Fresh Parmesan: Grate it yourself for better melting

Clear Step-by-Step Guide

Chicken Preparation:
Don't skimp on seasoning. Brown until golden. Keep pan loose. Rest it well. Slice evenly.
Base Development:
Scrape pan thoroughly. Cook veggies till soft. Add spices in stages. Build taste slowly. Mind your clock.
Broth Creation:
Pour in broth bit by bit. Keep heat low and steady. Taste often. Remove any foam. Thin or thicken as needed.
Orzo Management:
Boil on its own. Don't forget to salt water. Check firmness. Drain completely. Keep it warm.
Final Assembly:
Stir in cream gently. Drop spinach in just until soft. Squeeze lemon in at the end. Taste once more. Dish up right away.
Lemon Chicken Orzo Soup l Save it
Lemon Chicken Orzo Soup l | iamcooker.com

This soup grew from my fondness for Greek avgolemono, but I've made it simpler to whip up while keeping all those bright Mediterranean flavors.

Mastering Heat Levels

After making countless pots of this soup, I've learned that watching your heat is super important. A low simmer brings out all the goodness while keeping your chicken tender. When it's time for cream and spinach, I turn the heat way down so nothing curdles and the greens stay bright.

Prep-Ahead Approach

You can totally make this soup ahead of time. I often cook everything up to the broth part, then pop it in the fridge. When dinner rolls around, I warm it up, boil fresh orzo, and toss in the finishing touches. The soup actually tastes even better this way!

Smart Storage Ideas

Since orzo keeps soaking up liquid, I always store it apart from my soup. The broth mix stays good in your fridge for about three days, or you can freeze it for up to three months. When warming it back up, splash in some extra broth or water to get the right thickness.

What To Serve With It

This soup stands on its own, but it's amazing with some crusty bread for sopping up every drop. For a full meal, I like to add a Greek salad on the side. I put out some fresh dill sprigs and extra lemon slices so everyone can jazz up their bowl just right.

Ways To Mix It Up

I've tried lots of twists on this soup over time. Swapping baby kale for spinach gives more bite, while using store-bought rotisserie chicken saves tons of time. Sometimes I toss in a Parmesan rind while it simmers for extra richness.

Fixing Common Problems

If your soup gets too thick, just stir in warm broth until it looks right. Not lemony enough? Throw in some zest with the juice. If your cream starts looking grainy, turn down the heat and keep stirring while you add any dairy.

Lemon Chicken Orzo Soup q Save it
Lemon Chicken Orzo Soup q | iamcooker.com

This Lemon Chicken Orzo Soup has become my favorite pick for both lazy family nights and fancy dinner parties. The blend of bright lemon, soft chicken, and perfectly cooked veggies creates something really special that fits any season.

Common Questions

→ Why cook the orzo in a separate pot?
It stops the pasta from drinking up all your broth, which really matters if you've got leftovers.
→ Can I make this soup ahead of time?
You sure can, but keep the orzo in a different container and cook new pasta when warming it up.
→ What kind of wine should I use?
Go for dry whites like Sauvignon Blanc, Chardonnay, or Pinot Grigio, or just add more broth instead.
→ Can I put this soup in the freezer?
Absolutely, it'll keep for up to 3 months without the orzo. Just cook fresh pasta when you heat it up.
→ Why should I grate my own Parmesan?
Freshly grated cheese melts way better and tastes much nicer than the stuff from a shaker.

Zesty Lemon Chicken Orzo

A heartwarming bowl featuring juicy chicken and tiny orzo in a tangy lemon broth with garden-fresh veggies and melty Parmesan. It's the perfect mix of bright zesty notes and comforting warmth.

Preparation
20 Mins
Cooking Duration
40 Mins
Complete Duration
60 Mins
By: sofia


Complexity: Moderate

Origin: American-Italian

Output: 6 Portions

Diet Types: ~

What You'll Need

→ Chicken & Base

01 Chicken breast without skin and bones (1¼ pounds)
02 Oil from olives (2 tablespoons)
03 Seasoning with lemon and pepper

→ Dried Seasonings

04 Oregano, dried (1 teaspoon)
05 Basil, dried (1 teaspoon)
06 Parsley, dried (1 teaspoon)
07 Powder from mustard (1 teaspoon)
08 Dill weed, dried (½ teaspoon)

→ Soup Base

09 White wine, dry (½ cup)
10 Butter (2 tablespoons)
11 Onion, yellow (1 small, chopped)
12 Diced carrots (¾ cup)
13 Diced celery stalks (2)
14 Cloves of garlic (4)
15 Broth made from chicken (6 cups)

→ Finishing Elements

16 Sauce with heat (1 teaspoon)
17 Sauce from Worcestershire (1 teaspoon)
18 Cream that's heavy (½ cup)
19 Spinach that's fresh (2 cups)
20 Cheese from Parmesan, freshly grated (½ cup)
21 Juice from one lemon (3-4 tablespoons)
22 Uncooked orzo pasta (¾ cup)

Preparation Steps

01 Step

Add lemon pepper to chicken, brown in olive oil about 3-4 minutes each side till golden brown. Let sit 10 minutes, then cut into chunks

02 Step

Pour wine in the pan, let bubble down for 4 minutes until it's half gone. Throw in butter and veggies, cook till they're soft

03 Step

Throw in all seasonings, both sauces, and pour in broth. Let it come to a boil, then turn down heat. Put chicken back in and simmer gently

04 Step

In another pot, cook orzo in water with salt following the box directions

05 Step

Pour in cream and mix in parmesan, then add spinach till it shrinks. Take off heat and squeeze in lemon juice

06 Step

Drop orzo in each bowl and pour hot soup over it

Additional Tips

  1. Always cook orzo on its own so it won't soak up all your soup liquid
  2. You can swap in 3 cups of already cooked chicken if you're in a hurry
  3. The Worcestershire and hot sauce just boost flavor, they won't make it spicy
  4. Toss everything in a slow cooker for 6 hours on low if you want

Required Equipment

  • Big cooking pot or Dutch oven
  • Another pot just for the orzo
  • Spatula made of silicone
  • Cups and spoons for measuring

Allergen Notice

Review ingredients for possible allergens and seek professional medical advice if uncertain.
  • Has dairy products (butter, cream, parmesan)
  • Contains gluten from the orzo pasta