Lemon Chicken Orzo Soup

There is something deeply comforting about a bowl of lemon chicken orzo soup simmering away on the stovetop Its combination of tender chicken bright lemon and delicate orzo pasta swirled into a creamy broth checks every cozy soup box for me Whether I am using up leftover chicken or craving a fresh take on chicken soup this recipe always delivers

The first time I made this soup I was trying to stretch one chicken breast into dinner for three It turned into a happy accident now I make extra for the week

Ingredients

• Boneless skinless chicken breast: provides lean protein for tenderness choose chicken with minimal added water for the best texture
• Olive oil: brings depth in flavor using extra virgin will really boost taste
• Lemon pepper seasoning: adds an aromatic brightness check for blends with natural lemon zest
• Dried oregano, basil, parsley and mustard powder: make the herbal flavor base always check dried herbs for freshness by scent
• Dried dill weed: offers a gentle tang that balances the broth
• Dry white wine: layers in acidity and helps deglaze the pan Sauvignon Blanc is my favorite
• Butter: adds richness and a silky feel avoid margarine for best flavor
• Yellow onion, carrot and celery: create the savory foundation choose firm vegetables for the best texture
• Garlic: infuses aromatic depth fresh cloves really make a difference
• Chicken broth: forms the soul of this soup use low sodium for more control over salt
• Hot sauce and Worcestershire sauce: offer subtle umami notes without overpowering
• Heavy cream: gives a velvety finish fresh cream will always taste superior
• Fresh spinach: weaves plenty of color and nutrition pick dark leaves without limp spots
• Parmesan cheese: adds a nutty undertone grate fresh for smooth melting
• Juice of one fresh lemon: brings bright finishing acidity bottled juice just cannot compare
• Orzo pasta: provides body and extra comfort cook separately to avoid soggy leftovers

Step by Step Instructions

Sear the Chicken:

Pat chicken dry and season all sides generously with lemon pepper Heat olive oil over medium high in a large heavy pot Add chicken and let it cook untouched for three to four minutes per side until a golden crust forms The inside will still be underdone Remove and let rest for ten minutes so juices redistribute before you dice or shred into bite sized morsels

Deglaze and Sauté Vegetables:

With the pot still hot pour in the white wine and use a silicone spatula to scrape up any golden bits stuck to the bottom Let the wine bubble gently for around four minutes until it has reduced by half Toss in the butter then the diced onion carrot and celery Sauté for five minutes until the vegetables are just beginning to soften Then stir in the minced garlic and cook for one more minute until fragrant

Build the Soup Base:

Add all the dried herbs mustard powder dill hot sauce and Worcestershire to the pot Stir well so everything is coated Pour in the chicken broth Bring to a boil then reduce to a lazy simmer Return the chicken pieces to the pot Simmer gently little bubbles only to prevent the chicken from drying out The flavors will concentrate as it simmers for about fifteen minutes

Cook Orzo:

While the soup simmers bring a separate pot of salted water to a boil Add orzo and cook according to package instructions Drain thoroughly so pasta does not water down the soup

Finish the Soup:

Turn the soup to low and stir in the heavy cream Add Parmesan slowly in small handfuls whisking until melted and smooth Fold in spinach and let it wilt for two to three minutes with the heat off Squeeze in fresh lemon juice then taste the soup for seasoning

Serve:

Spoon cooked orzo into each bowl before ladling in hot soup This way the orzo stays perfect even in leftovers

Save

I love using homemade chicken broth when I have it on hand Nothing rivals the depth of flavor it brings to this soup One of my favorite memories is serving this to my family after a snowy afternoon Everyone smiled after that first lemony bite

Storage Tips

Let the soup cool to room temperature before refrigerating Store in airtight containers up to three days For longer storage freeze the broth and chicken mixture without orzo in freezer safe containers up to three months Always cook and add fresh orzo when reheating for best texture

Ingredient Substitutions

Use leftover rotisserie chicken in place of the chicken breast just add it after the broth simmers and heat through Skip the wine and use extra broth for a no alcohol version If you are out of spinach try chopped kale or Swiss chard They will take a few extra minutes to cook tender

Serving Suggestions

This soup shines with crusty bread brushed with olive oil or a side salad with citrus vinaigrette Top each bowl with extra grated Parmesan or a few cracks of black pepper I love to float thin lemon slices on top for a pretty finish

Cultural and Historical Context

Lemon chicken orzo soup brings together classic Italian and Greek traditions Chicken soups with pasta and lemon are found across the Mediterranean My version borrows the bright lemon finish from Greek avgolemono while the creamy Parmesan broth reflects Italian influences This fusion is now a mainstay in American kitchens

Recipe FAQs

→ How can I prevent the orzo from absorbing too much broth?

Cook orzo separately, then add it to bowls before ladling soup over so it doesn't soak up the liquid.

→ Can I use cooked chicken instead of fresh?

Yes, substitute with 3 cups of cooked chicken; add it while simmering the soup to warm through.

→ What type of white wine works best?

Sauvignon Blanc, Chardonnay, or Pinot Grigio are ideal, but chicken broth is a great alternative.

→ How do I make the soup extra creamy?

Stir in heavy cream and freshly grated parmesan at the end for a rich, smooth texture.

→ Is fresh lemon juice necessary?

Freshly squeezed lemon juice delivers the brightest flavor and enhances the soup's overall taste.