Lemony Chicken & Orzo Soup is a bright and cozy bowl of comfort that’s perfect for any time of year. With tender chicken, orzo pasta, and a splash of lemon, it’s a fresh twist on classic chicken soup that’s both light and satisfying.
You’ll love how simple this soup is to make, especially on busy weeknights. The lemon gives it a vibrant, refreshing flavor that balances the richness of the chicken, and the orzo adds just enough heartiness to make it a full meal. It’s a go-to recipe when you want something nourishing without being heavy.
Helpful Tips
- Use rotisserie chicken: It cuts down on prep time and adds great flavor.
- Add lemon gradually: Start with half a lemon and add more to taste so it doesn’t overpower the soup.
- Change up the greens: You can use spinach or kale in this soup. Why not try both?
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Lemony Chicken & Orzo Soup
Ingredients
- 10 ounces boneless skinless chicken breasts about 1 large
- 1 medium lemon halved
- 1 tablespoon olive oil
- ½ medium yellow onion chopped
- 3 cloves garlic minced
- 1 teaspoon lemon pepper seasoning (with salt)
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 5 cups low-sodium chicken broth
- 1/2 cup orzo
- 1 can white beans drained and rinsed
- 3 cups kale or spinach torn into bite-size pieces
- Freshly grated Parmesan for serving
- Lemon wedges for serving
Instructions
- Bring a pot of lightly salted water to a boil. Add the chicken breasts and cook at a low simmer for 10 minutes. Transfer the chicken to a cutting board to cool.
- Heat a large pot over medium heat. Add the lemon halves, cut side down and leave them to cook for about 4 minutes. They will be lightly browned. Set them aside.
- Add olive oil to the pot, then add the onion. Cook until softened, about 5 minutes. Add the garlic, lemon pepper seasoning, pepper, oregano, and red pepper flakes and cook for 1 minute.
- Pour in the broth and whisk up the browned bits from the bottom of the pan.
- Bring soup to a boil. Add the orzo and beans. Boil until orzo is tender, 8 to 10 minutes.
- When the chicken is cooled enough, shred it.
- When orzo is done, add the chicken to the pot and turn off the heat.
- Add the greens to the pot and stir until wilted and incorporated.
- Squeeze the lemon halves into the soup (being careful not to add seeds).
- Season to taste with salt and pepper. Serve with Parmesan.
Notes
- If your lemon pepper seasoning does not contain salt, you will need to add 1/2 teaspoon of salt as well.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.