Lemon Chicken Orzo Soup
Tender chicken, orzo and vegetables in a lemony, herby broth. Light but comforting, and all made in one pot in about 40 minutes.
Inspired by Greek avgolemono, this lemon chicken orzo soup is bright, cozy and easy. The chicken poaches right in the broth, orzo makes it hearty, and a generous amount of lemon and dill keeps it fresh.
It is the kind of soup that feels nourishing without being heavy, perfect for chilly evenings or whenever you need a pick-me-up.
At a glance: this lemon chicken orzo soup serves 6, needs about 15 min of hands-on prep and 25 min of cooking, and provides roughly 280 calories and 28 g of protein per serving. It is naturally dairy-free.
Why you'll love this recipe
- One pot in about 40 minutes
- About 28 g of protein per bowl
- Bright lemon and fresh dill flavor
- Family-friendly comfort food
About this chicken orzo soup
This soup is inspired by Greek avgolemono, a classic chicken soup thickened with eggs and lemon, which is especially popular in Greece during winter and around Easter. The flavors of lemon, dill and tender chicken make it bright and comforting at the same time.
This simplified version skips the eggs and focuses on a light, lemony broth with plenty of vegetables. Chicken breasts poach directly in the soup, orzo adds heartiness, and spinach and dill finish it with freshness. It comes together in one pot in about 40 minutes.
If you want the creamy texture of traditional avgolemono, there is an easy variation that tempers eggs into the broth at the end.
Ingredient notes and substitutions
- Chicken breasts. Breasts poach quickly and shred easily. Thighs are more flavorful and stay juicier when reheated.
- Orzo. Orzo is a small rice-shaped pasta that cooks in about 8 to 10 minutes. Whole-wheat orzo adds fiber. Rice or small pasta shapes work too.
- Lemon. Use both the zest and juice. The zest adds fragrant lemon oil, and the juice provides brightness.
- Dill. Fresh dill is traditional in Greek lemon soups. Parsley is a good alternative if you do not like dill.
- Spinach. Baby spinach wilts in seconds. Kale or chard can be used but need a few extra minutes.
- Broth. A good chicken broth is the backbone of the soup. Low-sodium broth lets you control the seasoning.
Equipment you'll need
- A large soup pot
- Two forks for shredding
- A microplane or zester
- A ladle
How to make it, step by step
Build the aromatic base
Cook the onion, carrots and celery in olive oil until soft. Add the garlic for the last minute so it does not burn.
Poach the chicken gently
Add the broth and chicken and keep the soup at a gentle simmer. Poaching gently keeps the chicken tender and moist.
Cook the orzo in the broth
Remove and shred the chicken, then cook the orzo in the simmering broth until just tender. Stir occasionally so it does not stick.
Finish with lemon and greens
Return the chicken to the pot, add spinach, lemon zest and juice, and dill. Add the lemon at the end to keep its flavor bright.
Recipe
Lemon Chicken Orzo Soup
Greek · Soups & Stews · Dairy-Free · High-Protein
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups (1.9 l) low-sodium chicken broth
- 1 1/4 lb (570 g) boneless skinless chicken breasts
- 3/4 cup (130 g) orzo, whole-wheat if available
- 2 packed cups (60 g) baby spinach
- 1 lemon, zested and juiced, plus wedges to serve
- 2 tablespoons chopped fresh dill
- 1 teaspoon salt and black pepper, to taste
Instructions
- Build the base. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 7 minutes. Add the garlic and cook for 1 minute.
- Poach the chicken. Add the broth and chicken. Bring to a gentle simmer and cook for 15 minutes, until the chicken is cooked through. Remove and shred it.
- Cook the orzo. Add the orzo to the simmering broth and cook for 8 to 10 minutes, until tender.
- Finish. Return the chicken to the pot, add the spinach, lemon zest and juice, dill and salt and stir until the spinach wilts.
- Serve. Taste, adjust the seasoning and serve with lemon wedges.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Add the lemon at the end to keep the flavor bright.
- Orzo keeps absorbing broth; add extra broth when reheating.
- For meal prep, cook the orzo separately and add it to each bowl.
Troubleshooting
- The orzo absorbed all the broth. Add more broth when reheating, or cook and store the orzo separately.
- The soup is too sour. Add more broth or a pinch of sugar to balance the lemon.
- The chicken is dry. Keep the broth at a gentle simmer and remove the chicken as soon as it is cooked.
- The soup is bland. Add more salt, lemon and dill, and use a flavorful broth.
Variations
- Gluten-free. Use rice or a gluten-free small pasta.
- Creamy avgolemono. Temper 2 beaten eggs with hot broth and stir them in off the heat.
- Vegetarian. Use vegetable broth and white beans instead of chicken.
What to serve with it
Serve the soup with crusty bread or whole-grain pita, a Greek salad, or a simple cucumber salad. A sprinkle of crumbled feta on top is delicious.
It makes a comforting lunch or a light dinner, especially in cooler months.
Make ahead and storage
The soup keeps for up to four days in the fridge. For freezing, leave out the orzo and add freshly cooked orzo when reheating.
Refrigerate for up to 4 days. Freeze without the orzo for up to 3 months.
Is it healthy?
The soup is high in protein from chicken and includes vegetables and a moderate amount of pasta, making it a balanced, satisfying meal with around 280 calories per bowl.
Using whole-wheat orzo adds fiber, and low-sodium broth helps keep sodium in check.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
Why did my orzo absorb all the broth?
Pasta keeps soaking up liquid as it sits. Add more broth when reheating, or store the orzo separately.
Can I use rotisserie chicken?
Yes. Skip the poaching step and add about 3 cups of shredded rotisserie chicken with the spinach.
Is lemon chicken orzo soup healthy?
It is a lean, balanced soup with protein, vegetables and a moderate amount of pasta.
Can I make it creamy like avgolemono?
Whisk 2 eggs with the lemon juice, slowly whisk in a ladle of hot broth, then stir the mixture into the soup off the heat.
Can I use leftover chicken?
Yes. Add about 3 cups of shredded cooked chicken at the end.
Can I make it gluten-free?
Use rice or a gluten-free small pasta instead of orzo.
Can I use chicken thighs?
Yes. Simmer them for 20 to 25 minutes until tender.
Can I add other vegetables?
Zucchini, peas or kale all work well.
How much lemon should I use?
Start with one lemon and add more to taste.
Can I make it in a slow cooker?
Yes. Cook everything except orzo, spinach and lemon on low for 6 hours, then add them at the end.
Is lemon chicken orzo soup healthy?
Yes. It is lean, high in protein and full of vegetables.
What can I use instead of dill?
Parsley, oregano or a little fresh thyme.
Can kids eat this soup?
Yes. It is mild and comforting. Reduce the lemon slightly for young children.
How long does the soup take?
About 40 minutes from start to finish.
Why is my soup cloudy?
Starch from the orzo makes the broth slightly cloudy. This is normal. For a clearer broth, cook the orzo separately.
Can I add Parmesan?
A little grated Parmesan or a Parmesan rind simmered in the broth adds savory depth.
What wine goes with lemon chicken soup?
A crisp white wine such as Assyrtiko, Sauvignon Blanc or Pinot Grigio.
Can I use bone broth?
Yes. Bone broth adds richness and body to the soup.
How do I store leftovers without the orzo getting soggy?
Strain out the orzo and store it in a separate container with a drizzle of olive oil. Add it back to the broth when reheating.
Can I make this soup ahead for guests?
Yes. Make the broth with chicken and vegetables a day ahead, then cook the orzo and add the lemon, spinach and dill just before serving.
Final thoughts
This lemon chicken orzo soup takes about 40 min from start to finish and serves 6. It is dairy-free and high-protein, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our soups & stews recipes or the full recipe index.