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This lemon chicken orzo soup has been my winter comfort go-to for years, combining tender chicken, hearty vegetables, and bright citrus flavors in one satisfying bowl. The combination of whole wheat orzo and fresh vegetables creates a perfectly balanced meal that feels both nourishing and indulgent.
I first made this soup during a particularly brutal winter storm when I was craving something warming but not heavy. The bright lemon flavor was such an unexpected delight that it has become my signature soup recipe that friends regularly request the recipe for after trying it at my dinner table.
Ingredients
- Boneless skinless chicken breasts: provide lean protein and tender bites throughout the soup
- Extra virgin olive oil: creates the flavor foundation for sautéing vegetables
- Yellow onion, carrots, and celery: form the classic mirepoix base for deep flavor
- Garlic: adds aromatic depth that complements the lemon beautifully
- Dried basil: brings herbal notes that pair perfectly with the citrus
- Whole wheat orzo: offers nutty flavor and more fiber than regular pasta
- Fresh spinach: adds color, nutrition, and a mild flavor that absorbs the broth
- Fresh lemon juice: brightens the entire dish and cuts through the richness
- Fresh dill: provides the perfect herbal finish that complements both chicken and lemon
- All-purpose flour: helps create a slightly thickened broth that coats the spoon
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil in a large Dutch oven over medium heat. Add diced carrots, celery, onion, and dried basil with salt and pepper. Cook for a full 8 minutes until vegetables begin to soften and brown slightly. This step builds the foundational flavor for the entire soup so take your time here. You want the edges of the vegetables to caramelize slightly which develops sweetness.
- Develop the Flavor Base:
- Add minced garlic to the vegetable mixture and cook for 30 seconds until fragrant. The garlic should become aromatic but not brown which would create bitterness. Immediately sprinkle flour over everything and stir constantly until it completely disappears about 1 minute. This creates a light roux that will give your broth body.
- Create the Broth:
- Pour in 6 cups of chicken broth stirring well to incorporate the flour completely. There should be no lumps as you stir. The broth should begin to thicken very slightly as it heats. This step creates the silky texture that makes this soup so satisfying.
- Cook the Chicken:
- Carefully add whole chicken breasts to the simmering broth. Bring to a gentle boil then reduce heat and partially cover. Simmer for 10 to 15 minutes until chicken reaches 165°F internally. The gentle cooking ensures the chicken remains tender and juicy rather than becoming tough.
- Prepare the Chicken:
- Remove cooked chicken to a cutting board and cover with foil to rest for at least 5 minutes. This resting period allows the juices to redistribute through the meat ensuring moist chicken pieces in your final soup. The chicken will continue cooking slightly as it rests.
- Cook the Orzo:
- Return soup to a simmer and add the orzo pasta. Cook for about 7 minutes stirring often to prevent sticking. The orzo should be very al dente slightly firmer than you would normally eat as it will continue cooking. Stirring prevents the orzo from clumping together or sticking to the bottom of the pot.
- Complete the Soup:
- Dice or shred the rested chicken and add it back to the pot. Stir in fresh spinach, lemon juice, and chopped dill. The residual heat will wilt the spinach perfectly while maintaining its bright green color. Simmer for 3 to 5 additional minutes until orzo reaches ideal tenderness and flavors meld together.
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The lemon juice is truly what makes this soup special in my kitchen. I discovered its transformative power when I accidentally added twice the amount called for in the recipe once. Instead of ruining the soup it brightened all the flavors and created this incredible balance that now defines the recipe for me. My family now requests "extra lemony" soup whenever I make it.
Make Ahead Tips
This soup actually improves with time as the flavors meld together. You can prepare it up to two days in advance and refrigerate until ready to serve. The orzo will continue absorbing broth during storage so you may need to add additional broth when reheating to reach your desired consistency. I often make a double batch specifically so we can enjoy the even more flavorful leftovers throughout the week.
Customization Options
This recipe welcomes many easy adaptations to suit your preferences or pantry. Rotisserie chicken works beautifully as a time-saving alternative simply add shredded meat in the final stages of cooking. For a dairy-free option, a splash of coconut milk adds richness without dairy. Vegetable variations are endless try adding zucchini, peas, or bell peppers for additional color and nutrition. Kale can substitute for spinach if you prefer a heartier green that holds its texture longer.
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Serving Suggestions
This soup truly shines when served with crusty artisan bread for dipping into the flavorful broth. A simple side salad with a vinaigrette dressing complements the lemony flavors perfectly. For a more substantial meal pair it with a grilled cheese sandwich made with sharp cheddar and dijon mustard. The bright lemony notes in the soup contrast beautifully with the rich sandwich creating a satisfying lunch or dinner combination that pleases both children and adults.
Storage Notes
The soup will continue developing flavor in the refrigerator making it perfect for meal prep. Store in airtight containers for up to 4 days. When reheating, add a splash of fresh chicken broth to loosen the texture as the orzo will continue absorbing liquid. For freezing, portion into individual containers, leaving some space for expansion, then freeze for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop, stirring occasionally to ensure even warming.
Frequently Asked Questions
- → Can I use a different type of pasta for this soup?
Yes, you can substitute the orzo with small pasta varieties like ditalini, small shells, or castellane. Adjust the cooking time according to the package instructions.
- → How do I store leftovers?
Refrigerate the soup in an airtight container for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave until warmed through.
- → Can I freeze this soup?
Yes, this soup can be frozen. Store it in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- → What can I use as a garnish?
Fresh parsley, dill, or a sprinkle of grated Parmesan cheese make excellent garnishes for this soup. Add a squeeze of lemon for extra brightness.
- → Is there a way to make this in a slow cooker?
Yes! Cook the chicken and vegetables in a slow cooker, then add the orzo and greens during the last 30 minutes of cooking. Refer to the instructions for more details.