LemonChicken Orzo Soup with Spinach & Carrots

Lemon Chicken Orzo Soup with Spinach & Carrots is a bright, comforting bowl of goodness that’s packed with tender chicken, fresh veggies, and a light lemony broth. I love how it brings together the cozy feel of classic chicken soup with a fresh, zesty twist that makes it perfect for any season.

Why You’ll Love This Recipe

I love how this soup feels both hearty and refreshing at the same time. The orzo makes it satisfying, the carrots and spinach add color and nutrition, and the lemon gives it a clean, vibrant flavor. It’s easy to make in one pot, great for leftovers, and perfect for when I want something nourishing without being too heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
onion (chopped)
garlic (minced)
carrots (sliced or diced)
celery (optional, for extra depth)
boneless, skinless chicken breast or thighs (cubed or shredded)
chicken broth or stock
orzo pasta
baby spinach
lemon juice (freshly squeezed)
lemon zest (optional, for extra brightness)
dried thyme or Italian seasoning
salt and pepper
optional garnish: fresh dill or parsley

Directions

1. I heat olive oil in a large pot over medium heat and sauté the onions, garlic, carrots, and celery (if using) until softened.

2. I add the chicken pieces and season with salt, pepper, and thyme or Italian seasoning, then cook until lightly browned.

3. I pour in the chicken broth and bring it to a gentle boil.

4. I stir in the orzo and let the soup simmer for about 10 minutes, or until the pasta is tender and the chicken is cooked through.

5. I add the spinach and stir until wilted, then finish with lemon juice and zest.

6. I taste and adjust seasoning as needed, then serve hot with a sprinkle of fresh herbs if I have them.

Servings and timing

This recipe serves about 4–6 people. It takes around 10–15 minutes to prep and 25–30 minutes to cook, so I usually have it ready in under 45 minutes.

Variations

• I use rotisserie chicken or leftover roasted chicken to save time.

• For a creamier version, I stir in a splash of heavy cream or coconut milk at the end.

• I swap orzo for other small pasta shapes like ditalini or even cooked rice.

• I add peas, zucchini, or green beans for extra veggies depending on what I have.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. The orzo may absorb more broth as it sits, so I often add a splash of water or stock when reheating. I reheat it gently on the stove or in the microwave, stirring occasionally until hot.

FAQs

Can I use pre-cooked chicken?

Yes, I often use shredded rotisserie chicken. I add it after the orzo is cooked, just long enough to heat through.

Does the orzo get mushy in leftovers?

Orzo can soften as it sits. If I know I’ll have leftovers, I sometimes cook the orzo separately and add it to each bowl just before serving.

Can I freeze this soup?

I can, but I recommend freezing it without the orzo, since the pasta can get mushy when thawed. I just add fresh-cooked orzo when reheating.

What’s the best kind of lemon to use?

Fresh lemons give the best flavor. I use both juice and zest for a brighter, more layered lemon taste.

Is this soup gluten-free?

Not as written, since orzo is a wheat-based pasta. But I use gluten-free orzo or rice to make it gluten-free.

Conclusion

Lemon Chicken Orzo Soup with Spinach & Carrots is one of my favorite comfort foods — warm, nourishing, and full of fresh flavor. It’s easy to make, full of good-for-you ingredients, and perfect for chilly nights or days when I just want something light but satisfying. Once I made it the first time, it quickly became a regular in my meal rotation.

Print