Lemon Chicken Orzo Soup with Spinach and Carrots

This lemon chicken orzo soup with spinach and carrots is light, nourishing, and full of fresh flavor. I simmer tender chicken, veggies, and orzo pasta in a lemony broth that’s as comforting as it is refreshing.

Why You’ll Love This Recipe

I love how this soup feels both cozy and bright. It’s hearty enough to fill me up but still light thanks to the citrus and greens. The orzo adds just the right bite, and it comes together in one pot—perfect for easy lunches or light dinners.

Ingredients

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

• Boneless, skinless chicken breasts or thighs

• Olive oil

• Carrots (sliced)

• Celery (sliced)

• Onion (chopped)

• Garlic (minced)

• Chicken broth

• Orzo pasta

• Fresh spinach

• Lemon juice and zest

• Dried thyme

• Bay leaf

• Salt and pepper

• Fresh parsley (optional, for garnish)

Directions

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

2. I stir in garlic, thyme, salt, and pepper, cooking for another minute.

3. I add the chicken broth and bay leaf, then bring everything to a simmer.

4. I add the raw chicken breasts or thighs and cook until they’re fully cooked, about 15–20 minutes.

5. I remove the chicken, shred it, and return it to the pot.

6. I stir in the orzo and let it cook for about 8–10 minutes until tender.

7. I stir in the spinach until wilted, then finish the soup with fresh lemon juice and zest.

8. I garnish with chopped parsley and serve warm.

Servings and timing

Serves: 6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• I’ve swapped orzo with rice or small pasta like ditalini when needed.

• Sometimes I add a beaten egg slowly while stirring for a lemony egg-drop texture.

• I’ve also made this with rotisserie chicken to save time.

storage/reheating

I store leftovers in the fridge for up to 4 days. The orzo may soak up some broth, so I add a little extra when reheating on the stovetop or in the microwave. I avoid overcooking it when reheating to keep the pasta from getting mushy.

FAQs

Can I use pre-cooked chicken?

Yes, I’ve made this with shredded rotisserie chicken—just stir it in after the orzo is nearly done.

Can I make it vegetarian?

Absolutely. I use vegetable broth and skip the chicken, adding chickpeas or white beans for protein.

Will the orzo keep soaking up liquid?

It does. I sometimes cook the orzo separately and add it to each bowl to prevent it from getting too soft in leftovers.

What kind of lemon should I use?

I prefer fresh lemon for the best flavor, both the juice and zest. Bottled lemon juice works in a pinch.

Can I freeze this soup?

I don’t recommend freezing it with the orzo—it can become mushy. If I plan to freeze it, I leave out the pasta and add it fresh when reheating.

Conclusion

Lemon chicken orzo soup with spinach and carrots is a vibrant twist on classic chicken soup. It’s light, wholesome, and full of bright citrus flavor that always makes me feel refreshed and nourished.

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