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A steaming bowl of lemon chicken orzo soup loaded with tender carrots, fresh spinach, and shredded chicken, garnished with fresh dill and a bright lemon slice.

Bright Lemon Chicken Orzo Soup

A vibrant, comforting, and quick weeknight soup! Loaded with tender vegetables, shredded chicken, and orzo pasta in a bright, lemony broth.
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Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion finely diced
  • 3 large carrots peeled and sliced
  • 2 stalks celery sliced
  • 3 cloves garlic minced
  • 6 cups chicken broth low-sodium preferred
  • 1 cup dry orzo pasta
  • 3 cups cooked shredded chicken rotisserie works great
  • 1/3 cup freshly squeezed lemon juice about 2 lemons
  • 1 lemon thinly sliced into rounds, for garnish and cooking
  • 3 cups fresh baby spinach
  • 2 tablespoons fresh dill or parsley finely chopped
  • Kosher salt and freshly ground black pepper to taste

Instructions
 

  • Place a large Dutch oven over medium heat and add the olive oil.
  • Add the diced onion, sliced carrots, and chopped celery to the pot. Sauté for 6–7 minutes until the vegetables are tender.
  • Stir in the minced garlic and sauté for 1 additional minute until fragrant.
  • Pour the chicken broth into the pot and bring the liquid to a rolling boil over high heat.
  • Stir in the dry orzo pasta. Reduce the heat to a medium simmer and cook uncovered for 8–9 minutes, stirring occasionally to prevent sticking, until the orzo is tender.
  • Reduce the heat to low. Stir in the shredded chicken, fresh lemon juice, lemon rounds, and fresh baby spinach.
  • Simmer gently for 2 minutes until the chicken is heated completely through and the spinach leaves have wilted.
  • Remove the pot from the heat. Stir in the chopped fresh dill (or parsley). Season carefully with salt and black pepper to taste.
  • Ladle the hot soup into bowls, ensuring each serving gets a bright lemon slice on top. Serve immediately.