Ready in just 35 minutes, my lemon chicken orzo soup is a weeknight winner. Save time with shredded rotisserie chicken—just stir it in at the end instead of cooking chicken breasts from scratch.

bowl of chicken lemon orzo soup with a spoon

As a busy home cook, I’m constantly on the lookout for soup recipes that aren’t boring. And while I have high expectations for my food to taste delicious, the recipe must be easy and use simple ingredients. It’s a bonus if it’s all in one pot like this beauty.

This Lemony Chicken Orzo Soup is perfect for weeknight dinners, light lunches, or as a comforting meal when you’re not feeling your best. If you like what I’m doing here, you might also like this Lemony Chicken Meatball Soup. Similar, but different.

bowl of chicken lemon orzo soup with a spoon

Let’s take a minute to talk about the secret ingredient – fennel. I find that many people are intimidated by this underrated veggie. Let me be the first to reassure you, once cooked, fennel is sweet and delicious unlike it’s strong licorice-like flavor when raw. Just trust me, ok?

5 from 8 reviews
Featured Review

Easy to make and so healthy and delicious! l’ve never cooked with fennel before (mild & tasty) and I took advantage of pre-cut carrots and onions from my market, which sped up the process for me. Highly recommend! Thank you Laney!

Laura
Read more reviews

Personally I think orzo is best used in soups. Is it pasta, or rice? Technically it’s pasta, but it acts like rice and makes the mouth feel on the spoon just perfection. I tried using other noodle shapes when testing this recipe and orzo was the clear winner.

Key Ingredients You’ll Need

ingredients in bowls on a grey background
  • Fennel – If you leave it out, it’s not the end of the world, but trust me.
  • Low Sodium Chicken Broth – Always suggest using low sodium so you can control the amount of salt.
  • Chicken Breast – If you want to be next level, use my recipe for juicy roast bone-in chicken breasts with lemon
  • Lemon Juice – Always more lemon!

How To Make It

pot of veggies
Sauté the veggies in a large pot.
large pot of soup with raw chicken breasts
Add the broth and cook the chicken.
shredded chicken in a glass bowl with 2 forks
Remove chicken to shred.
large pot of chicken lemon orzo soup
Finish with greens, lemon and parmesan.
chicken lemon orzo soup with a ladle

My Number One Time Saving Tip

  • Use pre-cooked rotisserie chicken instead of cooking chicken breasts from scratch. Just shred it and add it to the soup during the final stage.

Storing & Freezing

Storing: To store leftover soup, allow it to cool to room temperature and then refrigerate it in an airtight container for up to 3-4 days. Reheat on the stovetop or in the microwave, adding a splash of chicken broth if needed to maintain the consistency.

Freezing: To freeze the soup, first, ensure it has cooled completely. Then, transfer it to a freezer-safe container, leaving some space for expansion, and freeze it for up to 2-3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

large pot of chicken lemon orzo soup with a ladle

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bowl of chicken lemon orzo soup with a spoon

Lemony Chicken Orzo Soup with Fresh Spinach

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Laney Schwartz
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

Ready in just 35 minutes, my lemon chicken orzo soup is a weeknight winner. Save time with shredded rotisserie chicken—just stir it in at the end instead of cooking chicken breasts from scratch.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large carrot, small diced
  • 1 fennel bulb, small diced
  • 1 small onion, small diced
  • 4 garlic cloves, minced
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 1 teaspoon dried thyme
  • 5 cups low sodium chicken broth
  • 1–1 ½ pounds chicken breasts
  • ½ cup orzo
  • 3 cups greens such as spinach or kale
  • 1 large lemon, juiced
  • Parmesan cheese for serving

Instructions

  1. Preheat a large pot over medium/high heat. 
  2. Add the oil, carrot, fennel, onion, garlic, salt, pepper and thyme and cook for 4-5 minutes until veggies begin to soften. 
  3. Add the chicken stock and chicken breasts and bring to a boil. 
  4. Once boiling, reduce to a simmer and cook for 10-15 minutes until chicken is tender and can easily be shredded. 
  5. Remove chicken and shred or dice.  
  6. Add the orzo and simmer for about 7-10 minutes until cooked through. 
  7. Add the shredded chicken back to the pot with the greens and lemon juice. Stir to combine and serve right away with parmesan cheese.

Did you make this recipe?

Tag @lifeisbutadish on Instagram and hashtag it #lifeisbutadish