Name: Lemon Chicken Orzo Soup with Greens
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 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

Indulge in the comforting goodness of this Lemon Chicken Orzo Soup with Greens. With aromatic carrots, diced fennel, onions, and a hint of garlic, this soup offers a rich and fresh flavor and is the perfect way to enjoy a warm bowl of comfort!

bowl of chicken lemon orzo soup with a spoon

As an experienced home chef, I can’t emphasize enough how healthy soups are a lifesaver for the family, especially during cold and flu season. This chicken orzo soup with lemon is a prime example of a nutritious meal that’s both healing and comforting, all while being a breeze to make!

It’s loaded with fresh ingredients – carrots, fennel, onions, and garlic – providing a hefty dose of vitamins and minerals that boost the immune system. The addition of greens like spinach or kale not only introduces a pop of color but also brings in an extra layer of nutrition.

Now, let’s talk about the star ingredient I chose to add: fennel. This underrated veggie lends a sweet and complex flavor that elevates the entire soup. Fennel’s natural sweetness pairs perfectly with the savory chicken broth, while its subtle anise-like undertones add depth to each spoonful. It’s that unexpected twist that takes this soup from good to great!

Chicken orzo soup is perfect for weeknight dinners, light lunches, or as a comforting meal when you’re not feeling your best. You can serve it with bread or a salad for a complete meal, making it a go-to option for dinner and workweek lunches!

If you love the taste and texture of orzo pasta, you’ll love making Roasted Vegetable Orzo Salad, or a fresh Lemon Orzo Salad!

Why You’ll Love This Recipe

This recipe is a breeze to whip up, making it perfect for busy weeknights when you want a wholesome meal without spending a lot of time.
The combination of fresh ingredients, tender chicken, and the zing of lemon creates a perfect blend of healthy and refreshing flavors and textures.
With the addition of greens like spinach or kale, you’ll get a boost of essential vitamins and minerals, making it a nutritious and healthy meal.

Ingredients You’ll Need

ingredients in bowls on a grey background

Olive Oil – Used to sauté the vegetables and provide a rich flavor to the soup base.
Carrot – Contributes natural sweetness and a pop of color while enhancing the flavor with essential vitamins.
Fennel – Adds a distinct sweet and complex flavor, elevating the taste and depth that makes this soup unique.
Onion and Garlic – Infuses the soup with an aromatic, savory aroma, enhancing the overall flavor profile.
Seasoning (salt, pepper, dried thyme) – Provides essential seasoning for a well-balanced taste.
Low Sodium Chicken Broth – Serves as a flavorful chicken base, providing depth and richness while keeping sodium levels in check.
Chicken Breast – Adds healthy protein for a hearty and satisfying meal component.
Orzo – This rice-shaped pasta adds a chewy texture and heartiness to make the soup more filling.
Greens – Spinach or kale brings freshness and nutrition with vitamins and minerals and a natural pop of green color.
Lemon Juice – Brightens the soup with a zesty, refreshing citrus flavor, enhancing the overall taste.
Parmesan Cheese – A cheesy garnish that adds a salty, umami-rich element.

How To Make Lemon Chicken Soup with Orzo and Greens

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.

Sauté the vegetables: To a large pot, add the olive oil. Heat to medium-high, then add the prepared carrot, fennel, onion, garlic, salt, pepper, and thyme. Sauté for 4-5 minutes until veggies begin to soften.

Cook the chicken: To the pot with the vegetables, add the chicken stock and chicken breasts. Turn up the heat and bring the soup to a boil. Turn the heat down and simmer for 10-15 minutes or until the chicken is fully cooked through. Remove the chicken and shred it with two forks or dice with a sharp knife.

Cook the orzo: To the pot, add the orzo pasta and simmer for 7-10 minutes or until the pasta is cooked through and tender.

Assemble the soup: Add in the shredded chicken, then stir in the chopped greens and lemon juice. Stir to combine until the greens are wilted.

Garnish and serve: While hot, ladle into soup bowls and top with parmesan cheese. Enjoy!

Cooking Tips

When sautéing the vegetables in olive oil, ensure the pan is hot before adding them to achieve a nice caramelization and prevent them from becoming mushy.
Keep an eye on the orzo while it simmers to avoid overcooking; it should be tender but still slightly firm to the bite.
When adding lemon juice, start with a small amount and taste-test before adding more to achieve your desired level of citrusy flavor.
Elevate the flavor by opting for homemade chicken broth if available, but a high-quality, low-sodium store-bought alternative also works.
For a time-saving shortcut, you can 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.

Variations

For a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the soup, giving it a spicy kick.
Experiment with different herbs like rosemary, basil, or thyme by infusing them in the chicken broth for a unique herbal twist.
If you prefer a creamier soup, stir in a dollop of Greek yogurt or heavy cream just before serving for a creamy finish.
Substitute chicken with turkey or shredded pork for an alternative protein choice that brings its own distinctive flavor.
Opt for gluten-free pasta or rice instead of orzo to accommodate those with dietary restrictions.
Add sautéed mushrooms for an earthy and savory twist, giving your soup a hearty umami boost.
Experiment with different citrus fruits like lime or orange juice for a refreshing citrusy twist that complements the chicken and greens.
Sprinkle some toasted pine nuts or almond slivers on top for added texture and a nutty flavor profile.

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

FAQ

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs if you prefer. They will add a slightly different flavor and may require a few extra minutes of cooking to become tender and easily shredded.

What other greens can I use besides spinach or kale?

You can use a variety of greens like Swiss chard, collard greens, or even arugula. Each will bring its unique flavor and texture to the soup.

Can I make this soup ahead of time?

This soup reheats beautifully. Prepare it in advance, store it in the refrigerator, and reheat it just before serving. You may need to adjust the consistency with a bit of chicken broth.

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