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bowl of chicken lemon orzo soup with a spoon

Lemon Chicken Orzo Soup with Greens

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


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!


  • 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
  • 11 ½ pounds chicken breasts
  • ½ cup orzo
  • 3 cups greens such as spinach or kale
  • 1 large lemon, juiced
  • Parmesan cheese for serving


  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.