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Lemon chicken orzo soup in a white ceramic bowl on marble

Lemon Chicken Orzo Soup

A bright, fresh one-pot soup with tender shredded chicken thighs, orzo, and a sharp hit of lemon that comes together in just 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 cup orzo pasta uncooked
  • 3 medium carrots diced
  • 3 stalks celery diced
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 3 cups fresh baby spinach
  • 6 cups chicken broth
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1 tsp lemon zest about 1 lemon
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • salt and black pepper to taste
  • fresh parsley or dill for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Saute onion, carrots, and celery for 5 to 6 minutes until softened. Add garlic and cook 1 more minute.
  2. Add whole chicken thighs, chicken broth, thyme, oregano, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 15 minutes until chicken is cooked through.
  3. Remove chicken thighs and shred using two forks. Return shredded chicken to the pot.
  4. Bring soup back to a boil. Add orzo and cook for 8 to 9 minutes, stirring occasionally, until just tender.
  5. Remove from heat. Stir in spinach, lemon juice, and lemon zest. Let spinach wilt for 1 minute. Taste and adjust seasoning before serving.

Notes

Add lemon juice off the heat to keep the flavor bright. Orzo continues absorbing liquid after cooking, so pull it off the stove when it still has a slight bite. For best results with leftovers, store orzo separately and add fresh when reheating.