lemon orzo soup

Lemon Chicken Orzo Soup

For a meal that’s just as savory and filling as it is zesty and tangy, try this Lemon Chicken Orzo Soup! Filled with delicious flavor agents and stocked with filling protein sources, this is a soup perfect for the entire family.

Prep: 20Cook: 30Total: 50 minutes
Yield 12 cups 1x


  • 4 carrot sticks, peeled and chopped
  • 4 celery sticks, chopped
  • 1/2 large yellow onion, diced
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme
  • 8 cups chicken stock
  • 3 lemons, juiced
  • 1.5 cups uncooked orzo
  • 3 large chicken breasts, cooked + diced into pieces (alternatively 4 cups shredded rotisserie chicken) *see notes for raw chicken
  • 1/2 bag of spinach


  1. Prepare veggies as needed.
  2. In a large dutch oven or sauce pan, heat avocado oil.
  3. Add onions, carrots, and celery to pan. Let cook for 5 minutes or until beginning to soften.
  4. Add in garlic, salt, pepper, and thyme. Cook for another 3 minutes.
  5. Pour in chicken broth and the juice of three lemons. Cover with lid and bring to a boil.
  6. Once boiling, add in orzo and cooked chicken. Let simmer for 15-20 minutes on medium heat, stirring occasionally.
  7. Turn off heat and add in spinach. The soup will thicken as it sits. Serve!


Store in fridge for up to 5 days or freezer for longer.

Bake chicken in oven for 20 minutes at 400

Alternatively, add raw chicken breasts after step 5. Then take out and dice, then start step 6.

Author: Erin MorrisseyCategory: dinner, lunch, meal-prep, gluten-free, soupMethod: stovetopCuisine: American