Description

This vibrant Lemon Chicken Orzo Soup combines tender shredded chicken and delicate orzo pasta in a flavorful chicken broth infused with fresh lemon juice, garlic, and herbs. Enhanced with baby spinach and a splash of cornstarch slurry for a silky texture, this comforting soup is perfect for a light yet nourishing meal.

Ingredients

Scale

Soup Base

1 tablespoon olive oil
1 small onion, diced
3 medium carrots, peeled and thinly diced
2 small celery stalks, chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 cloves garlic, minced
7 cups chicken stock (or broth)
1 teaspoon fresh thyme
Salt and pepper, to taste

Main Ingredients

1 cup dry orzo
3 cups cooked rotisserie chicken, shredded (no skins, no bones, preferably legs and thighs – about 1.5 lb)
3 tablespoons cornstarch
3 cups baby spinach
1 large lemon, juiced

Garnish

Chopped fresh parsley
2 sprigs fresh thyme
1 small lemon, sliced

Instructions

Sauté Vegetables: Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Add diced onion, carrots, chopped celery, garlic powder, onion powder, salt, and pepper. Cook, stirring regularly for 5 minutes until the vegetables are softened and slightly caramelized. Add minced garlic and cook for the last 2 minutes to allow the garlic to release its aroma.
Add Stock and Herbs: Pour in the chicken stock, stirring to scrape up any browned bits from the bottom of the pot. Add fresh thyme and bring the broth to a boil. Then reduce heat and simmer for a couple of minutes. Remove 1/3 cup of the hot stock and set aside to cool for later use.
Cook Orzo and Chicken: Stir in the dry orzo and shredded rotisserie chicken. Continue cooking for 8-10 minutes (or according to the orzo package instructions) until the orzo is nearly cooked, stirring frequently to prevent sticking to the pot.
Prepare Cornstarch Slurry: Whisk together the 3 tablespoons of cornstarch with the cooled reserved chicken stock until smooth, forming a slurry.
Thicken the Soup: Pour the cornstarch slurry into the soup, stirring well to combine. Simmer the soup for 5 minutes to allow it to thicken slightly.
Add Spinach and Lemon Juice: Stir in the baby spinach and juice from half of the large lemon. Cook for 2-3 minutes until the spinach is wilted and tender.
Final Seasoning: Remove the soup from heat. Gradually squeeze the remaining lemon juice into the soup to taste, stirring gently. Adjust seasoning with additional salt and pepper as needed.
Serve and Garnish: Ladle the soup into bowls. Garnish each serving with chopped fresh parsley, fresh thyme sprigs, and a slice of lemon for added flavor and visual appeal. Serve warm.

Notes

Use rotisserie chicken for convenience, but any cooked chicken works fine.
You can substitute cornstarch with arrowroot or flour for thickening if desired.
Adjust lemon juice to taste for preferred brightness.
For a vegetarian version, replace chicken stock with vegetable broth and omit chicken.
Stir frequently when cooking orzo to prevent sticking.
For extra flavor, add a pinch of crushed red pepper flakes when sautéing vegetables.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: lemon chicken soup, orzo soup, chicken and orzo, comfort soup, one pot soup, healthy chicken soup