Lemon Chicken Orzo Soup

Why You’ll Love This Recipe

Lemon Chicken Orzo Soup is the ultimate feel-good dish. The fresh lemon adds a burst of citrus flavor that complements the savory chicken and vegetables perfectly. The orzo pasta absorbs the rich broth while maintaining a delightful texture, making each spoonful comforting yet satisfying. The combination of hot sauce and Worcestershire sauce enhances the depth of flavor, while spinach and parmesan add freshness and creaminess. It’s a well-rounded soup that’s perfect for any season.

Ingredients

Chicken:

• 2 tablespoons olive oil
• 1 ¼ lbs. boneless skinless chicken breast (see notes)
• Lemon pepper seasoning (see notes)

Seasonings:

• 1 teaspoon EACH: dried oregano, basil, parsley, mustard powder
• ½ teaspoon dried dill weed

Soup:

• ½ cup dry white wine (see notes)
• 2 tablespoons butter
• 1 small yellow onion, diced
• ¾ cup carrots, diced
• 2 sticks celery, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• ½ cup heavy cream
• 2 cups fresh spinach
• ½ cup parmesan cheese, freshly grated
• Juice of 1 lemon (3-4 tbsp)
• ¾ cup uncooked orzo

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large pot over medium heat. Season the chicken breasts with lemon pepper seasoning on both sides. Once the oil is hot, cook the chicken for about 6-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the pot, set aside, and shred into bite-sized pieces once cooled.
2. In the same pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
3. Add the minced garlic and cook for an additional 1 minute, stirring constantly.
4. Pour in the white wine, stirring to deglaze the bottom of the pot, and cook for 2-3 minutes to allow the wine to reduce slightly.
5. Add the chicken broth, hot sauce, Worcestershire sauce, and seasonings (oregano, basil, parsley, mustard powder, and dill weed). Bring the mixture to a boil.
6. Once boiling, stir in the uncooked orzo. Reduce the heat to medium-low and simmer for 10 minutes, or until the orzo is cooked through and tender.
7. Stir in the shredded chicken, heavy cream, spinach, and grated parmesan. Continue to simmer for another 3-5 minutes, or until the spinach has wilted and the soup is heated through.
8. Remove from heat and stir in the fresh lemon juice.
9. Season with additional salt and pepper to taste before serving.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Vegetarian Version: For a vegetarian option, replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
• Spicy: Add more hot sauce or even some chili flakes for an extra kick.
• Low-Carb Version: Replace the orzo with cauliflower rice for a lower-carb alternative.
• No Cream: You can omit the heavy cream for a lighter version or substitute it with coconut milk for a dairy-free alternative.
• Add More Veggies: Feel free to add more vegetables like zucchini, bell peppers, or peas for extra flavor and nutrition.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The orzo will continue to absorb the liquid as it sits, so you may need to add a bit more broth when reheating.
• Reheating: Reheat on the stovetop over medium heat, adding extra broth or water to thin the soup as needed. You can also reheat in the microwave, stirring halfway through.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken thighs for chicken breasts. They will add a richer flavor to the soup, and you can shred them just the same once cooked.

Can I use frozen spinach in this recipe?

Yes, you can use frozen spinach instead of fresh. Just make sure to thaw and drain it well before adding it to the soup.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. The flavors will deepen as it sits. Just keep in mind that the orzo will absorb the broth, so you may need to add more liquid when reheating.

Is this soup gluten-free?

Unfortunately, this soup is not gluten-free because of the orzo. However, you can substitute with gluten-free pasta or rice for a gluten-free option.

Can I make this soup without the wine?

Yes, you can omit the white wine and instead use more chicken broth for extra flavor.

How can I make this soup creamier?

To make the soup even creamier, you can add more heavy cream or use a combination of cream and a bit of cream cheese or sour cream.

How do I prevent the orzo from becoming mushy?

To avoid mushy orzo, be sure to monitor the cooking time. Once the orzo is tender, remove the soup from the heat immediately to prevent overcooking.

Can I freeze this soup?

Yes, you can freeze the soup. Let it cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. When reheating, you may need to add extra broth as the orzo absorbs the liquid over time.

Can I use rotisserie chicken for this recipe?

Yes, you can use shredded rotisserie chicken for convenience. Just add it to the soup after the broth has simmered and before adding the cream and spinach.

Can I add more lemon flavor to this soup?

Yes, you can increase the amount of lemon juice if you prefer a more pronounced lemon flavor. You could also add lemon zest for an extra burst of citrus.

Conclusion

Lemon Chicken Orzo Soup is a fresh and comforting dish that’s perfect for any time of year. The combination of tender chicken, orzo, and a flavorful broth makes it a satisfying and nutritious meal. With a bright lemony twist and the richness from cream and parmesan, this soup is a crowd-pleaser. Whether you’re looking for something light yet filling or craving a bowl of cozy goodness, this soup will hit the spot.

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