Lemon Chicken Orzo Soup

This easy 30 minute Lemon Chicken Orzo soup is loaded with roasted chicken, veggies, and orzo in a creamy chicken broth with a touch of lemon juice.

Course Soup

Cuisine Greek

Keyword chicken orzo soup, greek lemon soup, lemon chicken soup, lemon orzo soup

Prep Time 5

Cook Time 25

Servings servings

Calories 285kcal

Author Beth Pierce

Heat oil in Dutch oven or heavy stockpot over medium heat. Add onion, celery and carrots. Cook until the onions and celery are soft; approximately 6-7 minutes. Reduce heat to low. Add garlic, marjoram, thyme, and rosemary; cook for 1 minute stirring constantly.
Raise heat to medium low. Sprinkle flour over vegetables; cook for 2-3 minutes stirring constantly. Slowly stir in chicken broth. Add bay leaves and bring the soup to a boil; stirring several times.
Reduce the heat to a simmer. Add the orzo and chicken and cook until the orzo is tender; 8-10 minutes. Stir in lemon juice and spinach cooking until the spinach is wilted.
Season with kosher salt and fresh ground black pepper to taste. Remove bay leaves. For best results serve promptly.

Any cooked chicken will work. I use rotisserie chicken but you can also use poached, baked or grilled chicken breast or thighs.
Don't forget to remove your bay leaves. They are sharp and stiff and could pose a choking hazard.
Orzo is a small rice shaped pasta and can be found in the same grocery aisle as the other dried pastas.
Fresh lemon juice is best as it is just bursting with aroma and flavor.
For best results if reserving some of the soup for freezing or for leftovers remove that portion before adding the pasta. Then add the pasta when reheating the soup. That way the pasta won't be swollen or mushy.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in heavy duty freezer bags for 3 months.