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A bowl of healthy Lemon Chicken Orzo Soup with fresh dill and lemon slices.

The Best Lemon Chicken Orzo Soup (Sunshine in a Bowl!)

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This Lemon Chicken Orzo Soup is pure sunshine in a bowl! Often called “Greek Penicillin,” it combines the comfort of classic chicken soup with the bright, zesty flavors of fresh lemon and dill. We poach the chicken right in the broth for maximum tenderness and flavor. It’s a healthy, one-pot meal that is perfect for cold nights or fighting off the flu.

  • Total Time: 40 minutes
  • Yield: 6

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 large carrots, diced
  • 3 ribs celery, diced
  • 3-4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 lb boneless, skinless chicken breasts (raw)
  • 1 cup uncooked orzo pasta
  • 1/3 cup fresh lemon juice (from about 1-2 lemons)
  • 1 tbsp fresh lemon zest
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 cups fresh baby spinach (optional)
  • Salt and Black Pepper, to taste

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
  2. Poach Chicken: Pour in the chicken broth, oregano, thyme, salt, and pepper. Add the raw chicken breasts (whole) directly into the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the chicken is fully cooked (165°F).
  3. Shred: Remove the chicken to a plate. Let it cool slightly, then shred into bite-sized pieces using two forks. Keep the soup simmering gently.
  4. Cook Orzo: Add the dry orzo pasta to the simmering broth. Cook, uncovered, for 7-9 minutes (or until al dente). Stir occasionally to prevent sticking.
  5. Finish: Turn the heat OFF. Return the shredded chicken to the pot. Stir in the fresh lemon juice, lemon zest, dill, parsley, and spinach (if using). Stir until the spinach is wilted.
  6. Serve: Taste and adjust salt or lemon if needed. Ladle into bowls and serve with crusty bread!

Notes

  • The “Sponge” Effect: Orzo soaks up broth quickly! If you have leftovers, the soup will thicken in the fridge. Simply add a splash of water or extra broth when reheating to loosen it back up.
  • Creamy Option: Want a richer soup? Stir in a splash of heavy cream at the end, or temper in a whisked egg for a traditional Greek Avgolemono style.
  • Gluten-Free: To make this Lemon Chicken Orzo Soup gluten-free, simply swap the orzo for a gluten-free pasta or rice.
  • Time Saver: In a rush? You can use shredded rotisserie chicken instead of poaching raw breasts. Just skip step 2’s long simmer and add the cooked chicken at the end!
  • Author: Ellie
  • Prep Time: 15
  • Cook Time: 25
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek-Inspired

Find it online: https://www.spoonfulhome.com/lemon-chicken-orzo-soup/