Approved by Michaelangelo Larive, OurCheff
A big, bright bowl of chicken, vegetables and orzo with lots of lemon and dill. About 2½ cups per serving for about 390 calories and 43 g of protein (estimated).
15 minPrep
35 minCook
50 minTotal
4 (to 10)Servings
At a glance
- Diet: Low-calorie, High-protein, Dairy-free, Meal prep
- Estimated per serving: 390 calories, 43 g protein, 36 g carbs, 8 g fat
- Equipment: Large Dutch oven or soup pot (6 qt), Two forks (for shredding), Microplane
Step-by-step photos
1Step 1
Heat the oil in a large pot over medium heat. Add the onion, carrots and celery and cook 6–8 minutes, until softened. Add the garlic and cook 1 minute.
3Step 3
Move the chicken to a cutting board and shred it with two forks.
4Step 4
Bring the soup back to a boil, stir in the orzo and simmer 8–10 minutes, stirring now and then so it doesn’t stick, until tender.
5Step 5
Lower the heat. Stir in the shredded chicken, spinach, lemon zest and juice, and cook 1 minute, until the spinach wilts. Remove the bay leaf.
The full ingredient list and every step are in the recipe card below.
Chef tips
- Orzo keeps drinking broth. For meal prep, cook it separately and add it to each bowl.
- Add the lemon at the end. Boiled lemon juice goes flat and slightly bitter.
- Simmer the chicken gently. A hard boil makes it stringy.
Substitutions
- Gluten-free: Use gluten-free orzo, or ½ cup uncooked white rice simmered 15 minutes.
- Lower carb: Skip the orzo and add 2 cups chopped zucchini (cuts about 110 kcal and 22 g carbs per serving).
- Rotisserie chicken: Use 4 cups shredded rotisserie chicken (about 1 lb) and add it in step 5. Nutrition will change slightly.
Storage and reheating
Refrigerate up to 4 days. The orzo absorbs broth, so add ½–1 cup broth or water when reheating. Freezes up to 3 months, but for the best texture freeze it without orzo and add fresh orzo when reheating.
Lemony Chicken Orzo Soup
Ingredients
Equipment
Method
- Heat the oil in a large pot over medium heat. Add the onion, carrots and celery and cook 6–8 minutes, until softened. Add the garlic and cook 1 minute.
- Add the broth, water, whole chicken breasts, bay leaf, thyme, salt and pepper. Bring to a boil, then lower to a gentle simmer. Cover and cook 15–18 minutes, until the chicken reaches 165°F.
- Move the chicken to a cutting board and shred it with two forks.
- Bring the soup back to a boil, stir in the orzo and simmer 8–10 minutes, stirring now and then so it doesn’t stick, until tender.
- Lower the heat. Stir in the shredded chicken, spinach, lemon zest and juice, and cook 1 minute, until the spinach wilts. Remove the bay leaf.
- Stir in the dill, taste, and add salt or more lemon. Serve hot.
Notes
- Orzo keeps drinking broth. For meal prep, cook it separately and add it to each bowl.
- Add the lemon at the end. Boiled lemon juice goes flat and slightly bitter.
- Simmer the chicken gently. A hard boil makes it stringy.
- Gluten-free: Use gluten-free orzo, or ½ cup uncooked white rice simmered 15 minutes.
- Lower carb: Skip the orzo and add 2 cups chopped zucchini (cuts about 110 kcal and 22 g carbs per serving).
- Rotisserie chicken: Use 4 cups shredded rotisserie chicken (about 1 lb) and add it in step 5. Nutrition will change slightly.
FAQs
How many calories are in lemon chicken orzo soup?
About 390 calories per 2½-cup serving (estimated), with roughly 43 g protein.
Can I make it in a slow cooker?
Yes. Cook everything except the orzo, spinach, lemon and dill on LOW 6 hours. Shred the chicken, add the orzo for 20–30 minutes on HIGH, then finish as written.
Why did my soup get thick overnight?
The orzo keeps absorbing liquid. Thin it with broth when reheating, or store the orzo separately.
Approved by Michaelangelo Larive, OurCheff. Nutrition is estimated from USDA FoodData Central. Images on this page are AI-generated illustrations, not photos of the tested dish. How we make our recipes.
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