1. Can I use cooked chicken for this Lemon Chicken Orzo Soup?

Yes, you can absolutely use cooked chicken for this recipe. If you have leftover rotisserie chicken or pre-cooked chicken, simply shred it and add it to the soup during the simmering process. This can save time and still yield a flavorful soup.

2. Can I make this soup ahead of time?

Yes, this Lemon Chicken Orzo Soup stores well. You can make it in advance and refrigerate it for up to 3 days. However, it's best to store the cooked orzo separately so it doesn't absorb all of the broth. When reheating, simply cook fresh orzo and add it to the soup when serving.

3. Can I make this soup without white wine?

Absolutely! If you prefer not to use white wine, you can substitute it with additional chicken broth. The wine adds a depth of flavor, but the soup will still be delicious with a non-alcoholic option.

4. Can I make this Lemon Chicken Orzo Soup gluten-free?

Yes, you can make this soup gluten-free by substituting the orzo with gluten-free pasta or quinoa. These alternatives work well in the soup while still keeping the dish hearty and satisfying.

Lemon Chicken Orzo Soup – Best Recipe to Try Today

Name: Lemon Chicken Orzo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 ¼ lbs. boneless skinless chicken breast; 1 teaspoon lemon pepper seasoning; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried parsley; ½ teaspoon dried dill weed; ½ cup dry white wine (or chicken broth); 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 freshly grated Parmesan cheese; Juice of 1 lemon (3-4 Tbsp.); ¾ cup orzo (uncooked)

Description

Lemon Chicken Orzo Soup is a comforting dish that features tender chicken, fresh spinach, orzo, and a creamy, lemony broth. It’s a healthy and flavorful option that’s perfect for any season. The addition of freshly squeezed lemon juice and Parmesan cheese brings a fresh zest and richness to this comforting soup.

Ingredients

Scale

2 tablespoons olive oil
1 ¼ lbs. boneless skinless chicken breast
1 teaspoon lemon pepper seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon dried dill weed
½ cup dry white wine (or chicken broth)
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 freshly grated Parmesan cheese
Juice of 1 lemon (3-4 Tbsp.)
¾ cup orzo (uncooked)

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Instructions

Heat olive oil over medium-high heat in a large pot. Season the chicken with lemon pepper seasoning and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pot and set aside to rest.
Deglaze the pot with white wine (or chicken broth), scraping up any bits from the bottom of the pot. Let it simmer for about 4 minutes until reduced by half.
Add butter, diced onions, carrots, and celery to the pot. Sauté for 5 minutes until softened. Add minced garlic and cook for an additional minute.
Stir in the oregano, basil, parsley, mustard powder, hot sauce, and Worcestershire sauce, followed by the chicken broth. Bring to a boil, then reduce the heat and let it simmer.
While the soup simmers, cook the orzo in a separate pot according to package instructions. Drain the orzo and set aside.
Add the seared chicken back into the pot. Let it simmer gently until fully cooked, ensuring the chicken stays tender and juicy.
Lower the heat and stir in the heavy cream and freshly grated Parmesan cheese. Continue stirring until the cheese melts and the soup becomes creamy.
Add fresh spinach and cook for another 2-3 minutes until wilted. Remove from heat and stir in freshly squeezed lemon juice.
To serve, place a scoop of cooked orzo into each bowl and ladle the soup on top.

Notes

Cook the orzo separately to avoid it absorbing all the broth. Add it directly to serving bowls before ladling the soup on top.
You can use rotisserie chicken or leftover cooked chicken to save time.
If you don’t have white wine, you can use extra chicken broth for deglazing.
Adjust the seasonings based on your taste preferences, adding more lemon juice if you like it tangier.
This soup stores well in the fridge for up to 3 days. For best results, store orzo separately and add it when reheating.

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

Nutrition

Serving Size: 1 bowl
Calories: 221 kcal
Sugar: 2g
Sodium: 657mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 12g
Fiber: 1g
Protein: 16g
Cholesterol: 56mg