Mediterranean Lemon Chicken Orzo Soup with Spinach
This Mediterranean Lemon Chicken Orzo Soup is light, comforting, and bursting with bright citrus flavor. Tender shredded chicken, delicate orzo pasta, and baby spinach come together in a zesty lemony broth infused with garlic, herbs, and a touch of olive oil. It’s a wholesome one-pot soup that’s perfect for any season—cozy for cool nights yet refreshing enough for warm days. Packed with protein, fiber, and vitamin-rich greens, this nourishing dish is easy to make and deeply satisfying.
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients (Serves 4–5)
For the soup:
1 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
2 medium carrots, peeled and sliced
1 celery stalk, sliced
6 cups low-sodium chicken broth
1 lb (450g) boneless, skinless chicken breasts or thighs
¾ cup dry orzo pasta
2 cups baby spinach
1 tsp dried oregano
½ tsp dried thyme
Salt and black pepper, to taste
For the lemon finish:
Juice of 1–2 lemons (to taste)
Zest of 1 lemon
Optional: 1 egg yolk + 2 tbsp Greek yogurt (for a creamy avgolemono-style finish)
For garnish:
Fresh dill or parsley, chopped
Extra lemon slices or wedges
Instructions
Sauté the Base:
Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until the vegetables soften. Stir in garlic, oregano, and thyme; cook for another 1 minute until fragrant.
Simmer with Chicken:
Pour in the chicken broth. Add whole chicken breasts or thighs to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until the chicken is cooked through and tender.
Shred the Chicken:
Remove the chicken and shred it with two forks. Set aside.
Cook the Orzo:
Add orzo to the simmering broth and cook uncovered for about 8–10 minutes, or until al dente. Stir occasionally to prevent sticking.
Finish the Soup:
Return shredded chicken to the pot along with the spinach. Stir until spinach wilts (about 1 minute). Add lemon juice and zest to taste. Adjust seasoning with salt and pepper.
Optional Creamy Touch:
For a creamy variation, whisk together 1 egg yolk and Greek yogurt in a small bowl. Slowly ladle in a bit of hot broth while whisking, then stir the tempered mixture back into the soup. Do not boil after adding to avoid curdling.
Garnish & Serve:
Ladle the soup into bowls and top with fresh parsley or dill. Serve with warm bread or a side salad for a complete meal.
Tips & Variations
Cooking Tips:
Don’t overcook the orzo: Add the orzo only after the chicken is cooked and removed. This prevents mushy pasta and keeps the texture just right.
Shred chicken finely: Smaller shreds blend better with the orzo and make each bite more balanced.
Adjust lemon to taste: Start with one lemon and add more as needed—this soup shines with brightness but should stay balanced.
Use rotisserie chicken for shortcuts: If you’re in a hurry, skip the raw chicken and stir in 2–3 cups of shredded rotisserie chicken after cooking the orzo.
Stir while orzo cooks: To prevent it from sticking to the bottom, stir a few times during the orzo’s cook time.
Variations:
Creamy Avgolemono-Style (Greek-Inspired):
Whisk 1 egg yolk with 2 tablespoons of Greek yogurt or lemon juice. Temper it with hot broth and stir into the soup for a creamy, silky texture.
Make it vegetarian:
Omit the chicken and use vegetable broth. Add canned white beans or chickpeas for protein and heartiness.
Low-carb/keto version:
Skip the orzo and use riced cauliflower or shredded zucchini for a lighter option.
Add more vegetables:
Toss in diced zucchini, chopped tomatoes, or peas for added color and nutrients.
Herb variations:
Swap parsley with fresh dill, basil, or mint for different Mediterranean profiles.
Spice it up:
Add a pinch of red pepper flakes or a splash of hot sauce for subtle heat.
Q&A – Frequently Asked Questions
Q: Can I use pre-cooked or rotisserie chicken?
A: Yes! Just skip the simmering step and add shredded cooked chicken after the orzo is done. It’s a great time-saver.
Q: Can I make this soup ahead of time?
A: Absolutely. It stores well in the fridge for up to 4 days. However, orzo may soak up some broth, so add a splash of water or broth when reheating.
Q: Is there a gluten-free alternative to orzo?
A: Yes, try gluten-free orzo, rice, quinoa, or small gluten-free pasta. Cook times may vary slightly.
Q: Can I freeze this soup?
A: You can freeze it, but for best texture, freeze without the orzo. Add freshly cooked orzo when reheating.
Q: Can I make this soup creamy without eggs?
A: Definitely. Stir in a bit of cream, coconut milk, or extra Greek yogurt (tempered) for creaminess without the egg.
Nutrition Facts (Estimated per Serving – serves 5)
Calories: 320 kcal
Protein: 28g
Carbohydrates: 24g
Fat: 12g
Saturated Fat: 2.5g
Fiber: 3g
Sugar: 4g
Sodium: 520mg
Vitamin C: 55% DV
Iron: 18% DV
Calcium: 10% DV
Note: Values may vary based on exact ingredients and brands used.
Conclusion
Mediterranean Lemon Chicken Orzo Soup with Spinach is a wholesome, light-yet-satisfying dish that brings comfort and brightness to the table. With tender chicken, nourishing greens, and orzo pasta swimming in a zesty lemony broth, this soup strikes a perfect balance between cozy and refreshing. Whether you’re recovering from a cold, looking for a quick weeknight meal, or craving something hearty without being heavy, this soup is the ideal Mediterranean-inspired bowl to enjoy year-round.
Comforting. Nourishing. Bright. A flavorful hug in a bowl!