Oh, the comforting embrace of a warm bowl of lemon chicken orzo soup! It’s the perfect blend of zesty brightness and cozy comfort, ideal for quick weeknight dinners or soothing seasonal cravings. We’ve gathered 24 flavorful recipes that are sure to delight your taste buds and simplify your cooking. Dive in to discover your new favorite bowl!
Classic Lemon Chicken Orzo Soup
A gentle simmer on the stove fills the kitchen with the kind of warmth that seeps into your bones, a quiet promise of comfort in every bubble that rises to the surface. This soup is my go-to for overcast afternoons, a simple melody of bright lemon and tender chicken that feels like a slow, deep breath.
Ingredients
A couple of boneless, skinless chicken breasts, a good glug of olive oil, one yellow onion, finely chopped, a couple of carrots, sliced into thin coins, a couple of celery stalks, chopped, a few cloves of garlic, minced, a cup of orzo pasta, the juice of two large lemons, about 8 cups of chicken broth, a generous handful of fresh parsley, chopped, and a final splash of olive oil for serving.
Instructions
1. Heat a large glug of olive oil in a heavy-bottomed pot over medium heat for 2 minutes until it shimmers.
2. Add the chopped onion, sliced carrots, and chopped celery, and cook for 8-10 minutes, stirring occasionally, until the onions are translucent and the carrots have softened slightly.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the 8 cups of chicken broth and bring the mixture to a boil over high heat.
5. Add the two chicken breasts to the boiling broth, reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes.
6. Remove the chicken breasts from the pot with tongs and place them on a cutting board to cool for 5 minutes.
7. While the chicken cools, add the 1 cup of orzo to the simmering broth and cook for 8 minutes, stirring occasionally to prevent sticking.
8. Use two forks to shred the cooled chicken into bite-sized pieces.
9. Stir the shredded chicken back into the pot with the orzo.
10. Remove the pot from the heat and stir in the juice of two lemons and the handful of chopped fresh parsley.
11. Ladle the soup into bowls and finish each serving with a final splash of olive oil.
Drizzling that last bit of olive oil over the top brings a lovely richness that melds with the broth. The orzo stays pleasantly firm, and the lemon makes everything taste clean and bright. I love serving it with a thick slice of crusty bread for dipping right into the bowl.
Greek-Inspired Lemon Chicken Orzo Stew
Vividly remembering the golden light of an October afternoon much like this one, I find myself craving the kind of meal that simmers slowly on the stove, filling the kitchen with a scent that feels like a warm embrace. This Greek-inspired lemon chicken orzo stew is exactly that—a humble, hearty dish where tender chicken, bright lemon, and silky orzo come together in the most comforting way.
Ingredients
– A couple of boneless, skinless chicken thighs, cut into bite-sized pieces
– A glug of olive oil, about 2 tablespoons
– One yellow onion, finely chopped
– A couple of garlic cloves, minced
– 4 cups of chicken broth
– A cup of orzo
– The juice of one large lemon
– A handful of fresh spinach
– A sprinkle of dried oregano, about 1 teaspoon
– Salt and freshly ground black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the chicken pieces in a single layer and season with 1 teaspoon of salt and ½ teaspoon of black pepper.
5. Cook the chicken for 6–8 minutes, turning occasionally, until it’s lightly browned on all sides.
6. Pour in 4 cups of chicken broth and 1 teaspoon of dried oregano, scraping the bottom of the pot to lift any browned bits for extra flavor.
7. Bring the broth to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
8. Stir in 1 cup of orzo and cook uncovered for 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender but still firm to the bite.
9. Turn off the heat and stir in the juice of one large lemon and a handful of fresh spinach until the spinach wilts into the stew.
10. Let the stew sit for 5 minutes off the heat to allow the flavors to meld together. The texture is wonderfully creamy from the orzo, with the lemon adding a bright, tangy lift that cuts through the richness. This stew feels like a cozy blanket on a chilly evening, and I love serving it with a thick slice of crusty bread for dipping into every last bit of broth.
Creamy Lemon Chicken Orzo Comfort Soup
Remembering how the chill settles in this time of year, I find myself craving something that warms from the inside out, a gentle simmer on the stove that fills the kitchen with a promise of comfort. This creamy lemon chicken orzo soup is just that—a soft, steady hug in a bowl.
Ingredients
– A couple of boneless, skinless chicken breasts
– A good glug of olive oil
– One medium yellow onion, finely chopped
– A couple of carrots, sliced into thin coins
– Two cloves of garlic, minced
– 6 cups of chicken broth
– 1 cup of orzo pasta
– A generous 1/2 cup of heavy cream
– The zest and juice of one large lemon
– A big handful of fresh spinach
– A sprinkle of salt and a few cracks of black pepper
Instructions
1. Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper.
2. Heat a large pot or Dutch oven over medium heat and add a good glug of olive oil.
3. Once the oil shimmers, carefully place the chicken breasts in the pot and cook for 5–7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
4. Remove the chicken to a clean plate and set aside to rest.
5. In the same pot, add the chopped onion and carrot coins, stirring to coat in the pan drippings.
6. Cook for 5–7 minutes, until the onion is translucent and the carrots have softened slightly.
7. Stir in the minced garlic and cook for just 30 seconds, until fragrant—be careful not to let it burn.
8. Pour in the 6 cups of chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
9. Bring the broth to a gentle boil over medium-high heat.
10. Stir in the 1 cup of orzo pasta and reduce the heat to maintain a steady simmer.
11. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender but still has a slight bite.
12. While the orzo cooks, shred the rested chicken into bite-sized pieces using two forks.
13. Reduce the heat to low and stir in the shredded chicken, heavy cream, lemon zest, and lemon juice.
14. Add the big handful of fresh spinach and stir just until it wilts, about 1–2 minutes.
15. Taste and adjust seasoning with more salt and pepper if needed.
Velvety and bright, this soup cradles tender orzo and shredded chicken in a lemony, creamy broth that feels both indulgent and light. I love serving it with a thick slice of crusty bread for dipping, letting the flavors meld even more with each comforting spoonful.
Spicy Lemon Chicken Orzo Soup with Chili Flakes
Holding this warm bowl feels like autumn itself—the steam rising carries memories of chilly evenings and the quiet comfort of something simmering on the stove. This spicy lemon chicken orzo soup, with its gentle kick from chili flakes, is the kind of meal that wraps you in warmth from the inside out, perfect for those days when you need a little extra solace.
Ingredients
– 1 tablespoon of olive oil
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
– 6 cups of chicken broth
– 1 cup of orzo pasta
– Juice of 1 large lemon
– A generous pinch of chili flakes
– A handful of fresh parsley, chopped
– Salt and black pepper, to season
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the chicken pieces to the pot and season with a pinch of salt and black pepper.
5. Cook the chicken for 6–8 minutes, turning occasionally, until it’s lightly browned on all sides.
6. Pour in 6 cups of chicken broth and bring the mixture to a gentle boil over high heat.
7. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the chicken to cook through and become tender.
8. Stir in 1 cup of orzo pasta and simmer uncovered for 10 minutes, stirring occasionally to prevent sticking, until the orzo is al dente.
9. Add the juice of 1 large lemon and a generous pinch of chili flakes, stirring to combine.
10. Remove the pot from the heat and stir in the chopped parsley.
11. Let the soup sit for 5 minutes off the heat to allow the flavors to meld together. Under the soft glow of kitchen lights, this soup reveals a brothy base with tender chicken and plump orzo, each spoonful brightened by lemon and warmed by chili flakes. Try serving it with a crusty baguette for dipping, or top it with extra parsley for a fresh, vibrant finish.
Herb-Infused Lemon Chicken Orzo Broth
Perhaps there’s something deeply comforting about watching steam rise from a pot on a quiet afternoon, the scent of lemon and herbs filling the kitchen like a gentle promise. This herb-infused lemon chicken orzo broth is one of those simple, soul-warming meals that feels like a quiet conversation with yourself. It’s the kind of dish that asks for little but gives so much in return.
Ingredients
A couple of boneless, skinless chicken breasts, about 1 pound total
A glug of olive oil, roughly 2 tablespoons
One medium yellow onion, finely chopped
Two cloves of garlic, minced
A quart of low-sodium chicken broth
A cup of orzo pasta
The zest and juice of one large lemon
A small handful of fresh thyme sprigs
A small handful of fresh parsley, chopped
A pinch of salt and a few cracks of black pepper
Instructions
1. Pat the chicken breasts completely dry with paper towels—this helps them sear nicely instead of steaming.
2. Heat the olive oil in a large pot over medium-high heat until it shimmers, about 1 minute.
3. Season the chicken breasts evenly on both sides with salt and pepper.
4. Place the chicken in the hot oil and cook for 5–6 minutes per side, until golden brown and cooked through.
5. Transfer the chicken to a clean plate and let it rest for 5 minutes before shredding it with two forks.
6. In the same pot, add the chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to let it burn.
8. Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
9. Add the orzo, lemon zest, lemon juice, and thyme sprigs to the pot.
10. Bring the broth to a gentle boil, then reduce the heat to low and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender but still has a slight bite.
11. Stir in the shredded chicken and chopped parsley, and simmer for another 2 minutes to warm through.
12. Taste and adjust seasoning with more salt or pepper if needed.
You’ll love the way the orzo thickens the broth just enough, creating a velvety texture that cradles the tender chicken. Each spoonful is bright with lemon and earthy from the herbs, a balance that feels both fresh and deeply comforting. Try serving it with a extra sprinkle of parsley and a drizzle of olive oil for a simple, elegant finish.
Slow-Cooked Lemon Chicken Orzo Delight
Nestled in the quiet of my kitchen, I find myself returning to this recipe when the world feels too loud, when I need something that simmers patiently and fills the air with a gentle, citrus-kissed aroma. It’s a dish that asks for little but gives so much warmth in return, a quiet comfort for any evening.
Ingredients
– A couple of boneless, skinless chicken breasts
– A good glug of olive oil, about 2 tablespoons
– One yellow onion, finely chopped
– A couple of cloves of garlic, minced
– A cup of orzo pasta
– 2 cups of chicken broth
– The juice and zest of one lemon
– A splash of heavy cream, about 1/4 cup
– A handful of fresh parsley, chopped
– A pinch of salt and a few cracks of black pepper
Instructions
1. Pat the chicken breasts completely dry with paper towels—this helps them brown beautifully instead of steaming.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
3. Season the chicken breasts generously on both sides with salt and pepper.
4. Place the chicken in the hot oil and sear for 4–5 minutes per side, until a golden-brown crust forms.
5. Remove the chicken from the pot and set it aside on a plate.
6. Add the chopped onion to the same pot and sauté for 4–5 minutes, until it turns soft and translucent.
7. Stir in the minced garlic and cook for just 1 minute more, until fragrant—be careful not to let it burn.
8. Pour in the orzo and toast it for 2 minutes, stirring constantly, to bring out a nutty flavor.
9. Add the chicken broth and lemon juice, scraping the bottom of the pot to lift any browned bits for extra depth.
10. Return the seared chicken breasts to the pot, nestling them into the liquid.
11. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
12. Uncover the pot and check that the chicken has reached an internal temperature of 165°F and the orzo is tender.
13. Stir in the heavy cream, lemon zest, and chopped parsley until everything is well combined and creamy.
14. Let the dish rest off the heat for 5 minutes to allow the flavors to meld together. Buttery and bright, the orzo cradles the tender chicken in a silky, lemon-infused sauce that feels both luxurious and humble. I love serving it in shallow bowls with an extra sprinkle of parsley, perhaps alongside a simple green salad to let the citrus notes truly sing.
Lemon Chicken Orzo Soup with Fresh Spinach
Kind of like that first cool breeze of autumn, this soup wraps you in warmth when you need it most. It’s the sort of meal that simmers quietly on the stove, filling the kitchen with a citrusy, savory scent that feels like a gentle exhale after a long day. Just tender chicken, little rice-shaped pasta, and handfuls of fresh spinach swimming in a bright, lemony broth.
Ingredients
– a couple of boneless, skinless chicken breasts
– a glug of olive oil, about 2 tablespoons
– one yellow onion, chopped small
– a couple of carrots, sliced into thin coins
– 2 cloves of garlic, minced
– 8 cups of chicken broth
– 1 cup of orzo pasta
– the juice of 2 lemons
– a big handful of fresh spinach, about 3 cups packed
– a pinch of salt and a few cracks of black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Season 2 chicken breasts with salt and pepper, then add them to the pot.
3. Cook the chicken for 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
4. Remove the chicken to a plate and let it rest for 5 minutes—this keeps it juicy.
5. In the same pot, add 1 chopped onion and 2 sliced carrots; cook for 5 minutes until softened.
6. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
7. Pour in 8 cups of chicken broth and bring to a boil over high heat.
8. Add 1 cup of orzo pasta and reduce heat to a simmer.
9. Cook for 8-10 minutes, stirring occasionally, until the orzo is al dente (tender but with a slight bite).
10. While the soup simmers, shred the rested chicken using two forks.
11. Stir the shredded chicken into the pot.
12. Turn off the heat and stir in the juice of 2 lemons (tip: zest the lemons first and save it for garnish to boost flavor).
13. Add 3 cups of fresh spinach and let it wilt for 2 minutes in the hot soup (it will brighten the color).
14. Taste and adjust seasoning with more salt or pepper if needed. Just ladled into bowls, this soup feels cozy and revitalizing—the orzo plumps up softly, the spinach melts into the broth, and the lemon makes everything taste sunlit. I love it with a extra sprinkle of lemon zest on top, or maybe a crusty piece of bread for dipping into that silky, herb-flecked liquid.
Zesty Lemon Chicken Orzo and Garlic Soup
Often, on days when the light fades early and the air carries that first crisp chill, I find myself craving something that warms from the inside out. One of my favorite comforts to slowly simmer is a bright, brothy soup with tender chicken and little rice-shaped pasta. It’s a quiet, gentle meal that feels like a soft blanket for the soul.
Ingredients
A couple of boneless, skinless chicken breasts, a glug of olive oil, one large yellow onion, a few cloves of garlic, a quart of chicken broth, a cup of orzo pasta, the zest and juice from one large lemon, a big handful of fresh spinach, and a generous sprinkle of salt and black pepper.
Instructions
1. Pat the two chicken breasts completely dry with a paper towel.
2. Heat two tablespoons of olive oil in a large pot over medium heat for one minute.
3. Season both sides of the chicken breasts with one teaspoon of salt and half a teaspoon of black pepper.
4. Place the chicken in the hot oil and cook for 6-7 minutes without moving it to get a golden-brown sear.
5. Flip the chicken and cook for another 6-7 minutes until cooked through.
6. Transfer the chicken to a clean plate to rest.
7. Dice one large yellow onion.
8. Add the diced onion to the same pot and cook for 5 minutes, stirring occasionally, until softened.
9. Mince three cloves of garlic and add them to the pot, cooking for one minute until fragrant.
10. Pour in one quart of chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot.
11. Bring the broth to a boil over high heat.
12. Stir in one cup of orzo pasta.
13. Reduce the heat to a gentle simmer and cook for 9 minutes, stirring occasionally to prevent sticking.
14. While the orzo cooks, shred the rested chicken using two forks.
15. Zest the entire lemon and then juice it, aiming for about a quarter cup of juice.
16. Stir the shredded chicken, lemon zest, and lemon juice into the soup.
17. Add two big handfuls of fresh spinach and stir until it wilts, which takes about one minute.
18. Taste the soup and add another half teaspoon of salt if needed.
19. Ladle the soup into bowls.
20. Finish with a final crack of black pepper over each serving.
Sometimes the best part is that first spoonful, where the bright, zesty lemon cuts through the rich, garlicky broth. The orzo is wonderfully tender, and the shredded chicken makes it feel substantial. I love serving this with a thick slice of crusty bread for dipping, letting it soak up every last drop.
Lemon Chicken Orzo with Roasted Vegetables
Under the soft glow of the kitchen light, I find myself drawn to simple, comforting dishes that fill the home with warmth and the soul with quiet satisfaction. This lemon chicken orzo with roasted vegetables is one of those meals that feels like a gentle embrace after a long day, where each ingredient plays its part in creating something truly nourishing.
Ingredients
– A couple of boneless, skinless chicken breasts
– About a cup of orzo pasta
– A good glug of olive oil
– One lemon, for its juice and zest
– A couple of cloves of garlic, minced
– A splash of chicken broth
– A handful of cherry tomatoes
– A small zucchini, chopped
– A small red onion, sliced
– A pinch of dried oregano
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F.
2. Chop the zucchini and slice the red onion into half-moons, then toss them with the cherry tomatoes in a baking dish with a glug of olive oil, salt, and pepper.
3. Roast the vegetables in the preheated oven for 20–25 minutes, until the tomatoes are bursting and the zucchini is tender with golden edges. (Tip: Don’t overcrowd the pan—this ensures they roast instead of steam.)
4. While the vegetables roast, season the chicken breasts with salt, pepper, and a pinch of dried oregano.
5. Heat a tablespoon of olive oil in a skillet over medium-high heat, then cook the chicken for 6–7 minutes per side, until the internal temperature reaches 165°F and the outside is golden brown.
6. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing. (Tip: Resting the chicken keeps it juicy.)
7. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
8. Pour in the orzo and toast it for 2 minutes, stirring constantly, until lightly golden.
9. Add the chicken broth and a splash of water, bring to a simmer, then reduce the heat to low, cover, and cook for 8–10 minutes until the orzo is al dente and has absorbed most of the liquid.
10. Stir in the zest and juice of the lemon, then fold in the roasted vegetables.
11. Slice the rested chicken and gently mix it into the orzo and vegetables. (Tip: Adding the lemon juice off the heat preserves its bright flavor.)
Maybe it’s the way the tender orzo clings to the juicy chicken, or the burst of sweetness from the roasted tomatoes against the sharp lemon, but this dish feels like a quiet celebration. I love serving it straight from the skillet, with an extra sprinkle of black pepper and a drizzle of olive oil for those who crave a richer finish.
Lemon Chicken Orzo Soup with Parmesan Twist
Often, on days when the light fades early and the air carries that first true chill of autumn, my thoughts turn to something both comforting and bright. One of those quiet cravings led me to this particular bowl, a simple soup that feels like a warm, gentle hug. It’s the kind of meal that simmers away while you watch the world from your kitchen window.
Ingredients
A couple of tablespoons of olive oil, one medium yellow onion finely chopped, two medium carrots peeled and sliced into thin coins, two celery stalks chopped, three cloves of garlic minced, about a pound of boneless, skinless chicken thighs cut into bite-sized pieces, a good splash of fresh lemon juice (from one large lemon), six cups of good chicken broth, one cup of orzo pasta, a generous handful of freshly grated Parmesan cheese, and a small bunch of fresh parsley chopped.
Instructions
1. Heat two tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat for about 2 minutes, until the oil shimmers.
2. Add the chopped onion, sliced carrots, and chopped celery to the pot and cook, stirring occasionally, for 8-10 minutes until the onion is translucent and the carrots have just begun to soften.
3. Stir in the minced garlic and cook for 1 more minute, just until fragrant. (Tip: Don’t let the garlic brown, as it can turn bitter.)
4. Add the bite-sized chicken thigh pieces to the pot in a single layer and cook without moving for 4-5 minutes to get a nice sear on one side.
5. Flip the chicken pieces and cook for another 3-4 minutes until they are opaque on all sides but not cooked through.
6. Pour in the six cups of chicken broth and bring the soup to a gentle boil over high heat.
7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes to cook the chicken through and meld the flavors.
8. Remove the pot from the heat and use tongs to transfer the cooked chicken pieces to a clean plate or cutting board.
9. Shred the chicken into bite-sized pieces using two forks, then return all the shredded chicken to the pot. (Tip: Shredding the chicken at this stage ensures it stays tender and doesn’t become tough from overcooking.)
10. Return the pot to the stove over medium heat and stir in the one cup of orzo pasta.
11. Cook uncovered, stirring occasionally to prevent the orzo from sticking, for 10-12 minutes until the orzo is al dente.
12. Turn off the heat and stir in the splash of fresh lemon juice and the generous handful of grated Parmesan cheese until the cheese melts into the broth.
13. Stir in the chopped fresh parsley just before serving. (Tip: Adding the parsley last keeps its color vibrant and flavor fresh.)
When you ladle it into a bowl, the orzo makes the broth wonderfully silky, while the lemon and Parmesan create a bright, savory depth that feels both familiar and new. I love serving it with an extra sprinkle of cheese on top and a thick slice of crusty bread for dipping into that rich, comforting broth.
One-Pot Lemon Chicken Orzo Meal
When the afternoon light slants through the kitchen window just so, I find myself craving something simple yet soul-warming, a meal that comes together in one pot with minimal fuss but maximum comfort. This lemon chicken orzo feels like that kind of quiet kitchen magic—bright, creamy, and deeply satisfying without demanding too much of your attention. It’s the sort of dish that makes a Wednesday feel special.
Ingredients
– A couple of boneless, skinless chicken breasts
– A good glug of olive oil, about 2 tablespoons
– One yellow onion, finely chopped
– A couple of garlic cloves, minced
– One cup of orzo
– Two cups of chicken broth
– The juice and zest from one lemon
– A big handful of fresh spinach
– A generous sprinkle of grated Parmesan cheese
– A pinch of salt and a few cracks of black pepper
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers.
3. Carefully place the chicken breasts in the hot oil and cook for 5–7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
4. Transfer the cooked chicken to a clean plate and set aside. Tip: Letting the chicken rest before slicing ensures it stays juicy.
5. Reduce the heat to medium and add the chopped onion to the same pot, sautéing for 4–5 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 more minute, just until fragrant.
7. Add 1 cup of orzo to the pot and toast for 2 minutes, stirring constantly, until it turns light golden. Tip: Toasting the orzo first enhances its nutty flavor and helps it absorb the broth better.
8. Pour in 2 cups of chicken broth and the juice and zest from one lemon, scraping the bottom of the pot to lift any browned bits.
9. Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 10 minutes, stirring occasionally.
10. Uncover the pot and stir in the fresh spinach until it wilts, about 2 minutes.
11. Slice the rested chicken into bite-sized pieces and fold them into the orzo mixture.
12. Stir in a generous sprinkle of grated Parmesan cheese until the sauce becomes creamy. Tip: For extra creaminess, let the dish sit off the heat for 5 minutes before serving—the orzo will absorb more liquid.
Draped over the orzo, the tender chicken mingles with the bright lemon and wilted spinach in a creamy, Parmesan-kissed sauce. I love serving it straight from the pot with an extra dusting of cheese and a side of crusty bread for dipping into every last bit.
Lemon Chicken Orzo with Dill and Feta
Mellow afternoons like this make me crave something bright yet comforting, a dish that feels like a gentle hug after a long day. This lemon chicken orzo with dill and feta is exactly that—a cozy, one-pot wonder where tangy lemon and fresh herbs dance with tender chicken and creamy feta. It’s the kind of meal that slows time, inviting you to savor each spoonful.
Ingredients
- 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup of orzo pasta
- 2 tablespoons of olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves of garlic, minced
- 2 cups of chicken broth
- Juice of 1 large lemon
- A big handful of fresh dill, chopped
- 1/2 cup of crumbled feta cheese
- A pinch of salt and a few cracks of black pepper
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
- Add 1 pound of chicken pieces and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
- Tip: Don’t overcrowd the skillet—this ensures the chicken gets a nice sear instead of steaming.
- Transfer the chicken to a plate and set aside.
- In the same skillet, add the chopped onion and cook for 4-5 minutes, stirring often, until softened and translucent.
- Add the minced garlic and cook for 1 minute more, just until fragrant.
- Pour in 1 cup of orzo and stir to coat it in the oils, toasting it for 2 minutes until lightly golden.
- Tip: Toasting the orzo deepens its nutty flavor and helps it hold its shape during cooking.
- Return the chicken to the skillet and pour in 2 cups of chicken broth and the lemon juice.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes until the orzo is tender and has absorbed most of the liquid.
- Tip: Keep the lid on tight to trap steam, which cooks the orzo evenly without stirring too much.
- Remove the skillet from the heat and stir in the chopped dill and crumbled feta.
- Season with a pinch of salt and a few cracks of black pepper, gently folding everything together.
- Let it rest for 2-3 minutes off the heat to allow the flavors to meld.
Zesty lemon and creamy feta melt into the tender orzo, creating a silky sauce that clings to every bite of chicken. Serve it warm, perhaps with a simple green salad or crusty bread to soak up the bright, herby broth—it’s a dish that feels both nourishing and a little celebratory.
Lemon Chicken Orzo Soup with Sun-Dried Tomatoes
Wandering through the kitchen on this quiet afternoon, I found myself craving something that would warm both hands and heart, a gentle simmering pot to watch as the day softens into evening. There’s something deeply comforting about the way lemon and chicken mingle, creating a broth that feels like a quiet conversation with someone you love.
Ingredients
– A couple of boneless, skinless chicken breasts
– About 1 cup of orzo pasta
– 4 cups of chicken broth
– 2 tablespoons of olive oil
– 1 medium onion, chopped
– 2 carrots, sliced into thin rounds
– 2 celery stalks, chopped
– 3 cloves of garlic, minced
– A generous handful of sun-dried tomatoes, chopped
– Juice from 1 large lemon
– A splash of white wine (about ¼ cup)
– A small bunch of fresh parsley, chopped
– Salt and freshly ground black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Season both sides of the chicken breasts with salt and pepper, then add them to the pot.
3. Cook the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F on an instant-read thermometer.
4. Remove the chicken to a cutting board and let it rest for 5 minutes before shredding with two forks.
5. Tip: Letting the chicken rest ensures it stays juicy when shredded later.
6. In the same pot, add the chopped onion, carrots, and celery, cooking for 5-6 minutes until the onion turns translucent.
7. Add the minced garlic and cook for 1 more minute until fragrant.
8. Pour in the splash of white wine to deglaze the pot, scraping up any browned bits from the bottom.
9. Tip: Those browned bits add incredible depth to your soup base.
10. Add the 4 cups of chicken broth and bring to a gentle boil.
11. Stir in the 1 cup of orzo and the chopped sun-dried tomatoes.
12. Reduce heat to a simmer and cook for 8-9 minutes until the orzo is al dente.
13. Tip: Check the orzo at 8 minutes—it should be tender but still have a slight bite.
14. Return the shredded chicken to the pot.
15. Stir in the fresh lemon juice and chopped parsley.
16. Season with additional salt and pepper if needed, then simmer for 2 more minutes to let the flavors meld.
Maybe what I love most is how the orzo swells to become plump little pillows in the golden broth, each spoonful carrying the bright punch of lemon against the rich, savory depth of sun-dried tomatoes. This soup tastes even better the next day, when the flavors have settled into each other like old friends, and it’s wonderful with a crusty piece of bread for dipping into that beautiful broth.
Conclusion
Lemon chicken orzo soup offers endless comfort and flavor possibilities! From classic versions to creative twists, these 24 recipes provide perfect inspiration for cozy meals. We hope you find your new favorite—give one a try, leave a comment sharing which you loved, and don’t forget to pin this roundup for later. Happy cooking!
