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Lemon and Parmesan Chicken Orzo Soup

A comforting bowl of soup featuring juicy chicken, tender orzo, and vibrant lemon and Parmesan flavors—a perfect remedy for busy days.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken breast Provides lean protein; feel free to substitute with turkey or chickpeas for a vegetarian option.
  • 1 cup Orzo pasta Delivers the perfect bite; you can replace it with any small pasta, like ditalini or quinoa if gluten-free.
  • 4 cups Chicken broth Offers a flavorful base; homemade is best, but store-bought works too.
  • 2 cups Spinach Boosts color and nutrients; kale or Swiss chard can be substituted for more texture.
  • 1/2 cup Parmesan cheese Enriches the soup; Pecorino Romano will also work for a unique twist.
  • 2 tbsp Fresh lemon juice Adds brightness; lemon zest could further enhance the flavor.
  • 2 tbsp Olive oil Used for sautéing; can substitute with any cooking oil of your choice.
  • 3 cloves Garlic Provides aromatic depth; shallots could stand in if you’re looking for a milder flavor.

Method
 

Cooking Instructions
  1. Heat the oil in a large Dutch oven over medium-high heat.
  2. Add chicken breast and cook, crumbling it with a wooden spoon as you stir, for about 6-7 minutes or until lightly browned.
  3. Toss in the garlic and cook until fragrant, about 2 minutes.
  4. Add the broth, spinach, and lemon juice. Bring to a gentle simmer.
  5. Stir in the orzo pasta and allow it to cook until al dente, around 7 minutes.
  6. Add grated Parmesan, stir, and serve hot while garnished with additional cheese and freshly chopped parsley.

Notes

Serve this comforting soup piping hot in a bowl, garnished with a sprinkle of freshly grated Parmesan and fresh herbs. Can store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.