One Pot Lemon Chicken Orzo Soup with Spinach and Parmesan

A bright, comforting one pot soup with tender chicken, orzo, spinach, and parmesan, finished with fresh lemon juice for a cozy weeknight dinner.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 people

Course: Main Course

Cuisine: American

Calories: 310

For the Base

1 tablespoon olive oil

1 medium onion, diced2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

For the Soup

8 cups chicken broth

1.5 lbs boneless, skinless chicken breast (or rotisserie chicken, shredded)

1 cup orzo pasta

3 cups fresh baby spinach

½ cup freshly grated parmesan

Salt and pepper, to taste

To Finish

2-3 tablespoons fresh lemon juice

1 teaspoon lemon zest

Sauté the aromatics — In a large pot, heat olive oil over medium heat. Sauté the onion, carrots, celery, and garlic until softened, about 5 minutes.
Add broth and simmer — Pour in the chicken broth and bring to a gentle simmer.
Cook the chicken — If using raw chicken, add it to the pot and simmer until cooked through, about 15-20 minutes. Remove, shred, and return to the pot. (If using rotisserie chicken, skip ahead to the next step.)
Cook the orzo — Add the orzo to the pot and cook until tender, about 8-10 minutes, stirring occasionally.
Add spinach and parmesan — Reduce heat to low, stir in the spinach until wilted, then stir in the grated parmesan until melted and smooth.
Finish with lemon — Remove from heat and stir in fresh lemon juice and zest. Taste and adjust seasoning as needed.
Serve — Ladle into bowls and serve warm, with extra parmesan on top if desired.

For make-ahead batches, cook the orzo separately and add it to each bowl before serving, to prevent it from over-absorbing the broth.
Use freshly grated parmesan rather than pre-shredded for the smoothest melt.
Add lemon juice at the very end, off heat, to preserve its bright flavor.
Store leftovers in an airtight container in the fridge for up to 3-4 days.