Lemon Chicken Orzo Spinach

There is something quietly magical about a pot of soup simmering on the stove—the way it fills the kitchen with warmth, the way the aroma draws everyone a little closer. This Lemon Chicken Orzo Soup with Spinach is exactly that kind of recipe: a bright, comforting bowl that feels both nourishing and celebratory. Tender diced chicken, silky orzo pasta, and vibrant baby spinach come together in a golden broth lifted by a generous squeeze of fresh lemon. It is Mediterranean-inspired in spirit, dairy-free by nature, and ready in just 45 minutes from start to finish—making it a perfect weeknight hero or a restorative weekend lunch.

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The soul of this soup lies in its layering of simple, honest ingredients. A soffritto of yellow onion, carrots, and celery forms the aromatic base, coaxed to sweetness in olive oil before garlic joins and the kitchen truly comes alive. The chicken goes in next—diced and seasoned—and the whole pot is covered in a generous flood of low-sodium chicken broth scented with dried oregano and a single bay leaf. Orzo swells gently in the broth, absorbing all that savoury depth, before a final flourish of baby spinach wilts into soft, emerald ribbons and the lemon arrives to brighten everything at the very last moment. It is a soup that tastes like sunshine even on the greyest of days.

Ingredients

• Poultry: 2 boneless, skinless chicken breasts (about 400 g), diced
• Vegetables: 1 medium yellow onion, finely chopped; 2 medium carrots, peeled and sliced; 2 celery stalks, sliced; 3 garlic cloves, minced; 4 cups (120 g) baby spinach, roughly chopped
• Pantry: 1 cup (170 g) orzo pasta; 6 cups (1.4 L) low-sodium chicken broth; 2 tablespoons olive oil
• Flavorings: Zest and juice of 1 large lemon; 1 teaspoon dried oregano; 1 bay leaf; salt and freshly ground black pepper, to taste
• Garnish (optional): Fresh dill or parsley, chopped; lemon wedges

Instructions

Step 1 – Build the aromatic base

Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes, until softened.

Step 2 – Add the garlic

Stir in the garlic and cook for 1 minute, until fragrant.

Step 3 – Brown the chicken

Add the diced chicken, season with salt and pepper, and cook for 3–4 minutes until lightly browned but not fully cooked through.

Step 4 – Add the broth and herbs

Pour in the chicken broth, add the bay leaf and dried oregano. Bring to a boil, then reduce heat to a simmer.

Step 5 – Cook the orzo

Stir in the orzo and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and the chicken is cooked through.

Step 6 – Finish with spinach and lemon

Remove the bay leaf. Stir in the spinach, lemon zest, and lemon juice. Simmer for 2 minutes, until the spinach is wilted. Taste and adjust seasoning.

Step 7 – Serve

Ladle the soup into bowls. Garnish with fresh dill or parsley and extra lemon wedges if desired. Serve hot.

Zusatztipps für die Zubereitung

Für eine besonders cremige Konsistenz kann ein Eigelb mit etwas heißer Brühe verquirlt und dann abseits der Heizstufe in die fertige Suppe gerührt werden. Achten Sie darauf, die Suppe dabei nicht mehr zu kochen, damit das Eigelb nicht gerinnt. Verwenden Sie möglichst frisch gepressten Zitronensaft und frische Schale, da diese dem Gericht die charakteristische Helligkeit verleihen. Rühren Sie den Orzo gelegentlich um, damit er nicht am Topfboden ansetzt, und bedenken Sie, dass er beim Stehen weitere Flüssigkeit aufnimmt—bei Bedarf einfach etwas Brühe nachgießen.

Varianten und Anpassungen

Wer wenig Zeit hat, kann anstelle von frischen Hähnchenbrust-Würfeln fertiges Rotisserie-Hähnchen verwenden—einfach zusammen mit dem Spinat am Ende hinzufügen. Der Orzo lässt sich problemlos durch Reis oder kleine Nudeln wie Stelline oder Ditalini ersetzen, ohne dass sich der Charakter der Suppe wesentlich verändert. Für eine vegetarische Variante kann Gemüsebrühe verwendet und das Hähnchen durch weiße Bohnen oder Kichererbsen ersetzt werden.

Serviervorschläge

Diese Suppe schmeckt am besten frisch und heiß, direkt aus dem Topf in vorgewärmte Schüsseln geladen. Reichen Sie dazu knuspriges Brot, das sich hervorragend eignet, um den aromatischen Fond aufzusaugen. Als Getränkebegleitung empfiehlt sich ein leichter Weißwein wie ein Sauvignon Blanc, dessen frische Säure wunderbar mit der Zitronennote der Suppe harmoniert. Ein einfacher grüner Salat rundet das Menü zu einem vollständigen, ausgewogenen Mahl ab.

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Whether you are chasing away the chill of a winter evening or simply craving a bowl of something honest and restorative, this Lemon Chicken Orzo Soup with Spinach delivers every single time. It asks little of you in terms of effort but gives back generously in flavour, colour, and comfort. Make a big pot, share it freely, and do not forget the lemon wedges—that final squeeze at the table is the detail that turns a good soup into an unforgettable one.

Recipe FAQs

→ What pasta works best for this dish?

Orzo pasta is preferred for its small size and texture, but small rice or pasta shapes can be substituted for a similar mouthfeel.

→ Can I use pre-cooked chicken?

Yes, pre-cooked or rotisserie chicken can be added during the final cooking stage with the spinach to reduce prep time.

→ How do I ensure the spinach is tender but not overcooked?

Stir in spinach at the end and simmer for just 1-2 minutes until wilted to preserve its bright color and texture.

→ What flavors enhance the soup’s lemony finish?

The combination of lemon zest and juice pairs well with oregano and bay leaf, providing a fresh and aromatic balance to the savory broth.

→ Are there any good accompaniments for this dish?

It pairs beautifully with crusty bread and can be complemented by a light white wine like Sauvignon Blanc for a complete experience.