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 a single bowl can feel like a remedy for almost anything. This Lemon Chicken Orzo Soup with Spinach is exactly that kind of dish. Bright with citrus, hearty with tender chicken and delicate orzo pasta, and lifted by a handful of fresh spinach, it is a Mediterranean-inspired bowl of comfort that works just as beautifully on a cool autumn evening as it does on a breezy spring afternoon. Whether you are cooking for family, meal-prepping for the week, or simply craving something nourishing and deeply satisfying, this easy, dairy-free soup delivers every single time.

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The secret behind this soup's irresistible character lies in its simplicity. A soffritto of yellow onion, carrots, and celery forms a golden, aromatic base, coaxed into tenderness with a little olive oil. Garlic follows, perfuming the pot with its unmistakable fragrance before the chicken is added and lightly seared. A generous pour of low-sodium chicken broth, a bay leaf, and a whisper of dried oregano bring everything together into a beautifully clear, golden broth. The orzo absorbs just enough of that liquid as it cooks, swelling into plump, tender little pasta pearls. Then—at the very last moment—baby spinach tumbles in along with the lemon zest and juice, wilting almost immediately and turning the broth into something bright, verdant, and utterly alive.

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

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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 garlic

Stir in the minced 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 broth and aromatics

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

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 ein besonders cremiges Ergebnis kann ein Eigelb mit etwas heißer Brühe verquirlt und nach dem Kochen in die Suppe eingerührt werden — so entsteht eine samtige, reichhaltige Textur ohne den Einsatz von Milchprodukten. Wichtig ist dabei, die Suppe vorher vom Herd zu nehmen, damit das Eigelb nicht stockt. Das Orzo sollte gelegentlich umgerührt werden, damit es nicht am Topfboden ansetzt. Da Orzo beim Stehen weiter Flüssigkeit aufnimmt, empfiehlt es sich, Reste mit etwas zusätzlicher Brühe aufzuwärmen.

Varianten und Anpassungen

Wer wenig Zeit hat, kann statt frischer Hähnchenbrust einfach vorgegartes Rotisserie-Hähnchen verwenden — es wird zusammen mit dem Spinat am Ende hinzugefügt. Das Orzo lässt sich problemlos durch Reis oder kleine Nudelsorten ersetzen, falls kein Weizen vertragen wird. Für eine kräftigere Gemüsenote können zusätzlich gewürfelte Zucchini oder Erbsen eingerührt werden. Wer es herzhafter mag, kann die Hühnerbrühe durch eine kräftige Gemüsebrühe ersetzen, um die Suppe vollständig vegetarisch zu gestalten — in diesem Fall die Hähnchenstücke weglassen oder durch Kichererbsen ersetzen.

Serviervorschläge

Diese Suppe schmeckt am besten frisch und heiß, direkt aus dem Topf in vorgewärmte Schalen gefüllt. Ein Stück knuspriges Brot — ob klassisches Baguette, Sauerteigbrot oder focaccia — macht sich hervorragend dazu und eignet sich wunderbar, um den aromatischen Zitronensud aufzutunken. Als Getränk passt ein leichter Weißwein wie ein Sauvignon Blanc besonders gut zur frischen Zitrusnote der Suppe. Wer die Suppe vorbereiten möchte, kann sie bis zu drei Tage im Kühlschrank aufbewahren — am besten das Orzo getrennt kochen und erst beim Aufwärmen hinzufügen, damit es nicht zu weich wird.

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Lemon Chicken Orzo Soup with Spinach is the kind of recipe that earns a permanent spot in your weeknight rotation — not because it demands anything extraordinary from you, but because it gives so much back. In under an hour, with a handful of everyday ingredients and one good pot, you have something that is genuinely greater than the sum of its parts: a glowing, golden broth that tastes of sunshine, tender chicken that practically melts, and orzo that brings just enough heartiness to make every bowl feel complete. Make it once and it becomes yours — a little ritual of warmth and brightness whenever you need it most.

Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

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Kitchen Tips & Answers

→ What type of pasta is used in this soup?

Orzo pasta, which is small and rice-shaped, is used to provide a tender, delicate texture that cooks quickly in the broth.

→ Can I substitute chicken with other proteins?

Yes, rotisserie chicken is a convenient alternative, added toward the end with the greens for quick preparation.

→ How do I maintain the brightness of lemon flavor without bitterness?

Add both the lemon zest and juice toward the end of cooking to preserve their fresh, vibrant character without overpowering the dish.

→ Are there alternatives to orzo for those avoiding wheat?

Rice or small gluten-free pasta shapes can replace orzo while maintaining texture and cooking time.

→ What techniques ensure tender but not overcooked chicken pieces?

Sauté diced chicken briefly until lightly browned, then simmer gently in broth until cooked through but still moist.

→ How can I add creaminess without dairy?

Whisking an egg yolk with hot broth and stirring it gently off heat adds richness without dairy products.