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The Boat Shed Kitchen

One-Pot Lemon Chicken Orzo Soup

This one-pot lemon chicken orzo soup is bright, cozy, and nourishing. Tender chicken, fresh vegetables, and orzo pasta simmer in a light lemony broth, finished with spinach and parsley. It’s hearty enough for dinner yet light and refreshing, perfect year-round.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 2 large carrots diced
  • 2 celery stalks diced
  • ½ yellow onion or 1 small, diced
  • 3 cloves garlic minced
  • ½ tbsp fresh thyme
  • 6 cups chicken broth or stock
  • 1 tsp Italian seasoning
  • 3 cups shredded rotisserie chicken or other cooked chicken
  • ¾ cup dry orzo pasta
  • 2 cups spinach about 2 large handfuls
  • 3 tbsp fresh lemon juice more to taste
  • ¼ cup fresh parsley chopped
  • Salt & black pepper to taste

Method
 

  1. Heat olive oil in a soup pot over medium heat.
  2. Sauté onion, carrots, and celery until softened, 5–7 minutes.
  3. Stir in garlic, thyme, and Italian seasoning until fragrant, 30 seconds.
  4. Add chicken broth, bring to a boil, then simmer 10 minutes.
  5. Add shredded chicken and orzo.
  6. Simmer 10 minutes, stirring often, until orzo is al dente.
  7. See full steps with tips & photos → https://theboatshedcafe.com/one-pot-lemon-chicken-orzo-soup/

Notes

  • Adjust lemon juice to your taste—add more for a brighter flavor.
  • For extra richness, stir in a spoonful of Parmesan or a splash of cream.
  • Leftovers thicken as the orzo absorbs liquid; add broth or water when reheating.