Lemon Chicken Orzo Soup for Instant Pot or Stovetop

Lemon chicken orzo soup is a culinary embrace, offering both comforting warmth and a vibrant burst of fresh flavor. It’s the kind of dish that truly tastes like a promise of spring, even on the coldest days.

This past winter in Michigan brought an abundance of cold, with sub-zero temperatures, persistent freezing rain, treacherous ice storms, and seemingly endless snow. Such relentless conditions invariably turn thoughts to warm, comforting meals. There’s truly nothing quite like a steaming bowl of homemade soup to thaw you from the inside out and lift your spirits during those long, chilly months. It’s an undeniable truth: soup is synonymous with warmth and solace.

My Instant Pot has been working overtime this season, almost making my stovetop feel neglected! While this delightful lemon chicken orzo soup can certainly be prepared with excellent results on the stovetop, the Instant Pot offers an unparalleled level of convenience and speed, making weeknight cooking a breeze. Whether you’re a pressure cooking enthusiast or a traditionalist, this recipe adapts effortlessly.

Beyond its comforting warmth, this lemon chicken orzo soup is a true ally during cold and flu season. With various sniffles and coughs making their rounds through the household, we’ve been reaching for all the soothing soups we can get. The generous amount of fresh lemon in this recipe isn’t just for flavor; it provides a wonderful zing that feels particularly beneficial for clearing stuffy noses and soothing sore throats. Paired with tender chicken and nourishing broth, it’s a bowl full of wellness.

We’ve all been eagerly awaiting the arrival of spring, especially here in Michigan, where the gray skies linger. But while we wait for warmer days and blooming flowers, rest assured that a hearty, bright soup like this one will keep us comforted and nourished. So, until spring officially arrives, let the soup be our sunshine!

About This Lemon Chicken Orzo Soup Recipe

This Instant Pot Lemon Chicken Orzo soup is a delightful and flavorful spin on the beloved classic chicken noodle soup. While I have a deep appreciation for traditional chicken noodle soup (and highly recommend trying my Instant Pot Chicken Noodle Soup or my Instant Pot Chicken and Rice Soup), sometimes it’s truly enjoyable to introduce a fresh twist to a comforting staple. This recipe achieves just that by infusing bright lemon and herbaceous dill into a familiar favorite.

I understand that not everyone shares my fervent love for the Instant Pot, which is why I’ve included comprehensive instructions for a stovetop version as well. Interestingly, the stovetop method can often be quicker in terms of active cooking time, as it eliminates the period required for the Instant Pot to come up to pressure. Both approaches yield a remarkably delicious soup, allowing you to choose the method that best suits your kitchen and schedule.

At its heart, this lemon chicken orzo soup delivers all the cozy comforts you crave from a hearty chicken soup: succulent shredded chicken, an abundance of nutritious vegetables, perfectly cooked pasta, and a rich, soothing broth. However, what truly elevates this soup is the generous infusion of fresh lemon juice, which brightens every spoonful, alongside a touch of dill. My affection for dill is no secret; its unique herbaceous notes complement the lemon and chicken beautifully, adding a layer of sophisticated flavor.

One of my favorite aspects of this soup is the inclusion of orzo. This tiny, rice-shaped pasta is simply perfect for soups. Unlike longer noodles that can be tricky to slurp and sometimes splash, orzo nestles perfectly onto your spoon with the chicken and vegetables. This ensures that every single bite is a harmonious blend of all the delicious ingredients, providing a consistently satisfying texture and flavor experience without any fuss.

Instant Pot Method: Quick & Easy Comfort

The Instant Pot streamlines the soup-making process, delivering deep flavors in less time. Begin by setting your Instant Pot to the “Sauté” function. Add a tablespoon of olive oil, then introduce the diced onions and celery. Cook these aromatic vegetables, stirring occasionally, until they become soft and translucent, typically taking about 3-4 minutes. This initial sauté step builds a crucial flavor base for your soup.

Next, carefully place the boneless, skinless chicken breasts into the pot. Pour in the chicken broth and water, ensuring the chicken is mostly submerged. Secure the lid firmly and turn the valve to the “sealing” position. Set your Instant Pot to “Pressure Cook” (or “Manual” on high pressure) for 11 minutes. Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the valve to “venting.” Once the float valve drops, you can safely remove the lid.

Carefully transfer the cooked chicken breasts to a plate to cool slightly. While the chicken cools, turn the Instant Pot back to the “Sauté” function. Add the freshly squeezed lemon juice, dried dill weed, garlic powder, shredded carrots, and the uncooked orzo pasta to the pot. Bring the mixture to a gentle boil, stirring periodically to prevent the orzo from sticking. Continue cooking until the orzo is tender to the bite, which usually takes about 10-12 minutes. Always check your pasta package for the most accurate cooking time.

Once the chicken is cool enough to handle, use two forks to easily shred it into bite-sized pieces. Return the shredded chicken to the Instant Pot with the simmering soup. This ensures the chicken absorbs all the wonderful flavors.

Finally, when the orzo is perfectly tender, turn off the “Sauté” function and switch the Instant Pot to “Warm.” Add the fresh baby spinach to the pot, stirring gently until it wilts into the hot soup. This happens very quickly, typically within a minute or two. Taste the soup and adjust the seasonings, adding more salt and pepper if needed. If you prefer a thinner consistency, feel free to add a little more chicken broth or water. Your delicious Instant Pot lemon chicken orzo soup is now ready to be served! For best color and texture, if you’re not serving immediately, hold off on adding the spinach until just before serving.

Stovetop Method: Classic Comfort, Simpler Steps

For a more traditional approach, this lemon chicken orzo soup comes together beautifully on the stovetop. To significantly reduce cooking time and ensure even cooking, I highly recommend dicing your boneless, skinless chicken breasts into bite-sized pieces before you begin. While you could cook the breast halves whole and then shred them, dicing them upfront speeds up the process considerably. For an even quicker meal, consider using pre-cooked chicken or a rotisserie chicken, which will allow you to have this flavorful soup ready in record time.

In a large stockpot or a sturdy Dutch oven, heat one tablespoon of olive oil over medium heat. Add the diced chicken, finely diced celery, diced small yellow onion, kosher salt, and ground black pepper to the pot. Sauté these ingredients, stirring frequently, until the onions become translucent and the chicken is lightly browned and cooked through, usually taking 5 to 6 minutes. This browning step adds depth and flavor to the chicken.

Next, pour in the chicken broth and water. Stir in the freshly squeezed lemon juice, dried dill weed, and garlic powder. Bring the entire mixture to a rolling boil over medium-high heat.

Once the soup is boiling, add the shredded carrots and the uncooked orzo pasta. Continue to cook for approximately 8 to 10 minutes, or precisely according to the package directions for your specific brand of orzo, until the pasta is perfectly al dente. The orzo should be tender but still have a slight bite.

To finish, stir in the fresh baby spinach until it wilts completely into the hot soup, which will happen almost instantly. Taste and adjust the seasoning with additional salt and pepper as needed. Serve your vibrant stovetop lemon chicken orzo soup immediately and enjoy the comforting flavors!

Whether you choose the efficiency of your pressure cooker or the classic charm of the stovetop, this Lemon Chicken Orzo Soup recipe is remarkably simple and yields consistently delicious results. Prepare to be delighted by this flavorful, comforting meal! It’s a guaranteed crowd-pleaser that you’ll want to add to your regular rotation.

To transform this soup into a complete and satisfying meal, consider pairing it with a few delightful accompaniments. It’s wonderfully complemented by warm, crusty Dutch oven bread, perfect for soaking up every last drop of the flavorful broth. Alternatively, a crisp, vibrant tossed salad dressed with either a healthy ranch dressing or a light and zesty lemon basil dressing would provide a refreshing counterpoint to the rich soup.

Make It Your Own: Customizing Your Lemon Chicken Orzo Soup

One of the best things about homemade soup is how adaptable it is to your personal taste and what you have on hand. Feel free to unleash your creativity and truly make this lemon chicken orzo soup your own.

• Vegetable Swaps & Additions: Don’t hesitate to substitute the recommended vegetables with others you enjoy or that are readily available. Hearty options like chopped cabbage or kale make excellent substitutes for spinach, offering a different texture and nutritional profile. Just remember that these tougher greens take longer to cook, so add them at the same time you add the orzo to ensure they soften properly. You can also add extra vegetables like diced zucchini, bell peppers, or green beans for added color and nutrients.
• Fresh Herbs for Extra Flavor: If you’re lucky enough to have fresh dill on hand, by all means, use it! Fresh herbs always elevate a dish. As a general rule, you’ll want to use about three times the amount of fresh dill compared to dried dill to achieve a similar intensity of flavor. Finely chop it and stir it in at the very end of cooking to preserve its bright, aromatic notes. Other fresh herbs like parsley or chives would also be lovely additions.
• Garlic Freshness: While garlic powder offers convenience, fresh garlic provides an unbeatable depth of flavor. If you choose to use fresh garlic, mince a few cloves finely. Add the minced garlic to the pot with the other vegetables (celery and onion) once they have softened. Sauté the garlic for just about a minute until it becomes fragrant, being careful not to let it brown or burn, before continuing with the rest of the recipe steps. This brief sauté releases its wonderful aroma and mellows its raw bite.
• Protein Alternatives: While chicken is traditional, shredded turkey (especially leftover holiday turkey) or even a plant-based chicken alternative could work well in this recipe.
• Spice It Up: For a touch of heat, a pinch of red pepper flakes added with the broth can give this soup a subtle kick without overpowering the lemon and dill flavors.

Make-Ahead Ideas: Plan for Deliciousness

This lemon chicken orzo soup is not only delicious fresh but also freezes exceptionally well, making it a fantastic candidate for meal prepping. If you find yourself with extra soup or intentionally make a larger batch, freezing it for future dinners is a brilliant idea. Consider preparing a double batch to ensure you always have a comforting, homemade meal ready to go on busy days.

To freeze, allow the soup to cool completely before transferring it to airtight, freezer-safe containers or heavy-duty freezer bags. Lay freezer bags flat to save space. Label with the date and contents. When ready to enjoy, simply thaw overnight in the refrigerator or gently reheat from frozen on the stovetop over low heat, adding a splash of extra broth or water if needed to adjust consistency.

Storage & Reheating Tips

Proper storage is key to enjoying your homemade lemon chicken orzo soup for days to come. Any leftover soup should be transferred to an airtight container and refrigerated promptly. It will maintain its delicious flavor and quality for three to four days in the refrigerator. For longer storage, this soup freezes beautifully for at least 3 months, offering a convenient solution for future meals.

When you’re ready to enjoy your chilled soup, reheating is simple. Individual portions can be easily warmed in the microwave using a microwave-safe bowl. For larger quantities, or if you prefer stovetop reheating, simply transfer the soup to a saucepan and heat over medium-low heat, stirring occasionally, until it is heated through. If the soup has thickened considerably during storage, you may wish to add a small amount of extra chicken broth or water to achieve your desired consistency.

Serving Suggestions for a Complete Meal

While this lemon chicken orzo soup is incredibly satisfying on its own, pairing it with the right accompaniments can elevate it to a complete and memorable meal.

• Crusty Bread: A warm, crusty loaf of Dutch oven bread or simple baguette is perfect for dipping into the flavorful broth.
• Fresh Salad: A light, crisp green salad provides a refreshing contrast. Try it with a vibrant vinaigrette, such as a lemon basil dressing, or a creamy healthy ranch dressing.
• Garnish Bar: Offer a selection of garnishes for guests to customize their bowls. Options could include extra fresh dill or parsley, a sprinkle of grated Parmesan cheese, a drizzle of high-quality olive oil, or a few croutons for crunch.
• Roasted Vegetables: A side of simple roasted asparagus, broccoli, or bell peppers can add more substance and a different texture to your meal.

Recipe

Lemon Chicken Orzo Soup Recipe: Instant Pot or Stovetop

By

Rachel Gurk

Prep Time:

15 minutes
mins

Cook Time:

28 minutes
mins

Additional Time:

20 minutes
mins

Total Time:

1 hour
hr
3 minutes
mins

Servings:

6
servings

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Print

Lemon chicken orzo soup is a beloved dish, celebrated for its cozy and comforting qualities. The addition of bright, fresh lemon infuses it with a delightful zing that truly makes it taste like a breath of spring, offering a perfect balance of warmth and invigoration.

Ingredients

• 
  ▢
  
  
  1
  tablespoon
  
  olive oil
  

• 
  ▢
  
  
  1
  cup
  diced or thinly sliced celery

• 
  ▢
  
  
  1
  small yellow onion, diced

• 
  ▢
  
  
  ½
  teaspoon
  
  kosher salt
  

• 
  ▢
  
  
  ¼
  teaspoon
  
  ground black pepper
  

• 
  ▢
  
  
  4
  cups
  chicken broth
  (low sodium or unsalted)

• 
  ▢
  
  
  2
  cups
  water

• 
  ▢
  
  
  1 ½
  pounds
  boneless skinless chicken breasts
  (or up to 2 pounds)

• 
  ▢
  
  
  ½
  cup
  freshly squeezed lemon juice
  (2 to 3 lemons)

• 
  ▢
  
  
  1
  teaspoon
  dried dill weed

• 
  ▢
  
  
  ¼
  teaspoon
  
  garlic powder
  

• 
  ▢
  
  
  1
  cup
  shredded carrots
  (or finely diced)

• 
  ▢
  
  
  1
  cup
  uncooked orzo

• 
  ▢
  
  
  3
  cups
  fresh baby spinach, loosely packed

Instructions

Instant Pot Method

• Heat Instant Pot to “Sauté” mode. Add 1 tablespoon of olive oil, followed by the diced celery, onion, kosher salt, and ground black pepper. Cook, stirring frequently, until the onions become soft and translucent, typically taking 3 to 4 minutes. This step is crucial for building the foundational flavors of your soup.
• Place the boneless, skinless chicken breasts into the pot. Pour in the chicken broth and water. Secure the lid firmly and ensure the valve is set to “seal.” Set the Instant Pot to “Pressure Cook” (or “Manual” on high pressure) for 11 minutes. Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the valve to “venting.” When the float valve drops, safely remove the lid.
• Transfer the cooked chicken to a plate to cool slightly. Turn the Instant Pot back to “Sauté” mode. Add the freshly squeezed lemon juice, dried dill weed, garlic powder, shredded carrots, and uncooked orzo. Bring the mixture to a boil and continue to cook, stirring occasionally, until the orzo is tender. This usually takes about 10 to 12 minutes, but always check your pasta package for exact cooking times.
• While the orzo cooks, shred the cooled chicken using two forks and return it to the pot once shredded.
• When the orzo has finished cooking, turn the Instant Pot to “Warm” mode. Add the fresh baby spinach and stir gently until it wilts into the hot soup. Taste and adjust the seasoning for salt and pepper as needed. If you prefer a thinner consistency, you may also add a bit more chicken broth or water. Serve immediately for best results.

Stovetop Method

• Dice the boneless, skinless chicken into bite-sized pieces for quicker cooking. In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken, celery, onion, kosher salt, and ground black pepper. Sauté, stirring occasionally, until the onions are translucent and the chicken is cooked through and lightly browned, typically 5 to 6 minutes.
• Pour in the chicken broth and water. Stir in the freshly squeezed lemon juice, dried dill, and garlic powder. Bring the entire mixture to a rolling boil over medium-high heat.
• Once boiling, add the shredded carrots and uncooked orzo. Cook for 8 to 10 minutes, or according to your orzo package directions, until the pasta is al dente. Stir in the fresh baby spinach until it wilts, then taste and adjust seasoning if needed. Serve your delicious stovetop soup hot!

Notes

• If you’re preparing the soup in advance or not serving it immediately, it’s best to hold off on adding the spinach. Keep the soup warm, and stir in the spinach right before serving. This ensures the spinach retains its vibrant, fresh color and tender texture.
• For the stovetop version, dicing the chicken into bite-sized pieces significantly speeds up the cooking time. While you can cook whole chicken breasts and then shred them, it will slightly increase the overall cooking duration. Alternatively, using pre-cooked chicken, such as rotisserie chicken, makes this an incredibly quick and easy recipe for busy weeknights.
• Leftover soup can be stored safely in an airtight container in the refrigerator for three to four days. For longer preservation, it can be frozen for at least 3 months, providing a convenient and comforting meal whenever you need it.

Nutrition

Calories:
293
kcal

,

Carbohydrates:
26
g

,

Protein:
31
g

,

Fat:
7
g

,

Saturated Fat:
1
g

,

Polyunsaturated Fat:
1
g

,

Monounsaturated Fat:
3
g

,

Trans Fat:
0.01
g

,

Cholesterol:
73
mg

,

Sodium:
419
mg

,

Potassium:
853
mg

,

Fiber:
2
g

,

Sugar:
3
g

,

Vitamin A:
5092
IU

,

Vitamin C:
16
mg

,

Calcium:
56
mg

,

Iron:
2
mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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