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Lemon Chicken Orzo Soup

This zesty, fresh soup is perfect for the Spring and Summer seasons. It full of flavor and seasonal vegetables. Try serving this at a Spring lunch or over the weekend to your friends and family.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

SERVINGS: 6-8 Cups


2 Tbsp Olive Oil

2 lbs Boneless, Skinless Chicken Tenderloins

Lemon Pepper Seasoning, Check below for my homemade recipe

1 tsp Oregano

1 tsp Basil

1 tsp Parsley

1 tsp Mustad Powder

1/2 Cup Dry White Wine, I used Chardonnay

2 Tbsp Butter

1 Md Onion, diced

2 Carrots, diced

2 Stalks of Celery, sliced

4-6 Cloves of Garlic

6 Cups of Chicken Broth

1/2 tsp Tabasco Sauce

1 tsp Worcestershire Sauce

1/2 cup of Heavy Cream

2 Cups of fresh Spinach, roughly chopped

Juice of 2 Lemons

3/4 Cup of Uncooked Orzo

Lemon Pepper Seasoning

3 Tbsp Lemon Zest

1/4 Freshly Grounded Pepper, black pepper is ok too

2 Tbsp Salt

1 tsp Garlic Powder

1 tsp Onion Powder

  • Add all ingredients to a parchment paper lined baking sheet and bake for 20-25 minutes at 170 degrees or until the lemon zest is completely dried.


  1. Coat the tenderloins in a lemon pepper seasoning. Add the Olive Oil to your Dutch Oven and on Medium High heat cook the chicken approximately 2-3 minutes per side. Don't worry about cooking the chicken through, we want a nice sear on the chicken.

  2. Remove the cooked chicken from the Dutch Oven and set aside. Deglaze the pot with the White Wine scraping the bottom of the pan. Allow the wine to simmer until it reduces by half.

  3. Add in the Butter, Onions, Carrots, Celery and Garlic. Cook 4-5 minutes until softened.

  4. Next, add in the spices, Tabasco Sauce (optional), and Worcestershire Sauce. Mix well. Add in the Chicken broth, bring to a boil, then lower the heat to simmer. Add the Chicken back to the pot (I roughly chopped the tenderloins up before adding them back).

  5. While the soup simmers, cook the orzo according to its package instructions.

  6. Reduce the heat to low, add in the Heavy Whipping Cream and stir.

  7. Next, add in the Spinach and allow to wilt (2-3 minutes).

  8. Add in the cooked Orzo, remove from heat, and finish with Lemon Juice.

Garnish with thinly sliced lemons and parmesan cheese.


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