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lemon orzo soup with chicken, veggies and coconut milk in yellow bowl.
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5 from 17 votes

Lemon Orzo Soup With Chicken (30 Minutes)

We added a twist to this chicken and lemon orzo soup with dairy-free coconut milk that adds a lovely creaminess and a hint of coconut flavor. Packed with veggies, it's a nutritious soup ready in 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: American
Servings (change as needed): 8

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced onion (1 medium)
  • 2 cups diced carrots, 1/2 inch/1.3 cm (3-4 carrots)
  • 2 cups diced celery, 1/2/1.3 cm (3-4 stalks)
  • 3 teaspoon minced garlic (3 cloves)
  • 1/2 teaspoon red chili flakes (or more to taste)
  • 3 tablespoon flour (use 4 tbsp. if you want a thicker soup with more body)
  • 8 cups chicken broth (64 ounces or 2 boxes)
  • 1 fresh lemon (juice + zest) or more to taste
  • 1 teaspoon salt, or to taste (depends on saltiness of broth)
  • 1 cup dried orzo
  • 1/2 cup coconut milk (for cooking, not dessert)
  • 3 cups cooked chicken cut into 1 inch chunks (2/3-1 rotisserie chicken is perfect)
  • 3-4 cups fresh baby spinach
  • Garnish: chopped or dried coriander or basil (Optional)
  • 1 tablespoon cornstarch mixed with 1 tablespoon water optional - to thicken soup, Note 2.

Instructions

  • SAUTE VEGETABLES: Heat oil in large soup pot to medium heat. Add diced onion, celery and carrots. Saute for 7 minutes. Add garlic and red chili flakes (if using). Saute 30 seconds.
  • MAKE SOUP: Add flour and cook for 2 minutes, stirring. Stir in broth, lemon juice and salt. Bring to boil. Add orzo (Note 1). When mixture comes to boil again, lower heat to medium and simmer for about 8 minutes or until orzo and vegetables are tender (or still have a slight bite if you prefer).
  • FINISH SOUP: Stir in coconut milk and lemon zest. Add chicken and spinach. Stir until spinach is wilted, about 1 minute. Taste and adjust seasoning (salt, lemon, chili flakes). Note 2. Garnish with chopped cilantro or basil if desired. 

Notes

  1. Orzo: If you plan to have leftovers and you don't like your orzo too soft, you can boil it (and store it) separately, just adding it to soup when serving. You will need to cook the soup, regardless, for about 8-10 minutes to soften the vegetables. 
  2. Thickness of soup: This soup will thicken up as it sits around since the orzo absorbs some of the broth. You may need to add extra broth. If, instead, the soup is too thin at the end and you prefer your soup full bodied (almost like a chowder), mix 1 tablespoon cornstarch with 1 tablespoon water until smooth, then add it to the simmering broth to thicken it. 
  3. Variations and substitutions: 
    • instead of orzo, use any other very small pasta, egg noodles or rice noodles (you might have to adjust cooking time)
    • instead of rotisserie chicken, use leftover chicken. Or add a fresh chicken breast or thighs to the simmering broth and cook for 15 minutes, then remove and dice it up. 
    • other vegetable options are celeriac (celery root), parsnips, mushrooms, zucchini and bok choy.
  4. Tip: some grocery stores now sell small cans of coconut milk (e.g. 1/2 cup/56 ml) which is the amount you need for this recipe. 
  5. Make ahead:
      • I love this soup even more the next day - and the next. Leftovers will keep in an airtight container for up to 4 days
      • You might have to add extra broth as it sits around in the fridge as the orzo absorbs quite a bit of it. Or make and store the orzo separately. 
      • It's best to freeze the soup without the orzo as it absorbs too much liquid. While cream soups don't do well in the freezer, this one has coconut milk which is ok to freeze.
    •  
Nutrition values are estimated using a nutrition calculator. 
Calories: 279kcal | Carbohydrates: 27g | Protein: 22g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 450mg | Potassium: 622mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5521IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 2mg