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chicken orzo soup with spinach

Creamy Chicken Orzo Soup with Spinach

Delicious Creamy Chicken Orzo Soup with Spinach recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 42 minutes
Servings: 6 servings
Calories: 1275
Ingredients Method

Ingredients
  

  • 1 1/2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 celery stalks, finely diced
  • 3 large carrots, peeled and sliced into rounds
  • 3 garlic cloves, minced
  • 3/4 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp fresh thyme (or 2 1/2 tsp dried)
  • 6 cups high-quality vegetable stock
  • 2 bay leaves
  • 2 large chicken breasts, cooked and shredded
  • 1 cup orzo pasta
  • 1 1/4 cups whole milk
  • 3 cups fresh baby spinach
  • 2 1/2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup fresh parsley, chopped

Method
 

  1. Finely chop the onion and celery, dice the carrots into thin rounds, and mince the garlic. Measure out the stock, milk, and lemon juice. Chop the fresh parsley and measure the lemon zest. Having everything prepped and ready ensures smooth cooking without interruptions—this is especially important for a soup where timing matters for texture and flavor.
  2. Heat the olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrots, and sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This initial sauté develops the foundational flavors of the soup. Then stir in the minced garlic, thyme, sea salt, black pepper, and red pepper flakes, cooking for about 1 minute until fragrant. I like to add the garlic after the other vegetables so it doesn't burn and become bitter—it only needs a minute to release its aroma.
  3. Pour in the vegetable stock and add the bay leaves. Bring to a boil, then reduce heat to a gentle simmer. Add the orzo pasta and cooked shredded chicken, and simmer for 10-15 minutes, stirring occasionally, until the orzo is tender but still has a slight bite to it. The pasta will continue absorbing liquid, so timing is important here—you want it cooked through but not mushy. While the pasta cooks, you'll build a flavorful broth around it.
  4. Stir in the whole milk and add the fresh baby spinach, stirring gently until the spinach wilts, about 2-3 minutes. The milk adds richness and rounds out the flavors, while the spinach provides nutrients and a fresh note. I add the spinach at the end so it stays bright green and maintains its delicate texture rather than becoming overcooked and dull.
  5. Remove the pot from heat and stir in the fresh lemon juice and lemon zest. Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish generously with the fresh parsley. The lemon juice adds brightness and acidity that balances the richness of the milk and brings all the flavors into focus—it's what transforms a good soup into a truly vibrant one.