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–+ servings
A bowl of vibrant chicken orzo soup with carrots and spinach, perfect for Restaurant-Style Soup Recipes at Home.

Restaurant-Style Soup Recipes at Home (2025)

Make this lemon chicken orzo soup at home for a comforting meal. This recipe yields 12 servings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 people
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 8 ounces orzo pasta
  • 1 teaspoon olive oil
  • 3 medium carrots, chopped or more to taste
  • 3 ribs celery, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 3 (32 ounce) cartons fat-free, low-sodium chicken broth
  • 1/2 cup fresh lemon juice
  • 1 lemon, zested
  • 8 ounces cooked chicken breast, chopped
  • 1 (8 ounce) package baby spinach leaves
For Garnish (Optional)
  • 1 lemon, sliced for garnish
  • 1/4 cup grated Parmesan cheese Optional

Equipment

  • Large pot
  • Colander

Method
 

  1. Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked through but not yet soft, about 5 minutes. Drain and rinse with cold water until cooled completely.
  2. Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion. Cook and stir until vegetables begin to soften and the onion becomes translucent, about 5 minutes. Add garlic. Cook and stir until fragrant, about 1 minute more.
  3. Season the vegetable mixture with thyme, oregano, bay leaf, salt, and black pepper. Continue cooking for another 30 seconds before pouring the chicken broth into the pot.
  4. Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.
  5. Stir the orzo, lemon juice, and lemon zest into the broth. Add the chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add the baby spinach. Cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes.
  6. Ladle the soup into bowls. Garnish with lemon slices and Parmesan cheese, if using.

Notes

This recipe makes 12 servings. The preparation and cooking times result in a total time of 40 minutes.

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