One-Pot Chicken Spinach and Orzo Soup

Name: One-Pot Chicken Spinach and Orzo Soup
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb (450 g) Boneless, skinless chicken breast, Pat dry; 2 tbsp (30 ml) Extra-virgin olive oil; 1 medium (150 g) Yellow onion, Diced; 3 cloves (15 g) Garlic cloves, Minced; 6 cups (1440 ml) Chicken broth; ¾ cup (150 g) Orzo pasta; 4 cups (120 g) Fresh spinach, Packed; 1 whole (100 g) Lemon, Zested and juiced; to taste Kosher salt; to taste Black pepper, Freshly ground; ¼ tsp (½ g) Red pepper flakes (optional); 1 tbsp (15 ml) Extra-virgin olive oil, For finishing

From the MyKitchenBank Kitchen

A bright, lemony Mediterranean soup loaded with tender chicken, creamy orzo pasta, and fresh spinach. Made entirely in one pot in under 30 minutes, it's nourishing enough for a weeknight dinner yet elegant enough for guests. The broth is enriched with sautéed garlic and onion, finished with a squeeze of fresh lemon juice and a drizzle of good olive oil.

Prep: 12 min
Cook: 18 min
Total: 30 min
Makes: About 6 cups; serves 4

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Steps

Before you start

Pat the chicken breast dry so it browns evenly
Have all ingredients prepped and within reach before you start cooking
Use good-quality chicken broth—it's the backbone of this soup

1
Sear the chicken
- Heat 2 tbsp olive oil in a large pot (5–6 quart) over medium-high heat.
- Once shimmering, add the patted-dry chicken breast.
- Sear for 4–5 minutes per side until golden brown on the outside (it won't be cooked through yet).
- Remove to a cutting board and set aside.
- The browning creates flavor for the broth.
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Ready when: Golden-brown crust on both sides
Tip: Don't move the chicken too early—let it sit undisturbed for 3–4 minutes per side to develop a crust.
2
Build the flavor base
- In the same pot, add the diced onion.
- Stir occasionally until softened and translucent, about 4 minutes over medium heat.
- Add the minced garlic and cook for 30 seconds more until fragrant.
- Do not brown the garlic—this keeps the soup bright and fresh.
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Ready when: Onion is translucent; garlic is fragrant
Tip: Keep the heat at medium so the garlic softens without burning.
3
Add broth and return chicken
- Pour in 6 cups chicken broth, scraping the bottom of the pot to loosen any browned bits.
- Return the seared chicken breast to the pot.
- Bring to a gentle boil, then reduce heat to medium and simmer for 10 minutes, partially covered.
- The chicken will finish cooking in the simmering broth.
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Ready when: Chicken reaches 165°F (74°C) internally
Tip: Use a meat thermometer to check doneness—a 1-lb breast typically needs 10–12 minutes.
4
Shred and add orzo
- Remove the chicken to a cutting board and shred into bite-sized pieces using two forks.
- Stir the orzo pasta directly into the broth.
- Return to a gentle boil over medium-high heat and cook for 9–10 minutes, stirring occasionally to prevent sticking.
- The pasta should be tender but still have a slight bite.
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Ready when: Orzo is tender but slightly al dente; broth has thickened slightly
Tip: Stir every couple of minutes so the orzo doesn't stick to the pot bottom.
5
Finish with spinach and lemon
- Return the shredded chicken to the pot.
- Add the fresh spinach in batches, stirring until each batch wilts completely (about 2–3 minutes total).
- Remove from heat.
- Stir in the lemon zest and 3–4 tbsp fresh lemon juice.
- Taste and adjust seasoning with salt, black pepper, and red pepper flakes if desired.
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Ready when: Spinach is wilted and evenly distributed
Tip: Add lemon juice off the heat so its bright flavor shines through without cooking away.
6
Serve
- Ladle the soup into bowls.
- Drizzle each serving with a small amount of finishing olive oil.
- Serve hot, with crusty bread or a side salad if desired.
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Tip: A drizzle of good olive oil at the end adds richness and elevates the presentation.

Good to know

Tips

For extra creaminess without cream, stir in 2–3 tbsp mascarpone or Greek yogurt just before serving.
Add diced tomatoes, bell peppers, or artichoke hearts in step 4 for more vegetables and texture.
If your spinach is coarse or thick-stemmed, remove the stems before adding it to the pot.
Serve with a sprinkle of Parmesan cheese and fresh herbs like parsley or dill for a restaurant-quality finish.

Make ahead

You can prep all ingredients up to 4 hours ahead and store in separate containers in the fridge. The soup itself is best served fresh but keeps well in the fridge for up to 3 days; reheat gently on the stovetop, adding a splash of broth to loosen it if needed. Do not freeze, as the orzo can become mushy.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, adding 2–3 tbsp broth or water to restore the consistency. Do not freeze, as the pasta and spinach will deteriorate in texture.

Substitutions

Fresh spinach → Arugula, kale, or Swiss chard. Kale and chard take slightly longer to wilt (3–4 minutes); arugula wilts almost instantly. All work beautifully.
Orzo pasta → Small pasta shapes like ditalini, elbow, or risoni. Any small pasta cooks in about the same time. Avoid long noodles, which are harder to eat in soup.
Boneless, skinless chicken breast → Rotisserie chicken (about 2 cups shredded), added at the end. Cuts active cooking time in half. Add after the orzo finishes cooking to prevent it from drying out.
Lemon → Fresh lime or 2 tbsp white wine vinegar. Lime adds a subtle citrus note; vinegar is sharper. Start with half the amount and adjust to taste.