If you’re craving something light yet satisfying, this chicken and spinach lemon soup is just the thing. It’s a fresh take on classic chicken soup, brightened with lemon juice and loaded with healthy greens. Perfect for chilly evenings or whenever you need a comforting bowl of something wholesome.
This soup begins with tender pieces of chicken, usually simmered until juicy and flavorful. You can use leftover chicken, rotisserie, or poach your own, it’s flexible depending on what you have on hand. The broth is key: chicken stock gives the soup a deep, savory base, while fresh lemon juice adds a bright, tangy finish that lifts the whole dish.
Spinach is stirred in at the end, giving the soup a vibrant green color and a nutrient boost. It wilts quickly in the hot broth, keeping its texture light and delicate. You can also use baby kale or other leafy greens if you prefer, but spinach pairs beautifully with the citrus notes here.
Some versions of this soup also include rice, orzo, or even a beaten egg stirred in (similar to Greek avgolemono) for extra richness. But even in its simplest form – chicken, broth, lemon, and spinach – it’s incredibly satisfying. A touch of garlic or dill can add another layer of flavor, but the lemon is the real star here.
What makes this soup special is how it manages to be both comforting and refreshing at the same time. It’s perfect when you’re feeling under the weather, but it’s also great for lunch or dinner when you want something light yet flavorful. It’s a one-pot meal that feels nourishing without being heavy.
Serve it with a slice of crusty bread, a sprinkle of Parmesan, or just as-is. This chicken and spinach lemon soup is easy to make, full of clean ingredients, and a great addition to your weeknight rotation.
Ingredients
- 2 chicken breasts boneless, skinless, thinly sliced
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 onion diced
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 cup water
- 3/4 cup orzo pasta
- 3 cups spinach fresh
- 1 Lemon juice
- 1 Lemon zest
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 4-5 minutes. Remove chicken from pot and set aside.
- In the same pot, add onion and garlic. Cook until onion is translucent, about 2-3 minutes.
- Add chicken broth and water to the pot. Bring to a boil.
- Stir in orzo pasta and let cook for 8-10 minutes, until pasta is al dente.
- Add cooked chicken back to the pot. Stir in spinach, lemon juice, and lemon zest. Cook for an additional 2-3 minutes, until spinach is wilted.
- Serve hot and enjoy!