Panera lemon chicken orzo soup is chicken, orzo, carrots, celery and onion simmered in chicken broth with fresh lemon juice, lemon zest, thyme and baby spinach. One pot, 30 minutes, serves 2 at 351 calories.
Adding the lemon juice with the orzo at the start and the lemon zest near the end is a deliberate split. The juice simmers into the broth for 10 minutes and mellows into background warmth. The zest goes in fresh at the last minute and hits with bright citrus oil that you can smell the moment the bowl reaches the table. Use both or the soup tastes flat.
This recipe is scaled for two, which is rare for a soup and useful if you do not want leftovers. Orzo absorbs broth as it sits, so by the next day a full pot turns into a thick pasta dish with no liquid left. Two servings means you eat it fresh and skip that problem entirely.
Panera Lemon Chicken Orzo Soup
Course: SoupsCuisine: AmericanDifficulty: Easy2
servings10
minutes20
minutes351
kcalCarrots, celery and onion softened in olive oil, simmered in chicken broth with orzo, lemon juice and chicken base, then finished with cooked chicken, fresh thyme, lemon zest and wilted baby spinach. Garnished with parmesan and lemon slices. Scaled for two.
Ingredients
1 tablespoon olive oil
1 medium carrot, diced
1 stalk celery, diced
1 small onion, diced
2 cloves garlic, minced
1 bay leaf
3 cups low-sodium chicken broth
1/3 cup orzo pasta, uncooked
Juice of 1 lemon
1/2 teaspoon chicken base
1 cup cooked chicken, diced or shredded
Zest of 1 lemon
1 sprig fresh thyme
1 cup baby spinach
1/2 teaspoon salt
1/4 teaspoon black pepper
Grated parmesan and lemon slices for garnish
Directions
- Soften the vegetables:Heat olive oil in a large pot over medium heat. Add the carrot, celery and onion and cook, stirring frequently, until they begin to soften. Add the garlic and bay leaf and cook 1 more minute.
- Simmer the orzo:Turn the heat to medium-high, add the broth and bring to a rolling boil. Reduce to medium-low, then add the orzo, chicken base and lemon juice. Cook for 10 to 12 minutes until the orzo is al dente.
- Add the chicken and finish:Stir in the cooked chicken, reduce the heat to low. Add the fresh thyme, lemon zest, salt and pepper and cook 2 more minutes. Stir in the baby spinach until wilted.
- Serve:Ladle into bowls and garnish with grated parmesan, lemon slices, and crusty bread on the side.
FAQs
Is this the same as avgolemono soup?
No. Avgolemono uses egg yolks whisked into the broth for a silky, thickened texture. This soup has no egg at all. It is a lighter, brothy soup where the lemon flavour comes entirely from juice and zest. If you want the egg-thickened version, that is a different recipe.
Can you use rotisserie chicken?
Yes, and it is the fastest option. Shred or dice the meat and stir it in after the orzo is cooked. Any pre-cooked chicken works, including leftover baked chicken or even canned chicken in a pinch.
Why does the soup get thick the next day?
The orzo absorbs broth as it sits, same issue as every pasta soup. This recipe is scaled for two specifically to avoid that problem. If you do make extra, store the orzo separately and add it to each bowl when you reheat.
Can you make this in a slow cooker?
Yes. Add everything except the spinach, lemon zest and orzo. Cook on low for 4 hours. Before serving, switch to high, add the orzo and cook until tender, then stir in the spinach and lemon zest.
How long do leftovers keep?
One day in the fridge at most, since the chicken is already cooked and the orzo bloats quickly. If you want to freeze it, leave out the orzo and cook fresh pasta when you reheat. The broth, vegetables and chicken freeze well for up to 3 months.
