Panera-Style Lemon Chicken Orzo Soup Recipe

A bright, healthy take on Panera’s Lemon Chicken Orzo soup — fresh lemon flavor, tender orzo, and plenty of comforting broth.

I love soup — any time of year. On a cold Chicago day, soup is exactly what I crave. Recently, on a freezing afternoon, my daughter and I stopped by Panera for a quick lunch. I usually choose French onion and she usually has chicken noodle, but that day I spotted the lemon orzo soup. Its bright, citrusy profile called to me, so I grabbed one for each of us.

We devoured our bowls and even shared bread from my bread bowl. Afterward I set out to recreate that fresh, lemony flavor at home. The result closely matches the restaurant version: bright lemon, tender orzo that releases a little starch to give the broth a silky mouthfeel, and plenty of comforting chicken. Using leftover rotisserie chicken makes the soup come together quickly.

Here’s how to make a simple, satisfying lemon chicken orzo soup at home.

Start with a large pot and 1 tablespoon of butter over medium heat.

Dice 1 large onion. Peel and slice 2 medium carrots into thin rounds. Trim and chop 2 celery stalks. Add the vegetables to the pot along with 3 garlic cloves minced. Cover and cook over medium heat for about 15 minutes, allowing the vegetables to sweat but not brown.

Pour in 8 cups (2 quarts) of chicken broth. I prefer broth rather than stock for its lighter, cleaner taste when paired with lemon. If you have homemade broth, that’s ideal; if using store-bought, choose a lighter broth.

Add the juice and zest of 1.5 lemons (I often use 2 if I want a stronger lemon profile). Bring the soup to a gentle simmer.

Measure 1/4 cup of orzo and chop a handful of Italian parsley while the broth heats.

When the broth is simmering, add the orzo and 1 large shredded or diced chicken breast (about 2 cups cooked chicken). If using raw chicken, you can roast a bone-in breast at 450°F for 20 minutes, then shred; or add a raw breast to the simmering broth and cook until done, then shred or dice.

For seasoning depth, I use 1–2 tablespoons of a concentrated chicken base (such as Better Than Bouillon). Add it, stir, and allow the soup to return to a boil before tasting — the flavor concentrates as it heats, so adjust carefully to avoid over-salting.

Simmer until the orzo is tender, about 12–15 minutes. Once cooked, remove the pot from heat and stir in 1 cup of baby spinach and the chopped parsley. The residual heat will wilt the spinach without overcooking it.

Mix well, then taste and adjust salt, pepper, and lemon if needed. A final splash of lemon juice can brighten the bowl just before serving.

Serve hot and enjoy. This soup is light, refreshing, and perfect for warming up on a cold day while lifting your spirits with lemony brightness.

Panera CopyCat…Lemon Orzo Soup

---

5 Stars

5 from 16 reviews

• Author: Mila Furman