Description
This lemon chicken orzo soup is a comforting and flavorful dish featuring tender chicken pieces in a bright lemony broth with orzo pasta, fresh vegetables, and baby spinach. It's a hearty and refreshing soup perfect for family meals.
Ingredients
Soup Base
- 3 medium carrots, chopped, or more to taste
- 3 ribs celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and ground black pepper to taste
- 1 bay leaf
- 3 (32 ounce) cartons fat-free, low-sodium chicken broth
- 1 teaspoon olive oil
Pasta
- 8 ounces orzo pasta
Finishing Ingredients
- ½ cup fresh lemon juice
- 1 lemon, zested
- 8 ounces cooked chicken breast, chopped
- 1 (8 ounce) package baby spinach leaves
- 1 lemon, sliced for garnish (Optional)
- ¼ cup grated Parmesan cheese (Optional)
Instructions
- Prepare Ingredients: Gather and measure all ingredients before starting to ensure a smooth cooking process.
- Cook Orzo: Bring a large pot of lightly salted water to a boil. Add the orzo pasta and cook uncovered for about 5 minutes until partially cooked but still firm. Drain and rinse with cold water to stop the cooking and cool the pasta completely.
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped carrots, celery, and onion. Cook and stir until vegetables soften and onions become translucent, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
- Season and Add Broth: Season the sautéed vegetables with thyme, oregano, bay leaf, salt, and black pepper. Continue cooking for 30 seconds, then pour in the chicken broth.
- Simmer Vegetables: 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.
- Add Orzo, Lemon, and Chicken: Stir in the partially cooked orzo, fresh lemon juice, and lemon zest. Add the chopped cooked chicken breast. Cook for about 5 minutes until both chicken and orzo are heated through.
- Add Spinach: Stir in the baby spinach leaves and cook for an additional 2 to 3 minutes until the spinach wilts and orzo is tender.
- Serve: Ladle soup into bowls and garnish with lemon slices and grated Parmesan cheese if desired. Serve hot and enjoy!
Notes
- For best flavor, use fresh lemon juice and zest rather than bottled lemon juice.
- You can substitute cooked rotisserie chicken or leftover cooked chicken for convenience.
- Adjust salt to your taste, especially if using regular chicken broth instead of low-sodium.
- For a vegetarian version, substitute vegetable broth and omit chicken, adding extra spinach or beans for protein.
- Orzo is best stirred in after the broth simmers to prevent overcooking and mushy pasta.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
