Lemon Chicken Orzo Soup
A comforting soup combining tender chicken, vibrant vegetables, and zesty lemon with silky orzo pasta for a delightful, well-balanced meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free (if using gluten-free pasta)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 cup orzo pasta
- 1 lemon, juiced and zested
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened and fragrant.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chicken breasts and pour in the chicken broth. Bring the mixture to a boil, then reduce heat to low and let simmer for 20 minutes.
- Remove the chicken from the pot, shred it into bite-sized pieces, and return it to the pot.
- Stir in the orzo, along with the lemon juice and zest, and cook according to package instructions, about 8-10 minutes, until al dente.
- Fold in the fresh spinach until just wilted in the last few minutes of cooking.
- Season the soup with salt and pepper to taste, and garnish each bowl with fresh parsley before serving.
Notes
You can substitute chicken thighs for a richer flavor. If orzo isn’t available, use small pasta shapes like acini di pepe or ditalini. Feel free to swap in kale or Swiss chard instead of spinach.
Find it online: https://dishvela.com/lemon-chicken-orzo-soup/