Description
Warm up with a comforting bowl of Lemon Chicken Orzo Soup. Discover a flavorful recipe perfect for chilly nights. Try it today!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced (about 1 cup)
- 3 medium carrots, peeled and sliced (about 1½ cups)
- 2 celery stalks, sliced (about 1 cup)
- 4 garlic cloves, minced
- 8 cups chicken broth (low-sodium recommended)
- 1½ pounds boneless, skinless chicken breasts
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup orzo pasta (uncooked)
- Zest of 1 lemon
- ¼ cup fresh lemon juice (approximately 2 large lemons)
- 4 cups fresh spinach, roughly chopped
- ¼ cup fresh dill, chopped (plus extra for garnish)
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare the Base Heat olive oil in a large Dutch oven or soup pot over medium heat until it shimmers. Add diced onions, carrots, and celery, stirring occasionally until the vegetables begin to soften and onions become translucent, about 5-7 minutes. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
- Step 2: Create the Broth Pour in the chicken broth and bring to a gentle boil. Add the whole chicken breasts, dried oregano, thyme, bay leaf, 1 teaspoon salt, and ½ teaspoon black pepper. Reduce heat to maintain a simmer, cover partially with a lid, and cook until chicken reaches 165°F (about 15-18 minutes). Remove the chicken to a cutting board and let it rest while you continue with the soup.
- Step 3: Add the Orzo Bring the broth back to a boil and add the orzo pasta. Cook according to package directions, usually 8-9 minutes, until al dente. Remember the pasta will continue to absorb liquid and soften even after cooking, so avoid overcooking it.
- Step 4: Shred the Chicken While the orzo cooks, shred the chicken using two forks. The warm chicken will separate easily into bite-sized pieces. I prefer varied sizes rather than uniform shreds for more interesting texture in each bite.
- Step 5: Finish the Soup Once the orzo is tender, reduce heat to low. Return the shredded chicken to the pot and add lemon zest, fresh lemon juice, chopped spinach, dill, and parsley. Stir gently until spinach wilts, about 2 minutes. Remove the bay leaf, taste, and adjust seasonings with additional salt, pepper, or lemon juice as needed.
- Step 6: Serve Ladle the hot Lemon Chicken Orzo Soup into bowls and garnish with additional fresh dill, a twist of black pepper, and lemon slices if desired. For the full experience, serve with a slice of warm crusty bread for dipping into the flavorful broth.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg