Description
Lemon Chicken Orzo Soup is a comforting and flavorful dish featuring tender chicken pieces in a bright, lemon-infused broth with orzo pasta, fresh vegetables, and baby spinach. Perfect for a wholesome family meal, this soup balances zesty citrus notes with hearty ingredients for a satisfying and nourishing experience.
Ingredients
Pasta
- 8 ounces orzo pasta
Vegetables and Aromatics
- 3 medium carrots, chopped
- 3 ribs celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 lemon, zested
- 1 (8 ounce) package baby spinach leaves
- 1 lemon, sliced for garnish (optional)
Liquids and Oils
- 1 teaspoon olive oil
- 3 (32 ounce) cartons fat-free, low-sodium chicken broth
- ½ cup fresh lemon juice
Protein
- 8 ounces cooked chicken breast, chopped
Spices and Seasonings
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and ground black pepper, to taste
Optional Garnish
- ¼ cup grated Parmesan cheese
Instructions
- Prepare 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 the orzo and rinse with cold water until completely cooled. Set aside.
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped carrots, celery, and onion. Cook and stir until vegetables start to soften and the onion becomes translucent, approximately 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Season and Add Broth: Stir in dried thyme, dried oregano, bay leaf, salt, and black pepper. Cook the mixture for 30 seconds to release flavors. Pour in the fat-free, low-sodium chicken broth and bring to a boil.
- Simmer Vegetables: Partially cover the pot, reduce heat to medium-low, and let the broth simmer until the vegetables are just tender, about 10 minutes.
- Add Orzo, Lemon, and Chicken: Stir the prepared orzo, fresh lemon juice, and lemon zest into the broth. Add the chopped cooked chicken breast. Cook until the chicken and orzo are heated through, roughly 5 minutes.
- Incorporate Spinach: Add the baby spinach leaves to the soup and cook until the spinach wilts and the orzo reaches desired tenderness, about 2 to 3 minutes.
- Serve and Garnish: Ladle the soup into bowls and garnish with lemon slices and grated Parmesan cheese if desired. Serve hot and enjoy the comforting flavors.
Notes
- Partially cooking the orzo before adding it to the soup helps prevent it from becoming mushy during simmering.
- Use fat-free, low-sodium chicken broth to keep the soup light and control the salt level.
- Adjust lemon juice and zest to taste to balance the zesty brightness.
- Parmesan cheese adds a savory richness but can be omitted for a lighter version.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
