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Lemon Chicken Orzo Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Hearty lemon chicken orzo soup with tender chicken, citrusy broth, orzo pasta, and veggies.
Ingredients:
  • 8 ounces orzo pasta
  • 1 teaspoon olive oil
  • 3 medium carrots, chopped, or more to taste
  • 3 ribs celery, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried oregano
  • salt and ground black pepper to taste
  • 1 bay leaf
  • 3 (32 ounce) cartons fat-free, low-sodium chicken broth
  • 0.5 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
  • 0.25 cup grated Parmesan cheese
Instructions:
  • 1. Boil a pot of salted water until it gently bubbles. Add orzo and bring back to a boil. Cook the pasta uncovered until it is slightly firm but not fully cooked, around 5 minutes. Drain and rinse with cold water until completely cool.
  • In a large pot over medium heat, warm olive oil. Sauté carrots, celery, and onion until slightly tender and onion is translucent, for about 5 minutes. Stir in garlic until fragrant, around 1 minute. Season with thyme, oregano, bay leaf, salt, and black pepper, cooking for another 30 seconds. Pour in chicken broth.
  • Bring the flavorful broth to a vigorous boil. Cover the pot partially, lower the heat to a gentle medium-low, and let the veggies simmer until perfectly tender, which takes approximately 10 minutes.
  • Combine orzo, lemon juice, and lemon zest with broth, then mix in chicken. Cook until chicken and orzo are heated through, approximately 5 minutes. Stir in baby spinach until wilted, and orzo is tender, about 2 to 3 minutes. Serve soup in bowls, and top with lemon slices and Parmesan cheese for garnish.

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