Description
Warm up with a comforting bowl of Lemon Chicken Orzo Soup. Discover a cozy recipe for a satisfying meal.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 2 tablespoons (30ml) olive oil
- 1 large onion, diced (about 1 cup)
- 3 medium carrots, diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 4 garlic cloves, minced
- 8 cups (2 liters) low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup (180g) orzo pasta, uncooked
- Zest of 2 lemons
- ⅓ cup (80ml) fresh lemon juice (from about 2–3 lemons)
- 2 cups (60g) fresh spinach, roughly chopped
- ¼ cup (15g) fresh dill, chopped
- ¼ cup (15g) fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Step 1: Prepare the Base Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken breasts generously with salt and pepper on both sides. Add to the hot oil and sear until golden brown, about 3-4 minutes per side. You’re not cooking them through—just developing flavor. Remove chicken to a plate and set aside. In the same pot, add the diced onions, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften, stirring occasionally to scrape up any browned bits from the chicken. Add minced garlic and cook for another 30 seconds until fragrant.
- Step 2: Build the Soup Pour in the chicken broth, add bay leaves, oregano, and thyme, and bring to a boil. Once boiling, reduce heat to medium-low and return the chicken breasts to the pot. Simmer gently for 15-20 minutes until chicken is cooked through and tender. Remove the chicken and set aside until cool enough to handle. Once cooled, shred the chicken into bite-sized pieces using two forks or your hands.
- Step 3: Cook the Orzo and Finish While the chicken cools, bring the soup back to a gentle boil and add the orzo pasta. Cook according to package directions, usually 8-10 minutes, until al dente. As the orzo cooks, it will absorb some of the broth and thicken the soup slightly. Return the shredded chicken to the pot, then add lemon zest, chopped spinach, and fresh herbs. Simmer for 1-2 minutes until spinach is wilted but still bright green. Remove from heat and stir in fresh lemon juice. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Step 4: Serve Remove bay leaves before serving. Ladle your Lemon Chicken Orzo Soup into warmed bowls and garnish with extra fresh herbs, a twist of black pepper, and a lemon wedge on the side for those who enjoy an extra citrus kick. For a complete meal, serve with a slice of 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