Description
This comforting and flavorful Lemon Chicken Orzo Soup is brimming with tender chicken, delicate orzo, and a bright, zesty lemon kick. It’s an easy-to-make weeknight meal that’s sure to become a family favorite.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup orzo pasta
- 5 oz fresh spinach
- 1/4 cup fresh lemon juice (from 1–2 lemons)
- 1 tbsp lemon zest (from 1–2 lemons)
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- 1. Sauté Aromatics: In a large Dutch oven or pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- 2. Cook Chicken: Pour in chicken broth. Add chicken breasts/thighs. Bring to a gentle simmer, then reduce heat, cover, and cook for 15-20 minutes, or until chicken is cooked through. Remove chicken, shred, and set aside.
- 3. Cook Orzo and Spinach: Return shredded chicken to the pot. Add orzo and cook for 8-10 minutes, or according to package directions, until al dente. Stir in fresh spinach and cook until just wilted, about 1-2 minutes.
- 4. Finish and Serve: Remove from heat. Stir in lemon juice, lemon zest, and half of the fresh dill and parsley. Season with salt and pepper to taste. Ladle into bowls and garnish with remaining fresh herbs.
- Prep Time: 15 mins
- Cook Time: 30 mins