Lemon Chicken Orzo Soup
Make lemon chicken orzo soup with tender chicken, vegetables, herbs, and a bright lemon broth for a cozy one-pot dinner that is ready in about 45 minutes.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 3/4 cup dry orzo
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cups baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Instructions
- Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 5 minutes, until the onion begins to soften.
- Stir in garlic, oregano, and thyme for 30 seconds. Add broth and chicken, then bring the soup to a gentle boil.
- Reduce heat, cover, and simmer for 15 to 18 minutes, until the chicken is cooked through. Transfer chicken to a plate and shred it when cool enough to handle.
- Return the shredded chicken to the pot. Stir in orzo and simmer uncovered for 8 to 10 minutes, stirring occasionally, until tender.
- Stir in lemon juice, lemon zest, spinach, salt, and pepper. Cook for 1 to 2 minutes, just until the spinach wilts. Taste and adjust seasoning before serving.
Notes
Add the orzo shortly before serving so it keeps a pleasant bite.
If storing leftovers, the orzo will continue absorbing broth; loosen with extra stock when reheating.