Description
This vibrant and comforting Lemon Chicken Orzo Soup is a delightful combination of tender chicken, nourishing orzo pasta, and a burst of fresh lemon flavor. It’s light yet satisfying, with a balance of savory and citrusy notes that make it perfect for a cozy meal any time of the year.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 1/2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup orzo pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 2 cups baby spinach or kale (optional)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Soup Base:
Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are tender. - Add the Broth and Chicken:
Pour in the chicken broth and bring to a simmer. Stir in the shredded chicken, thyme, oregano, salt, and pepper. Let the soup simmer for about 10 minutes, allowing the flavors to meld together. - Cook the Orzo:
Add the orzo pasta to the pot and cook according to the package directions (about 8-10 minutes) until tender. - Finish the Soup:
Stir in the fresh lemon juice, lemon zest, and spinach (if using). Continue to cook for another 2-3 minutes, until the spinach has wilted and the soup is heated through. - Serve:
Taste the soup and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve hot, garnished with fresh parsley if desired.
Notes
- You can substitute the orzo with another small pasta, such as ditalini or small shells.
- If you prefer a creamy version, add a splash of heavy cream or milk before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes