Description

This lemon chicken orzo soup is a comforting and flavorful dish featuring tender chicken pieces in a bright lemony broth with orzo pasta, carrots, onions, celery, and fresh baby spinach. Perfect for a wholesome family meal, it combines fresh vegetables and herbs with the zest of lemon for a refreshing twist on classic chicken soup.

Ingredients

Pasta

8 ounces orzo pasta
1 teaspoon olive oil

Vegetables & Aromatics

3 medium carrots, chopped (or more to taste)
3 ribs celery, chopped
1 medium onion, chopped
2 cloves garlic, minced

Seasonings & Herbs

½ teaspoon dried thyme
½ teaspoon dried oregano
Salt and ground black pepper, to taste
1 bay leaf

Broth & Main Ingredients

3 (32 ounce) cartons fat-free, low-sodium chicken broth
½ cup fresh lemon juice
1 lemon, zested
8 ounces cooked chicken breast, chopped
1 (8 ounce) package baby spinach leaves

Optional Garnish

1 lemon, sliced for garnish
¼ cup grated Parmesan cheese

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Instructions

Prepare the Orzo: Bring a large pot of lightly salted water to a boil. Stir in the orzo pasta and return to a boil. Cook uncovered until partially cooked but not yet soft, about 5 minutes. Drain and rinse with cold water until cooled completely.
Sauté Vegetables: Meanwhile, heat olive oil in a large pot over medium heat. Add chopped carrots, celery, and onion; cook and stir until vegetables begin to soften and the onion becomes translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute more.
Season and Add Broth: Season the vegetable mixture with dried thyme, oregano, bay leaf, salt, and black pepper. Continue cooking for another 30 seconds before pouring in the chicken broth.
Simmer Vegetables: Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
Add Orzo and Chicken: Stir the partially cooked orzo, fresh lemon juice, and lemon zest into the broth. Add the chopped cooked chicken and cook until the chicken and orzo are heated through, about 5 minutes.
Finish with Spinach: Add baby spinach to the pot and cook just until it wilts and the orzo becomes tender, 2 to 3 minutes.
Serve: Ladle the soup into bowls. Garnish with lemon slices and grated Parmesan cheese if desired. Serve hot and enjoy!

Notes

Partially cooking the orzo before adding it to the soup prevents it from becoming mushy.
You can add more carrots or other vegetables to increase nutritional value and flavor.
Using low-sodium chicken broth helps control the saltiness of the final dish.
Fresh lemon juice and zest brighten the soup and add a refreshing tang.
For a richer flavor, garnish with Parmesan cheese, but it is optional.