Description
Warm up with a comforting bowl of Lemon Chicken Orzo Soup. Discover a delicious recipe for a cozy night in.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 8 cups (2 liters) low-sodium chicken broth
- 2 tablespoons (30ml) extra virgin olive oil
- 1 large yellow onion, diced (about 1 cup)
- 3 medium carrots, sliced into ¼-inch rounds (about 1 cup)
- 2 celery stalks, sliced (about ½ cup)
- 4 garlic cloves, minced
- 1 cup (180g) uncooked orzo pasta
- Zest of 2 lemons
- ¼ cup (60ml) fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 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
- Red pepper flakes (optional, for serving)
Instructions
- Step 1: Prepare Your Base Heat olive oil in a large Dutch oven or soup pot over medium heat until it shimmers. Add diced onions, carrots, and celery, stirring occasionally until vegetables soften, about 5-7 minutes. Add minced garlic and cook until fragrant, about 30 seconds—don’t let it brown or it will become bitter.
- Step 2: Add Broth and Seasonings Pour in the chicken broth and add the whole chicken breasts, bay leaf, dried oregano, and dried thyme. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Season with about 1 teaspoon of salt and ½ teaspoon of black pepper (you’ll adjust seasoning later).
- Step 3: Cook the Chicken Simmer the chicken until it’s completely cooked through and registers 165°F (74°C) on an instant-read thermometer, approximately 15-20 minutes depending on thickness. Remove the chicken to a cutting board and let it cool slightly before shredding it with two forks.
- Step 4: Cook the Orzo While the chicken cools, bring the soup back to a boil and add the orzo pasta. Cook until the orzo is al dente, about 7-8 minutes, or according to package instructions. Stir occasionally to prevent sticking.
- Step 5: Finish the Soup Return the shredded chicken to the pot. Add the lemon zest, lemon juice, and chopped spinach. Stir and simmer for 2-3 minutes until spinach wilts. Remove from heat and stir in the fresh dill and parsley. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Step 6: Serve Ladle the **Lemon Chicken Orzo Soup** into warm bowls. Garnish with additional fresh herbs, a sprinkle of red pepper flakes if desired, and a small lemon wedge on the side for those who enjoy extra brightness.
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