Description
A comforting and flavorful Lemon Chicken Orzo Soup that is perfect for a cozy winter meal. This Mediterranean-inspired soup is loaded with tender orzo pasta, shredded chicken, and fresh spinach in a tangy lemon-infused broth.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 cup orzo pasta, uncooked
- 2 cups cooked shredded chicken
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1 large lemon (about 2 tablespoons)
- 1 teaspoon lemon zest
- 2 cups baby spinach
For garnish:
- Chopped fresh parsley
Instructions
- Sauté vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5–6 minutes until softened.
- Add aromatics: Stir in the garlic and cook for 1 minute until fragrant.
- Cook soup: Pour in the chicken broth and bring to a boil. Stir in the orzo, shredded chicken, oregano, salt, and pepper. Reduce heat to a gentle simmer and cook for 10–12 minutes, or until the orzo is tender.
- Finish with lemon: Stir in the lemon juice, lemon zest, and spinach. Cook for 1–2 more minutes until the spinach is wilted.
- Adjust and serve: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
- Use rotisserie chicken for convenience.
- You can add a splash of cream at the end for a richer version.
- This soup thickens as it sits—add extra broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 50mg
