Description
This Lemon Chicken Soup with Orzo is a flavorful and comforting dish that combines the bright citrusy flavors of lemon with tender chicken and orzo pasta in a nourishing broth. Perfect for a cozy meal any time of the year.
Ingredients
Scale
For the Soup:
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 lb boneless, skinless chicken breasts or thighs
- ¾ cup orzo pasta, uncooked
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- juice of 2 lemons
- zest of 1 lemon
- 2 cups baby spinach
- 2 tbsp chopped fresh dill or parsley (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened.
- Stir in garlic and cook for 1 minute. Add chicken broth, chicken, oregano, salt, and pepper. Simmer until chicken is cooked.
- Remove chicken, shred, and return to pot. Add orzo, cook until tender. Stir in lemon juice, zest, and spinach. Adjust seasoning. Garnish with dill or parsley.
Notes
- For extra richness, stir in 1 beaten egg mixed with lemon juice at the end (Greek avgolemono-style).
- You can use rotisserie chicken for a shortcut.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 310
- Sugar: 4g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
