Description
This comforting Lemon Chicken Orzo Soup recipe offers a step-by-step guide to making a delicious and vibrant meal with the best flavor. It’s a perfect balance of hearty and bright.
Ingredients
Scale
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breast or thighs, cubed
- 8 cups (2 quarts) chicken broth, low sodium
- 1 cup orzo pasta
- 1/2 cup fresh lemon juice (from 2–3 lemons)
- 1 tbsp lemon zest (from 1–2 lemons)
- 1/2 cup fresh dill, chopped
- 1/2 cup fresh parsley, chopped
- 2 cups fresh spinach
- Salt and freshly ground black pepper to taste
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Add cubed chicken to the pot. Season with salt and pepper. Cook, stirring occasionally, until lightly browned on all sides and no longer pink on the outside.
- Pour in chicken broth and bring to a simmer. Add orzo and cook according to package directions (8-10 minutes) until al dente, stirring frequently.
- Remove from heat. Stir in fresh lemon juice, lemon zest, chopped dill, chopped parsley, and fresh spinach. Spinach will wilt quickly.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve hot and enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins