Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup is a bright, comforting dish that’s easy to make and perfect for any occasion. This vibrant orzo soup blends zesty lemon, tender chicken, and wholesome orzo for a nourishing meal.
Ingredients
- 1 lb 450g boneless, skinless chicken breasts
- 1 cup 180g orzo pasta
- 1 medium onion diced (about 1 cup/150g)
- 2 –3 cloves garlic minced
- 3 medium carrots sliced (about 1.5 cups/180g)
- 2 stalks celery chopped (about 1 cup/100g)
- 8 cups 1.9L chicken broth
- 1 cup 30g fresh spinach or kale
- 1 lemon zest + 2 tbsp/30ml juice
- 2 tbsp 30ml olive oil
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Prep Ingredients
- I dice 1 onion, mince 2–3 garlic cloves, slice 3 carrots, and chop 2 celery stalks, setting them aside.
Cook Chicken
- In a large pot, I heat 2 tbsp olive oil over medium heat. I add 1 lb chicken breasts and cook for 5–7 minutes until golden on both sides, then remove and set aside.
Sauté Vegetables
- In the same pot, I add the onion, garlic, carrots, and celery, sautéing for 5–7 minutes until softened and fragrant.
Add Broth and Orzo
- I pour in 8 cups chicken broth, scraping up any bits. I bring it to a boil, add 1 cup orzo, and cook for 9–10 minutes per package instructions.
Shred Chicken
- While the orzo cooks, I shred the chicken into bite-sized pieces.
Finish Soup
- I stir the shredded chicken, 1 cup spinach or kale, lemon zest, and 2 tbsp lemon juice into the pot. I cook for 2 minutes until greens wilt, then season with salt and pepper to taste.
Serve
- I ladle the soup into bowls and garnish with fresh parsley.