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Lemon Chicken Orzo Soup

A close-up of a bowl filled with delicious lemon chicken orzo soup, featuring shredded chicken, orzo pasta, and carrots.
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A bright and cozy one-pot chicken soup with orzo and fresh lemon, perfect for a weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup chopped yellow onion (about 1 medium)
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 cup orzo pasta
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh dill or parsley
  • Salt and freshly ground black pepper to taste
  • Optional: 2 cups fresh spinach

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
  2. Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Pour in chicken broth and bring to a boil. Add the orzo and return the chicken to the pot.
  4. Reduce heat to low, cover, and simmer for 10-12 minutes, or until orzo is tender and chicken is cooked through.
  5. Stir in lemon juice and fresh dill or parsley. If using spinach, stir it in until wilted.
  6. Season with salt and pepper to taste. Serve hot.

Notes

  • This soup can be made ahead and reheated.
  • For meal planning, portion into individual containers for easy lunches.
  • You can substitute rotisserie chicken for the raw chicken to save time.

Nutrition

Find it online: https://cutcooktaste.com/lemon-chicken-orzo-soup/