Description
This vibrant and comforting Lemon Chicken Orzo Soup is the perfect balance of savory chicken, refreshing lemon, and tender orzo pasta. It's an easy, one-pot recipe that’s ideal for a quick weeknight dinner or a cozy meal on a chilly day.
Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 6 cups low-sodium chicken broth
- 1 cup orzo pasta
- 1 tsp dried thyme
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 2 tbsp lemon juice (freshly squeezed)
- Zest of 1 lemon
- 2 cups spinach (optional, for added freshness)
- Fresh parsley (for garnish)
Instructions
- Cook the Chicken:
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken breasts, salt, and pepper. Sauté until the chicken is cooked through and lightly browned, about 5-6 minutes. Remove chicken and set aside. - Sauté Vegetables:
In the same pot, add onions, carrots, and celery. Cook for 4-5 minutes until softened. Add garlic and sauté for another minute until fragrant. - Simmer the Soup:
Add chicken broth, thyme, and orzo pasta to the pot. Stir well, and bring the soup to a simmer. Let it cook for about 10 minutes or until the orzo is tender. - Finish the Soup:
Return the cooked chicken to the pot. Stir in the lemon juice, lemon zest, and spinach if using. Let the soup simmer for an additional 2-3 minutes to heat everything through. - Serve:
Ladle the soup into bowls and garnish with fresh parsley. Enjoy!
Notes
- Adjust Lemon Flavor: If you like your soup more tangy, add more lemon juice or zest to taste.
- Vegetarian Version: Skip the chicken and use vegetable broth with added beans or chickpeas for protein.
- Storing: Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 290
- Sugar: 4g
- Fat: 9g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g