Description
This lemon chicken orzo soup is a cozy, one-pot meal made with tender chicken pieces, orzo, carrots, spinach, and a bright lemony broth. It’s ready in about 30 minutes and perfect for easy weeknight dinners, meal prep, or whenever you need a bowl of comfort.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 medium carrots, sliced
- 2 ribs celery, sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 to 2 1/2 cups cooked chicken pieces, shredded or diced
- 1 cup dry orzo pasta
- 2 cups loosely packed baby spinach
- Zest of 1 lemon
- Juice of 1 to 2 lemons (about 1/4 to 1/3 cup, to taste)
- 2 to 3 tablespoons chopped fresh dill or parsley
- Salt and black pepper, to taste
Instructions
- In a large pot, heat the olive oil and butter over medium heat. Add the onion, carrots, and celery and cook 5–7 minutes, stirring occasionally, until softened. Stir in the garlic and cook 30 seconds.
- Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot. Add the dried oregano, bay leaf, and a pinch of salt and pepper. Bring to a gentle boil over medium-high heat.
- Stir in the cooked chicken pieces and the dry orzo. Reduce heat to medium-low and simmer, uncovered, for 8–10 minutes, stirring occasionally, until the orzo is just tender.
- Add the baby spinach and cook 1–2 minutes, until wilted. Turn the heat to low. Stir in the lemon zest and the juice of 1 lemon. Taste, then add more lemon juice, salt, and pepper as needed.
- Remove the bay leaf and stir in the fresh dill or parsley. If the soup is thicker than you like, add a bit more broth or water to thin.
- Ladle into bowls and serve hot, with extra herbs and lemon wedges if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Mediterranean-inspired