Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup
Ingredients
- 1 tablespoon olive oil
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 cups shredded chicken, from a rotisserie chicken or cooked chicken breast
- 1/2 cup orzo pasta
- 3 cups fresh spinach
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh dill, chopped, for topping
- as needed crusty bread, for serving (optional)
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the chopped celery, carrots, and yellow onion to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 7 min
- 3
Stir in the minced garlic and Italian seasoning. Cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Pour in the chicken broth. Season with salt and black pepper. Bring the soup to a simmer.
⏱️ 5 min
- 5
Once simmering, add the shredded chicken and orzo pasta to the pot. Cook for 8-10 minutes, or according to package directions, until the orzo is tender.
⏱️ 10 min
- 6
Remove the pot from the heat. Stir in the fresh spinach until it wilts, about 1-2 minutes.
⏱️ 2 min
- 7
Stir in the fresh lemon juice. Taste and adjust seasoning if needed.
⏱️ 1 min
- 8
Ladle the hot soup into bowls. Garnish with fresh chopped dill and serve immediately, optionally with crusty bread on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Chicken Orzo Soup
- 1 tablespoon olive oil
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 cups shredded chicken, from a rotisserie chicken or cooked chicken breast
- 1/2 cup orzo pasta
- 3 cups fresh spinach
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh dill, chopped, for topping
- as needed crusty bread, for serving (optional)
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the chopped celery, carrots, and yellow onion to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 7 min - 3
Stir in the minced garlic and Italian seasoning. Cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Pour in the chicken broth. Season with salt and black pepper. Bring the soup to a simmer.
⏱️ 5 min - 5
Once simmering, add the shredded chicken and orzo pasta to the pot. Cook for 8-10 minutes, or according to package directions, until the orzo is tender.
⏱️ 10 min - 6
Remove the pot from the heat. Stir in the fresh spinach until it wilts, about 1-2 minutes.
⏱️ 2 min - 7
Stir in the fresh lemon juice. Taste and adjust seasoning if needed.
⏱️ 1 min - 8
Ladle the hot soup into bowls. Garnish with fresh chopped dill and serve immediately, optionally with crusty bread on the side.
⏱️ 1 min