Lemon Chicken Orzo Soup

Main Ingredients:

• 1 pound chicken breast or thighs, cooked and shredded (or use a rotisserie chicken for convenience)
• 1 cup orzo pasta
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth (low sodium recommended)
• 1–2 lemons, juiced and zested
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 bay leaf
• Salt and pepper to taste
• 2 cups fresh spinach or kale (optional, for added nutrients)
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

Step 1: Prepare the Base

1. In a large soup pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion, carrot, and celery. Sauté until the vegetables are softened, about 5–7 minutes.
3. Stir in the minced garlic, thyme, and bay leaf, cooking for an additional minute until fragrant.

Step 2: Add Broth and Cook the Orzo

1. Pour in the chicken broth and bring the mixture to a gentle boil.
2. Add the orzo pasta and cook according to the package instructions, typically 8–10 minutes. Stir occasionally to prevent sticking.

Step 3: Add Chicken and Spinach

1. Once the orzo is tender, stir in the shredded chicken and fresh spinach (if using). Let the soup simmer for 2–3 minutes until the spinach wilts and the chicken is warmed through.

Step 4: Brighten with Lemon

1. Remove the bay leaf and stir in the lemon juice and zest. Start with the juice of one lemon, then taste and adjust if you’d like more tanginess.
2. Season the soup with salt and freshly ground pepper to taste.

Step 5: Serve and Garnish

1. Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of lemon zest. Serve hot with crusty bread or a side salad.

Tips for Perfect Lemon Chicken Orzo Soup

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