Description
This Lemon Chicken Orzo Soup is a comforting and zesty soup featuring tender chicken, wholesome vegetables, and orzo pasta in a bright lemon-infused broth. Perfect for a light yet satisfying meal, it combines fresh ingredients and simple cooking techniques to deliver a flavorful and nourishing soup suitable for any season.
Ingredients
Scale
Soup Base
- 1 tablespoon Olive Oil
- 1 cup Onion, diced (about 1 medium onion)
- 2 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
Protein and Pasta
- 1 pound Boneless, skinless chicken breast
- 6 cups Low-sodium chicken broth
- 1 cup Uncooked orzo pasta
Vegetables and Flavorings
- 1 cup Fresh spinach, roughly chopped
- 1 large Lemon, zest and juice
- 1 teaspoon Dried thyme
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Sauté Onions: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and sauté for 3-4 minutes until they become translucent and fragrant, forming the flavorful base of the soup.
- Add Garlic: Stir in the minced garlic and cook for 1-2 minutes, taking care not to let it burn to maintain its delicate flavor.
- Sauté Carrots and Celery: Add the diced carrots and celery to the pot, stirring to combine. Sauté the vegetables for about 5 minutes until they start to soften, enhancing the sweetness and texture of the soup.
- Cook Chicken: Cut the chicken breasts into bite-sized pieces and add them to the pot. Cook for 5-7 minutes until the chicken is lightly browned on all sides, sealing in flavor.
- Add Broth and Boil: Pour in the low-sodium chicken broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle boil to start the cooking process.
- Cook Orzo: Once boiling, add the uncooked orzo pasta. Reduce heat to a simmer and cook for 8-10 minutes, allowing the orzo to absorb the broth and become tender.
- Add Spinach and Lemon: Stir in the chopped spinach, lemon zest, and lemon juice. Let the soup simmer for another 2-3 minutes, so the spinach wilts and the lemon flavor infuses the broth.
- Season: Add dried thyme, salt, and pepper to taste, adjusting the seasoning to your preference for balance and depth.
- Rest Soup: Remove the pot from heat and let the soup sit for a few minutes. This resting time allows the flavors to meld and develop further.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley, adding a pop of color and freshness to each serving.
Notes
- For a richer flavor, you can use homemade chicken broth or add a splash of white wine during the sauté steps.
- If you prefer a thicker soup, simmer a few extra minutes or add less broth.
- Substitute spinach with kale or Swiss chard for a different green vegetable option.
- Use gluten-free orzo if needed to accommodate gluten sensitivities.
- This soup can be refrigerated for up to 3 days and is also freezer-friendly for easy meal prep.
