Lemon Chicken Orzo Soup is the perfect combination of comfort food and refreshing flavors. With tender chicken, hearty orzo pasta, fresh vegetables, and a bright touch of lemon, this soup is both nourishing and light. It’s a go-to recipe when you want something cozy yet healthy, and it’s ideal for weeknight dinners, meal prep, or even as a light lunch.
Why You’ll Love This Soup
- Comforting yet light: Creamy soups can feel heavy, but the lemon keeps this recipe refreshing.
- Nutritious: Packed with lean protein, vegetables, and whole grains.
- Easy to make: Ready in about 40 minutes with simple ingredients.
- Versatile: Can be customized with extra veggies or different herbs.
Ingredients (Serves 6)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1 cup uncooked orzo pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and pepper to taste
- Juice and zest of 1 large lemon
- 2 cups fresh spinach (optional)
- 2 tablespoons fresh parsley, chopped
- Parmesan cheese for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and add the chicken breasts. Season with oregano, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for 20 minutes until the chicken is fully cooked.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the orzo and cook for about 8–10 minutes until tender.
- Add lemon juice, lemon zest, and spinach (if using). Simmer for 2 minutes.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with parsley and Parmesan cheese.
Nutrition (Per Serving)
- Calories: ~320
- Protein: 27g
- Carbohydrates: 35g
- Fiber: 3g
- Fat: 9g
- Sodium: 550mg
Tips and Variations
- Add chickpeas for extra protein and fiber.
- Swap spinach with kale or chard.
- Use rotisserie chicken to save time.
- For a creamier texture, stir in ½ cup of milk or cream before serving.
- Make it gluten-free by using rice instead of orzo.
Storage
This soup stores well in the refrigerator for up to 4 days. Reheat gently on the stove. If freezing, cook the orzo separately and add when reheating to avoid mushiness.
