When you’re in need of comfort food with a bright twist, Lemon Chicken Orzo Soup is the answer. This delightful soup combines tender chicken, hearty vegetables, and the freshness of lemon, all enveloped in a warm, soothing broth. Perfect for chilly days or when you’re feeling under the weather, it’s a one-pot wonder that’s both nourishing and satisfying. Plus, it’s easy to make and can be enjoyed by the whole family.
Why This Recipe Works
This recipe excels because it balances flavors and textures beautifully. The lemon adds a refreshing brightness that lifts the overall dish, while the orzo provides a delightful chew. The combination of carrots, celery, and spinach not only enhances the nutritional profile but also adds a colorful visual appeal. Using boneless, skinless chicken breasts means you get lean protein without excessive fat, making this soup a wholesome choice. The use of fresh herbs like dill brings an aromatic touch that rounds out the flavors beautifully.
Ingredient Checklist
- 1 tablespoon extra virgin olive oil
- 4 medium carrots, peeled and diced (about 1 1/2 cups)
- 3 medium celery stalks, diced (about 1 cup)
- 1 small yellow onion, finely diced (about 1 cup)
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon all-purpose flour
- 6 to 8 cups low sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup uncooked whole wheat orzo
- 3 cups roughly chopped spinach, loosely packed (about 3 ounces)
- 1/2 cup freshly squeezed lemon juice (about 1 medium lemon)
- 2 tablespoons chopped fresh dill
Equipment & Tools
- Large pot or Dutch oven: Ideal for cooking all the ingredients together.
- Cutting board and knife: For chopping your vegetables and chicken.
- Measuring cups and spoons: To ensure the right proportions of each ingredient.
- Wooden spoon: Perfect for stirring and mixing your soup.
Lemon Chicken Orzo Soup in Steps
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onions become translucent.
Step 2: Add Seasonings
Stir in the minced garlic, dried basil, kosher salt, and ground black pepper. Cook for an additional minute until fragrant.
Step 3: Create the Base
Sprinkle the all-purpose flour over the sautéed vegetables and stir to combine. This will help thicken the soup slightly.
Step 4: Pour in the Broth
Gradually add the low sodium chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle boil.
Step 5: Cook the Chicken
Add the boneless, skinless chicken breasts to the pot. Reduce the heat and let it simmer for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 6: Shred the Chicken
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Step 7: Add the Orzo
Stir in the uncooked whole wheat orzo and let it simmer for about 8-10 minutes, or until the orzo is al dente.
Step 8: Finish with Greens and Lemon
Add the chopped spinach, fresh lemon juice, and chopped dill to the pot. Stir well and let it cook for another 2-3 minutes until the spinach is wilted.
Step 9: Serve
Taste and adjust the seasoning if necessary. Ladle the soup into bowls and enjoy your warm, comforting Lemon Chicken Orzo Soup!
Flavor-Forward Alternatives
- For a spicy kick, add red pepper flakes to the sautéed vegetables.
- Try substituting the chicken with cooked shrimp for a seafood twist.
- Incorporate other greens like kale or Swiss chard for added nutrients.
- For a creamier texture, stir in a splash of coconut milk or heavy cream at the end.
Recipe Notes & Chef’s Commentary
This Lemon Chicken Orzo Soup is incredibly versatile. You can easily adjust the vegetables based on what you have on hand or what’s in season. If you’re looking for a gluten-free option, substitute the whole wheat orzo with gluten-free pasta. Additionally, if you prefer a more robust flavor, consider using homemade chicken broth instead of store-bought. The fresher the ingredients, the better the soup will taste!
- For meal prep, this soup keeps well in the refrigerator for up to 4 days. Just note that the orzo will absorb liquid as it sits, so you may need to add extra broth when reheating.
- This soup can also be frozen for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers.
Keep-It-Fresh Plan
To keep your Lemon Chicken Orzo Soup fresh, store it in an airtight container in the refrigerator. If you plan to freeze it, portion the soup into individual servings for easy reheating. When you’re ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Helpful Q&A
Can I use other types of pasta instead of orzo?
Absolutely! Any small pasta shape like ditalini or small shells will work well. Just adjust the cooking time according to the pasta instructions.
How do I make this soup vegetarian?
You can skip the chicken and use vegetable broth instead. Add more vegetables like mushrooms or chickpeas for protein.
What can I serve with this soup?
This soup pairs wonderfully with a side of crusty bread or a simple green salad. For a more filling meal, consider serving it with a slice of Creamy Chicken Tortilla Soup.
Can I make this soup in a slow cooker?
Yes! Simply add all the ingredients except for the orzo and spinach to the crockpot. Cook on low for 6-8 hours. Add the orzo and spinach in the last 30 minutes of cooking.
More Recipes You’ll Love
The Last Word
If you’re searching for a nutritious and heartwarming meal, look no further than this Lemon Chicken Orzo Soup. With its vibrant flavors and wholesome ingredients, it’s sure to become a staple in your kitchen. Enjoy the process of making this soup as much as you will enjoy eating it. So gather your ingredients, and let’s get cooking!
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Lemon Chicken Orzo Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 medium carrots peeled and diced (about 1 1/2 cups)
- 3 medium celery stalks diced (about 1 cup)
- 1 small yellow onion finely diced (about 1 cup)
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cloves garlic minced (about 1 tablespoon)
- 1 tablespoon all-purpose flour
- 6 to 8 cups low sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup uncooked whole wheat orzo
- 3 cups roughly chopped spinach loosely packed (about 3 ounces)
- 1/2 cup freshly squeezed lemon juice (about 1 medium lemon)
- 2 tablespoons chopped fresh dill
Instructions
- In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onions become translucent.
- Stir in the minced garlic, dried basil, kosher salt, and ground black pepper. Cook for an additional minute until fragrant.
- Sprinkle the all-purpose flour over the sautéed vegetables and stir to combine. This will help thicken the soup slightly.
- Gradually add the low sodium chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle boil.
- Add the boneless, skinless chicken breasts to the pot. Reduce the heat and let it simmer for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Stir in the uncooked whole wheat orzo and let it simmer for about 8-10 minutes, or until the orzo is al dente.
- Add the chopped spinach, fresh lemon juice, and chopped dill to the pot. Stir well and let it cook for another 2-3 minutes until the spinach is wilted.
- Taste and adjust the seasoning if necessary. Ladle the soup into bowls and enjoy your warm, comforting Lemon Chicken Orzo Soup!
Equipment
- Large Pot or Dutch Oven
- Cutting board and knife
- Measuring cups and spoons
- Wooden Spoon
Notes
- For meal prep, this soup keeps well in the refrigerator for up to 4 days. Just note that the orzo will absorb liquid as it sits, so you may need to add extra broth when reheating.
- This soup can also be frozen for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers.
- To keep your Lemon Chicken Orzo Soup fresh, store it in an airtight container in the refrigerator. When you're ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stove or in the microwave.
