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Lemon Chicken Orzo Soup

This Lemon Chicken Orzo Soup is a warm, comforting hug in a bowl! Packed with tender chicken, fresh veggies, and a zesty lemon twist.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings

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.