Lemony Chicken Orzo Soup
Lemony Chicken Orzo Soup is light and bright, as well as hearty and full of flavor. And this cozy soup is ready in just 30 minutes!
Yield: 6 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 6 cups low sodium chicken broth, plus extra to add at the end
- 6 oz. orzo pasta
- 2 cups chopped cooked chicken
- 1 (5 oz) package baby spinach
- 1 lemon, zested and juiced
For serving (optional):
- Grated Parmesan cheese, fresh herbs, fresh baked bread, soup crackers, etc.
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots and celery and sauté until tender, about 8 minutes. Add the garlic and sauté for another minute, until fragrant.
- Add the salt, thyme, oregano, pepper, red pepper flakes and broth. Bring to a boil. (You can increase the heat to help this along.)
- Add the orzo, partially cover the pot, return to medium heat and cook for 6 minutes.
- Add the chicken and stir to incorporate and warm through for about 2 minutes.
- Add the spinach and stir to help it wilt in for about 2 minutes.
- Check to make sure the pasta is cooked through, add additional broth if needed to get it to your desired consistency, then turn off the heat and add the lemon zest and juice. Serve immediately.
Save This Recipe
Notes
Chicken: The chicken for this recipe needs to be cooked and chopped, so please plan accordingly. You can use a store-bought rotisserie chicken or some crock pot shredded chicken.
Broth: I use and recommend low-sodium chicken broth to control the amount of sodium in the soup. Start with 6 cups to cook the orzo, but you may want to add some more broth at the end to get the soup to your desired consistency.
Orzo: You can use regular or whole wheat orzo; they cook in about the same time. You could also substitute another small pasta, but you may need to adjust the cook time.
Spinach: I just buy and use the entire bag of a 5-ounce bag of baby spinach. You could also try substituting baby kale, but it’ll need a few more minutes to soften.
Lemon: You need the zest AND the juice, so be sure to get that zest before you slice your lemon to juice it.
Leftovers: This chicken orzo soup, once cooled, can be stored in a covered container in the refrigerator for up to 5 days. You can also freeze the leftovers. Let cool, then pack up in a freezer-safe container. Label and date it and freeze for up to 3 months. Let thaw overnight in the refrigerator.
Reheating: Reheat the soup in a small pot on the stove over medium low until warmed through. Add extra broth, if needed, to get it to the right consistency. To note: The texture of the orzo can be a little extra soft after freezing and thawing and reheating. I think it’s delicious, but if you’re particular about that, you may want to enjoy it all when it’s freshly made.
Video
Nutrition
Serving: 1serving | Calories: 505kcal | Carbohydrates: 66g | Protein: 26g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 43mg | Sodium: 492mg | Fiber: 4g | Sugar: 5g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
