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Bowl of Lemon Chicken Orzo Soup garnished with herbs and lemon slices

Lemon Chicken Orzo Soup

A warm and comforting soup bursting with vibrant flavors, juicy chicken, tender orzo pasta, and a zesty brightness of lemon, perfect for chilly nights or when you're feeling under the weather.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 tablespoon olive oil For sautéing
  • 1 cup onion, diced
  • 2 cups carrots, diced
  • 2 cups celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup orzo pasta Cook according to package instructions
  • 2 cups cooked chicken, shredded Use leftover roast chicken for quicker preparation
  • 1 cup spinach or kale Adjust according to preference
  • 1 lemon juiced Adjust to taste
  • Salt and pepper to taste Don't skimp on seasoning
  • Fresh parsley for garnish For topping before serving

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened.
  2. Stir in the minced garlic and cook for another minute.
  3. Pour in the chicken broth and bring to a boil.
  4. Add the orzo pasta and cook according to package instructions.
  5. Stir in the shredded chicken and spinach (or kale), and let them heat through.
  6. Add the lemon juice and season with salt and pepper.
  7. Serve hot, garnished with fresh parsley.

Notes

Leftovers can be stored in the fridge for about 4-5 days in an airtight container. This soup freezes beautifully in individual portions for up to 3 months. Reheat with added broth to maintain moisture.