Cozy Lemon Chicken Orzo Soup
A light, comforting chicken soup with orzo pasta, fresh lemon, and herbs — perfect for cozy weeknights or cold days.
Servings: 6 servings
Calories: 320kcal
Cost: 14
Equipment
- large pot
- wooden spoon
- knife
- cutting board
- measuring cups and spoons
Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts or thighs
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 cup orzo pasta
- 1 lemon, juiced and zested
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 cups fresh spinach leaves
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5–6 minutes per side. Remove chicken and set aside.
- Add onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer.
- Return chicken to the pot and simmer until cooked through, about 15 minutes. Remove, shred, and return chicken to the soup.
- Add orzo pasta, lemon juice, lemon zest, oregano, and thyme. Cook until orzo is tender, 8–10 minutes.
- Stir in spinach until wilted. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Best served fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days. Orzo may absorb liquid as it sits, so add extra broth when reheating.