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Michonne

Cozy Lemon Chicken Orzo Soup

A light, comforting chicken soup with orzo pasta, fresh lemon, and herbs — perfect for cozy weeknights or cold days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mediterranean-Inspired
Calories: 320
Ingredients Equipment Method Notes

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

Equipment

  • large pot
  • wooden spoon
  • knife
  • cutting board
  • measuring cups and spoons

Method
 

  1. 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.
  2. Add onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5 minutes.
  3. Pour in chicken broth and bring to a boil. Reduce heat and simmer.
  4. Return chicken to the pot and simmer until cooked through, about 15 minutes. Remove, shred, and return chicken to the soup.
  5. Add orzo pasta, lemon juice, lemon zest, oregano, and thyme. Cook until orzo is tender, 8–10 minutes.
  6. Stir in spinach until wilted. Season with salt and pepper to taste.
  7. 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.