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A bowl of Lemon Orzo Soup, garnished with a sprig of thyme and a lemon slice. A spoon is resting in the bowl. The bowl sits on top of a woven trivet, which is on top of a light blue linen.
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Lemon Orzo Soup

Lemon orzo soup is a delightful and nourishing soup featuring tender shredded chicken, orzo pasta, and a medley of vegetables in a savory broth infused with the bright and citrusy essence of lemon.
Course Main Dish, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 259kcal
Author Chellie Schmitz
Cost $10

Equipment

  • Dutch oven or heavy bottom pan
  • cutting board
  • sharp knife
  • garlic press
  • citrus zester
  • citrus press
  • wooden spoon
  • Soup ladle

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 carrots peeled and sliced
  • 2 celery ribs sliced
  • 3 cloves garlic minced or pressed
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 6 cups chicken broth
  • ¾ cup orzo uncooked
  • 1 ½ pounds of boneless skinless chicken breast, cooked and shredded
  • Zest and juice of one lemon
  • 1 ½ cups fresh spinach
  • Salt and pepper to taste

Instructions

  • Heat olive oil in a dutch oven over medium heat.
  • Saute the onion, carrots, and celery until softened, about 7 minutes.
  • Add the garlic, rosemary, and thyme and stir until fragrant, 30 seconds.
  • Pour in the chicken broth, and bring it to a gentle boil, then add the orzo and cook until it’s tender, 9-11 minutes, stirring occasionally.
  • Add the shredded chicken, lemon zest, lemon juice, and spinach, stir to combine and simmer for 5 minutes or until spinach is just wilted and chicken is warmed.

Notes

  • Dried herbs can be substituted for fresh herbs, however, dried herbs are much more intense in flavor, so use about ⅓ rd as much.
  • You can use any leftover chicken meat, or even meat off of a rotisserie chicken for a short cut.
  • Use freshly squeezed lemon for the best flavor.
  • The orzo will absorb the liquid in the soup the longer it sits. You may need to add some broth to the left overs if you have them. You can also adjust the broth based on your preference of how ‘brothy’ you like your soup.
  • Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Calories: 259kcal | Carbohydrates: 21g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 1034mg | Potassium: 689mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5909IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 1mg