Lemon Chicken Orzo Soup with Spinach and Carrots
This lemon chicken orzo soup is a light and refreshing twist on classic chicken soup. Filled with tender chicken, fresh spinach, carrots, and citrusy lemon in a savory broth, it’s the perfect wholesome meal for any time of year.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, Mediterranean-inspired
- Diet: Low Lactose
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 3/4 cup orzo pasta
- 2 cups fresh spinach
- Juice and zest of 1 lemon
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened.
- Stir in garlic, thyme, salt, and pepper; cook for 1 minute until fragrant.
- Add chicken broth and bay leaf. Bring to a simmer.
- Add chicken breasts or thighs; cover and simmer for 15–20 minutes until cooked through.
- Remove chicken, shred it, and return it to the pot.
- Stir in orzo and cook for 8–10 minutes until tender.
- Add spinach and stir until wilted.
- Finish with lemon juice and zest.
- Garnish with chopped parsley and serve warm.
Notes
- Use rotisserie chicken for a faster version—just skip step 4.
- Substitute orzo with rice, ditalini, or small pasta.
- For a creamy variation, slowly stir in a beaten egg while the soup simmers.
- To avoid mushy pasta in leftovers, cook orzo separately and add it fresh when serving.
- Store in the fridge for up to 4 days. Add extra broth when reheating.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 3g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
