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Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup: A Cozy Comfort Food Delight

Lemon Chicken Orzo Soup is a warm and comforting dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons extra virgin olive oil you can substitute with any neutral oil
  • 1 cup chopped carrots parsnips work as a tasty alternative
  • 1 cup chopped celery stalks use extra carrots or bell peppers in a pinch
  • 1 cup chopped yellow onion shallots can be swapped for a milder flavor
  • 1 teaspoon dried basil fresh basil will make it even more vibrant
  • 1 teaspoon kosher salt reduce if using table salt
  • 0.5 teaspoon ground black pepper try white pepper for a different taste
  • 3 cloves garlic fresh garlic is best, but garlic powder can work in a pinch
  • 2 tablespoons all-purpose flour replace with cornstarch for gluten-free option
  • 6 cups low sodium chicken broth feel free to use vegetable broth for a vegetarian twist
For the Protein and Pasta
  • 1 pound boneless, skinless chicken breasts chicken thighs or rotisserie chicken can be used for ease
  • 1 cup whole wheat orzo swap in gluten-free pasta or other small pasta shapes like ditalini if desired
For Fresh Elements
  • 2 cups chopped spinach kale works beautifully too, just allow for longer cooking time
  • 1 tablespoon freshly squeezed lemon juice lime juice can be a fun substitute
  • 2 tablespoons chopped fresh dill parsley or thyme are great alternatives

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Lemon Chicken Orzo Soup
  1. In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Once shimmering, add 1 cup each of chopped carrots, celery, and yellow onion, along with 1 teaspoon of dried basil, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Sauté these for about 8 minutes.
  2. Stir in 3 minced garlic cloves, cooking for about 30 seconds until fragrant. Then, sprinkle 2 tablespoons of all-purpose flour over the mixture, stirring well for an additional minute.
  3. Gradually pour in 6 cups of low-sodium chicken broth, stirring consistently to ensure there are no lumps. Bring to a gentle boil.
  4. Carefully add 1 pound of boneless, skinless chicken breasts to the pot. Reduce heat to a simmer, partially cover, and cook for 10 to 15 minutes.
  5. Remove chicken from the pot after cooking through, let rest for 5 minutes, then shred and return to the soup.
  6. Stir in 1 cup of whole wheat orzo, mixing it gently. Continue to simmer for about 7 minutes, until the orzo is tender.
  7. Fold in 2 cups of chopped spinach, 1 tablespoon of lemon juice, and 2 tablespoons of chopped dill. Cook for another 3 to 5 minutes until spinach wilts.
  8. Taste and adjust seasoning if needed, and thin out with additional broth if desired. Serve and enjoy!

Nutrition

Serving: 1cupCalories: 330kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 1.5mg

Notes

Enjoy the warmth of Lemon Chicken Orzo Soup with a side of crusty bread for an elevated experience.

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