Lemon Chicken Orzo Soup with Spinach
A comforting and nourishing soup packed with protein and veggies, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 cup orzo pasta
- 2 cups fresh baby spinach
- 1 Juice of 1 lemon
- 1 Zest of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper before adding them to the pot. Sauté for about 5-6 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and let it rest.
- In the same pot, add the diced onion, carrots, and celery. Cook for about 5 minutes until they’re tender and fragrant.
- Add the minced garlic and sauté for another minute, stirring constantly.
- Pour in the chicken broth and scrape up any leftover bits from the pot.
- Bring the broth to a gentle boil and stir in the orzo. Let it cook according to package instructions (usually around 8-10 minutes) until it’s al dente.
- While the pasta cooks, shred the chicken into bite-sized pieces.
- Once the orzo is ready, stir in the fresh spinach, shredded chicken, lemon juice, and lemon zest. Cook for another 2-3 minutes until the spinach is wilted.
- Ladle your soup into bowls, sprinkle with chopped parsley, and enjoy!
Notes
Don’t skip the zest for added brightness! Feel free to use rotisserie chicken to save time. Make a double batch and freeze half without spinach; add it when reheating for freshness.