Lemon Chicken Orzo Soup

This comforting lemon chicken orzo soup is packed with tender chunks of chicken in a fragrant lemon broth with orzo pasta and lots of wholesome veggies.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 167 Calories

Ingredients

• 1 bay leaf
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 teaspoon olive oil
• 1 lemon, zested
• 1 (8 ounce) package baby spinach leaves
• 1 lemon, sliced for garnish
• 8 ounces orzo pasta
• 3 ribs celery, chopped
• 3 medium carrots, chopped, or more to taste
• 3 (32 ounce) cartons fat-free, low-sodium chicken broth
• 8 ounces cooked chicken breast, chopped
• 0.25 cup grated Parmesan cheese
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried oregano
• 0.5 cup fresh lemon juice

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.

Step 2

Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.

Step 3

Gather the ingredients.

Step 4

Meanwhile, heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook and stir until vegetables begin to soften and onion becomes translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, bay leaf, salt, and black pepper; continue cooking another 30 seconds before pouring chicken broth into the pot.

Step 5

Stir orzo, lemon juice, and lemon zest into broth; add chicken. Cook until chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into broth and orzo is tender, 2 to 3 minutes.

Step 6

Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.