Lemon Chicken Orzo Soup recipe

Name: Lemon Chicken Orzo Soup
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Ingredients: ½ cup fresh lemon juice; ½ teaspoon dried thyme; 1 bay leaf; salt and ground black pepper to taste; 2 cloves garlic, minced; ½ teaspoon dried oregano; 1 medium onion, chopped; 1 teaspoon olive oil; 1 lemon, zested; 1 (8 ounce) package baby spinach leaves; 8 ounces orzo pasta; 3 ribs celery, chopped; ¼ cup grated Parmesan cheese (Optional); 3 medium carrots, chopped, or more to taste; 3 (32 ounce) cartons fat-free, low-sodium chicken broth; 8 ounces cooked chicken breast, chopped; 1 lemon, sliced for garnish (Optional)

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

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, 5 to 7 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 3

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 4

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