Lemon Chicken Orzo Soup
A bright, comforting one-pot lemon chicken orzo soup with tender chicken, carrots, celery, spinach and dill. A cosy lunch that is ready in about 45 minutes.
By Tasty Nest Recipes Editorial TeamPublished
45 min total About 12 cupsEasy
Photo: TheCulinaryGeek · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Lemon chicken orzo soup is everything you want in a weekday lunch soup: light yet filling, comforting yet bright. Chicken breasts poach right in the broth with carrots, celery and onion, then get shredded and stirred back in with tiny orzo pasta.
A generous squeeze of lemon, a handful of spinach and fresh dill at the end make it taste fresh rather than heavy.
Equipment you'll need
- Large Dutch oven or soup pot
- Instant-read thermometer
Tips for success
- Orzo keeps absorbing broth as it sits. If making ahead, cook it separately and add it to each bowl.
- Add the lemon juice off the heat at the end for the brightest flavour.
- Cool leftovers quickly in shallow containers and refrigerate within 2 hours.
Substitutions and variations
- Use boneless chicken thighs; they may need a few extra minutes.
- Swap orzo for small pasta shapes, rice or gluten-free pasta.
- Use kale instead of spinach and simmer for a few minutes longer.
Storage and reheating
To store: Refrigerate for up to 4 days. Freeze without the orzo for up to 3 months.
To reheat: Reheat on the stove or in the microwave until steaming hot throughout, adding a splash of broth or water if it has thickened.
Recipe
Lemon Chicken Orzo Soup
A bright, comforting one-pot lemon chicken orzo soup with tender chicken, carrots, celery, spinach and dill. A cosy lunch that is ready in about 45 minutes.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- About 12 cups
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Soften the vegetables
Heat the oil in the pot over medium heat. Cook the onion, carrots and celery with a pinch of salt for 6 to 8 minutes until softened, then stir in the garlic and thyme for 1 minute.
Step 2: Poach the chicken
Add the broth and bring to a boil. Add the chicken, reduce to a gentle simmer, cover and cook for 15 to 18 minutes, until it reaches 165°F (74°C).
Step 3: Shred
Transfer the chicken to a board and shred with two forks.
Step 4: Cook the orzo
Return the soup to a simmer, add the orzo and cook, stirring occasionally, for 8 to 10 minutes until tender.
Step 5: Finish
Stir in the chicken, spinach, lemon zest and juice and dill. Simmer for 1 minute until the spinach wilts, then season to taste with salt and pepper.
Cuisine: Mediterranean-inspired · Course: Lunch
Estimated nutrition per serving
- Calories
- 300
- Protein
- 28 g
- Fat
- 7 g
- Carbs
- 31 g
- Fibre
- 3 g
- Sugars
- 4 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/chicken-orzo-soup
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