Description

This Lemon Chicken Orzo Spinach soup is a comforting and flavorful one-pot meal featuring tender diced chicken, vibrant baby spinach, and delicate orzo pasta simmered in a zesty lemon-infused broth. Perfect for a wholesome lunch or dinner, this recipe combines fresh vegetables, aromatic herbs, and bright citrus for a nourishing and easy-to-make dish that serves four.

Ingredients

Scale

Protein

2 boneless, skinless chicken breasts (about 14 oz), diced

Vegetables & Aromatics

1 medium yellow onion, finely chopped
2 medium carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
4 cups baby spinach, roughly chopped

Pasta & Broth

1 cup orzo pasta
6 cups low-sodium chicken broth

Seasonings & Others

2 tablespoons olive oil
Zest and juice of 1 large lemon
1 teaspoon dried oregano
1 bay leaf
Salt and freshly ground black pepper, to taste
Fresh dill or parsley, chopped (optional)
Lemon wedges (optional)

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Instructions

Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, peeled and sliced carrots, and sliced celery. Sauté the vegetables for about 5 minutes until they become soft and fragrant.
Build flavor base: Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to release its aroma without burning.
Brown chicken: Add the diced chicken breasts to the pot. Season with salt and freshly ground black pepper. Cook the chicken for 3 to 4 minutes until it is lightly browned on all sides but not fully cooked through yet.
Simmer broth: Pour in the 6 cups of low-sodium chicken broth. Add the bay leaf and dried oregano. Bring the mixture to a boil, then reduce the heat to a gentle simmer to allow all flavors to meld.
Cook orzo and chicken: Stir in the orzo pasta and continue to simmer for 8 to 10 minutes. Stir occasionally until the orzo is tender and the chicken is fully cooked through.
Finish with citrus and greens: Remove and discard the bay leaf. Stir in the roughly chopped baby spinach, lemon zest, and lemon juice. Let it simmer for 2 more minutes until the spinach wilts. Taste and adjust the salt and pepper seasoning as needed.
Serve: Ladle the hot soup into bowls. Garnish with freshly chopped dill or parsley and serve with extra lemon wedges if desired for an added citrus kick. Enjoy immediately.

Notes

For a creamier texture, you can add a splash of heavy cream or coconut milk at the end of cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Feel free to substitute kale or Swiss chard for the spinach if preferred.
To make this recipe gluten free, use gluten-free orzo or substitute with quinoa or rice.
If you prefer a more intense lemon flavor, add additional lemon zest or juice according to taste.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean