Name: Lemon Chicken Orzo Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 Tbsp olive oil; 1 lb (450 g) boneless skinless chicken breast or thighs, cut into bite‑sized pieces; 1 small onion, diced; 2 carrots, sliced; 2 celery stalks, chopped; 3 cloves garlic, minced; 6 cups chicken broth; 1 cup orzo pasta; Zest of 1 lemon; 1/4 cup fresh lemon juice (about half a large lemon); 1 tsp dried oregano; 1 tsp dried thyme; 2 cups baby spinach (optional); Salt and pepper, to taste; 2 Tbsp fresh parsley, chopped (for serving)

Ingredients

1 Tbsp olive oil

1 lb (450 g) boneless skinless chicken breast or thighs, cut into bite‑sized pieces

1 small onion, diced

2 carrots, sliced

2 celery stalks, chopped

3 cloves garlic, minced

6 cups chicken broth

1 cup orzo pasta

Zest of 1 lemon

1/4 cup fresh lemon juice (about half a large lemon)

1 tsp dried oregano

1 tsp dried thyme

2 cups baby spinach (optional)

Salt and pepper, to taste

2 Tbsp fresh parsley, chopped (for serving)

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Instructions

Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until lightly browned and cooked through, about 5–6 minutes. Remove the chicken and set aside.

In the same pot, add onions, carrots, and celery. Sauté for 4–5 minutes until softened.

Stir in garlic, oregano, and thyme; cook for 1 minute until fragrant.

Pour in chicken broth, return cooked chicken to the pot, and bring to a gentle boil.

Add orzo pasta and cook according to package instructions, about 8–10 minutes, until al dente.

Stir in lemon zest, lemon juice, and optional spinach; cook until spinach is wilted, about 2 minutes more.

Taste and season with salt and pepper as needed.

Serve hot, garnished with fresh parsley and extra lemon slices if desired.

Author: Jessica
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soups