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Lemon Chicken Orzo Soup

A comforting soup featuring juicy chicken, tender orzo, and a zesty lemon twist, perfect for cozy dinners or leftovers.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300

Ingredients
  

For the soup
  • 2 tablespoons olive oil To sauté the vegetables.
  • 1 medium onion, diced Adds flavor to the base.
  • 2 medium carrots, sliced For sweetness and color.
  • 2 stalks celery, sliced Adds crunch and flavor.
  • 3 cloves garlic, minced For aromatic flavor.
  • 4 cups chicken broth For the base of the soup.
  • 1 cup orzo pasta Main carbohydrate component.
  • 2 cups cooked chicken, shredded To add protein.
  • 1 cup spinach, chopped For added nutrients.
  • 1 medium lemon, juiced For brightness and acidity.
  • to taste Salt and pepper To season the dish.
  • to garnish Fresh parsley For enhancing flavor and presentation.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are tender and the onion becomes translucent.
  3. Stir in the minced garlic and sauté for an additional minute until fragrant.
  4. Pour in the chicken broth, bringing the mixture to a gentle boil.
Cooking
  1. Once boiling, add the orzo pasta and shredded chicken. Stir well to combine, then reduce the heat to a simmer.
  2. Allow the soup to cook for about 10 minutes, or until the orzo is al dente.
  3. Stir in the chopped spinach, lemon juice, salt, and pepper. Cook for an additional minute or two until the spinach is wilted.
Serving
  1. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

If you’re looking for alternatives, feel free to swap the chicken for any halal protein, such as turkey or tofu for a vegetarian version. Make sure not to overcook the orzo to maintain its chewy texture, and don't forget the lemon juice—it’s vital for flavor!