Lemon Chicken Orzo Soup
One Pot Lemon Chicken Orzo Soup is loaded with tender bites chicken, orzo, carrots, spinach, fresh dill and tangy lemon flavor.
- 1 tablespoon olive oil
- ½ cup green onions sliced Note: (1)
- 1 cup celery diced
- 1 cup carrots diced
- 1 pound boneless chicken breasts boneless thighs may also be used
- 6 ½ cups chicken stock
- Sea salt and fresh cracked pepper to taste
- ½ cup orzo
- 3 cups fresh spinach rough chopped Note: (2)
- 1 lemon juice and zest
- ¼ cup fresh dill finely chopped
(note: 1) Trim the root end of the onions then slice just the white and pale green areas above the root, throwing out the dark green leaves.(note: 2) Measure the spinach after rough chopping.
Heat the olive oil in a heavy soup pot over medium heat then add the onions, celery and carrots. Season with salt and pepper and cook 5-8 minutes stirring frequently until tender then move the vegetables to the sides of the pot.
Pat the chicken breasts dry with a paper towel, season with salt and pepper and add to the pot, searing on both sides.
Pour the chicken stock into the pot over the chicken then cover and bring to a boil.
Reduce the heat to low and simmer until the chicken is cooked through (about 15 minutes) then transfer the chicken to a plate.
Bring the broth to a full boil then add the orzo and spinach. Cook 8-10 minutes or until the orzo is al dente.
Shred the chicken then add it back to the pot along with the lemon juice, zest from the entire lemon and dill. NOTE: I used the juice from entire lemon for a bold lemony taste, but recommend you start with juicing half of the lemon.
Taste and adjust the lemon juice, salt and pepper as you like.