Lemon Chicken Orzo Soup
Delicious Chicken Orzo Soup in under 30 minutes! Tender chicken, orzo, carrots, spinach and fresh herbs in a light, lemony broth with so much flavor.
Servings: 4
Calories: 251kcal
Ingredients
- 1 tablespoon olive oil
- ½ cup green onions sliced
- 1 cup celery diced
- 1 1/2 cups carrots diced
- 1 pound boneless chicken breasts boneless thighs may also be used
- 6 ½ cups chicken stock
- salt and pepper to taste
- ½ cup orzo
- 3 cups fresh spinach rough chopped
- 1/2 to 1 whole lemon juice and zest
- ¼ cup fresh dill finely chopped
Instructions
NOTES
- Heat the oil in a large pot over medium heat then add the onions, celery and carrots. Season with salt and pepper and cook 5-7 minutes stirring frequently until tender then move the vegetables to the outer edges of the pot.
- Pat the chicken breasts dry with a paper towel, season with salt and pepper and add the raw chicken to the pot searing on both sides. This chicken isn't cooked through at this point.
- Pour the chicken stock into the pot, cover and bring to a boil. Reduce heat and simmer 10-12 minutes or until the chicken is cooked through then transfer the chicken to a plate. Rough chop the spinach and shred the chicken after it cools.
- Bring the broth to a full boil then stir in orzo and spinach and cook 8-10 minutes or until the orzo is cooked to al dente. Return the shredded chicken to the pot along with the juice and zest from HALF of the lemon and all of the dill.
- Taste and adjust salt and pepper and if you prefer a stronger lemony taste, squeeze in the remaining half of the lemon or to you own preference.
Nutrition
Serving: 1bowl | Calories: 251kcal | Carbohydrates: 16.2g | Protein: 25.7g | Fat: 9.1g | Saturated Fat: 2.1g | Cholesterol: 67mg | Sodium: 938mg | Potassium: 487mg | Fiber: 2.1g | Sugar: 3.1g | Calcium: 97mg | Iron: 3mg