Description
Master this homemade Lemon Chicken Orzo Soup recipe featuring tender chicken, fresh vegetables, and zesty lemon in a comforting Mediterranean-style broth. Perfect year-round
Ingredients
Scale
For the Soup Base:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 8 cups chicken broth (low-sodium)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
For the Chicken and Orzo:
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup orzo pasta
- Juice of 2 lemons (about 1/4 cup)
- Zest of 1 lemon
For Finishing:
- 2 cups fresh spinach
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
- Extra lemon wedges for serving
Instructions
- Prepare Base (15 minutes):
- Heat olive oil in Dutch oven over medium heat
- Sauté onions, carrots, celery for 5-7 minutes
- Add garlic, cook 1 minute
- Add broth, bay leaves, oregano, thyme
- Bring to boil
- Cook Chicken (25 minutes):
- Add chicken breasts to boiling broth
- Reduce heat, simmer 20-25 minutes
- Remove chicken, let cool slightly
- Shred chicken with forks
- Return to pot
- Final Steps (15 minutes):
- Add orzo, cook 7-9 minutes
- Stir in lemon juice and zest
- Add spinach until wilted
- Remove bay leaves
- Add fresh dill
- Season with salt and pepper
- Rest & Serve:
- Let soup rest 5 minutes
- Adjust seasoning if needed
- Serve hot with extra lemon wedges
Notes
- For best results, cook orzo separately if planning to have leftovers
- Can use rotisserie chicken to save time
- Soup can be made ahead and frozen (without orzo)
- Add more broth if needed as orzo will absorb liquid
- Use fresh lemons, not bottled juice for best flavor
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Cuisine: Mediterranean/Greek-inspired
Nutrition
- Serving Size: 1
- Calories: 310
- Sodium: 580mg
- Fat: 9g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
Keywords: soup recipes, Mediterranean cuisine, chicken soup, healthy dinner, comfort food, lemon recipes, one-pot meals