Lemon Chicken Orzo Soup

Debbie Perez

Posted on July 15 2016


8 ounces orzo pasta

1 teaspoon olive oil

3 carrots, chopped, or more to taste

3 ribs celery, chopped

1 onion, chopped

2 cloves garlic, minced

½ teaspoon dried thyme

½ teaspoon dried oregano

Salt and ground pepper to taste

1 bay leaf

3 (32 ounce) cartons fat-free, low sodium chicken broth

½ cup fresh lemon juice

1 lemon, zested

8 ounces cooked chicken breast, chopped

1 (8 ounce) package baby spinach leaves

1 lemon, sliced for garnish (optional)

¼ cup grated Parmesan cheese (optional)



  1. In a large pot, bring to a boil lightly salted water. Cook orzo in the boiling water for about 5 minutes until partially cooked through but not yet soft; drain and rinse with cold water until cooled completely
  2. Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery and onion in hot oil until the vegetables begin to soften and the onion becomes clear, about 5 to 7 minutes. Add garlic, cook and stir until fragrant for about 1 more minute. Season mixture with thyme, oregano, salt, black pepper, and bay leaf. Continue cooking for another 30 seconds before pouring chicken broth into the pot.
  3. Bring the broth to a boil. Slightly cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
  4. Stir orzo, lemon juice and lemon zest into the broth and add the chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts and the orzo are tender for about another 2 to 3 minutes.
  5. Serve the soup into bowls; garnish with lemon slices and Parmesan cheese.


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