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Bowl of Lemon Chicken Orzo Soup with Spinach garnished with fresh herbs

Lemon Chicken Orzo Soup with Spinach

A comforting and nourishing soup that combines savory flavors and bright lemon notes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
Soup ingredients
  • 4 cups chicken broth
  • 1 cup orzo pasta
  • 2 cups cooked chicken, shredded Rotisserie chicken works well.
  • 1 juice of 1 lemon (about 3 tablespoons)
  • 2 cups baby spinach
  • to taste Salt
  • to taste Pepper
Garnish (optional)
  • Fresh parsley or dill For garnish.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and sauté for about 3-4 minutes until translucent.
  3. Toss in the garlic and dried thyme, stirring for about a minute until fragrant.
Cooking
  1. Pour in the chicken broth and increase the heat to bring it to a boil.
  2. Add the orzo pasta, and cook according to package instructions (usually around 8-10 minutes).
  3. Stir in the shredded chicken, lemon juice, and spinach.
  4. Allow it all to simmer for another 3-4 minutes until the spinach wilts.
Final Touch
  1. Season with salt and pepper to taste.
  2. Ladle the soup into bowls and garnish with fresh parsley or dill if desired.

Notes

This soup is a fantastic way to repurpose leftover chicken. You can prep a big batch and store leftovers in the fridge for up to 3 days. It can also be frozen for later use, just add a splash of broth upon reheating. Feel free to substitute orzo with quinoa or barley as desired.