Lemon Chicken Orzo Soup

5 from 15 votes

Lemon Chicken Orzo Soup

This Lemon Chicken Orzo Soup is a delicious meal in a bowl. The light lemon flavor pairs perfectly with the ingredients to create a comforting and filling soup you will fall in love with.

Prep Time10

Cook Time45

Total Time55

Servings: servings

Calories: 448kcal

Author: Lisa Longley

Ingredients

2 tablespoons olive oil
3 carrots peeled and diced
3 ribs celery diced
1 medium yellow onion diced
2 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup dry white wine (read more about using white wine in this recipe here)
8 cups chicken broth
1 bay leaf
1 pound chicken breast uncooked
8 ounces orzo pasta uncooked
1/2 cup lemon juice see note
2 teaspoons lemon zest
6 ounces baby spinach

Instructions

In a heavy bottomed dutch oven (or large soup pot), heat the olive oil over medium heat. Add in the carrtos, celery, onion, and garlic. Stir to combine. Add the thyme, oregano, salt, and pepper. Cook for 5 to 7 minutes until the vegetables are tender the onions are translucent.
2 tablespoons olive oil, 3 carrots, 3 ribs celery, 1 medium yellow onion, 2 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
Add the white wine, scraping up any brown bits from the bottom. Add in the chicken broth and bring to a boil. Add the bay leaf and the chicken, and reduce the heat a little so it is a strong simmer. Cook until the chicken registers 165 degrees Fahrenheit on an instant read thermometer, about 20 to 25 minutes.
1 cup dry white wine, 8 cups chicken broth, 1 bay leaf
Remove the cooked chicken from the pot, and set aside. Bring the liquid back to a boil and then add the orzo. Cook for the length of time indicated on the box. If it is a range (i.e. 8 to 10 minutes) pick the lower end of the range (i.e. 8 minutes).
1 pound chicken breast, 8 ounces orzo pasta
Shred the chicken and return it to the pot when the orzo is done. Reduce the heat to low and add the lemon juice, lemon zest, and baby spinach. Serve and enjoy.
1/2 cup lemon juice, 2 teaspoons lemon zest, 6 ounces baby spinach

Video

Notes

Lemon is a prominent flavor in this soup as you can tell by the title. If you are unsure about how you feel about lemon, start with 1/4 cup lemon juice and 1 teaspoon lemon zest. Taste your soup and add more from there.

Nutrition