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.
Servings: 6 servings
Calories: 448kcal
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 bay leaf
- 64 ounces chicken stock
- 1 cup dry white wine (read more about using white wine in this recipe here)
- 1 pound chicken breast uncooked
- 8 ounces orzo pasta uncooked
- 1/2 cup lemon juice
- 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.
- Add the white wine, scraping up any brown bits from the bottom. Add in the chicken stock 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 on an instant read thermometer, about 20 to 25 minutes.
- Remove the cooked chicken from the stock, 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).
- 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!
Video
Nutrition
Serving: 2cups | Calories: 448kcal | Carbohydrates: 38g | Protein: 39g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 430mg | Potassium: 513mg | Fiber: 6g | Sugar: 6g