lemon chicken orzo soup

Name: Lemon Chicken Orzo Soup
Prep time: 5 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon(s) vegetable oil; 1 medium onion, chopped; 2 - ribs celery, chopped; 3 - carrots, peeled and chopped; 3 clove(s) garlic, minced; 1/2 teaspoon(s) dried marjoram; 1/2 teaspoon(s) dried thyme leaves; 1/2 teaspoon(s) crushed rosemary; 1/4 cup(s) all-purpose flour; 6 cup(s) low-sodium chicken broth; 2 - bay leaves; 3/4 cup(s) orzo pasta; 3 cup(s) cooked cubed chicken breasts or chicken thighs; 1 - lemon juiced; 3 cup(s) baby spinach; Kosher salt and black pepper, to taste

15 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Feb 10, 2025

This Lemon Chicken Orzo Soup Recipe combines roasted chicken, orzo pasta, onions, celery, carrots, and spinach in a perfectly seasoned broth with a squeeze of lemon. It is a refreshing, fulfilling, taste-tantalizing experience. Using already-baked rotisserie chicken for this recipe makes it easy to get it on the table in less than thirty minutes. This is a hearty meal, but for a guest-worthy meal, I like to serve it with homemade rolls and rocket salad. Sometimes we serve the soup with a slice of coconut cream pie for dessert.

Rate

prep time 5 Min

cook time 25 Min

method Stove Top

yield 6 serving(s)

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
2 - ribs celery, chopped
3 - carrots, peeled and chopped
3 cloves garlic, minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme leaves
1/2 teaspoon crushed rosemary
1/4 cup all-purpose flour
6 cups low-sodium chicken broth
2 - bay leaves
3/4 cup orzo pasta
3 cups cooked cubed chicken breasts or chicken thighs
1 - lemon juiced
3 cups baby spinach
Kosher salt and black pepper, to taste

How To Make lemon chicken orzo soup

Step 1

Heat oil in a Dutch oven or heavy stockpot over medium heat. Add onion, celery, and carrots. Cook until the onions and celery are soft; approximately 6-7 minutes. Reduce heat to low. Add garlic, marjoram, thyme, and rosemary; cook for 1 minute stirring constantly.

Step 2

Raise heat to medium-low. Sprinkle flour over vegetables; cook for 2-3 minutes stirring constantly. Slowly stir in chicken broth. Add bay leaves and bring the soup to a boil; stirring several times.
Step 3

Reduce the heat to a simmer. Add the orzo and chicken and cook until the orzo is tender; 8-10 minutes. Stir in lemon juice and spinach cooking until the spinach is wilted.
Step 4

Season with Kosher salt and fresh ground black pepper to taste. Remove bay leaves. For best results serve promptly.
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