lemon chicken orzo soup

a recipe by
Beth Pierce
Old Monroe, MO

This Lemon Chicken Orzo Soup combines roasted chicken, orzo pasta, onions, celery, carrots, and spinach in a perfectly seasoned broth with a touch of lemon. It is a refreshing and 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 all by itself but for a company worthy meal I like to serve it with Crostini and Strawberry Spinach Salad. Sometimes we just serve the soup with just a scoop of Vanilla Ice Cream for dessert.

serves 6
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For lemon chicken orzo soup

  • 2 Tbsp
    vegetable oil
  • 1 md
    onion chopped
  • 2
    ribs celery chopped
  • 3
    carrots peeled and chopped
  • 3 clove
    garlic minced
  • 1/2 tsp
    dried marjoram
  • 1/2 tsp
    dried thyme leaves
  • 1/2 tsp
    crushed rosemary
  • 1/4 c
    all purpose flour
  • 6 c
    low sodium chicken broth
  • 2
    bay leaves
  • 3/4 c
    orzo pasta
  • 3 c
    cooked cubed chicken
  • 1
    lemon juiced
  • 3 c
    baby spinach
  • salt and pepper to taste

How To Make lemon chicken orzo soup

  • 1
    Heat oil in 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.
  • 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 simmer for 5 minutes; stirring several times.
  • 3
    Add 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.
  • 4
    Remove bay leaves. For best results serve promptly.
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