Print

Fresh Lemon Chicken Orzo Soup Recipe Easy Homemade Soup with Spinach

Fresh Lemon Chicken Orzo Soup - featured image
Print Recipe

A quick, easy, and comforting homemade soup featuring tender chicken, bright lemon, orzo pasta, and fresh baby spinach. Perfect for busy weeknights or light meals.

Ingredients

Scale
  • 6 cups chicken broth (1.4 liters), low-sodium preferred
  • 2 cups cooked chicken, shredded or diced (about 8 ounces/225 grams)
  • 3/4 cup orzo pasta (about 130 grams)
  • 4 cups baby spinach, loosely packed (about 120 grams)
  • Juice of 1 large lemon (about 3 tablespoons)
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Dice the onion, carrots, and celery into small, even pieces (about 1/4 inch). Mince the garlic cloves. Shred or dice the cooked chicken into bite-sized pieces. Rinse the baby spinach and pat dry.
  2. Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 6 to 8 minutes.
  3. Add the minced garlic and dried oregano, cooking for another minute until fragrant. Be careful not to burn the garlic.
  4. Pour in 6 cups of chicken broth. Increase heat to medium-high and bring the soup to a gentle simmer. Add a pinch of salt if broth is unsalted.
  5. Add 3/4 cup orzo pasta to the pot. Stir to prevent sticking. Let it simmer uncovered for 8 to 10 minutes, or until the orzo is tender but still slightly firm (al dente). Stir occasionally.
  6. Reduce heat to low. Stir in the shredded chicken and 4 cups baby spinach. Let the spinach wilt, about 2 to 3 minutes. Taste and season with salt and freshly ground black pepper as needed.
  7. Remove the pot from heat. Squeeze the juice of one large lemon (about 3 tablespoons) into the soup and stir well to keep the flavor bright and fresh.
  8. Ladle the soup into bowls and serve warm. Optionally, drizzle extra olive oil or garnish with fresh chopped parsley.

Notes

Do not overcook the orzo to avoid mushy pasta. Add spinach last to keep it fresh and bright. Add fresh lemon juice at the end to preserve its tang without bitterness. Use low-sodium broth to control saltiness. If soup thickens after sitting, add broth or water when reheating. For gluten-free, use gluten-free orzo or substitute with quinoa or rice. Frozen spinach can be used if thawed and drained well.

Nutrition

Keywords: lemon chicken soup, orzo soup, spinach soup, easy homemade soup, quick chicken soup, comforting soup, healthy soup

Find it online: https://cheerycrisp.com/fresh-lemon-chicken-orzo-soup-recipe-easy-homemade-soup-with-spinach/