Lemon Chicken Orzo Soup with Spinach
Ingredients
- For the Soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 8 cups chicken broth (low-sodium)
- 1 cup uncooked orzo pasta
- 3 cups cooked shredded chicken (rotisserie chicken works well)
- 4 cups fresh spinach, roughly chopped
- Zest and juice of 1 large lemon
- Salt and freshly ground black pepper, to taste
- Optional Garnishes:
- Fresh parsley, chopped
- Grated Parmesan cheese
- Extra lemon wedges
Instructions
- Step 1: Sauté the Base: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–6 minutes. Stir in garlic, oregano, and thyme; cook for 1 minute until fragrant.
- Step 2: Build the Broth: Pour in chicken broth and bring to a boil. Stir in the orzo pasta. Reduce heat and simmer for 8–10 minutes, or until pasta is al dente.
- Step 3: Add Chicken and Spinach: Stir in shredded chicken and cook until heated through, about 5 minutes. Add spinach and stir until just wilted.
- Step 4: Brighten the Flavor: Add lemon zest and juice. Taste and adjust seasoning with salt and pepper.
- Step 5: Serve: Ladle soup into bowls. Garnish with parsley, Parmesan, or extra lemon wedges if desired.