Lemon Chicken Orzo Soup is a bright and cozy dish filled with tender chicken, zesty lemon, and tiny orzo pasta. It’s like a warm hug in a bowl!
This soup is perfect for chilly days when you want something comforting. I love how the fresh lemon adds a nice pop, making it refreshing and hearty at the same time!
Key Ingredients & Substitutions
Olive Oil: This is your go-to fat for sautéing vegetables. If olive oil isn’t available, feel free to use canola or avocado oil. They also have great flavor and withstand heat well.
Chicken Broth: Homemade broth adds wonderful depth, but store-bought works perfectly too. For a vegetarian version, swap in vegetable broth instead. It won’t be the same, but still tasty!
Boneless Skinless Chicken Breasts: These keep the soup light. You can use thighs instead for more flavor, or even leftover chicken if you have it on hand. Just add it at the end to heat through.
Orzo Pasta: This tiny pasta is ideal for soups. If you don’t have orzo, use any small pasta like ditalini or elbow macaroni. Just be sure to adjust the cooking time as needed.
Fresh Spinach: Spinach wilts beautifully in soup. If you can’t find fresh, frozen spinach works too; just thaw and drain it first for the best texture.
Lemon: The star for brightening the soup! If you’re out of lemons, lime juice can be a good substitute for a slightly different twist.
How Do I Ensure I Don’t Overcook the Chicken?
Cooking chicken perfectly can be tricky. It’s important to simmer it gently. Too high of heat can lead to dry chicken. Follow these pointers:
- Always check the internal temperature; it should reach 165°F (75°C).
- Remove the chicken as soon as it’s cooked through; this prevents overcooking.
- Let it rest for a few minutes before shredding to keep it juicy.
With these tips, you’ll have delicious chicken in your soup every time!
How to Make Lemon Chicken Orzo Soup
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 cups fresh spinach (or baby spinach)
- 1 lemon (juiced and zested)
- 1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped)
- Salt and pepper to taste
- Optional: Crusty bread for serving
How Much Time Will You Need?
This delicious soup will take about 10 minutes to prepare, plus around 30 minutes to cook. In total, you’re looking at about 40 minutes from start to finish. Perfect for a cozy meal at home!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté these veggies for about 5-7 minutes until they are softened and the onion is slightly translucent. This will create a tasty base for your soup.
2. Adding Garlic:
Next, stir in the minced garlic and let it cook for an additional minute. You’ll know it’s ready when your kitchen smells amazing!
3. Boiling the Soup:
Pour the chicken broth into the pot and bring everything to a boil. Once boiling, carefully add the chicken breasts. Reduce the heat to low and let it simmer for about 15 minutes, or until the chicken is cooked through and no longer pink in the center.
4. Shredding the Chicken:
Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back into the pot with the broth.
5. Cooking the Orzo:
Add the orzo pasta into the pot and let it cook according to the instructions on the package, which usually takes about 8-10 minutes. Stir occasionally to prevent sticking!
6. Adding Spinach and Seasoning:
When the orzo is tender, stir in the fresh spinach, lemon juice, lemon zest, and dill. Mix well and season with salt and pepper to your liking.
7. Final Cooking Steps:
Allow the soup to cook for another 2-3 minutes until the spinach is wilted. Then remove the pot from the heat and you’re ready to serve!
8. Serve and Enjoy:
Dish out the hot soup into bowls. If you like, serve it alongside some crusty bread for dipping. Enjoy your warm, hearty Lemon Chicken Orzo Soup!
Can I Use Different Types of Pasta Instead of Orzo?
Yes, you can substitute orzo with other small pasta shapes like ditalini or mini shells! Just adjust the cooking time according to the package directions, and ensure the pasta is fully cooked before adding the spinach and lemon at the end.
How Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point where you add the orzo. Cool and store it in the fridge for up to 3 days. When you’re ready to serve, reheat it on the stove and add the orzo, then proceed with the remaining steps. This way, the pasta stays perfectly al dente!
Can I Freeze Leftover Lemon Chicken Orzo Soup?
Yes, this soup freezes well! Let it cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. To reheat, thaw it in the fridge overnight and warm it on the stove, adding a splash of broth or water if it’s too thick.
What Other Vegetables Can I Add to This Soup?
Feel free to get creative! You can add diced zucchini, peas, or even chopped kale for extra nutrition. Just remember to adjust the cooking time for firmer veggies like zucchini, and add them when you add the spinach for a perfect texture!
