Description
Comforting Mediterranean lemon chicken orzo soup blends zesty citrus with hearty chicken and tender pasta. Nourishing ingredients create a soul-warming bowl you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless, skinless chicken breasts, diced
Vegetables:
- 1 medium onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 cups spinach (optional)
Pantry & Seasonings:
- 2 tablespoons olive oil
- 6 cups low-sodium chicken broth
- 1 cup orzo pasta
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice (freshly squeezed)
- Zest of 1 lemon
- Fresh parsley (for garnish)
Instructions
- Prepare a large pot or Dutch oven, heat olive oil over medium temperature until shimmering. Introduce diced chicken seasoned with salt and pepper, sautéing for 5-6 minutes until golden and fully cooked. Transfer chicken to a separate plate.
- Without cleaning the pot, sauté diced onions, sliced carrots, and chopped celery for 4-5 minutes until vegetables soften and become translucent. Add minced garlic and cook for an additional minute, releasing aromatic flavors.
- Pour chicken broth into the vegetable mixture, incorporate dried thyme and orzo pasta. Stir thoroughly and allow the liquid to reach a gentle simmer. Cook uncovered for approximately 10 minutes, stirring occasionally until orzo becomes tender.
- Reintroduce the previously cooked chicken into the simmering soup. Squeeze fresh lemon juice, sprinkle lemon zest, and fold in fresh spinach leaves. Continue simmering for 2-3 minutes to harmonize flavors and wilt spinach.
- Remove from heat and portion the vibrant soup into serving bowls. Garnish with finely chopped fresh parsley for a bright, herbaceous finish. Serve immediately while hot.
Notes
- Swap chicken with tofu or tempeh for a vegetarian version that maintains the protein-packed goodness and hearty texture.
- Use gluten-free orzo or quinoa to make this soup celiac-friendly and equally delicious.
- Enhance flavor depth by adding a splash of white wine while sautéing vegetables for a subtle sophisticated note.
- Prep ingredients ahead of time to make this soup a quick weeknight meal, chopping vegetables and measuring spices in advance for faster cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg