Easy Lemon Chicken Orzo Soup
This vibrant, one-pot comfort meal combines tender shredded chicken with delicate orzo pasta in a bright, citrus-infused broth. By cooking the orzo directly in the high-quality chicken stock, the pasta releases natural starches that create a velvety, restaurant-quality consistency. Finished with fresh baby spinach and a hit of lemon zest for aromatic complexity, this soup is a nourishing, protein-rich dish perfect for a quick, restorative weeknight dinner.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
1 lb cooked chicken breast, shredded
1/2 cup orzo pasta
4 cups low-sodium chicken broth
1 large lemon, juiced and zested
1 cup baby spinach
1 tbsp extra virgin olive oil
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chicken broth and bring to a gentle boil.
Stir in the orzo pasta and reduce heat to a simmer, cooking for about 8-10 minutes until the pasta is al dente.
Add the shredded chicken to the pot, allowing it to heat through for 2 minutes.
Stir in the fresh baby spinach, lemon juice, and lemon zest.
Remove from heat immediately once the spinach has wilted to preserve the vibrant citrus aroma.
Notes
Use a high-quality chicken stock to build the foundational flavor. Avoid overcooking the spinach by adding it at the very end of the cooking process. If the soup becomes too thick upon standing, add a splash of warm chicken broth to restore the desired consistency.
Find it online: https://kindeat.com/easy-lemon-chicken-orzo-soup-2/