4.8 from 24 votes
Chicken Lemon Orzo Soup
Tender chicken, vegetables and orzo pasta in a herbed lemon broth, this easy soup is so delicious you'll want a second bowl!
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
6
Servings
Calories:
311 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1/4 white onion diced, about ¼ of a medium onion
- 2 large carrot about 1 cup diced carrots
- 2 tablespoons butter salted
- 2 cloves garlic minced
- 2 tablespoons flour
- 64 ounces chicken broth low sodium
- 1 pound chicken breast
- 1 cups water
- 1 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup orzo dried
- 1 large lemon juice, about 2-3 tablespoons or one lemon
- 1 cup spinach diced
Instructions
- Add the olive oil to a large dutch oven or soup pot and heat over medium-high heat. Place the diced onion and diced carrots in the pan and sauté. Cook for 8-10 minutes or until the carrots and onions have softened.
- Turn the stove down to medium heat. Place the butter in the pot with the carrots and onions. Add the garlic and sauté for 1-2 minutes until the garlic is fragrant.
- Place the flour to the pot and stir quickly for about a minute. Pour 64 ounces of low sodium chicken broth and one cup of water to the pot. Add the oregano, thyme, salt and pepper to the pot.
- Turn up the heat to high then add the chicken breast. Bring the entire pot to a boil, then turn down the heat to medium low and cover the pot. Allow the chicken to simmer in the pot for 10- 15 minutes or until cooked all the way through. This time will vary based on the thickness of your chicken.
- Remove the chicken from the pot and dice into bite sized pieces then set aside.
- Add one cup of dried orzo pasta to the pot and turn the heat back up to medium- high. Cook the orzo pasta in the soup for ten minutes or until tender and al dente. Stir occasionally so the orzo doesn’t stick to the bottom of the pot.
- Add the chicken back to the soup. Add the juice from half of a lemon into the soup. Taste and add the second half of the lemon if you prefer. Place the diced spinach into the pot and stir until wilted, about one minute. Serve and enjoy!
Cup of Yum
Notes
- If you prefer a stronger lemon flavor, add between ¼ and a half a teaspoon of lemon zest to the soup when you add the lemon juice.
- This soup will thicken more over time, and thickens a lot more in the refrigerator overnight. When you reheat the leftovers you will need to add a little water to each bowl.
- You can use rotisserie chicken or leftover cooked chicken in this recipe. If the chicken you are using is already cooked you'll only need to simmer it in the broth for about five minutes instead of 10-15 before moving to the next step.
Nutrition Information
Calories
311kcal
(16%)
Carbohydrates
29g
(10%)
Protein
26g
(52%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.2g
(10%)
Cholesterol
58mg
(19%)
Sodium
621mg
(26%)
Potassium
743mg
(16%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
4626IU
(93%)
Vitamin C
14mg
(16%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 311
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 58mg | 19% |
| Sodium | 621mg | 26% |
| Potassium | 743mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4626IU | 93% |
| Vitamin C | 14mg | 16% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.