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Lemon Chicken Orzo Soup
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Lemon Chicken Orzo Soup

Healthy lemon chicken orzo soup with spinach is pure comfort! A simple one-hour chicken soup with pasta, it's full of bright lemon flavor.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 servings
Calories: 315 kcal
Course: Soup
Cuisine: Mediterranean

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 medium carrot peeled and diced (about 1 1/2 cups
  • 3 medium celery diced (about 1 cup, stalks
  • 1 small yellow onion finely diced (about 1 cup)
  • 1 teaspoon basil dried
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper ground
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 tablespoon all-purpose flour
  • 6 to 8 cups chicken broth low sodium
  • 1 ½ pounds chicken breast boneless, skinless
  • 1 cup whole wheat orzo pasta see note, uncooked
  • 3 cups spinach about 3 ounces, roughly chopped, loosely packed
  • ¼ cup lemon juice about 1 medium lemon, freshly squeezed
  • 2 tablespoons dill chopped, fresh

Instructions

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  1. In a large Dutch oven, heat the oil over medium heat. Add the carrot, celery, onion, basil, salt, and pepper. Let cook until the vegetables soften and are beginning to brown, about 8 minutes (don’t rush this step; it builds important flavor).
  2. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  3. Sprinkle the flour over the top and stir until it disappears. Pour in 6 cups of the chicken broth and stir to combine. The flour should be completely dissolved.
  4. Carefully lower the chicken into the broth. Bring the soup to a boil, then reduce the heat, partially cover the pot, and let gently simmer for 10 to 15 minutes, until the chicken is cooked through and reaches 165 degrees F on an instant-read thermometer. Check the soup periodically to make sure you are maintaining a gentle simmer vs. a rapid boil.
  5. Remove the chicken to a cutting board and cover. Let rest for at least 5 minutes.
  6. Return the soup to a simmer, then stir in the orzo. Continue to simmer for 7 additional minutes, stirring periodically to keep the orzo from sticking, until the orzo is very al dente (it should be nearing done but still be too firm to eat).
  7. Dice or shred the chicken, then add it to the pot.
  8. Stir in the spinach, lemon juice, and dill. If you desire a thinner soup, add the remaining 1 to 2 cups of chicken broth, until the soup is to your liking. Continue to simmer and stir periodically for 3 to 5 additional minutes, until the spinach wilts and the orzo is al dente. Taste and add additional salt and pepper as desired. Enjoy warm.

Notes

  • Lightly coat a 5- to 6-quart slow cooker with cooking spray. Place the chicken in the bottom, then season with salt and pepper. Add the carrots, celery, onion, garlic, and basil. Pour the chicken broth over the top. Cover and cook until the chicken is cooked through, about 1 hour 45 minutes to 2 hours 30 minutes on HIGH or 4 to 6 hours on LOW. Remove the chicken from the slow cooker and shred or chop, then return to the slow cooker along with the orzo. Turn the heat to high and let cook, uncovered, for 30 minutes. Add the spinach, lemon juice, and dill. Cover and continue cooking on high for 5 additional minutes, just until the spinach wilts. Taste and add additional salt and pepper as desired. 
  • INGREDIENT NOTE: You can also make this soup with other regular or whole wheat small pasta varieties, such as small shells, castellane, or ditalini. Reference the cooking time on the box and adjust your cooking time in the recipe as needed.
  • TO STORE: Refrigerate soup in an airtight storage container for up to 4 days.
  • TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Orzo soup can be frozen. Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • TO MAKE IN A SLOW COOKER: Lightly coat a 5- to 6-quart slow cooker with cooking spray. Place the chicken in the bottom, then season with salt and pepper. Add the carrots, celery, onion, garlic, and basil. Pour the chicken broth over the top. Cover and cook until the chicken is cooked through, about 1 hour 45 minutes to 2 hours 30 minutes on HIGH or 4 to 6 hours on LOW. Remove the chicken from the slow cooker and shred or chop, then return to the slow cooker along with the orzo. Turn the heat to high and let cook, uncovered, for 30 minutes. Add the spinach, lemon juice, and dill. Cover and continue cooking on high for 5 additional minutes, just until the spinach wilts. Taste and add additional salt and pepper as desired. 

Nutrition Information

Serving 1(of 6) Calories 315kcal (16%) Carbohydrates 29g (10%) Protein 33g (66%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 73mg (24%) Potassium 939mg (20%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 8256IU (165%) Vitamin C 13mg (14%) Calcium 60mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 315

% Daily Value*

Serving 1(of 6)
Calories 315kcal 16%
Carbohydrates 29g 10%
Protein 33g 66%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 73mg 24%
Potassium 939mg 20%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 8256IU 165%
Vitamin C 13mg 14%
Calcium 60mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.