Lemon Chicken Orzo Soup Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
5 servings
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Calories
373 kcal
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Course
Main Course
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Cuisine
American
Lemon Chicken Orzo Soup Recipe
Description
The Lemon Chicken Orzo Soup Recipe brings together cooked orzo pasta, a blend of softened onions, carrots, and celery, and succulent chicken simmered in a broth infused with rosemary, thyme, paprika, and honey. The addition of lemon zest and juice at the end brightens the flavor, complemented by tender spinach tossed in before serving. The milk and cornstarch mixture adds a gentle creaminess without heaviness.
Texture ranges from the petite orzo pasta that adds slight chewiness to the soft vegetables and shredded chicken. Simmering the chicken pieces whole and shredding them afterwards ensures tender meat that melds well in the lemon-herb broth.
This soup works well as a nourishing lunch or light dinner, with its vibrant lemon notes helping to cut through the richness and its mild spice from paprika and optional red pepper flakes offering subtle warmth.
For leftovers, the orzo is best cooked separately and added when reheating to avoid over-softening. Fresh lemon zest and juice are key to a bright flavor, and you can adjust the spice level by including or omitting the red pepper flakes. The soup also freezes well if stored without orzo and spinach, which can be added freshly when serving.
Ingredients
- 1 cup orzo pasta
- 2 tablespoons butter salted
- 1 sweet onion diced, small
- 3 carrot peeled and cut into ¼-inch slices, medium
- 3 celery diced, ribs
- 4 garlic finely minced, cloves
- 6 cups chicken broth
- 2 teaspoons honey
- ½ teaspoon rosemary dried
- ½ teaspoon thyme dried
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 pound chicken breast approximately 4- to 5-ounce pieces, boneless, skinless
- 1 cup milk whole
- 3 tablespoons cornstarch
- 2 teaspoons lemon zest, grated
- ¼ cup lemon juice from 2-3 lemons
- 4 cups baby spinach loosely packed, thinly sliced
- flat-leaf parsley finely chopped, optional, fresh
Instructions
- Cook the orzo pasta in salted water according to the package directions. Drain in a colander.
- Add the butter to a large pot or Dutch oven over medium heat. When the butter begins to melt, add the onion, carrots, and celery. Cook for 3-4 minutes, or until softened. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.
- Add the chicken broth, honey, rosemary, thyme, paprika, red pepper flakes (if using), salt, and black pepper. Stir to combine.
- Add the chicken to the pot, making sure each piece is completely immersed in the liquid. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
- Transfer the cooked chicken to a cutting board and shred it using two forks.
- Whisk together the milk and cornstarch in a medium bowl until no clumps remain. Add this to the pot along with the shredded chicken, orzo, lemon zest, lemon juice, and spinach. Increase heat to medium and cook for an additional 2-3 minutes, or until the spinach is wilted.
- Serve soup immediately with fresh parsley, if desired.
Notes
- Cook orzo separately if planning for leftovers to prevent sogginess; add to bowls when reheating soup.
- Use fresh lemon zest and juice to enhance the soup's brightness.
- Adjust or omit red pepper flakes based on your preference for spiciness.
- To make a dairy-free version, substitute milk with a plant-based alternative and butter with olive or avocado oil.
- Freeze the soup without orzo and spinach; add these freshly cooked ingredients after reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 76mg | 25% |
| Sodium | 1641mg | 68% |
| Potassium | 767mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 6894IU | 138% |
| Vitamin C | 19mg | 21% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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