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Lemon Chicken Orzo Soup with Spinach
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Lemon Chicken Orzo Soup with Spinach

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6
Course: Soup
Cuisine: Greek

Ingredients

  • 2 tbsp olive oil divided
  • 1 lb chicken thigh trimmed of fat & cut into 1-inch chunks, boneless, skinless
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked
  • ½ onion diced, sweet yellow
  • 3 carrot peeled & sliced
  • 2 celery diced, stalks
  • 3 cloves garlic minced
  • 5 cups chicken broth
  • 1 cup of water
  • 1 bay leaf
  • ¾ cup orzo pasta uncooked
  • 2 cups baby spinach
  • 2 tbsp parsley chopped, fresh
  • 1 tbsp basil chopped, fresh
  • lemon juice juice from 1 lemon

Instructions

    Cup of Yum
  1. Heat half of the olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
  2. Add the chicken and season with sea salt and freshly cracked pepper, to taste.
  3. Cook, stirring occasionally, for 3-4 minutes; remove from pot and set aside.
  4. Add the remaining olive oil then add the onion.
  5. Cook, stirring often, for 2 minutes.
  6. Add the carrots and celery and cook, stirring often, for 3-4 minutes.
  7. Add The minced garlic and cook, stirring constantly, for 1 minute.
  8. Add the broth and water along with the bay leaf; bring to a boil.
  9. Stir in the orzo, chicken & juices; reduce heat and simmer until the orzo and vegetables are tender, about 10-12 minutes.
  10. Stir in the spinach, parsley, fresh basil, and lemon juice.
  11. Taste and season with sea salt and freshly cracked pepper, to taste.
  12. Ladle into bowls and serve immediately. Enjoy.