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

Ingredients

  • 2 tbsp olive oil divided
  • 1 lb boneless skinless chicken thighs trimmed of fat & cut into 1-inch chunks
  • Sea Salt and Freshly Cracked Pepper to taste
  • ½ sweet yellow onion diced
  • 3 carrots peeled & sliced
  • 2 stalks of celery diced
  • 3 cloves of garlic minced
  • 5 cups of chicken broth
  • 1 cup of water
  • 1 bay leaf
  • ¾ cup uncooked orzo pasta
  • 2 cups baby spinach
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh basil chopped
  • 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.