Original Post: https://www.evolvingtable.com/lemon-chicken-orzo-soup/
Lemon Chicken Orzo Soup Recipe
While the ingredients may be simple, the flavors are anything but boring in this Lemon Chicken Orzo Soup recipe. Tender, shredded chicken and healthy veggies combine with hearty orzo pasta in a creamy and tangy lemon-flavored broth.
Servings: 5 servings
Ingredients
- 2 Tbsp. butter or oil
- 1 small sweet onion finely diced
- 1 cup carrots cut into ½-inch slices
- 3 celery ribs diced
- 4 cloves garlic finely minced
- 6 cups chicken broth regular sodium
- 1 lb. chicken breasts boneless and skinless
- 2 tsp. honey
- ½ tsp. each of dried rosemary thyme, and paprika
- ¼ tsp. red pepper flakes optional
- 1 tsp. salt to taste
- ¼ tsp. black pepper
- 1 cup Orzo pasta gluten-free, if needed
- ¼ cup lemon juice freshly squeezed
- 2 tsp. lemon zest
- 4 cups baby spinach fresh
- 1 cup milk regular or plant-based
- 3 Tbsp. cornstarch
- Parsley for serving, optional
Instructions
- Saute Vegetables: Add butter to a large pot or Dutch oven over medium heat and wait for it to melt. Once melted add the diced onion, carrots, and celery. Saute veggies for 3-4 min, add garlic, and continue sauteing for an additional 30 seconds, or until fragrant.2 Tbsp. butter, 1 small sweet onion, 1 cup carrots, 3 celery ribs, 4 cloves garlic
- Season the Broth: Pour in the chicken broth and mix in the honey, rosemary, thyme, paprika, red pepper flakes, salt, and black pepper.6 cups chicken broth, 2 tsp. honey, ½ tsp. each of dried rosemary, ¼ tsp. red pepper flakes, 1 tsp. salt, ¼ tsp. black pepper
- Add Chicken and Simmer: Cut the chicken breasts into 4-ounce portions if they aren’t already. Add the chicken to the pot, making sure they are all 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 the pot with a lid, and simmer for 15-20 minutes, or until the chicken is cooked through.1 lb. chicken breasts
- Cook Pasta: Cook the orzo pasta according to the package directions and then drain in a colander.1 cup Orzo pasta
- Shred Chicken: Remove the cooked chicken from the pot and shred it on a cutting board using two forks.
- Mix in Slurry, Chicken, Pasta, Lemon, and Spinach: Whisk together the warmed milk and cornstarch in a medium-sized bowl until smooth. Add this to the pot along with the shredded chicken, cooked orzo pasta, lemon juice, zest, and spinach. Increase the heat to medium and cook for an additional 2-3 minutes, or until the spinach is wilted.¼ cup lemon juice, 2 tsp. lemon zest, 4 cups baby spinach, 1 cup milk, 3 Tbsp. cornstarch
- Serve soup with additional finely chopped fresh parsley, if desired.Parsley
Video
Notes
Meal Prep and Storage
- How to prep ahead of time: You can make the orzo pasta a day early, or entirely make the soup a day before you need it and let it chill in the fridge. It's even better the next day.
- How to store: Leftover soup can be kept in an airtight container in the fridge for up to 3 to 4 days.
- How to freeze: Be sure to let the soup cool completely in the fridge for at least 8 hours. Then, transfer to a freezer-safe bag or container and freeze for up to 3 to 4 months.
- How to reheat: This soup is best warmed back up in a pot on the stove. In a pinch, you can use the microwave.
Nutrition
Calories: 373kcal | Carbohydrates: 46g | Protein: 27g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 1641mg | Potassium: 767mg | Fiber: 4g | Sugar: 10g | Vitamin A: 6894IU | Vitamin C: 19mg | Calcium: 141mg | Iron: 2mg