Lemon Chicken Orzo Soup

This easy 30 minute Lemon Chicken Orzo soup is loaded with roasted chicken, veggies, and orzo in a creamy chicken broth with a touch of lemon juice.

Course Soup

Cuisine Greek

Keyword chicken lemon orzo soup, Greek lemon chicken orzo soup, how to make lemon chicken orzo soup, lemon chicken and orzo soup, lemon orzo chicken soup

Prep Time 5

Cook Time 25

Servings servings

Calories 285kcal

Author Beth Pierce

Ingredients

2 tablespoons vegetable oil
1 medium onion chopped
2 ribs celery chopped
3 carrots peeled and chopped
3 cloves garlic minced
½ teaspoon dried marjoram
½ teaspoon dried thyme leaves
½ teaspoon crushed rosemary
¼ cup all purpose flour
6 cups low-sodium chicken broth
2 bay leaves
¾ cup orzo pasta
3 cups cooked cubed chicken breasts or chicken thighs
1 lemon juiced
3 cups baby spinach
kosher salt and black pepper to taste

Instructions

Heat oil in Dutch oven or heavy stockpot over medium heat. Add onion, celery and carrots. Cook until the onions and celery are soft; approximately 6-7 minutes. Reduce heat to low. Add garlic, marjoram, thyme, and rosemary; cook for 1 minute stirring constantly.
Raise heat to medium low. Sprinkle flour over vegetables; cook for 2-3 minutes stirring constantly. Slowly stir in chicken broth. Add bay leaves and bring the soup to a boil; stirring several times.
Reduce the heat to a simmer. Add the orzo and chicken and cook until the orzo is tender; 8-10 minutes. Stir in lemon juice and spinach cooking until the spinach is wilted.
Season with kosher salt and fresh ground black pepper to taste. Remove bay leaves. For best results serve promptly.

Notes

Don't forget to remove your bay leaves. They are sharp and stiff and could pose a choking hazard.
For added lemon flavor add a little fresh lemon zest to each bowl.
If reserving some of the soup for freezing or leftovers remove that portion before adding the pasta. Then add the pasta when reheating the soup. That way the pasta won't be swollen or mushy.

Nutrition