Lemon Chicken Orzo Soup with Veggies

Name: Lemon Chicken Orzo Soup with Veggies
Total time: 50 min
Yield: 2
Ingredients: 8 oz orzo pasta; 1 tsp olive oil; 3 medium carrots, chopped; 3 ribs celery, chopped; 1 medium onion, chopped; 2 cloves garlic, minced; 0.5 tsp dried thyme; 0.5 tsp dried oregano; salt and ground black pepper, to taste; 1 bay leaf; 3 (32 oz) cartons fat-free, low-sodium chicken broth; 0.5 cup fresh lemon juice; 1 lemon, zested; 8 oz cooked chicken breast, chopped; 1 (8 oz) package baby spinach leaves; 1 lemon, sliced for garnish; 0.25 cup grated Parmesan cheese

This comforting soup features tender chicken chunks in a zesty lemon broth, paired with al dente orzo pasta, an array of wholesome vegetables, and leafy greens for a meal packed with flavor and nutrients.

Recipe Info

Prep Time

50 min

Difficulty

Easy

Servings

Nutrition

calories167kcal

carbohydrates22g

fat4g

protein12g

sodium187mg

Soup Greek Inspired American

Ingredients

8 oz orzo pasta

1 tsp olive oil

3 medium carrots, chopped

3 ribs celery, chopped

1 medium onion, chopped

2 cloves garlic, minced

0.5 tsp dried thyme

0.5 tsp dried oregano

salt and ground black pepper, to taste

1 bay leaf

3 (32 oz) cartons fat-free, low-sodium chicken broth

0.5 cup fresh lemon juice

1 lemon, zested

8 oz cooked chicken breast, chopped

1 (8 oz) package baby spinach leaves

1 lemon, sliced for garnish

0.25 cup grated Parmesan cheese

Directions

Prepare all ingredients.

In a large pot, bring generously salted water to a boil. Add orzo and return to a boil. Cook pasta uncovered until almost tender but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.

Heat olive oil in a large pot over medium heat. Add carrots, celery, onion, and garlic; cook, stirring occasionally, until vegetables begin to soften and onion is translucent, about 5 minutes. Add thyme, oregano, bay leaf, salt, and black pepper; cook for 30 seconds before pouring in the chicken broth.

Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.

Stir in lemon juice, lemon zest, and cooked chicken; cook until heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into the broth, 2 to 3 minutes.

Ladle soup into bowls, garnish with lemon slices and Parmesan cheese, and serve.