Skip to content

Rebbit Care

Menu
  • Home
  • Food
  • Recipes
  • Behaviour
  • About Us
  • Contact Us
  • Privacy Policy
Menu

lemon chicken orzo soup

Posted on January 27, 2025

Here’s a recipe for a comforting Lemon Chicken Orzo Soup! It’s light, bright, and perfect for any season.

Table of Contents

Toggle
  • Ingredients:
  • Instructions:
  • Tips:

Ingredients:

For the Soup:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 8 cups chicken broth (low-sodium preferred)
  • 3/4 cup orzo pasta
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 2 bay leaves
  • Salt and freshly ground black pepper (to taste)

For the Flavor:

  • 1 large lemon (zested and juiced)
  • 2 cups baby spinach or kale (optional, for added greens)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Sauté the Vegetables:
    Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes, until softened. Stir in the garlic and cook for another minute, until fragrant.
  2. Add Chicken and Broth:
    Place the chicken breasts (or thighs) into the pot. Add the chicken broth, thyme, and bay leaves. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20–25 minutes, or until the chicken is fully cooked and tender.
  3. Cook the Orzo:
    Remove the cooked chicken and set aside to cool slightly. Stir the orzo pasta into the simmering soup and cook for 8–10 minutes, until tender.
  4. Shred the Chicken:
    While the orzo cooks, shred the chicken with two forks. Return the shredded chicken to the pot.
  5. Add Lemon and Greens:
    Stir in the lemon zest, lemon juice, and spinach or kale (if using). Simmer for 2–3 more minutes, until the greens are wilted and the flavors meld together.
  6. Season and Serve:
    Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and garnish with fresh parsley.

Tips:

  • Make it creamy: Add 1/2 cup of heavy cream or a splash of coconut milk for a creamy twist.
  • Meal prep: This soup stores well in the fridge for 3–4 days. Reheat gently, as the orzo can absorb more liquid over time.
  • Gluten-free option: Substitute orzo with a gluten-free pasta or rice.

Enjoy your delicious Lemon Chicken Orzo Soup! 🍋🍗

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recent Posts

  • Cheesy Stuffed Meatloaf Bites
  • Easy Marinated Cheese Appetizer with Salami & Pickles
  • Strawberry Cheesecake Banana Pudding
  • What’s the Purpose of That Tiny Hole in a Safety Pin?
  • 2-Minute Coffee Mousse

Recent Comments

  1. abu12 abu12 on Stuffed Pepper Casserole
  2. patty on Stuffed Pepper Casserole
  3. Jackie Wells on Mary Trump has chilling warning for US about president’s plan
  4. Darrel on So, I Found This Weird Nook in My Hallway…
  5. abu12 abu12 on Grandma’s Rules for Hanging Out the Laundry
©2025 Rebbit Care | Design: Newspaperly WordPress Theme