One Pot Lemon Chicken Orzo Soup Recipe (with Spinach)
This One Pot Lemon Chicken Orzo Soup recipe is a bright & zesty soup perfect for any time of year! Everything comes together in one pot for an easy weeknight meal that you can enjoy as comfort food for a chilly day or a light meal in the springtime or summer!
Equipment
- dutch oven or soup pot
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 large carrots
- 2 celery stalks
- ½ yellow onion or 1 small yellow onion
- 3 cloves garlic
- ½ tablespoon fresh thyme
- 6 cups chicken broth or chicken stock
- 1 teaspoon Italian seasoning
- 3 cups shredded rotisserie chicken or other cooked chicken
- ¾ cup dry orzo pasta
- 2 cups spinach about 2 large handfuls
- 3 tablespoon fresh lemon juice more to taste
- ¼ cup fresh parsley
- salt & black pepper to taste
Instructions
- Heat a large soup pot or Dutch oven on medium heat. Add the extra virgin olive oil. Once heated, add the diced onion, carrots, and celery and saute until softened, about 5-7 minutes.
- Add the garlic, thyme, and Italian seasoning and stir until fragrant, about 30 seconds. Then add the chicken broth. Bring it to a boil. Reduce the heat to medium-low and simmer for 10 minutes to let the flavors absorb and the vegetables continue to cook and soften.
- Add in the orzo and shredded chicken and simmer until the orzo is al dente, about 10 more minutes. Stir frequently to stop the tender orzo pasta from sticking to the pan.
- Turn off the heat and stir in the spinach until it wilts. Add the lemon juice and fresh parsley, Season with salt and pepper to taste as needed.
- Hint: if you prefer a creamier consistency, add a half cup of coconut milk at the end.
Video
Notes
Expert Tips
- If you want to make your own broth, here are some instructions to do so!
- Don't forget to stir the pot frequently once you add the orzo. It can easily get stuck to the bottom of the pot.
- If you like your soup with more liquid, add an extra cup of broth.
- Give the soup a taste and adjust the seasonings to your preferences! Some people like a bit more salt while others prefer more fresh herbs.
- If you are making it in advance, cook the orzo separately according to the package directions and add it just before serving.
- Refrigerator - let the soup cool before storing. Store leftover soup in an airtight container in the fridge for up to 3-4 days.
- Freezer - store leftovers in freezer-safe containers or freezer-safe bags in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheat on the stovetop, on low heat in a slow cooker, or in the microwave. You may need to add a bit more broth before reheating because the orzo will absorb the broth while it sits.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 cupCalories: 225kcalCarbohydrates: 19gProtein: 13gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 38mgSodium: 845mgPotassium: 205mgFiber: 2gSugar: 3g
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