Print

Lemon Chicken Orzo Soup Recipe

Tender chicken, orzo pasta, and chunky veggies in a flavorful lemon broth! All topped with a little parmesan cheese, this lemon chicken orzo soup can't be beat.

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 164 kcal
Author Kristyn Merkley

Ingredients

  • 8 oz orzo pasta
  • 1 tsp olive oil
  • 3 carrots chopped
  • 3 celery sticks chopped
  • 1 tsp onion powder
  • 2 tsp minced garlic
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • salt and pepper to taste
  • 3 32 oz chicken broth
  • 1/4 cup lemon juice
  • 1 lemon zested
  • 8 oz cooked chicken chopped
  • 1 8 oz pkg baby spinach leaves
  • 1 lemon sliced, for garnish
  • 1 cup Parmesan cheese grated

Instructions

  1. Cook orzo in boiling water about 5 minutes, until partially cooked through but not yet soft; drain and rinse with cold water until cooled.

  2. Saute carrots and celery until they just begin to soften. Add garlic and cook 1 minute more. Add thyme, oregano, salt, and pepper; continue cooking another 30 seconds then add chicken broth.

  3. Bring to a boil; partially cover pot, reduce heat, and cook about 10 minutes until vegetables are tender.

  4. Stir orzo, lemon juice, lemon zest, and chicken into the broth and cook an additional 5 minutes, until orzo has softened. Add spinach and let wilt. Serve into bowls and garnish with lemon slices and Parmesan cheese. 

Nutrition Facts
Lemon Chicken Orzo Soup Recipe
Amount Per Serving
Calories 164 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 20mg7%
Sodium 168mg7%
Potassium 194mg6%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 2g2%
Protein 10g20%
Vitamin A 2680IU54%
Vitamin C 12.9mg16%
Calcium 119mg12%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.