Lemon Chicken Orzo Soup with Spinach
Hello and welcome to my home kitchen! I am Cristina Gabriela Dumitrescu, and like so many of you, I often find myself standing in front of the open pantry after a long, exhausting workday wondering how to transform simple ingredients into a comforting dinner. The typical weeknight meal dilemma always boils down to a single question: how can we create something deeply satisfying, wholesome, and delicious without spending hours over a hot stove? When the evening chill sets in, nothing restores the spirit quite like a steaming bowl of homemade soup filled with vibrant textures and bright, uplifting aromas.
My absolute favorite answer to this weeknight challenge is this vibrant Lemon chicken and orzo soup. It is a harmonious dish that effortlessly balances tender shredded poultry, delicate rice-shaped pasta, crisp vegetables, and a burst of freshly squeezed citrus. Using fresh ingredients sourced from your neighborhood store, this recipe yields a healthy alternative to heavy cream-based soups while delivering rich gourmet quality right to your table. Whether you are cooking for picky eaters or hosting a cozy gathering, this pot of comfort never fails to bring smiles to the dinner table.
What makes this soup an indispensable part of my culinary rotation is its absolute reliability and quick preparation. In just over thirty minutes, simple kitchen staples are transformed into a bright, restaurant-worthy meal that feeds the entire household. It is low calorie yet deeply nourishing, making it a stellar choice for anyone looking to enjoy clean, home-cooked comfort without feeling weighed down. Let us step into the kitchen together and discover how easy it is to bring this pot of golden sunshine into your home.
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The history and tradition behind Lemon chicken and orzo soup
The timeless pairing of chicken broth and bright citrus has deep historical roots across the sun-drenched Mediterranean basin. For centuries, cooks in Greece, Cyprus, and surrounding coastal regions relied on lemons to preserve, tenderize, and elevate simple broths. The most famous ancestor of this modern dish is the classic Greek avgolemono, a silky soup made by tempering fresh lemon juice and whole eggs into simmering chicken stock. This traditional technique yielded a velvety texture long before modern thickeners and heavy dairy products became widespread kitchen staples.
As these Mediterranean recipes traveled across oceans with immigrant communities, home cooks adapted them to suit American pantries and lifestyle rhythms. Small, rice-shaped durum wheat pasta known as orzo—derived from the Italian word for barley—became the preferred starch for busy households. Orzo absorbed the savory chicken broth rapidly while maintaining a pleasant, slightly chewy structure. This evolutionary shift turned delicate traditional broths into heartier one-pot meals tailored perfectly for an active family dinner.
In mid-century American kitchens, the dish evolved from a regional specialty into a beloved suburban staple. Busy parents embraced the convenience of using leftover roast chicken or store-bought rotisserie meat alongside vibrant root vegetables. The bright splash of lemon provided a fresh counterpoint to rich broths, breaking the monotony of standard chicken noodle soup. Over decades, the recipe was handed down through family handbooks, adapted by midwestern potlucks, and polished in coastal bistros.
Today, this refreshing chicken and pasta soup holds a cherished place in contemporary US home cooking. Modern cooks appreciate how easily it bridges the gap between old-world comfort and clean, modern nutritional priorities. It represents a living culinary tradition where simple pantry items meet farm-fresh produce to create nourishing meals. Serving a warm bowl today connects your modern kitchen with centuries of Mediterranean hospitality and domestic ingenuity.
Why you will love Lemon chicken and orzo soup
- Exquisite Flavor Balance: The brilliant acidity of freshly squeezed lemon cuts through savory chicken stock, creating a vibrant broth that lights up your palate.
- Lighting-Fast Preparation: Requiring just thirty-five minutes from cutting board to table, it stands as the ultimate solution for chaotic weeknight evenings.
- Wholesome and Low Calorie: Packed with clean protein, tender greens, and light pasta, it offers a low calorie meal option that leaves you feeling satisfied and energized.
- Kid-Friendly Texture: The petite size and fun shape of orzo pasta make this dish an absolute hit with children who might turn away from larger noodle varieties.
- Versatile Ingredient Swap: It easily adapts to whatever cooked chicken or local produce you have sitting in your refrigerator drawers.
- Meal-Prep Perfection: The flavors develop beautifully overnight, giving you a mouthwatering, gourmet quality lunch to reheat at the office the next day.
- Budget-Friendly Feast: Utilizing simple kitchen staples like onions, carrots, dried herbs, and broth, it stretches your grocery dollar without sacrificing taste.
The kitchen secrets behind perfect flavor and texture
Understanding the fundamental food science behind soup construction transforms a simple recipe into a culinary masterpiece. The journey begins with gently sweating aromatic mirepoix—the classical base of diced onions and sliced carrots—in rich extra virgin olive oil. Sweating these vegetables over medium heat softened their cellular structure, releasing natural sugars that lightly caramelize without scorching. This initial step builds a deep flavor foundation that infuses the oil before any liquid ever touches the pot.
The behavior of orzo pasta during the boiling process plays a pivotal role in establishing the soup’s final body. Durum wheat orzo continuously releases surface starches into the chicken broth as it hydrates and expands. This natural starch release creates a light, silky body in the broth, eliminating any need for flour roux or heavy cream. However, because orzo continues to absorb liquid as it sits, timing the cook until it is strictly al dente prevents the pasta from becoming mushy or drinking up all your broth.
Temperature control is absolutely vital when introducing fresh citrus juice into savory broths. Volatile aromatic compounds in fresh lemon juice, particularly citric acid and delicate essential oils, degrade rapidly when exposed to harsh, continuous boiling. By adding the freshly squeezed lemon juice at the very end of cooking after removing the pot from direct heat, you preserve its punchy, perfume-like brightness. This simple technique ensures every spoon delivers maximum sunshine taste.
Finally, the gentle wilt of fresh baby spinach relies on residual carryover heat rather than direct boiling. Submerging tender green leaves into the steaming soup during the final two minutes cooks them just enough to soften their cellular structure while keeping their bright green chlorophyll intact. Overcooking greens causes them to turn dull brown and release bitter notes into your clean broth. Paying attention to these subtle heat transitions guarantees vibrant visual appeal and peak nutritional value.
How to choose the best ingredients for gourmet results
Achieving standard restaurant-quality depth at home starts long before you turn on the burner; it begins in the produce section of your local supermarket. When shopping at national retailers like Walmart or Kroger, or browsing your neighborhood farmers market, always select lemons that feel heavy for their size with smooth, unblemished skins. Heavy lemons contain significantly more juice and essential oils, providing the punchy acidity essential for this recipe. If possible, seek out organically grown or sustainably sourced ingredients to avoid wax coatings on the citrus peel.
The quality of your chicken broth forms the literal spine of this soup. Look for low-sodium or unsalted bone broth options, which allow you to precisely control the final seasoning of your dish without harsh chemical undertones. If you purchase pre-cooked rotisserie chicken from the deli counter for quick preparation, choose birds that are moist and lightly seasoned. Alternatively, poaching fresh, sustainably raised chicken breasts at home yields tender meat and a bonus cooking liquid that enhances your base.
Fresh vegetable selection directly impacts both color and texture. Seek out crisp, firm carrots with vibrant orange hues, avoiding any that appear rubbery or faded. For the spinach, select pre-washed baby spinach leaves that display deep emerald shades without any sign of moisture buildup or yellowing edges. Buying crisp local produce ensures maximum vitamin retention, superior crunch in the root vegetables, and a clean, refreshing flavor profile.
Lastly, do not overlook the importance of your cooking oil and dried herbs. Use cold-pressed extra virgin olive oil, which contributes a fruity, slightly peppered back-note to the sweated aromatics. Ensure your dried oregano and thyme are fresh and fragrant; dried herbs stored in pantry cabinets for over a year lose their essential oils and taste like dust. Crushing dried herbs between your palms before adding them to the warm oil reawakens their aromatic compounds instantly.
Ingredient variations and dietary adaptations
One of the greatest virtues of this Lemon chicken and orzo soup is its wonderful adaptability for diverse dietary needs. If you are preparing a plant-based fasting meal or feeding vegan guests, simply replace the chicken broth with a rich golden vegetable stock. Substitute the shredded chicken breast with drained, rinsed canned chickpeas or tender white navy beans. The legumes absorb the citrus broth beautifully while providing ample protein and dietary fiber for a satisfying meat-free family dinner.
For those living with celiac disease or gluten sensitivities, adapting this recipe requires only a quick pasta swap. Substitute standard wheat orzo with certified gluten-free orzo crafted from corn and white rice flour. If gluten-free orzo is unavailable at your local Kroger or specialty market, short-grain Arborio rice or wild rice blends serve as fantastic substitutes. Keep in mind that wild rice requires a longer cooking duration, so simmer it in the broth before adding your delicate greens.
If you follow a strict low-carb or ketogenic lifestyle, traditional pasta must be excluded, but you do not have to miss out on this comforting soup. Replace the dry orzo with fresh riced cauliflower or shirataki rice strands added during the last five minutes of cooking. You can also increase the ratio of shredded chicken and tender baby spinach to create a hearty, protein-rich stew that fits comfortably within your daily macro targets while remaining low calorie.
While this recipe is naturally dairy-free, some cooks crave an extra velvety, creamy mouthfeel in their soup bowl. To achieve a luxurious texture without adding cream, implement the traditional Greek avgolemono technique. Whisk two fresh egg yolks with the lemon juice in a small bowl, then gradually ladle one cup of warm soup broth into the eggs while whisking vigorously to temper them. Stir this silky mixture back into the main pot off the heat for an insanely rich, creamy broth that remains 100% dairy-free.
When unexpected pantry shortages occur, simple substitutions keep dinner on track. If you run out of fresh garlic cloves, substitute one-half teaspoon of premium garlic powder added directly to the simmering broth. In place of fresh lemon juice, a splash of raw apple cider vinegar can supply necessary acidity, though fresh citrus remains superior. Dried basil, marjoram, or Italian seasoning blend can easily step in if you find your spice rack lacking oregano or thyme.
The best sides and drinks to serve with this dish
- Warm Garlic Sourdough Bread: Thickly sliced artisan sourdough, toasted and slathered with roasted garlic butter, provides the perfect crunchy vehicle for mopping up golden lemon broth.
- Crisp Mediterranean Salad: A simple toss of romaine lettuce, English cucumbers, cherry tomatoes, and Kalamata olives dressed in light red wine vinaigrette complements the soup’s bright citrus notes.
- Flavorful Mashed Potatoes: Serving a small scoop of creamy garlic mashed potatoes on the side offers ultimate rustic comfort alongside the steaming pasta soup.
- Chardonnay Wine Pairing: A crisp, medium-bodied California Chardonnay with vibrant citrus notes and light minerality elevates this soup to a true gourmet quality dining experience.
- Pinot Noir Choice: For red wine lovers, a light-bodied Pinot Noir featuring bright red berry flavors balances the savory chicken without overpowering the fresh herbs.
- Sparkling Mint Iced Tea: Cold-brewed unsweetened black or green tea infused with crushed fresh mint leaves and lemon slices provides a cool, alcohol-free beverage match.
Refrigerating, freezing, and reheating correctly
- Refrigeration Practices: Store cooled leftover soup in airtight glass or BPA-free plastic containers in the refrigerator for up to four days. Note that as the soup rests, the cooked orzo pasta will naturally continue absorbing the broth, causing the soup to thicken considerably into a rich pasta bake consistency.
- Freezer Preparation: If you intend to freeze this meal for future quick preparation suppers, it is best to cook the soup base with chicken and vegetables, but hold back the orzo pasta. Freeze the broth base in airtight freezer bags or silicone pods for up to three months; simply thaw, bring to a simmer, and drop in fresh orzo when ready to serve.
- Optimal Shelf Life: For maximum flavor and optimal vegetable texture, enjoy fresh leftovers within 48 to 72 hours of cooking. The baby spinach retains its pleasant texture best within this short window.
- Step-by-Step Reheating: To restore the soup to its original silky consistency, place desired portions in a small saucepan over medium-low heat. Add one-quarter cup of extra chicken broth or water per serving to loosen the pasta. Heat gently until steaming hot, taking care not to boil aggressively, and finish with an extra squeeze of fresh lemon juice to revive bright flavors.
Nutrition information and preparation times
- Calories: approximately 310 kcal per serving
- Protein: 26 grams per serving
- Fat: 8 grams per serving
- Carbohydrates: 33 grams per serving
| Parameter | Value |
|---|---|
| Prep time | 10 min |
| Cook time | 25 min |
| Total time | 35 min |
| Difficulty | Easy |
| Servings | 6 servings |
Ingredients
For the soup base
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 2 whole carrots, sliced into thin coins
- 2 garlic cloves, minced
- 6 cups high-quality chicken broth
- 1 tsp dried oregano
- ½ tsp dried thyme
- Salt and freshly cracked black pepper, to taste
For the heart of the soup
- ¾ cup dry orzo pasta
- 2 cups cooked chicken breast, shredded
- 2 cups fresh baby spinach leaves, washed and packed
- 2 tbsp fresh lemon juice, at room temperature
For serving and garnish
- Fresh flat-leaf parsley, finely chopped
- Fresh lemon slices, for serving
A step-by-step guide to a successful recipe
Step 1: Preparing aromatics and chicken
Begin your cooking journey by organizing all your ingredients on a clean workspace. Take your cooked chicken breasts—whether prepared at home or harvested from a fresh rotisserie chicken—and shred the meat into bite-sized pieces using two forks. Place the shredded meat into a bowl, cover lightly, and set aside so it stays moist while you prepare the vegetable base.
Next, turn your attention to the fresh vegetables. Peel your yellow onion and dice it uniformly into fine, small pieces so it cooks evenly in the oil. Wash your carrots thoroughly, peel off the outer skin, and slice them into thin, vibrant coins roughly one-eighth of an inch thick. Mince the fresh garlic cloves finely using a sharp chef’s knife, taking care to avoid crushing them into paste.
Having every component chopped and measured beforehand guarantees a smooth cooking flow without unnecessary stress. This classical technique allows you to concentrate fully on monitoring temperatures, visual cues, and fragrant aromas as your soup comes together. Once your ingredients are neatly prepared, you are ready to move to the stovetop.
Step 2: Sautéing the mirepoix base
Place a heavy-bottomed Dutch oven or large soup pot over medium heat. Pour in two tablespoons of quality extra virgin olive oil and allow it to warm for roughly one minute. You will know the oil is ready when it shimmers across the bottom of the pot and flows fluidly when tilted. Avoid heating the oil until it smokes, as high temperatures scorch delicates oils and impart bitter flavors.
Carefully add the diced yellow onion and sliced carrot coins into the shimmering oil. You should immediately hear a soft, gentle sizzling sound as the vegetables touch the hot surface. Stir the mixture continuously with a wooden spoon to coat every piece evenly in the warm olive oil, allowing heat to distribute evenly across the bottom of your pot.
Sauté the onions and carrots for approximately five minutes until the onions turn translucent and soft. The carrots will brighten in color and release a sweet, comforting aroma into your kitchen air. Adjust your burner to medium-low if you notice the edges of the onions turning dark brown, as we want to sweat the vegetables gently rather than hard-fry them.
Step 3: Blooming garlic and dried herbs
Clear a small space in the center of your sweated vegetables and drop in the minced garlic. Add the dried oregano and dried thyme directly over the garlic. Blooming dried herbs in warm cooking oil alongside fresh garlic unlocks fat-soluble flavor compounds that simple boiling fails to extract.
Stir the garlic and dried herbs continuously into the warm vegetables for exactly thirty seconds. Watch the pan closely, as minced garlic contains natural sugars that can burn rapidly if left unattended. You will instantly smell a powerful, mouthwatering wave of warm savory garlic, earthy oregano, and minty thyme filling your cooking space.
As soon as these irresistible aromas hit your nose and the garlic turns pale golden, move swiftly to the next step. Halting the sautéing action at this precise moment prevents garlic bitterness while locking in deep herbal notes that form the signature flavor spine of your golden soup.
Step 4: Simmering the golden chicken broth
Uncap your six cups of rich chicken broth and pour it carefully into the pot with the sizzled aromatics. Use your wooden spoon to scrape up any flavorful brown bits stuck to the bottom of the pot. These caramelized bits dissolve into the liquid, adding incredible savory depth to your soup base.
Turn your burner up to high heat and bring the liquid to a rolling boil. Keep a close eye on the pot during this stage; you want to see active bubbles breaking across the surface of the broth. Stirring occasionally ensures that the carrots heat through evenly as the liquid rises in temperature.
Once your soup reaches a vigorous boil, reduce the flame slightly to maintain a steady, controlled bubble. This consistent heat environment sets the stage for cooking your pasta perfectly without evaporating too much of your liquid stock.
Step 5: Cooking the orzo to al dente precision
Measure three-quarters of a cup of dry orzo pasta and pour it gently into the boiling chicken broth. Immediately stir the soup thoroughly for thirty seconds to prevent the tiny pasta grains from sticking together or dropping to the bottom of the pot where they might scorch.
Maintain a gentle, steady boil over medium heat and set a timer for eight to ten minutes. Stir the pot every two minutes to keep the orzo floating freely in the simmering liquid. As the pasta cooks, it will absorb the flavorful broth, swell in size, and release natural starches that thicken your soup into a silky liquid.
At the eight-minute mark, scoop out a few grains of orzo with a spoon and taste test for doneness. The pasta should be tender yet retain a subtle, satisfying chew in its core—what Italian chefs call *al dente*. Cooking past this point turns the orzo soft and mushy once the soup sits.
Step 6: Folding in chicken and baby spinach
Once your orzo achieves perfect al dente texture, reduce your stovetop burner to low heat. Gently drop the two cups of prepared shredded chicken directly into the bubbling soup pot. Stir the poultry into the hot liquid so it warms through completely and absorbs the herbal broth.
Next, add the two packed cups of fresh baby spinach on top of the liquid. The raw spinach leaves will initially pile high in the pot, but do not worry. Using your wooden spoon or silicone tongs, gently submerge the leaves beneath the warm broth surface.
Allow the soup to simmer on low heat for roughly one to two minutes. Watch as the spinach leaves wilt quickly into delicate, emerald-green ribbons floating alongside the shredded chicken and plump orzo. Turning down the flame preserves the brilliant color and nutritional integrity of the leafy greens.
Step 7: Brightening with fresh lemon juice
Turn off the stovetop burner completely and slide the soup pot onto a cool burner. Take your fresh lemon and squeeze two tablespoons of bright, strained juice directly into the hot pot. Adding citrus off the heat preserves volatile aromatic oils that would otherwise burn away during aggressive boiling.
Stir the lemon juice thoroughly into the soup to distribute the acid evenly throughout the broth. Taste a spoon of liquid carefully, noting how the citrus elevates the chicken broth and cuts through the savory elements. Season with salt and freshly cracked black pepper to suit your personal taste preferences.
If you prefer a stronger citrus kick, feel free to stir in an extra teaspoon of fresh lemon juice or a pinch of fresh lemon zest. The resulting broth should taste vibrant, bright, perfectly salted, and wonderfully comforting. Your home kitchen is now filled with an incredible gourmet quality aroma.
Step 8: Garnish and elegant table presentation
Ladle your steaming Lemon chicken and orzo soup into wide, shallow soup bowls. Ensure each serving gets an equal distribution of shredded chicken breast, plump orzo pasta, sliced carrots, and tender spinach leaves surrounded by shimmering golden broth.
Sprinkle a generous tablespoon of finely chopped fresh flat-leaf parsley across the top of each bowl for a pop of fresh herbal color. Place a thin, fresh slice of lemon floating on the edge of the bowl to signal the vibrant citrus flavors waiting inside.
Serve the soup immediately while steaming hot alongside slices of warm crusty bread or a fresh side salad. Encourage your guests to squeeze their fresh lemon slice over the bowl right before digging in. Enjoy every bite of this homemade masterpiece!
What to do when the dish does not turn out as planned
If you accidentally end up with a soup that tastes overly salty due to high-sodium store-bought broth, do not panic or throw out your hard work. You can easily balance excess saltiness by stirring in one to two cups of unsalted water or low-sodium chicken stock to dilute the liquid. Alternatively, peel a medium raw potato, cut it in half, and drop it into the simmering broth for ten minutes; the potato absorbs excess sodium like a sponge and can be removed before serving.
When leftovers sit in your refrigerator overnight, you may discover that your soup turned dry and lost its broth liquid. This occurs because cooked orzo acts like a sponge, continuously absorbing liquid as it rests. To fix a dry soup, simply set your saucepan over medium-low heat and pour in one-half to one cup of additional warmed chicken broth or hot water. Stir gently until warmed through, then finish with a pinch of salt and a fresh squeeze of lemon to revive its original luscious texture.
If your soup turned out too watery or thin for your liking, you have several quick culinary techniques available to fix the consistency. Allow the pot to simmer uncovered over medium heat for an extra five minutes to naturally reduce the broth through gentle evaporation. Alternatively, whisk one teaspoon of cornstarch into two tablespoons of cold water to create a slurry, stir it into the boiling soup, and watch it thicken into a rich, glossy broth within sixty seconds.
If your final broth tastes surprisingly flat or bland, the issue is almost always a lack of proper acid or salt balance. Start by adding a small pinch of sea salt, as salt acts as a microphone that amplifies surrounding food flavors. If the soup remains flat after salting, stir in an extra tablespoon of fresh lemon juice or a quarter-teaspoon of fresh lemon zest. The combination of sodium and citric acid instantly wakes up dormant herbal notes and transforms dull broth into a vibrant taste sensation.
Frequently asked questions about Lemon chicken and orzo soup
Can I use raw chicken breast directly in the soup pot instead of pre-cooked shredded chicken?
Yes, you can absolutely cook raw chicken breasts directly inside the soup broth. Simply add two boneless, skinless chicken breasts into the boiling chicken broth during Step 4 alongside the mirepoix. Simmer the chicken breasts for approximately 12 to 15 minutes until their internal temperature reaches 165°F on a digital meat thermometer. Remove the cooked chicken onto a clean cutting board, shred it using two forks, and fold it back into the pot alongside your cooked orzo and spinach.
Why did my orzo pasta turn mushy when I reheated leftovers?
Orzo pasta is a delicate wheat product that continues to absorb liquid and cook whenever exposed to warm temperatures. If left in hot soup for extended periods or boiled aggressively during reheating, the starch bonds break down, resulting in a soft, mushy texture. To prevent this, always cook your orzo strictly to *al dente* during initial preparation, cool leftover soup promptly, and reheat portions gently on the stovetop over low heat without bringing the liquid back to a harsh rolling boil.
Can I freeze this soup for future quick family dinner meals?
You can freeze this soup successfully, provided you make one simple adjustment regarding the pasta. If frozen inside broth, cooked orzo breaks down and turns mushy upon thawing. For best results, prepare the soup base with chicken, carrots, onions, and herbs, but omit the orzo and spinach. Freeze the broth base in airtight containers for up to three months; when ready to eat, thaw the soup, bring it to a boil, drop in fresh orzo, and fold in baby spinach right before serving.
What can I substitute for orzo pasta if I cannot find it at Walmart or Kroger?
If orzo pasta is unavailable at your local supermarket, you have several fantastic alternatives that work seamlessly in this recipe. Small pasta shapes like ditalini, stelline (little stars), pastina, or acini di pepe serve as direct one-to-one substitutes. Alternatively, long-grain white rice, Arborio rice, or quinoa offer delicious gluten-free options that complement the lemon chicken broth wonderfully. Be sure to check package directions for grain cooking times, as rice generally requires a few extra minutes of simmering compared to delicate pasta.
Is Lemon chicken and orzo soup healthy for weight-loss meal plans?
This dish is an exceptional choice for health-conscious eating and weight-loss management plans. Clocking in at approximately 310 calories per generous serving, it offers a nutrient-dense, low calorie profile rich in lean poultry protein and fiber from fresh vegetables. The clear, lemon-infused chicken broth provides deep hydration and warmth without the heavy saturated fats found in cream-based soups. It keeps you feeling full and satisfied for hours while nourishing your body with vitamins A and C.
Can I make this recipe in a Slow Cooker or Crock-Pot?
Yes, this recipe adapts wonderfully to slow cooking for busy families. Combine the chicken broth, diced onions, sliced carrots, minced garlic, dried herbs, and raw chicken breasts in your slow cooker. Cover and cook on Low for 6 hours or High for 3 to 4 hours until the chicken is tender. Shred the chicken, return it to the pot, stir in dry orzo, and cook on High for an additional 20 minutes until the pasta is tender; finish by stirring in fresh baby spinach and fresh lemon juice right before serving.
Lemon Chicken Orzo Soup with Spinach
A bright and comforting chicken soup with tender shredded chicken, delicate orzo pasta, fresh spinach, carrots, and a refreshing hint of lemon.
- 2 cups cooked shredded chicken
- 2 carrots, sliced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 cups fresh baby spinach
- 6 cups chicken broth
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Fresh parsley, for garnish
- Lemon slices for serving
- 1Heat olive oil in a large soup pot over medium heat.
- 2Add onion and carrots and cook for 5 minutes until softened.
- 3Add garlic, oregano, and thyme and stir for 30 seconds until fragrant.
- 4Pour in chicken broth and bring to a boil.
- 5Add orzo and cook according to package instructions, about 8–10 minutes.
- 6Stir in cooked chicken and baby spinach, simmering until heated through and the spinach wilts.
- 7Remove from heat, stir in fresh lemon juice, and season with salt and pepper to taste.
- 8Garnish with fresh parsley and serve immediately with extra lemon slices.
Keywords: lemon chicken soup, orzo soup, chicken spinach soup, lemon orzo soup, easy chicken soup
