A refreshing pop of lemon flavor in every bowl. Lemon chicken orzo soup with spinach is a comfort food made so easy, this might quickly become a go-to weeknight meal.
Our zesty Lemon Chicken Orzo Soup with Spinach is a light and refreshing dish! This comforting soup is packed with flavor from zesty lemon, tender orzo, and fresh spinach. This soup recipe is ideal for a light and healthy weeknight meal or a cozy lunch.
When we get a craving for Greek food our favorite way to start our meal is with a bowl of lemon chicken soup, or Avgolemono soup. Both versions can be described as chicken noodle soup with a Greek flare.The differences between the two are the Avgolemono soup is made with eggs whereas the Lemon Chicken soup is not. Avgolemono soup can be served with or without chicken. Both are delicious.
Is Lemon Chicken Orzo Soup easy to make?
Our version of lemon chicken soup is a conglomeration of both traditional greek soups. Lemon Chicken Orzo soup with spinach has a light velvety texture while also being a hearty and comforting dish. The soup can be prepared in 30 minutes, even less if you decide to use rotisserie chicken. The simple steps are provided below.
While soup is usually thought of as a Fall/Winter meal, the light flavor of the lemony broth makes this a dish that can be enjoyed year round. We use orzo which is a rice-shaped soup pasta, instead of rice that is used in the traditional version. Gluten free orzo can be substituted depending on your dietary needs.
Using low sodium chicken broth(bone broth preferable) is imperative. Always check sodium content on broth. You will be amazed the sodium content in some brands. By being a smart shopper you can cut the sodium content of this dish by half or more. The other option is making the broth from scratch. Homemade is always a good option, but the simplicity of store bought low sodium stock or bone broth makes soup a vial lie and healthy option for your busy weeknights.
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Lemon Chicken Orzo Soup With Spinach
4
servings15
minutes25
minutesLight, velvety smooth textured soup perfect to snuggle up with on a cold day yet bright enough to have year round.
Ingredients
2 medium chicken breasts cooked and shredded (or rotisserie chicken shredded)
1 tbs olive oil
3 large carrots chopped
3 celery stalks chopped
3 cloves garlic minced
1 large onion chopped
1 tsp lemon zest (zest lemon before cutting to juice)
Juice of 1 large lemon (about 1/4 cup)
8 cups of low sodium chicken stock
1/2 tsp dried rosemary leaves (crushed) or 1/4 tsp ground
2 bay leaves
3 cups lightly packed baby spinach washed
1/2 tsp ground tyme
1/2 tsp ground sage
1 cup orzo
Lemon slices (optional)
Pecorino Romano (optional)
Directions
- Heat oil in a large saucepan. Start by sautéing onion, carrots and celery on medium heat until vegetables begin to soften and onion is translucent, about 3-4 minutes. Add garlic and continue cooking until garlic is nicely fragrant.
- Add rosemary, thyme and sage to vegetables. Quickly mix for a few seconds until everything is combined. Do not burn.
- Slowly pour in the chicken broth. Add bay leaves. Raise heat to high and bring to a boil. Stir in the orzo. Reduce heat and simmer for 6 minutes.
- Add the shredded chicken, lemon zest, lemon juice and spinach and continue cooking for another 3-4 minutes or until orzo is tender and spinach is wilted. Season with salt and pepper.
- Remove bay leaves before serving.
- In your soup bowl, you may add a lemon slice for extra flavor and sprinkle with Pecorino Romano if using.
Notes
- Using rotisserie chicken will reduce preparation time.
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