Lemon Chicken Orzo Soup


Lemon Chicken Orzo Soup


  • 8 oz orzo pasta
  • 1 tsp olive oil
  • 3 carrots, chopped, or more to taste
  • 3 ribs celery, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • salt and ground black pepper to taste
  • 1 bay leaf
  • 3 (32 oz) cartons fat-free, low-sodium chicken broth
  • ½ cup fresh lemon juice
  • 1 lemon, zested
  • 8 oz cooked chicken breast, chopped
  • 1 (8 oz) pkg baby spinach leaves
  • 1 lemon, sliced for garnish (optional)
  • ¼ cup grated Parmesan cheese (optional)



  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
  2. Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
  3. Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
  4. Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
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