A splash of citrus flavor offers freshness to a hearty soup.
This super-easy, incredibly delicious orzo soup delivers the perfect combination of warm, hearty comfort with bright citrus flavor. We like to make this as lunch or dinner, regardless of the season, and we love how simple it is to throw together! It’s light and wholesome, with plenty of fresh veggies; we really like what the spinach adds to the soup as a whole. It’s also quite filling, thanks to the tender chicken and hearty orzo.
We served it for dinner last night, and everyone agreed that it tastes amazing! It cooks up so easily and that is a huge plus for a busy weeknight. We can’t think of a better way to end a busy day than with something this satisfying.
Orzo Chicken and Spinach Soup
Serves 6 to 8; 35 minutes
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, chopped
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 2 medium chicken breasts (about 1 1/2 pounds), cubed
- 3-4 tablespoons lemon juice, freshly squeezed
- 1-2 tablespoons lemon zest
- 1 cup orzo pasta, uncooked
- 1 cup baby spinach leaves, chopped
- 2 tablespoons fresh parsley, chopped
- Kosher salt and black pepper, to taste
- Lemon slices, for garnish
- Melt butter over medium heat in large stockpot. Add onion, carrots and garlic. Cover and sweat 10 minutes until tender, stirring occasionally.
- Add broth, chicken, lemon juice and zest to pot. Bring to a simmer. Stir in Italian seasoning, celery seed and orzo.
- Bring to a boil. Simmer 15 to 20 minutes, until chicken is cooked through and pasta is tender.
- Remove from heat. Stir in spinach and parsley. Add kosher salt and black pepper, to taste. Garnish with fresh lemon slices.