Go Back
Mediterranean Lemon Chicken Orzo Soup
Print Recipe Pin Recipe
Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Measuring cups

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 1 pound boneless skinless chicken breast
  • 1 teaspoon dried oregano
  • 1 cup orzo
  • 2 lemons, juiced
  • 2 cups fresh spinach
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until they begin to soften.
  • Stir in the garlic and cook for 1 minute more. Pour in the chicken broth and add the chicken breast and oregano. Bring the mixture to a simmer and cook for 15 minutes until the chicken is cooked through.
  • Remove the chicken from the pot and set it aside. Add the orzo to the broth and simmer for 8 to 10 minutes until tender.
  • Shred the chicken with two forks and return it to the pot. Stir in the lemon juice and spinach and cook for 2 minutes until the spinach wilts. Season with salt and black pepper to taste.
  • Ladle the soup into bowls and top each serving with chopped parsley.

Notes

Add extra lemon juice at the table if you prefer a sharper citrus note. The orzo will continue to absorb broth as it sits, so add a splash of warm broth when reheating leftovers to loosen the texture.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Knife, Cutting board, Measuring cups