Chicken Orzo Soup
Warm, comforting, and packed with wholesome ingredients, this Chicken Orzo Soup is the ultimate bowl of cozy. Perfect for chilly evenings or a nourishing lunch, this recipe features tender, shredded chicken, delicate orzo pasta, and vibrant vegetables like carrots, celery, and spinach all simmered in a fragrant, herb-infused broth. A splash of fresh lemon juice adds a bright, tangy finish that elevates each spoonful. Ready in under an hour and serving up to six, this hearty, homemade soup is not only easy to prepare but also brimming with protein, greens, and zesty flavor. Serve it up with a sprinkle of parsley for a pop of freshness, and enjoy a satisfying, feel-good meal that's ideal for busy weeknights or meal prepping.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 3 medium garlic cloves, minced
- 1 pound chicken breast, boneless and skinless
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 1 cup orzo pasta
- 2 cups fresh spinach, roughly chopped
- 1 medium lemon, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Cook for about 5-7 minutes, stirring occasionally, until vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chicken breast to the pot along with the chicken broth, dried thyme, dried oregano, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 20-25 minutes, or until the chicken is cooked through.
Remove the chicken breast from the pot and set it aside to cool slightly. Shred the chicken using two forks.
Return the shredded chicken to the pot and stir in the orzo pasta.
Simmer for another 8-10 minutes or until the orzo is cooked al dente.
Add the chopped spinach and lemon juice. Stir to combine and cook for another 2 minutes.
Adjust seasoning with additional salt and pepper if needed.
Remove and discard the bay leaf.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7434 mg | 323% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 23.5 g | ||
| Protein | 201.7 g | 403% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 663 mg | 51% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4976 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
