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Lemon Chicken Orzo Soup
Rachel Kim

Lemon Chicken Orzo Soup

Small chicken pieces and orzo finish together in lemony broth, which means the pasta gives the soup just enough body. Stir often near the end because orzo likes the bottom of the pot. Total time: 40 minutes.
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Prep Time 12 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/4 lbs boneless skinless chicken breasts cut into 1/2-inch pieces
  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 6 cups low-sodium chicken broth
  • 3/4 cup dry orzo pasta
  • 1 tsp kosher salt
  • 1 lemon zested and juiced
  • 3 cups baby spinach

Method
 

  1. Heat the olive oil in a Dutch oven over medium-high heat and cook the onion, carrots and celery for 5 minutes.
  2. Add the chicken and salt and cook for 3 minutes, stirring until the outside loses its pink color.
  3. Pour in the broth, bring it to a boil and stir in the orzo.
  4. Simmer for 9 to 11 minutes, stirring often, until the orzo is tender and every chicken piece reaches 165°F.
  5. Stir in the lemon zest, lemon juice and spinach and cook for 1 minute until the leaves wilt.