Quick Lemon Chicken Orzo Soup
A wholesome, protein-rich chicken soup loaded with orzo, fresh vegetables, and a burst of lemon flavor. Quick, easy, and perfect for meal prep or cozy dinners, this soup is nutritious, satisfying, and packed with bright, zesty flavor.
Equipment
- 1 large enameled cast-iron pot
- 1 Cutting board
- 1 Chef’s knife
- Measuring cups and spoons
- Instant-read thermometer
Ingredients
- 1 lb boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 2 Tbsp olive oil
- 1 ½ cups chopped carrots about 3 large
- 1 ½ cups chopped celery about 3 stalks
- 1 ½ cups chopped yellow onion 1 medium
- 5 cloves garlic minced
- 7 cups chicken broth
- 1 parmesan rind plus shredded parmesan for serving
- 1 ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 1 cup 6 oz dried orzo pasta
- 1 ½ tsp lemon zest
- ¼ cup fresh lemon juice or more to taste
- 5 oz about 5 packed cups fresh spinach, roughly chopped
Instructions
- Prepare the Chicken: Begin by placing your boneless, skinless chicken breasts on a clean cutting board. To ensure even cooking, cover the chicken with a sheet of plastic wrap and gently pound each breast until it is approximately 1/2-inch thick. This will create uniform thickness and tenderize the meat. Pat the chicken dry with paper towels to remove any excess moisture, which helps achieve a beautiful sear later. Season both sides generously with salt and freshly ground black pepper.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large enameled cast-iron pot over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts to the pot. Sear each side for 2 to 3 minutes until golden brown. The goal is a flavorful crust on the outside while keeping the inside juicy. Once browned, transfer the chicken to a plate and set aside, leaving any flavorful oil in the pot.
- Sauté the Vegetables: Into the same pot with the leftover chicken oil, add the chopped carrots, celery, and onion. Sauté these vegetables for 6 to 8 minutes, stirring occasionally, until they begin to soften and release their natural sweetness. This process builds the base flavor for the soup. Move the vegetables to one side of the pot, then add the minced garlic to the empty side and sauté for about 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add Broth and Seasonings: Pour 7 cups of chicken broth into the pot, s: craping the bottom to incorporate any browned bits left from searing the chicken. Add the parmesan rind and the dried herbs: 1 1/2 teaspoons oregano, 1/2 teaspoon each of basil, thyme, and rosemary. Season with salt and freshly ground black pepper to taste. Stir everything together to evenly distribute the herbs and create a fragrant, flavorful broth.
- Return the Chicken and Simmer: Carefully return the seared chicken breasts to the pot. Bring the soup to a gentle simmer over medium heat. This step allows the chicken to cook fully while the flavors meld together. Maintain a gentle simmer—avoid a rolling boil, which could toughen the chicken and overcook the vegetables.
- Cook the Orzo: Once the soup is simmering, add 1 cup of dried orzo pasta. Reduce the heat to medium-low, cover the pot, and allow the orzo to cook for 4 to 8 minutes, stirring occasionally. Check the chicken with an instant-read thermometer; it should reach 165°F in the center to ensure it is fully cooked. Keep an eye on the orzo so it becomes tender but not mushy.
- Remove Chicken and Finish Cooking Orzo: Carefully remove the parmesan rind and transfer the chicken to a cutting board. Let it rest for 3 to 5 minutes, allowing juices to redistribute for maximum tenderness. While the chicken rests, continue cooking the orzo for a few more minutes if needed, until it is fully tender and has absorbed some of the broth.
- Dice the Chicken: Once rested, cut the chicken into very small cubes, approximately the same size as the orzo pasta. This ensures every spoonful of soup has a balanced bite of tender chicken and pasta.
- Add Lemon and Spinach: Return the diced chicken to the soup, along with 1/4 cup fresh lemon juice and 1 1/2 teaspoons lemon zest. Add 5 ounces of roughly chopped fresh spinach. Stir gently and allow the soup to heat through for 2 to 3 minutes. The spinach will wilt slightly, and the lemon will infuse the soup with a bright, refreshing flavor.
- Serve and Garnish: Ladle the hot soup into bowls and sprinkle with shredded parmesan cheese to taste. Note that as the soup sits, the orzo will absorb more broth, so feel free to add a splash of extra chicken broth if desired. Serve warm and enjoy a comforting, nutrient-rich meal perfect for any day of the week.
Notes
- You can substitute chicken thighs for chicken breasts for a richer flavor; adjust cooking time accordingly.
- Fresh herbs can be used instead of dried; simply double the amount for stronger flavor.
- Orzo absorbs broth as it sits; add extra chicken broth when reheating to maintain a soupy consistency.
- To make the soup lighter, use low-sodium chicken broth.
- Parmesan rind adds depth of flavor; if unavailable, a small piece of aged cheese works as well.
- Lemon juice should be added at the end to preserve its bright, fresh taste.
- For a vegetarian variation, replace chicken with chickpeas and vegetable broth, keeping the same cooking method.
