Lemon Chicken Orzo Soup

  • It's citrus season! See the uplifting recipe for Lemon Chicken Orzo Soup on Page 2.

      It's citrus season! See the uplifting recipe for Lemon Chicken Orzo Soup on Page 2. M. Eileen Brown | Staff Photographer

Updated 2/3/2021 6:26 AM

8 ounces orzo

1 teaspoon olive oil


3 carrots, chopped

3 ribs celery, chopped

1 onion, chopped

2 cloves garlic, minced

teaspoon dried thyme

teaspoon dried oregano

salt and ground black pepper to taste

1 bay leaf

3 (32-ounce) cartons chicken broth

cup fresh lemon juice

1 lemon, zested

8 ounces cooked chicken breast, chopped

1 (8 ounce) package baby spinach leaves

cup grated Parmesan cheese (optional)

Cook orzo in boiling water until partially cooked, 5 minutes and then drain and rinse with cold water. Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery and onion until the vegetables begin to soften. Add garlic; cook and stir until fragrant, about 1 minute more. Season with thyme, oregano, salt, black pepper and bay leaf. Pour chicken broth into the pot and bring to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.

Stir orzo, lemon juice and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth. Serve with Parmesan cheese.

Serves 6

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