Lemon Chicken Orzo Soup with Spinach
A hearty, lemon‑bright chicken and orzo soup brimming with garden vegetables, tender shredded chicken, and a fresh dill finish. Perfect for a cozy weeknight meal or a comforting lunch.
40 mins
8 servings
Ingredients
- 2 pounds Chicken Breast (Skinless)
- 10 cups + ½ cup + 2 ⅔ tablespoons Low-Sodium Chicken Broth
- 5 cups + ¼ cup + 1 ¼ tablespoons Baby Spinach
- 3 Carrots
- 3 Celery
- 2 ¾ tablespoons Fresh Dill
- 4 cloves of Garlic
- 3 Lemons
- 1 ½ Yellow Onion
- 1 ½ teaspoons Kosher Salt
- ⅔ teaspoon Black Pepper
- 1 ½ teaspoons Dried Thyme
- 2 ¾ tablespoons Olive Oil
- 1 ½ cups Orzo
Directions
- 1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrots and celery and cook, stirring now and then, until softened, 6 to 8 minutes.
- 2. Stir in the garlic and thyme and cook for about 1 minute, until fragrant.
- 3. Add the chicken broth, salt and pepper and bring to a boil. Add the whole chicken breasts, reduce to a gentle simmer, cover and cook until the chicken is cooked through (165°F), 15 to 18 minutes.
- 4. Lift the chicken onto a cutting board and shred it with two forks.
- 5. Return the broth to a boil, stir in the orzo and cook uncovered, stirring often, until tender, 8 to 10 minutes.
- 6. Return the chicken to the pot and stir in the spinach until wilted. Stir in the lemon zest, lemon juice and dill, then taste and adjust the salt.
- 7. The orzo keeps soaking up broth as it sits, so thin leftovers with a splash of broth or water when reheating.
