Lemon Chicken Orzo Soup with Spinach

• 8 cups chicken broth
• 1 cup orzo
• 1 cup shredded cooked chicken
• 2 cups fresh spinach
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup olive oil
• 1 teaspoon lemon zest
• Salt and pepper to taste
• Optional: 1/4 teaspoon red pepper flakes

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened.
2. 2 Stir in orzo and toast for 1-2 minutes.
3. 3 Pour in chicken broth, bring to a boil, then reduce to a simmer. Cook until orzo is al dente.
4. 4 Add cooked chicken and spinach, stirring until spinach is wilted.
5. 5 Stir in lemon juice and zest. Season with salt and pepper.
6. 6 Serve hot, with optional red pepper flakes for a little kick.

Equipment

• Large pot
• Wooden spoon

Variations

• Add peas or diced carrots for extra veggies.
• Use turkey instead of chicken for a leaner option.

Substitutions

• Substitute vegetable broth for a vegetarian version.
• Use gluten-free orzo if needed.

Pairings

• Crusty sourdough bread
• Sparkling water with lemon slices

Nutrition

Tips

• Use rotisserie chicken to save time.
• For extra creaminess, stir in a splash of heavy cream before serving.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

Serving Suggestions

• Pair with crusty bread or a fresh green salad.
• Garnish with extra lemon zest or a dollop of Greek yogurt.

FAQ