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One-Pan Lemon Chicken Orzo Soup
This is chicken soup with the volume turned up. The usual carrots, celery, and onion, plus orzo for body, and then enough lemon at the end to make the whole pot taste alive.
It is what I make when someone is under the weather, and also what I make when it is cold and nobody can decide what they want.
Servings: 6
Calories: 170kcal
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Equipment
- 1 Large Dutch Oven
Ingredients
- 2 tbsp Olive oil
- 2 Carrots peeled and diced
- 3 Celery ribs diced
- 1/2 whole White or yellow onion diced
- 3 whole Garlic cloves minced
- 1 tbsp Italian seasoning
- 1 tsp Salt more to taste
- 2-3 boneless and skinless chicken breasts about 1.5lbs worth
- 8 cups Chicken broth or 4 cups water and 4 cups broth
- 1/4 cup Parsley chopped
- 1 tbsp Chicken bouillon
- 1 whole Lemon juiced about 1/8 cup of lemon juice
- 1 cup Dry orzo pasta
- 2 cups Spinach
Optional Toppings
- Parmesan cheese
- Green onions
- Saltine crackers
Instructions
- Sauté the vegetables. Heat olive oil in a large Dutch oven over medium heat. Add carrots, celery, onion, garlic, Italian seasoning, and salt. Cook for 5 minutes, stirring occasionally.
- Lightly brown the chicken. Push the vegetables aside and add the chicken breasts. Cook for 2–3 minutes per side. *They do not need to be cooked through yet.
- Simmer. Add broth, parsley, bouillon, and lemon juice. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the chicken is cooked through.
- Shred and add the orzo. Transfer the chicken to a plate, shred with two forks, and return it to the pot. Stir in the dry orzo and increase the heat to medium-low to maintain a gentle simmer. Cook uncovered for 10–11 minutes, or until tender, stirring occasionally to prevent sticking.
- Finish and serve. Stir in spinach during the last minute of cooking, just until wilted. Taste and adjust the salt and lemon juice. Serve with Parmesan, green onions, and crackers or bread, if desired. Enjoy!
Nutrition
Calories: 170kcal | Carbohydrates: 23g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 1776mg | Potassium: 268mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4575IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Soften the vegetables slowly first. That is where the base flavor comes from.
- Poach the chicken right in the broth, then shred it back in.
- Add the orzo near the end so it stays tender.
- Add spinach last so it doesn’t overcook.
- Store the orzo separately if you want leftovers to stay brothy.
Frequently Asked Questions
Why did my soup thicken overnight?
The orzo keeps absorbing broth. Loosen it with extra broth when reheating.
Can I use rotisserie chicken?
Yes. Stir it in near the end so it stays tender.
How much lemon is right?
Start with the juice of one, taste, and add more. It should taste bright, not sour.
Is this avgolemono?
No. Avgolemono is thickened with egg. This one is brothy and lighter.
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So cozy and nourishing. I hope your family loves it!