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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: 4
Calories: 243kcal
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Equipment
- 1 Large Dutch Oven
Ingredients
- 2 tbsp Olive oil
- 2 whole Carrots chopped
- 3 whole Celery ribs chopped
- 1/2 whole White onion or Yellow onion, diced
- 3 whole Garlic cloves minced
- 1 whole Green onion sliced
- 1 tbsp Italian seasoning
- 1 tsp Salt more to taste
- 2 whole Chicken breasts
- 8 cups Chicken broth
- 1/4 cup Parsley chopped
- 1 tbsp Chicken bouillon
- 2 whole Lemons juiced
- 1 cup Dry orzo pasta
- 2 cups Spinach
Toppings
- Parmesan cheese
- Greene onions
- Saltine crackers
Instructions
- In a large Dutch oven, add olive oil on medium heat.
- Add onions, celery, carrots, garlic, white onion, Italian seasoning, and salt.
- Cook for 5 minutes.
- After 5 minutes, add chicken breast and sprinkle a little salt on them.
- Cook them for 2-3 minutes on each side (just to get a little color – they do not need to cook through at this point).
- Add chicken broth, juice of lemons, parsley, and chicken bouillon.
- Cook and cover on low for 25-30 minutes.
- After 25-30 minute, remove chicken breasts and shred.
- Return back to the pot along with dry orzo pasta.
- Cover and cook for 10-11 minutes or until pasta is al-dente.
- At the last minute, add spinach and stir in.
- Top with cheese and green onions if desired.
- Enjoy with crackers or bread!
Nutrition
Calories: 243kcal | Carbohydrates: 32g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 2642mg | Potassium: 302mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1843IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 2mg
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.
- Lemon goes in off the heat. Cooking it dulls the brightness.
- 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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