One Pan, Lemon Chicken Orzo Soup

5 from 1 vote

One Pan, Lemon Chicken Orzo Soup

A bright, lemony chicken orzo soup made in one pan in about 35 minutes. Light yet satisfying, with tender chicken, fresh herbs, and perfectly cooked orzo.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Soup

Cuisine: American, Greek

Keyword: Chicken, Healthy, Italian, One Pan, Orzo, Soup, The Cooking Mawma

Servings:

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!

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