Instructions:
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, until the onions are translucent and vegetables are slightly tender.
- Cook the Chicken: Add the chicken breast to the pot, then pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add Orzo and Lemon: Stir in the orzo, lemon zest, and lemon juice. Let the soup simmer for about 10-12 minutes, or until the orzo is tender. If you prefer a thicker soup, let it cook a little longer, adding more broth as needed.
- Add Greens and Season: Stir in the baby spinach or kale, allowing it to wilt in the hot soup. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh dill or parsley for a pop of color and flavor.
Tips and Variations
- Rotisserie Chicken: Use shredded rotisserie chicken for a faster version. Simply add it after cooking the orzo.
- Make it Creamy: Stir in a splash of heavy cream or coconut milk for a creamy, comforting twist.
- Substitute Grains: You can swap orzo with rice, couscous, or even quinoa for a gluten-free option.
Serving Suggestions
This soup pairs wonderfully with crusty bread, a simple green salad, or garlic breadsticks. For an extra burst of lemon, serve each bowl with a wedge of lemon on the side.
Why This Soup Stands Out
Lemon Chicken Orzo Soup combines simplicity with flavor, making it a favorite for weeknight dinners or meal-prepping. The tangy lemon brightens the flavors, and the orzo adds just the right amount of heartiness without being heavy. This is the kind of soup that wraps you in warmth and leaves you feeling satisfied.
