Lemon Chicken Orzo Soup (Printable Version)
Bright and light soup with tender chicken, orzo pasta, fresh lemon juice, and leafy spinach.
# Ingredients:
→ Base
01 -
15 ml olive oil
02 -
1 small onion, diced
03 -
3 medium carrots, peeled and finely diced
04 -
2 small celery stalks, chopped
05 -
4 cloves garlic, minced
06 -
½ teaspoon garlic powder
07 -
½ teaspoon onion powder
→ Liquids and Seasonings
08 -
1.65 liters chicken stock or broth
09 -
1 teaspoon fresh thyme
10 -
Salt and black pepper, to taste
→ Main Components
11 -
180 grams dry orzo pasta
12 -
680 grams cooked rotisserie chicken, shredded, skin and bones removed
13 -
3 tablespoons cornstarch
→ Vegetables and Citrus
14 -
90 grams baby spinach
15 -
Juice of 1 large lemon
→ Garnish
16 -
Chopped fresh parsley
17 -
2 sprigs fresh thyme
18 -
1 small lemon, sliced
# Steps:
01 -
Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add diced onion, carrots, celery, garlic powder, onion powder, salt, and pepper. Cook for 5 minutes until vegetables soften and slightly caramelize, stirring occasionally. Add minced garlic during the last 2 minutes of cooking.
02 -
Pour in chicken stock, scraping the bottom of the pot to release browned bits. Stir in fresh thyme and bring to a boil. Reduce to a simmer and cook for 2 minutes. Remove one-third cup of stock and allow it to cool.
03 -
Stir dry orzo and shredded chicken into the simmering stock. Cook for 8 to 10 minutes, stirring frequently, until the orzo is nearly tender.
04 -
Whisk cornstarch into the reserved cooled stock until smooth, forming a slurry. Gradually pour this into the soup while stirring to combine.
05 -
Simmer the soup for 5 minutes to thicken. Stir in baby spinach and juice of half a lemon. Cook for 2 to 3 minutes until spinach wilts.
06 -
Remove from heat and adjust seasoning with salt, pepper, and remaining lemon juice to taste. Serve warm, garnished with chopped parsley, thyme sprigs, and a slice of lemon per bowl.
# Notes:
01 -
Gradually add lemon juice to avoid overpowering the soup’s flavor. Use rotisserie legs and thighs for best texture, or substitute with leftover or poached chicken. Frequent stirring prevents orzo from sticking; alternatively, cook orzo separately and add before serving.