Lemon Chicken Orzo Soup is one of those beautiful comfort foods, one pot meals that doesn’t get the love as much as plain ol’ chicken noodle soup…and that’s too bad. It’s naturally low fat, healthy and bright, fresh tasty bowl of goodness that is tasty and satisfying all seasons of the year.
The pea sized orzo pasta could easily be swapped out for white or brown rice to make this comfort dish gluten free.
Of course you’d eliminate the chicken. I think good substitutes would be tofu, white beans, some kind of meat substitute you get in the frozen section like vegan meatballs or chicken. What ever you sub with, the lemony broth is going to make all the above delicious. The broth needs to be changed out as well with veggie broth.
Pescetarians, seafood only, would sub any kind of fish…which any fish is delish with lemon.
You don’t have to use just chicken! Turkey, beef or chicken meatballs would be awesome in this soup! Pick up a bag of frozen and make it really easy on yourself.
Lemon Chicken Orzo Soup Ingredients
Boneless, Skinless Chicken, Thighs, Breasts, both or store bought Rotisserie Chicken (de-bone chicken if store bought rotisserie)
Onion, Carrots, Garlic (of course), Spinach
Seasonings…Garlic-Herb, Italian Seasonings, Salt and Pepper
Easy Soup Instructions
Making this delicious soup is really easy, the hardest part is cutting up the veggies!
Sprinkle the boneless skinless chicken, thighs or breasts of both, with garlic and herb seasoning and spray with spray oil.
Spray dutch oven with spray oil, add 1 tsp of olive oil and heat up.
Add fresh rosemary twigs and chicken to pan and cook until chicken is opaque and lightly brown on both sides. Remove from pan and set aside.
Add chopped up veggies to the pan and spray with oil. Saute until veggies are just starting to soften.
Add chicken back in to pan. Add Italian herbs, salt and pepper, broth and cut up lemon.
Simmer for at least 30 minutes or until chicken breaks apart easily.
Remove chicken, rosemary twigs, and lemons…squeezing out lemon juice back into broth. Set chicken aside and cut up when cooled.
Bring broth back to a slow boil and add Orzo pasta. Turn heat down to a simmering low boil. Cook Orzo for about 6 minutes.
Add cut up chicken back in along with fresh spinach. Stir until spinach is wilted.
Turn heat off, taste for additional seasoning, and add more lemon if desired.
Serve with a sprinkle of Parmesan cheese.
I’m more or less an old fashioned cook and haven’t experimented with the instant pot yet but I am sure this soup is easily adapted to it.
For the Crock Pot you would need to follow steps 1-3, then add the veggies, seasonings and broth into to slow cooker. I would cook this on low for 4-5 hours.
Add orzo and turn heat up to high for about 30 minutes until the pasta is done. Turn off the cooker then add the spinach and let it set for 30 minutes or until spinach is wilted. Add lemon and extra seasonings to taste. Serve in bowls and sprinkle with Parmesan cheese.