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Bowl of lemon chicken orzo soup with shredded chicken, orzo pasta, spinach, and dill

Lemon Chicken Orzo Soup with Spinach and Fresh Dill

A light, lemony chicken soup with tender orzo, vegetables, spinach, and fresh dill.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 medium onion Diced
  • 2 carrots Diced
  • 2 celery stalks Diced
  • 3 garlic cloves Minced
  • 7 cups low-sodium chicken broth
  • 3/4 cup dry orzo
  • 1 tsp dried oregano
  • 1/2 tsp ground black pepper
  • up to 1/2 tsp fine salt To taste
  • 2 packed cups baby spinach
  • 1/4 cup fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh dill or parsley Chopped

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Measuring tools
  • Two forks
  • Food thermometer

Method
 

  1. Sauté onion, carrots, and celery in olive oil for 5 minutes. Add garlic and oregano for 30 seconds.
  2. Add broth and chicken; bring to a gentle simmer and cook for about 12–18 minutes, until chicken reaches 165°F (74°C). Remove chicken to a clean plate.
  3. Stir dry orzo into the simmering broth and cook according to the package, roughly 8–10 minutes.
  4. Shred the fully cooked chicken. Return it to the pot with spinach and heat until spinach wilts.
  5. Turn off heat; stir in lemon juice, zest, and dill. Adjust the salt, pepper, and broth.
  6. Serve hot in six portions.

Notes

Poultry must reach 165°F (74°C). Orzo absorbs broth in storage; add extra broth when reheating. Refrigerate promptly; reheat to 165°F. Nutrition has not been calculated.