Lemon Chicken Orzo Soup

To freeze, transfer the cooled soup to a freezer-safe, airtight container, where it can be stored for up to 3 months.

To reheat, warm the thawed soup in a saucepan or pot on medium heat for 5-10 minutes until it’s hot, or use a microwave-safe dish in the microwave for 2-3 minutes.

Lemon Chicken Orzo Soup

This lemon chicken orzo soup is a light and flavorful dish that works well for both lunch and dinner. Plus, it’s freezer-friendly, making it an excellent meal prep option.

Ingredients

2 chicken breasts, raw
1 cup orzo, raw
1 onion, diced
2 carrots, peeled and diced
2 ribs of celery, diced
4 cloves of garlic, minced
6 cups of chicken broth, with more available if needed
2 tablespoons of olive oil
1/2 teaspoon of dried oregano
1/2 teaspoon of dried parsley
1/4 teaspoon of dried basil
1/4 teaspoon of dried dill
1/2 teaspoon of salt
1 teaspoon of lemon zest
1 lemon, juiced
2 cups of spinach, finely chopped

Instructions

In a large pot, warm the olive oil over medium-high heat.
Add the diced onion, carrot, and celery and sauté for 3-4 minutes until they become tender. Add the minced garlic and cook for an additional 1 minute until it becomes fragrant.
Incorporate the dried oregano, parsley, basil, dill, and salt, ensuring that the vegetable mixture is well-coated. Heat for 30 seconds.
Pour in the chicken broth, stirring to combine it with the vegetables, then add the raw chicken breasts to the pot, submerging them gently in the broth.
Bring the mixture to a gentle boil, then reduce it to a simmer and cook for 15 minutes. After this time, add the orzo to the pot, giving it a thorough stir to ensure even distribution, and cook for an additional 10 minutes.
Remove the chicken breasts from the pot and place them on a cutting board, all while continuing to simmer the soup. Use two forks to shred the chicken breast into bite-size pieces.
Return the shredded chicken to the pot, along with the finely chopped spinach, lemon zest, and lemon juice. Stir everything together and let the soup simmer on low for a final 5 minutes until the spinach wilts.
Once the cooking is complete, taste the soup and adjust the seasoning as needed with additional salt and pepper. At this point, you can also add more broth or water if the soup appears too thick, adjusting it to your preference.
The soup can be served immediately or cooled and stored in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months.