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    Home » Dinner » Lemony Chicken Orzo Soup

    January 17, 2020 Dinner

    Lemony Chicken Orzo Soup

    Jump to Recipe Print Recipe

    A cozy, delicious lemony chicken orzo soup to keep you warm! Packed with fresh flavor, protein, and vegetables.

    chicken orzo soup topped with crumbled feta cheese

    I make this lemony chicken orzo soup multiple times every year, but this is my absolute favorite sick day soup. I immediately crave it when I need something comforting to eat. There's something so comforting about the lemon, broth, chicken, and orzo all together.

    This recipe was inspired by my white chicken chili, I wanted a lighter chicken soup to make and this hits the spot every time!

    Ingredients

    Boneless skinless chicken breasts or rotisserie chicken
    Chicken broth
    Orzo
    Spinach
    Feta cheese
    Lemon
    Sweet onion
    Green onion
    Garlic
    Olive oil
    Red pepper flakes
    Pepper
    Salt

    Equipment

    The only equipment you need for this is a large pot, large enough to hold all of the ingredients while they cook.

    Substitutions/variations

    • You can use chicken thighs instead of breast if preferred.
    • You can use regular or whole wheat orzo, just make sure to read the package directions on whichever you choose for cooking time.
    • If you're very sensitive to spice, leave out the red pepper flakes altogether.

    Storage

    Store the chicken orzo soup in an airtight container in the refrigerator up to 3-4 days. It does not stand up well to freezing. To reheat, just add soup to a saucepan on medium heat until warmed through, stirring occasionally.

    If you like this recipe, you may also like:

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    Lemony Chicken and Orzo Soup

    A delicious soup made with fresh lemons, spinach, chicken breast, and orzo. It's healthy, packed with flavor, and great for those colder months.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Soup
    Servings 4 servings

    Ingredients
      

    • 2 large boneless skinless chicken breasts or 2 cups shredded rotisserie chicken
    • 1 medium sweet onion quartered, thinly sliced
    • 8 minced garlic cloves
    • 2 tablespoon olive oil
    • 9 cups chicken broth low sodium or regular
    • 1 large lemon zested and juiced
    • 1 teaspoon crushed red pepper flakes
    • 1 cup orzo regular or whole wheat
    • 2 cups chopped, packed spinach
    • ½ cup chopped green onion
    • ⅓ cup feta cheese
    • Salt to taste
    • Pepper to taste
    • Optional for topping: crumbled feta, chopped green onion, and/or red pepper flakes

    Instructions
     

    • If not using rotisserie chicken: Bring a pot of water to a boil, add generous amount of salt and pepper. Once boiling, reduce heat to bring to a simmer and add uncooked chicken breast. Let simmer until cooked through (about 10 minutes). Then, remove chicken breast and shred.
    • Pour olive oil in a large pot over medium heat.
    • Once hot, add sweet onion and garlic. Sauté until soft (about 5 minutes).
    • Then, add chicken broth, chicken, lemon zest, lemon juice, and crushed red pepper to the same pot. Stir, cover, and bring to a boil. Then remove lid and bring to a simmer.
    • Add in orzo until al dente (about 5 min, read package directions of orzo you are using).
    • Stir in spinach, green onion, and feta, stirring until the spinach is wilted.
    • Salt and pepper to taste.
    • Remove from heat and serve. Add toppings just before serving.
    Tried this recipe?Let us know how it was!

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