Lemon Chicken Orzo Soup
This Lemon Chicken Orzo Soup combines roasted chicken, orzo pasta, onions, celery, carrots, and spinach in a perfectly seasoned broth with a touch of lemon. It is a refreshing and fulfilling taste tantalizing experience. Using already baked rotisserie chicken for this recipe makes it easy to get it on the table in less than thirty minutes. This is a hearty meal all by itself but for a company worthy meal I like to serve it with Crostini and Strawberry Spinach Salad. Sometimes we just serve the soup with just a scoop of Vanilla Ice Cream for dessert.


  • 2 Tbspvegetable oil

  • 1 mediumonion chopped

  • 2ribs celery chopped

  • 3carrots peeled and chopped

  • 3 clovegarlic minced

  • 1/2 tspdried marjoram

  • 1/2 tspdried thyme leaves

  • 1/2 tspcrushed rosemary

  • 1/4 call purpose flour

  • 6 clow sodium chicken broth

  • 2bay leaves

  • 3/4 corzo pasta

  • 3 ccooked cubed chicken

  • 1lemon juiced

  • 3 cbaby spinach

  • ·salt and pepper to taste

How to Make Lemon Chicken Orzo Soup

  1. Heat oil in Dutch oven or heavy stockpot over medium heat. Add onion, celery and carrots. Cook until the onions and celery are soft; approximately 6-7 minutes. Reduce heat to low. Add garlic, marjoram, thyme, and rosemary; cook for 1 minute stirring constantly.
  2. Raise heat to medium low. Sprinkle flour over vegetables; cook for 2-3 minutes stirring constantly. Slowly stir in chicken broth. Add bay leaves and simmer for 5 minutes; stirring several times.
  3. Add orzo and chicken and cook until the orzo is tender; 8-10 minutes. Stir in lemon juice and spinach cooking until the spinach is wilted.
  4. Remove bay leaves. For best results serve promptly.


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