Recipes » Lemon Chicken Orzo Soup
Lemon Orzo Chicken Soup

Lemon Chicken Orzo Soup

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Happy Fall! We’re officially in my favorite season of the year and I couldn’t be more excited.

To me, fall season kicks off soup season. And this Lemon Chicken Orzo Soup is one of my favorites.

Lemon Chicken Orzo Soup

I love making this soup at the end of summer and the beginning of fall because I still have plenty of my garden’s herbs left. This is a great way to use Italian parsley, rosemary, or basil that you’ve been growing.

I also love making this after I have leftover grilled or roasted chicken. This is a perfect way to use it up without wasting food!

This soup is also a great meal prep option. You can make a big batch and have lunch or dinner ready all week!

You’ll Need:

  • 2 tbsp olive oil
  • small white onion, chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 8 cups chicken broth or stock
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • fresh rosemary
  • 1 can cannellini beans, drained
  • 1 cup uncooked orzo
  • 3 tbsp lemon juice
  • 1 cup cooked pulled chicken
  • handful spinach
  • Italian parsley, basil, or rosemary for topping
Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup Directions:

Heat olive oil in a soup pot on medium heat. Add onion, carrots, and celery to the pan. Cook for 5 minutes or until the veggies start to soften.

Add broth, pepper, garlic powder, and rosemary. Let simmer for 10 minutes.

Add the orzo and cannellini beans. Cook for 8 minutes or until the orzo is done to your liking.

Finally, add the lemon juice, chicken, and spinach. Let cook for a few minutes until the spinach is wilted.

Serve with fresh rosemary, Italian parsley, or basil.


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