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    Recipes » Lemon Chicken Orzo Soup

    Lemon Chicken Orzo Soup

    Oct 15, 2019 · Leave a Comment

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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.


    Lemon Chicken Orzo Soup

    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Cuisine Italian
    Servings 6 servings
    Calories 386.24 kcal

    Ingredients
      

    • 2 tbsp olive oil
    • 1 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
    • 1 tsp 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

    Instructions
     

    • 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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