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.
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!
- 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 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.