Description
A light and flavorful one pot lemon chicken and spinach soup perfect for family meals. This Mediterranean-inspired recipe features tender chicken, fresh spinach, and bright lemon flavors in a comforting broth cooked entirely on the stovetop.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 8 cups low sodium chicken broth
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 3/4 cup uncooked orzo pasta
- 3 cups fresh spinach, roughly chopped
Finishing Touches
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery and cook for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Seasoning: Stir in minced garlic, 1/2 teaspoon salt, black pepper, and dried oregano. Cook for about 30 seconds until the garlic is fragrant.
- Add Broth and Cook Chicken: Pour in the chicken broth and bring to a gentle boil. Add the chicken breasts, then reduce heat to a simmer and cook uncovered for 15 to 18 minutes until the chicken is fully cooked through.
- Shred Chicken: Remove the chicken breasts from the pot and shred them with two forks into bite-sized pieces.
- Cook Orzo: Stir the uncooked orzo pasta into the simmering broth and cook for 8 to 10 minutes until tender but still slightly firm.
- Add Chicken and Spinach: Return the shredded chicken to the pot and add the roughly chopped spinach. Cook for an additional 2 to 3 minutes until the spinach is wilted.
- Finish with Lemon and Herbs: Stir in fresh lemon juice, lemon zest, the remaining 1/2 teaspoon salt, and chopped parsley. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls and serve warm for a light and nourishing family meal.
Notes
- For a low carb version, substitute cauliflower rice in place of orzo pasta.
- Add a splash of heavy cream to the soup if you prefer a richer, creamier texture.
- This soup stores well in the refrigerator for up to 4 days and can be gently reheated on the stovetop.
