Lemon Chicken Orzo Soup

Recipe View Gather all ingredients to ensure a smooth cooking process.

Recipe View Cook the Orzo: Bring a large pot of lightly salted water to a boil. Stir in the orzo and cook until al dente, about 5 minutes. Drain and rinse with cold water to stop the cooking process. This prevents the orzo from becoming mushy. (5 minutes)

Recipe View Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion. Cook, stirring occasionally, until softened and translucent, around 5 minutes. Add garlic and cook until fragrant, about 1 minute more. (6 minutes)

Recipe View Infuse the Broth: Season with thyme, oregano, bay leaf, salt, and pepper. Cook for another 30 seconds, allowing the herbs to release their aromas. Pour in the chicken broth and bring to a boil. (1 minutes)

Recipe View Simmer for Flavor: Partially cover the pot, reduce heat to medium-low, and simmer gently until the vegetables are tender, approximately 10 minutes. This allows the flavors to meld beautifully. (10 minutes)

Recipe View Combine and Finish: Stir in the cooked orzo, lemon juice, and lemon zest. Add the chopped chicken and cook until everything is heated through, about 5 minutes. (5 minutes)

Recipe View Add Spinach: Stir in the baby spinach and cook until it wilts, only 2 to 3 minutes. Overcooking the spinach will diminish its vibrant color and texture. (3 minutes)

Recipe View Serve: Ladle the soup into bowls and garnish with fresh lemon slices and a sprinkle of grated Parmesan cheese. The lemon brightens the flavors, and the Parmesan adds a salty, savory touch.

Recipe View Enjoy!