Description
Lemon Chicken Orzo Soup with Spinach — a bright, savory one-pot breakfast bowl perfect for meal prep and weekday mornings. Makes 6 hearty servings in 40 minutes with 13 simple ingredients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 cups fresh spinach, chopped
- Juice of 2 lemons
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic; sauté until softened.
- Stir in thyme and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add chicken breasts and reduce heat, letting it simmer until chicken is cooked through (about 20 minutes).
- Remove chicken, shred it, and return it to the pot.
- Stir in orzo and cook according to package instructions.
- Add spinach and lemon juice, and cook for an additional 1-2 minutes.
- Season with salt and pepper, and garnish with parsley before serving.
Notes
- Fridge Storage: Transfer cooled soup (ideally with orzo stored separately) into airtight glass containers and refrigerate within 2 hours of cooking, per FDA food safety guidelines. The broth-and-chicken base stays fresh for up to 4 days at 37—40°F. Keep spinach and lemon juice in separate small containers to preserve their bright flavor and vibrant color when reheating each portion.
- Freezer Storage: Freeze the soup base (without orzo, spinach, or lemon juice) in freezer-safe zip-top bags or rigid containers for up to 3 months. Lay bags flat on a sheet pan until solid, then stack vertically to maximize freezer space. Label each container with the date and contents. Thaw overnight in the fridge for 10 hours before reheating and adding fresh components.
- Oven Reheat: Preheat your oven to 325°F. Pour refrigerated soup into an oven-safe Dutch oven or covered baking dish, add a splash of chicken broth to loosen the consistency, and heat for 20 minutes with the lid on. Stir halfway through, then add fresh spinach and a squeeze of lemon juice in the final 3 minutes. This gentle method prevents the chicken from drying out.
- Microwave Reheat: Spoon a single portion into a microwave-safe bowl, add 2 tablespoons of chicken broth, and cover loosely with a damp paper towel. Heat on medium-high power for 3 minutes, stirring at the halfway mark. Let the bowl stand for 1 minute before adding fresh spinach (the residual heat wilts the leaves perfectly) and a squeeze of lemon for brightness.
- Air Fryer Reheat (Bread Accompaniment): While this soup reheats best on the stove or in the microwave, use your air fryer to quickly crisp bread sides. Place sliced baguette or dinner rolls in the air fryer basket at 350°F for 3 minutes until golden and warm. Meanwhile, reheat the soup on the stovetop over medium heat for 5 minutes, stirring occasionally, then serve the crisp bread alongside.
- Prep Time: 10
- Cook Time: 30
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 generous
- Calories: 298 calories
- Sugar: 4g
- Sodium: 890mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 65mg