Description
A light and refreshing soup with tender chicken, orzo pasta, fresh spinach, and vegetables in a lemony broth.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, diced
- 1 cup orzo pasta, uncooked
- 4 cups chicken broth
- 2 cups water
- 2 cups fresh spinach, chopped
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until no longer pink, about 5 minutes.
- Add onion, carrot, celery, and garlic. Sauté for 3 minutes.
- Pour in chicken broth and water. Bring to a boil.
- Stir in orzo and reduce heat to a simmer. Cook for 8 minutes.
- Add spinach, lemon juice, salt, pepper, and oregano. Simmer for 2 more minutes.
- Serve hot.
Notes
- Use fresh lemon juice for best flavor.
- Add more broth if you prefer a thinner soup.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
