A creamy, comforting soup featuring tender orzo pasta, shredded chicken, fresh spinach, and bright lemon flavors in a rich broth base.
american
mediterranean
Nutrition
Provides moderate protein from chicken, calcium from dairy, vitamins from spinach and lemon, but is high in saturated fat from heavy cream.
| Calories | 550 kcal |
| Energy | 2300 kJ |
| Protein | 21 g |
| Total Fat | 24 g |
| Saturated Fat | 14 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 7 g |
| Cholesterol | 88 mg |
| Carbohydrate | 45 g |
| Sugars | 4 g |
| Dietary Fibre | 2 g |
| Sodium | 800 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
pastadinnersouplunchmain courseone potfamily friendlystovetop
Luscious Lemon Chicken Orzo Soup
4
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Ingredients
Equipment
Ladle
Zester
Large pot
Instructions
1
Prepare ingredients first: shred the cooked chicken, zest the lemon, squeeze the lemon juice, and chop the spinach and parsley. Measuring everything before you start makes the process smooth.
2
In a large pot over medium-high heat, bring 4 cups of chicken broth to a gentle boil. Keep an eye on it so it doesn't foam over.
3
Add 1 cup of orzo to the boiling broth and stir immediately to prevent sticking. Reduce heat slightly so the broth simmers and cook the orzo for 8–10 minutes, stirring occasionally, until al dente (slightly firm to the bite).
4
Once the orzo is nearly done, lower the heat to medium-low. Stir in 1 cup shredded cooked chicken, allowing it to warm through for 1–2 minutes.
5
Pour in 1 cup heavy cream and stir gently to incorporate. Allow the soup to heat until just below a simmer — do not boil after adding cream to prevent curdling. Simmer for 2–3 minutes until the soup is creamy and heated.
6
Add 2 tablespoons fresh lemon juice and the zest from 1 lemon. Stir to combine and taste. The lemon should brighten the soup without overpowering it.
7
Fold in 1 cup chopped spinach and cook for 1–2 minutes, until wilted and vibrant green.
8
Season with salt and pepper to taste. Start small — you can always add more. Remove from heat and ladle into bowls.
9
Garnish each serving with chopped fresh parsley. Serve immediately while hot and aromatic.
Luscious Lemon Chicken Orzo Soup
4
servings
0
per serve
0
minutes
A creamy, comforting soup featuring tender orzo pasta, shredded chicken, fresh spinach, and bright lemon flavors in a rich broth base.
american
mediterranean
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Ingredients
Equipment
Ladle
Zester
Large pot
Instructions
1
Prepare ingredients first: shred the cooked chicken, zest the lemon, squeeze the lemon juice, and chop the spinach and parsley. Measuring everything before you start makes the process smooth.
2
In a large pot over medium-high heat, bring 4 cups of chicken broth to a gentle boil. Keep an eye on it so it doesn't foam over.
3
Add 1 cup of orzo to the boiling broth and stir immediately to prevent sticking. Reduce heat slightly so the broth simmers and cook the orzo for 8–10 minutes, stirring occasionally, until al dente (slightly firm to the bite).
4
Once the orzo is nearly done, lower the heat to medium-low. Stir in 1 cup shredded cooked chicken, allowing it to warm through for 1–2 minutes.
5
Pour in 1 cup heavy cream and stir gently to incorporate. Allow the soup to heat until just below a simmer — do not boil after adding cream to prevent curdling. Simmer for 2–3 minutes until the soup is creamy and heated.
6
Add 2 tablespoons fresh lemon juice and the zest from 1 lemon. Stir to combine and taste. The lemon should brighten the soup without overpowering it.
7
Fold in 1 cup chopped spinach and cook for 1–2 minutes, until wilted and vibrant green.
8
Season with salt and pepper to taste. Start small — you can always add more. Remove from heat and ladle into bowls.
9
Garnish each serving with chopped fresh parsley. Serve immediately while hot and aromatic.
pastadinnersouplunchmain courseone potfamily friendlystovetop
Nutrition
Provides moderate protein from chicken, calcium from dairy, vitamins from spinach and lemon, but is high in saturated fat from heavy cream.
| Calories | 550 kcal |
| Energy | 2300 kJ |
| Protein | 21 g |
| Total Fat | 24 g |
| Saturated Fat | 14 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 7 g |
| Cholesterol | 88 mg |
| Carbohydrate | 45 g |
| Sugars | 4 g |
| Dietary Fibre | 2 g |
| Sodium | 800 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
