Lemon Chicken Orzo Soup Recipe

What You'll Need:

Salted Butter Red Onion Carrots Celery Serrano Pepper Baby Bella Mushrooms Zucchini Salt Garlic Powder Onion Powder Dried Thyme Dried Rosemary Black Pepper Lemons, zested and juiced Chicken Broth Water Cooked Chicken Dry Orzo Pasta Green Onions Fresh Parsley Spinach (optional)

Grate the carrots and zucchini, chop the mushrooms, onions, parsley, etc. Cooking always goes so much better when you get everything prepped before you start cooking.

In a large soup pot melt the butter over medium high heat. Then saute the onions, carrots, celery, and serrano pepper until the onions start to soften and turn translucent.

Add the mushrooms and cook for another 5-10 minutes until the mushrooms are softened and the onions have begun to caramelize.

Add in the zucchini, salt, and spices.

Zest and juice the lemon, and add these to the vegetables, along with what's left of the lemons for even more flavor. Add chicken broth and water. Bring to a boil, then reduce heat and simmer for 5 minutes.

Squeeze the lemons and remove them, then add in the dry orzo pasta and shredded chicken. Let the soup simmer for 10-15 minutes, stirring occasionally, until the orzo is tender and al dente.

Add in the chopped green onion and parsley. Taste the soup and adjust the salt, pepper, or lemon juice as needed.

Optional: Place a handful of fresh chopped spinach into the bottom of your soup bowl, ladle the hot soup over the top and mix together.

The spinach pairs beautifully with the lemon in the soup and gives you a nice fresh flavor that compliments the richness of the soup!

It's a wholesome, healthy dinner that's sure to be a hit with the whole family!

This soup has a bold, refreshing flavor profile and is basically pure comfort in a bowl. It's a twist on classic chicken noodle soup but even better. The chicken is tender and juicy and paired with the lemon broth makes it the perfect, cozy bowl of soup for any occasion.

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