Description
A light and cozy soup featuring tender shredded chicken, orzo pasta, and a zesty lemon-infused broth. This one-pot recipe is easy to make and perfect for a quick weeknight meal or meal prep.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (shredded)
- 3 cloves garlic (minced)
- 1 small onion (diced)
- 2 carrots (chopped)
- Juice of 1–2 lemons
- 1 tsp dried oregano
- 5 cups chicken broth
- 1 cup orzo pasta
- 2 cups baby spinach (or kale)
- 1 tbsp olive oil
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot and sauté onions, garlic, and carrots until softened.
- Add chicken broth, chicken, oregano, salt, and pepper. Simmer for 15 minutes.
- Remove chicken, shred it, and return it to the pot.
- Stir in orzo and cook for 8-10 minutes until tender.
- Add lemon juice and spinach, cooking until the greens wilt.
- Adjust seasoning, garnish with parsley, and serve warm.
Notes
- Use rotisserie chicken for a quicker version.
- Swap orzo for quinoa or rice for a gluten-free option.
- Add Parmesan cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean