Description
This Delicious Lemon Orzo Soup is a comforting and flavorful dish that is perfect for any time of the year. The combination of tangy lemon, hearty orzo pasta, and fresh vegetables makes this soup a satisfying meal on its own.
Ingredients
Scale
For the Lemon Orzo Soup:
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 8 cups chicken or vegetable broth
- 1 cup uncooked orzo pasta
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Additional Ingredients:
- 2 cups cooked shredded chicken (optional for non-vegetarian)
- juice and zest of 1 large lemon
- 2 cups fresh spinach (roughly chopped)
- 1/4 cup fresh parsley (chopped)
- grated Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in garlic and cook for 30 seconds until fragrant.
- Pour in broth and bring to a boil. Stir in orzo, oregano, salt, and pepper. Reduce heat and simmer until orzo is tender, about 8–10 minutes, stirring occasionally.
- If using chicken, stir it in now and cook until heated through. Add lemon juice, lemon zest, spinach, and parsley. Stir until spinach wilts, about 1 minute.
- Taste and adjust seasoning if needed. Serve hot, garnished with Parmesan cheese if desired.
Notes
- For extra richness, stir in 1–2 tablespoons of heavy cream before serving.
- To keep the orzo from absorbing too much broth in leftovers, cook it separately and add just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 180
- Sugar: 4g
- Sodium: 740mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
