Lemon Chicken Orzo Spinach (Printable)

Tender chicken and orzo with fresh spinach brightened by lemon zest and juice, creating a warm and nourishing meal.

# What You Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (14 oz), diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 4 cups baby spinach, roughly chopped

→ Pantry

07 - 1 cup orzo pasta
08 - 6 cups low-sodium chicken broth
09 - 2 tablespoons olive oil

→ Flavorings

10 - Zest and juice of 1 large lemon
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - Fresh dill or parsley, chopped (optional)
15 - Lemon wedges (optional)

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced chicken, season with salt and pepper, and cook for 3 to 4 minutes until lightly browned but not fully cooked through.
04 - Pour in chicken broth, add bay leaf and dried oregano. Bring to a boil, then reduce heat to a simmer.
05 - Stir in orzo and cook for 8 to 10 minutes, stirring occasionally, until orzo is tender and chicken is cooked through.
06 - Remove bay leaf. Stir in spinach, lemon zest, and lemon juice. Simmer for 2 minutes until spinach is wilted. Taste and adjust seasoning.
07 - Ladle soup into bowls. Garnish with fresh dill or parsley and extra lemon wedges if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can have something restaurant-worthy on the table without the fuss.
  • The lemon keeps things feeling fresh and vibrant, so it tastes like spring no matter what season you're actually cooking in.
  • Spinach and orzo hide in the broth like little treasures, making this feel more substantial than it looks.
02 -
  • Add the lemon juice at the very end, not during cooking, because heat breaks down the bright citrus notes and makes them taste flat and bitter.
  • Bay leaves are deceptive—they're tiny but mighty, so actually fish it out before serving or warn people to watch for it in their spoon.
03 -
  • Toast the orzo in the oil for a minute before adding broth—it creates a subtle nuttiness that rounds out the entire dish.
  • Keep tasting as you go, especially with salt, because the broth concentrates as it simmers and you can always add more but you can't take it out.
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