Description
A comforting, one-pot weeknight dinner ready in 30 minutes. This soup combines shredded chicken, orzo pasta, and a bright lemon-cream broth for a rich yet light meal.
Ingredients
Scale
- 2 cups shredded rotisserie chicken (or 2 poached chicken breasts, shredded)
- 1 cup orzo pasta (140g)
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 lemons (juice of both, zest of one)
- 2 tablespoons unsalted butter
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Prep ingredients: Dice onion, mince garlic, shred chicken, juice lemons, and zest one lemon.
- Melt butter in a large pot or Dutch oven over medium heat. Add diced onion and a pinch of salt; cook for 3-4 minutes until soft and translucent.
- Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.
- Pour in chicken broth, scraping the bottom of the pot. Bring to a gentle simmer.
- Add orzo pasta and cook for 8-10 minutes until al dente, stirring occasionally.
- Stir in heavy cream and shredded chicken. Heat through for 1-2 minutes without boiling vigorously.
- Remove pot from heat. Stir in lemon zest and lemon juice.
- Add fresh spinach and stir until wilted.
- Season with salt and pepper to taste. Serve topped with Parmesan cheese.
Notes
Orzo continues to cook after being removed from heat, so take it off when slightly firm for al dente texture. If the soup is too thick upon reheating, add a splash of broth or water. Do not freeze this soup as the dairy may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 22
Keywords: lemon chicken soup, orzo soup, creamy soup, 30 minute meals, weeknight dinner, one pot meal, comfort food