Zesty Lemon Chicken Orzo Soup

Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.

Stir in the dried thyme and cook for an additional 1 minute.

Pour in the chicken broth and bring to a boil. Add the orzo pasta and cook according to the package instructions, usually about 8-10 minutes.

Once the orzo is tender, stir in the shredded chicken, lemon zest, and lemon juice. Simmer for another 2-3 minutes until the chicken is heated through.

Add the baby spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 280 kcal | Servings: 6 servings