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To make this comforting dish, gather these key items: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 3 medium carrots, sliced - 2 celery stalks, diced - 1 pound boneless, skinless chicken breasts - 6 cups chicken broth - 1 cup orzo pasta - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) - 1 bay leaf - Juice of 1 large lemon - Salt and pepper to taste - 2 cups fresh spinach - Zest of 1 lemon - Chopped parsley for garnish These ingredients form the base of our soup, giving it depth and flavor. The chicken provides protein, while the veggies add texture and nutrients. Orzo pasta helps make the soup hearty and filling. You can add more fun and taste with these options: - 1 teaspoon red pepper flakes for heat - 1 cup diced tomatoes for a richer broth - Fresh herbs like dill or basil for a twist These extras can spice up the soup. Adjust based on your taste. If you lack some ingredients, don’t worry! Here are a few swaps: - Use vegetable broth instead of chicken broth for a vegetarian version. - Swap chicken breasts for rotisserie chicken for a quick option. - Try quinoa or rice if you’re out of orzo. These substitutions keep the soup tasty while fitting your pantry. Feel free to mix and match based on what you have at home. For the full recipe, check out the details and enjoy your cooking adventure! Start by gathering all your ingredients. It makes cooking easier. Heat one tablespoon of olive oil in a large pot over medium heat. Add one diced onion and sauté it for about 3-4 minutes until it turns clear. This step builds a nice base for your soup. Next, stir in two minced garlic cloves, three sliced carrots, and two diced celery stalks. Cook these for about five minutes until they soften. Now, it’s time to add the chicken. Season one pound of boneless, skinless chicken breasts with salt and pepper. Place them in the pot with the veggies. Pour in six cups of chicken broth and add a tablespoon of fresh thyme leaves and one bay leaf. Bring this mix to a boil. Once it starts boiling, lower the heat to a simmer. Cover your pot and let it cook for about 15-20 minutes. The chicken should be fully cooked by then. After cooking, remove the chicken from the pot. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot. Add one cup of orzo pasta and let it simmer for another 8-10 minutes. This will make the orzo tender. Finally, stir in two cups of fresh spinach, the juice of one large lemon, and the zest of one lemon. Mix until the spinach wilts. Taste your soup and adjust the salt and pepper if needed. Don't forget to remove the bay leaf before serving. For a lovely touch, serve this soup in warm bowls, garnished with chopped parsley and a lemon wedge on the side. For the complete guide, check the Full Recipe. To get the best taste in your One-Pot Lemon Chicken Orzo Soup, start with fresh ingredients. Use fresh herbs like thyme and parsley. They add a bright flavor. Sauté the onions and garlic until soft. This step builds a good base for your soup. Don’t skip the lemon juice and zest. They bring a lively taste that brightens the whole dish. Taste as you go. Adjust salt and pepper to your liking. Cooking the orzo just right is key. Add the orzo after the chicken cooks and you shred it. This keeps the orzo from getting too mushy. Simmer it for 8-10 minutes. Check if it’s tender but still firm. If you cook it too long, it will turn sticky. Stir occasionally to prevent clumping. Remember, your orzo should soak up the soup’s flavor. One common mistake is not seasoning enough. Always taste your soup as you cook. If it lacks flavor, add more salt or herbs. Another mistake is overcooking the chicken. Remove it when it’s just done, then shred it. If you leave it too long, it can dry out. Lastly, don’t forget to remove the bay leaf before serving. It’s not meant to be eaten and can spoil the taste. Follow these tips for a comforting delight in every bowl. For the full recipe, check out the complete guide above. {{image_2}} You can switch up the chicken in this soup. Try turkey or diced tofu for a fun twist. Shrimp can add a nice flavor if you're feeling adventurous. Just cook the shrimp until pink, then add them in at the end. For a vegetarian option, use chickpeas. They will give you protein without meat. Feel free to add more veggies. Zucchini and bell peppers work well. You can also toss in some peas for a sweet pop and extra color. If you like greens, kale can be a great addition. Simply chop it and add it in with the spinach. The more veggies, the better! To keep this soup dairy-free, skip any cheese and cream. You can still enjoy the soup's flavors. For gluten-free options, swap the orzo with rice or quinoa. Both will absorb the broth well and keep the soup hearty. Just adjust the cooking time to make sure they cook through. Check out the Full Recipe for more tips! To keep your lemon chicken orzo soup fresh, let it cool first. Use airtight containers for storage. You can store it in the fridge for up to three days. Make sure to label the containers with the date. This way, you know when to use it. If you want to save your soup for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. It can stay in the freezer for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. Reheating soup is easy and quick. You can use the stove or microwave. If using the stove, heat it on medium low until warm. Stir it often to avoid sticking. If using the microwave, heat it in 1-minute intervals. Stir in between each interval for even heating. Add a splash of water or broth if it seems thick. Enjoy your soup just like freshly made! For the full recipe, check the earlier section. Making One-Pot Lemon Chicken Orzo Soup takes about 40 minutes. You spend 15 minutes prepping and 25 minutes cooking. This quick time makes it perfect for a busy day. You can enjoy a warm bowl in no time. Yes, you can use homemade broth! Homemade broth adds a unique flavor to the soup. It can make the dish even more special. Just ensure it is well-seasoned. This way, it will blend nicely with the other flavors. To make it heartier, consider adding more veggies or beans. Diced potatoes or zucchini work well. You can also add chickpeas for protein. If you want extra flavor, toss in some diced tomatoes. These additions make the soup filling and tasty. For more ideas, check the Full Recipe for inspiration. You can easily make One-Pot Lemon Chicken Orzo Soup with the right ingredients and steps. Start with essential items like chicken, orzo, and lemon. Optional ingredients can add more taste. Follow simple steps to sauté, cook, and finish. Use helpful tips to avoid common mistakes. You can change proteins or veggies for fun variations. Store leftovers well, and use my freezing tips for later meals. Enjoy making this soup! It's tasty, easy, and perfect for any meal.

One-Pot Lemon Chicken Orzo Soup

Warm up with this delightful lemon chicken orzo soup that bursts with fresh flavors! Packed with tender chicken, vibrant veggies, and lemony goodness, this comforting recipe is perfect for family dinners. In just 40 minutes, you can create a wholesome meal that's sure to impress. Ready to bring a zesty twist to your table? Click through to explore the full recipe and enjoy a bowl of sunshine today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, sliced

2 celery stalks, diced

1 pound boneless, skinless chicken breasts

6 cups chicken broth

1 cup orzo pasta

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 bay leaf

Juice of 1 large lemon

Salt and pepper to taste

2 cups fresh spinach

Zest of 1 lemon

Chopped parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

    Stir in the minced garlic, sliced carrots, and diced celery. Cook for another 5 minutes until vegetables soften.

      Season the chicken breasts with salt and pepper, then add them to the pot. Pour in the chicken broth, and add thyme and bay leaf. Bring to a boil.

        Once boiling, reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the chicken is cooked through.

          Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

            Stir in the orzo pasta and simmer for an additional 8-10 minutes, or until the orzo is tender.

              Add the fresh spinach, lemon juice, and lemon zest. Stir until the spinach is wilted and incorporated.

                Taste and adjust seasoning with more salt and pepper if needed.

                  Remove the bay leaf before serving.

                    - Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings

                      - Presentation Tips: Serve in warm bowls, garnished with a sprinkle of chopped parsley and a lemon wedge on the side for an extra zesty touch.