Ingredients

1 tablespoon olive oil

1 small onion, diced

3 medium carrots, peeled and thinly diced

2 small celery stalks, chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

4 cloves garlic, minced

7 cups chicken stock or broth

1 teaspoon fresh thyme

1 cup dry orzo

3 cups cooked rotisserie chicken, shredded (about 1.5 lb, preferably legs and thighs, no skin or bones)

3 tablespoons cornstarch

3 cups baby spinach

1 large lemon, juiced

Salt and pepper, to taste

Chopped fresh parsley, for garnish

2 sprigs fresh thyme, for garnish

1 small lemon, sliced, for serving

Instructions

Step 1: Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Add diced onion, carrots, chopped celery, garlic powder, onion powder, salt, and pepper. Cook, stirring occasionally, for about 5 minutes until vegetables are softened and slightly caramelized. Add minced garlic and cook for an additional 2 minutes.

Step 2: Pour in chicken stock and stir to scrape up any browned bits from the pot. Add fresh thyme and bring the stock to a boil. Reduce heat and simmer for a few minutes. Remove about 1/3 cup of the hot stock and set aside to cool.

Step 3: Stir in the dry orzo and shredded rotisserie chicken. Cook for 8–10 minutes, or according to package directions, stirring frequently to prevent sticking, until the orzo is almost cooked.

Step 4: In a small bowl, whisk cornstarch with the cooled chicken stock until it forms a smooth slurry.

Step 5: Pour the cornstarch mixture into the soup and stir well to combine.

Step 6: Simmer the soup for 5 minutes, then add the baby spinach and squeeze in half of the lemon juice. Cook for 2–3 minutes until the spinach is wilted.

Step 7: Remove the soup from heat. Taste and gradually add the remaining lemon juice as desired, stirring to combine. Adjust salt and pepper to taste.

Step 8: Serve warm, garnished with chopped parsley, fresh thyme sprigs, and a slice of lemon in each bowl.

Tips & Variations

Use leftover or rotisserie chicken for convenience and richer flavor.

Swap chicken stock for vegetable broth to make a lighter version.

To add more depth, sauté a pinch of red pepper flakes with the vegetables for a mild heat.

For a creamy texture, stir in a splash of heavy cream before serving.

If you don’t have fresh thyme, dried thyme works well—use about half the amount.

FAQs

Can I use other pasta instead of orzo?

Yes, small pasta shapes like ditalini, acini di pepe, or small shells can be substituted. Adjust cooking time according to the pasta you choose.

How do I prevent the spinach from overcooking?

Add the spinach towards the end of cooking and simmer just until it wilts, about 2 to 3 minutes. This keeps it bright green and tender, not mushy.

Dinner

Lemon Chicken Orzo Soup Recipe

Introduction