Smart Recipe Kitchen

2026-04-24

This light but satisfying soup uses orzo, shredded chicken, and plenty of lemon to create something comforting without feeling too heavy. Serves 6.

Ingredients:

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 cup orzo
• 2 cups cooked shredded chicken
• 3 cups baby spinach
• 1 lemon, zested and juiced
• 2 tablespoons chopped dill or parsley

Instructions:

1. Heat olive oil in a soup pot over medium heat. Add onion, carrots, and celery and cook 6 minutes until softened.
2. Stir in garlic and cook 30 seconds. Add broth, salt, and pepper and bring to a boil.
3. Add the orzo and cook 8 to 10 minutes until tender.
4. Stir in the chicken and spinach and cook 2 minutes until the spinach wilts.
5. Turn off the heat and add lemon zest, lemon juice, and dill. Taste and adjust seasoning before serving.

Why it works: Adding the lemon at the end keeps the soup bright and prevents the fresh flavor from getting lost in the broth.

Timing: Prep 15 minutes, cook 20 minutes, total about 35 minutes.