Lemon Chicken Orzo Soup

Prep: 20Cook: 30Total: 50 minutes
Yield 12 cups 1x


  • 4 carrot sticks, peeled and chopped
  • 4 celery sticks, chopped
  • 1/2 large yellow onion, diced
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme
  • 8 cups chicken stock
  • 3 lemons, juiced
  • 1.5 cups uncooked orzo
  • 3 large chicken breasts, cooked + diced into pieces (alternatively 4 cups shredded rotisserie chicken)
  • 1/2 bag of spinach


  1. Prepare veggies as needed.
  2. In a large dutch oven or sauce pan, heat avocado oil.
  3. Add onions, carrots, and celery to pan. Let cook for 5 minutes or until beginning to soften.
  4. Add in garlic, salt, pepper, and thyme. Cook for another 3 minutes.
  5. Pour in chicken broth and the juice of three lemons. Cover with lid and bring to a boil.
  6. Once boiling, add in orzo and cooked chicken. Let simmer for 15-20 minutes on medium heat, stirring occasionally.
  7. Turn off heat and add in spinach. The soup will thicken as it sits. Serve!


Store in fridge for up to 5 days or freezer for longer.

Author: Erin MorrisseyCategory: dinner, lunch, meal-prep, gluten-free, soupMethod: stovetopCuisine: American