Lemon Chicken Orzo Spinach (Printable Version)

Comforting lemon-infused chicken with orzo and fresh spinach, perfect for any season.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 4 cups baby spinach, roughly chopped

→ Pantry

07 - 1 cup orzo pasta
08 - 6 cups low-sodium chicken broth
09 - 2 tablespoons olive oil

→ Flavorings

10 - Zest and juice of 1 large lemon
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - Fresh dill or parsley, chopped (optional)
15 - Lemon wedges (optional)

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced chicken, season with salt and pepper, and cook for 3 to 4 minutes until lightly browned but not fully cooked through.
04 - Pour in chicken broth, add bay leaf and dried oregano. Bring to a boil, then reduce heat to a simmer.
05 - Stir in orzo and cook for 8 to 10 minutes, stirring occasionally, until orzo is tender and chicken is cooked through.
06 - Remove bay leaf. Stir in spinach, lemon zest, and lemon juice. Simmer for 2 minutes until spinach is wilted. Taste and adjust seasoning.
07 - Ladle soup into bowls. Garnish with fresh dill or parsley and extra lemon wedges if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means you can have real comfort food on the table without the all-day commitment.
  • The lemon keeps it feeling fresh and alive instead of heavy, so you can eat it year-round without guilt.
  • One pot means cleanup that won't make you regret dinner in the first place.
02 -
  • The lemon must go in at the very end or its brightness gets cooked away into nothing—hold it until the spinach is already wilted and the pot's off the heat if you want that zing to last.
  • Bay leaves are sneaky and end up in spoonfuls, so fish it out immediately after simmering and don't trust it to find its own way out.
03 -
  • Save the lemon to the very end and taste as you go—you're the boss of how bright this gets, not the recipe.
  • If your broth tastes weak, don't add salt to fix it; instead, let the soup simmer uncovered for a few extra minutes to concentrate the flavor naturally.
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