Greek lemon orzo soup is a healthy, family favorite recipe full of wholesome ingredients that is light enough for a spring or summer meal but cozy enough to warm the soul on a cold winter's day.
Sauté the carrots & onions in a Dutch oven with butter and oil over medium-high heat for about 5-7 minutes.
Grate in the garlic & lemon zest and cook for 30 seconds, then add the flour and cook for another minute or so.
Pour in chicken bone broth and stir until the flour dissolves, then add chicken breasts. Bring soup to a boil.
Cover the soup, reduce the heat, and simmer for 15 minutes.
Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. Stir frequently to prevent the orzo from sticking to the bottom of the pot.
Remove the chicken from the pot, dice, then add it back in. Add the lemon juice, spinach, parsley & chives, and season the soup with salt & pepper to taste.
Serve immediately and enjoy!
Notes
Make this recipe even easier with a store bought rotisserie chicken. Remove the white & dark meat from the bones, and add into the soup around the same time as the orzo.
Leeks would be a great addition to this soup or used in place in of the yellow onion.
Use chicken thighs instead of chicken breasts for a meatier flavor.
Substitute rice in place of the orzo. Cooking time would need to be adjusted since rice takes longer to cook than orzo.
Not a fan of a strong lemon flavor? Omit the zest from the recipe and use less lemon juice.