📝 About This Recipe
This soul-warming soup is a sophisticated twist on the classic chicken noodle, drawing inspiration from the bright, citrusy flavors of the Mediterranean. Silky orzo pasta pearls simmer in a rich, golden broth infused with fresh rosemary and a vibrant lemon finish that cuts through the richness of the tender chicken. It is a restorative, one-pot masterpiece that offers comfort in every spoonful, making it the ultimate remedy for chilly evenings or a simple, elegant lunch.
🥗 Ingredients
Aromatics & Vegetables
- 2 tablespoons Olive Oil (extra virgin)
- 1 medium Yellow Onion (finely diced)
- 2 large Carrots (peeled and sliced into 1/4-inch rounds)
- 2 stalks Celery (sliced into 1/4-inch crescents)
- 4 cloves Garlic (minced)
Protein & Grains
- 1.5 pounds Chicken Breast (boneless, skinless, cut into 1/2-inch bite-sized pieces)
- 1 cup Dried Orzo Pasta (uncooked)
Liquids & Seasoning
- 8 cups Chicken Bone Broth (low-sodium, high quality)
- 1 sprig Fresh Rosemary (finely minced)
- 1 teaspoon Dried Oregano
- 1 piece Bay Leaf (whole)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish & Garnish
- 3 tablespoons Fresh Lemon Juice (from about 1 large lemon)
- 2 cups Baby Spinach (packed)
- 1/4 cup Fresh Parsley (chopped)
- 4-6 pieces Lemon Slices (for serving)
👨🍳 Instructions
-
1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
-
2
Add the diced onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened slightly.
-
3
Stir in the minced garlic, rosemary, and dried oregano. Cook for just 1 minute until the herbs are fragrant, being careful not to burn the garlic.
-
4
Add the bite-sized chicken pieces to the pot. Season with salt and pepper. Cook for 3-4 minutes, stirring to lightly brown the exterior of the chicken (it does not need to be cooked through yet).
-
5
Pour in the chicken bone broth and add the bay leaf. Increase the heat to medium-high and bring the liquid to a gentle boil.
-
6
Once boiling, stir in the dry orzo pasta. Reduce the heat to medium-low to maintain a steady simmer.
-
7
Cook the soup, uncovered, for about 10-12 minutes. Stir occasionally to ensure the orzo doesn't stick to the bottom of the pot. The orzo should be al dente and the chicken fully cooked.
-
8
Remove the bay leaf and discard it.
-
9
Stir in the baby spinach and let it wilt in the hot broth for about 1 minute.
-
10
Turn off the heat. Stir in the fresh lemon juice and chopped parsley. The lemon juice should always be added at the end to keep the flavor bright and prevent bitterness.
-
11
Taste the broth and adjust the salt and pepper if necessary. If the soup is too thick (orzo absorbs liquid quickly), add a splash more broth or water.
-
12
Ladle the hot soup into deep bowls. Garnish each with a fresh lemon slice and an extra pinch of parsley.
💡 Chef's Tips
For the best flavor, use high-quality bone broth which provides a richer mouthfeel than standard stock. If you plan on having leftovers, cook the orzo separately and add it to individual bowls; otherwise, the orzo will absorb all the broth overnight. Don't overcook the orzo—it continues to soften in the hot broth even after the heat is turned off. To make it even heartier, you can use rotisserie chicken and add it at the very end just to warm through. For a Greek-style 'Avgolemono' twist, whisk two eggs with the lemon juice before slowly tempering them into the hot broth.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or focaccia for dipping into the broth. A crisp glass of Sauvignon Blanc or a dry Pinot Grigio complements the lemon notes perfectly. Pair with a simple arugula salad dressed in a light balsamic vinaigrette. Top with a sprinkle of freshly grated Parmesan or crumbled Feta cheese for a salty kick. Serve alongside roasted asparagus or steamed green beans for a complete, healthy meal.