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top view chicken orzo soup in a white bowl
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5 from 3 votes

Lemon and Parmesan Chicken Orzo Soup

This savory and warm Chicken Orzo Soup recipe is full of hearty ingredients and made with bright flavors from fresh lemon and cheesy Parmesan. Wilted spinach is placed in the silky broth and simmered with diced tomatoes and seasoning for the perfect mushroom soup!
Prep Time5 minutes
Cook Time42 minutes
Total Time47 minutes
Course: Main Course, Soup
Cuisine: American
Diet: Low Fat
Servings: 4 servings
Author: Rena

Equipment

  • Measuring cups and spoons
  • Sharp knife
  • cutting board
  • Dutch oven or large pot
  • Wooden spoon

Ingredients

  • 1 tablespoon olive oil or any kind of oil
  • 1 pound ground chicken or turkey
  • 1 tablespoon fresh oregano chopped
  • 4 ounces Cremini mushrooms sliced
  • 3-4 cloves garlic chopped or pressed
  • 3 cups chicken stock or vegetable stock
  • 2 cups water
  • 15 ounces canned diced tomatoes or fresh tomatoes, about 1 cup
  • ½ teaspoon lemon rind grated
  • 1 Parmesan rind leftover
  • Kosher salt
  • pepper
  • ¾ cup whole-wheat orzo pasta uncooked
  • 3 cups fresh spinach

Toppings

  • grated Parmesan
  • fresh parsley chopped

Instructions

  • Heat the oil in a large Dutch oven over medium-high heat. 
  • Add turkey and cook, crumbling it with a wooden spoon as you stir, for about 6-7 minutes or until lightly browned. 
  • Add oregano, mushrooms, and garlic and continue to cook and stir occasionally for 5 minutes. 
  • Stir in the stock, water, diced tomatoes, lemon and parmesan rind; add the salt and pepper. 
  • Bring to a boil, then reduce heat and allow it to simmer for 20-25 minutes.
  • Add in the orzo, and continue to simmer for about 7 minutes more. 
  • As soon as the orzo is cooked to al dente, add the spinach and stir to wilt.
  • Serve while hot and garnish with grated parmesan and freshly chopped parsley is desired.

Notes

  • Vegetarian option: Skip the chicken/turkey and use vegetable broth.
  • You can add any of your favorite veggies to this soup
  • Instead of orzo use rice.
  • If you do not want to use canned tomatoes you may use ripe fresh tomatoes.
  • You can use frozen spinach but thaw and drain excess liquid.
  • Use any of your favorite mushrooms or whatever you have on hand.

Nutrition

Calories: 395kcal | Carbohydrates: 34g | Protein: 30g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 505mg | Potassium: 1306mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2240IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 3mg