This creamy lemon chicken orzo soup is similar to a classic chicken noodle soup, but with fresh spinach and lots of lemon! It's light, creamy, and the perfect creamy springtime soup!
Finely chop the onion, celery, and carrots and mince the garlic.
Add all the prepared veggies and olive oil to a large stock pot over medium high heat.
Lightly sauté for about 5-7 minutes or until tender and aromatic.
Add in the thyme, salt, and pepper and let cook for another minute.
Then add in the vegetable stock and bay leaves and bring to a boil.
Add in the shredded chicken and orzo and simmer until the orzo is fully cooked and tender, 10-15 minutes. Stir frequently so the orzo doesn't stick to the bottom of the pot.
Add in the milk and fresh spinach and simmer for another 5 minutes until the spinach is wilted.
Stir in the lemon juice and lemon zest, then taste and adjust seasonings if desired.
Top the chicken orzo soup with fresh parsley and serve immediately!
Notes
Since the orzo will absorb the broth, I suggest straining out the broth to store separately! Then just combining again before reheating! This is the easiest way to prevent soggy, bloated orzo that leaves you with very little broth! Store the broth and inclusions separately in the fridge for up to 5 days.