Lemon Chicken and Orzo Soup
Ingredients:
- 8 oz. orzo pasta
- 1 tsp. olive oil
- 3 medium carrots, chopped, or more to taste
- 3 ribs celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ tsp. dried thyme
- ½ tsp. dried oregano
- To taste salt and ground black pepper
- 1 bay leaf
- 3 32 oz. cartons of chicken broth
- ½ cup fresh lemon juice
- 1 lemon, zested
- 2 lbs. cooked chicken breast, chopped
- 8 oz. package baby spinach leaves
- 1/2 cup grated Parmesan cheese
Directions:
- Bring a large pot of lightly salted water to a boil.
- Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked for 5 minutes; drain and rinse with cold water until cooled completely.
- Meanwhile, heat olive oil in a large pot over medium heat. Add carrots, celery and onion; cook and stir until vegetables begin to soften and clear. Add garlic and cook 1 minute more. Season mixture with thyme, oregano, bay leaf, salt and black pepper; continue cooking 1 more minute.
- Add chicken broth. Bring pot to a boil. Partially cover the pot, reduce heat to medium-low and simmer for 10 minutes.
- Stir orzo, lemon juice and lemon zest into broth and then add chicken. Cook until chicken and orzo are heated through, about 5 minutes.
- Add baby spinach and cook for a few minutes.
- Add parmesan cheese when serving.
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