Lemon Chicken and Orzo Soup

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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:

  1. Bring a large pot of lightly salted water to a boil.
  2. 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.
  3. 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.
  4. Add chicken broth. Bring pot to a boil. Partially cover the pot, reduce heat to medium-low and simmer for 10 minutes.
  5. Stir orzo, lemon juice and lemon zest into broth and then add chicken. Cook until chicken and orzo are heated through, about 5 minutes.
  6. Add baby spinach and cook for a few minutes.
  7. Add parmesan cheese when serving.

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