Lemon Chicken Orzo Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

Ingredients for - Lemon Chicken Orzo Soup

1. Orzo pasta - 8 ounces
2. Olive oil - 1 teaspoon
3. Carrots, chopped, or more to taste - 3 medium
4. Celery, chopped - 3 ribs
5. Onion, chopped - 1 medium
6. Garlic, minced - 2 cloves
7. Dried thyme - ½ teaspoon
8. Dried oregano - ½ teaspoon
9. Salt and ground black pepper to taste - ½ teaspoon
10. Bay leaf - 1
11. Fat-free, low-sodium chicken broth - 3 (32 ounce) cartons
12. Fresh lemon juice - ½ cup
13. Lemon, zested - 1
14. Cooked chicken breast, chopped - 8 ounces
15. Baby spinach leaves - 1 (8 ounce) package
16. Lemon, sliced for garnish (Optional) - 1
17. Grated Parmesan cheese (Optional) - ¼ cup

How to cook deliciously - Lemon Chicken Orzo Soup

1. Stage

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 through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.

2. Stage

Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook and stir until vegetables begin to soften and onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, bay leaf, salt, and black pepper; continue cooking another 30 seconds before pouring chicken broth into the pot.

3. Stage

Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.

4. Stage

Stir orzo, lemon juice, and lemon zest into broth; add chicken. Cook until chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into broth and orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.