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Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

SoupMediterraneanNon-VegetarianMedium22 min work · 35 min total6 quarts

Submitted by Sanjay Patel

Source: www.allrecipes.com

Ingredients

6 servings
  • 8 ounces orzo pasta
  • 1 teaspoon olive oil
  • 3 carrots (chopped, or more to taste)
  • 3 ribs celery (chopped)
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • salt and ground black pepper (to taste)
  • 1 bay leaf
  • 3 cartons fat-free, low-sodium chicken broth (32 ounce)
  • ½ cup fresh lemon juice
  • 1 lemon (zested)
  • 8 ounces cooked chicken breast (chopped)
  • 1 package baby spinach leaves (8 ounce)
  • 1 lemon (sliced for garnish (optional))
  • ¼ cup grated Parmesan cheese ((optional))

Instructions

  1. 1.
    Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
  2. 2.
    Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
  3. 3.
    Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
  4. 4.
    Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.