Lemon Chicken Orzo Soup
A refreshing and hearty Lemon Chicken Orzo Soup that's perfect for any occasion.
Equipment
- large heavy pot
Ingredients
- 2 tablespoon olive oil
- 1 medium leek white and pale-green parts only, halved lengthwise, sliced crosswise ½” thick
- 2 stalks celery sliced
- 2 medium carrots peeled and sliced
- 1 clove garlic peeled and chopped
- 1 teaspoon thyme or rosemary dried or fresh
- 1 lb skinless, boneless chicken thighs or breast
- 1 each lemon zest of one
- 6 cups low-sodium chicken broth
- Salt to taste
- freshly ground pepper to taste
- ¾ cup orzo
- 2 cups baby spinach
- ¼ cup chopped fresh dill or parsley
- lemon halves for serving
Instructions
Preparation
- Heat oil in a large heavy pot over medium heat. Add leek, celery, carrots and cook, stirring often, until vegetables are soft, 5-8 minutes.
- Stir in the garlic, thyme and lemon zest.
- Add chicken and broth. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred or chop chicken into bite-size pieces.
- Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
- Test for seasoning. Stir in the shredded chicken, spinach and dill. Simmer another couple of minutes until spinach is wilted then serve with lemon halves or wedges for squeezing over.
- Store your leftovers in an airtight container in the fridge for 3-4 days. To reheat, use either your microwave or on the stovetop over medium heat.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 38gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 700IUVitamin C: 15mgCalcium: 40mgIron: 2mg
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