Lemon Chicken Orzo Soup recipe
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Ingredients
- 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 (32 ounce) cartons fat-free, low-sodium chicken broth ½ cup fresh lemon juice 1 lemon, zested 8 ounces cooked chicken breast, chopped 1 (8 ounce) package baby spinach leaves 1 lemon, sliced for garnish ¼ cup grated Parmesan cheese
Nutrition Info
- 167.3 caloriescarbohydrate: 21.7 gcholesterol: 20 mgfat: 4.1 gfiber: 2.6 gprotein: 12.1 gsaturatedFat: 1.5 gservingSize: -sodium: 186.9 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Lemon Chicken Orzo Soup
Directions
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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.
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.
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.
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.