Lemon Chicken Orzo Soup
Description
This comforting lemon chicken orzo soup is packed with tender chunks of chicken in a fragrant lemon broth with orzo pasta and lots of wholesome veggies.
Ingredients
•
8 ounces orzo pasta
•
1 teaspoon olive oil
•
3 medium carrots, chopped, or more to taste
•
3 ribs celery, chopped
•
1 medium onion, chopped
•
2 cloves garlic, minced
•
1/2 teaspoon dried thyme
•
1/2 teaspoon dried oregano
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salt and ground black pepper to taste
•
1 bay leaf
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3 (32 ounce) cartons fat-free, low-sodium chicken broth
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1/2 cup fresh lemon juice
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1 lemon, zested
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8 ounces cooked chicken breast, chopped
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1 (8 ounce) package baby spinach leaves
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1 lemon, sliced for garnish
•
1/4 cup grated Parmesan cheese
Directions
1
Gather the ingredients.
2
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.
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 onion becomes translucent, about 5 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.
4
Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.
5
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.
6
Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
7
Enjoy!