How To Make Lemon Chicken Orzo Soup
Orzo soup loaded with shredded chicken, carrots, and celery is brightened up with a splash of lemon juice. In less than an hour, you have a filling dish.
Place chicken on a cutting board, cover with plastic wrap and pound evenly to about ½-inch thickness. Season chicken with salt and pepper on both sides.
Heat 2 tablespoons olive oil a large enameled cast iron pot over medium-high heat. Add chicken and sear for 2 to 3 minutes on each side until browned. Transfer chicken to plate leaving oil in pan.
Add an additional ½ tablespoon olive oil to pan then add carrots, celery and onion and saute for 3 minutes. Move veggies to the side, add garlic and saute for 1 minute.
Pour in chicken broth, oregano, basil, thyme, rosemary and season with salt and pepper to taste. Return chicken to pot and bring to a simmer.
Add orzo and parmesan rind, reduce heat to medium-low, cover and simmer stirring occasionally, for about 8 to 10 minutes or until chicken is cooked through.
Remove parmesan rind and chicken and transfer chicken to a cutting board. Let chicken rest for 5 minutes then cut into very small cubes, about the length of the orzo. Meanwhile continue to cook soup, covered, while the chicken is resting.
Return chicken to soup along with lemon juice, lemon zest and spinach and heat through. Serve warm with parmesan cheese.
- Calories: 497.04kcal
- Fat: 21.41g
- Saturated Fat: 5.53g
- Trans Fat: 0.10g
- Monounsaturated Fat: 10.85g
- Polyunsaturated Fat: 3.52g
- Carbohydrates: 41.43g
- Fiber: 4.51g
- Sugar: 10.70g
- Protein: 34.54g
- Cholesterol: 72.00mg
- Sodium: 1455.09mg
- Calcium: 180.73mg
- Potassium: 1091.02mg
- Iron: 3.36mg
- Vitamin A: 483.29µg
- Vitamin C: 23.43mg
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