Name: Lemon Chicken Orzo Soup Recipe
Prep time: 15 min
Cook time: 25 min
Yield: 5
Ingredients: 1 lb chicken breasts; salt and freshly ground black pepper; 2½ tbsp olive oil; 1½ cups carrots; 1½ cups celery; 1½ cups yellow onion; 5 cloves garlic; 7 cups chicken broth; 1½ tsp oregano; ½ tsp dried thyme; ½ tsp dried rosemary; ½ tsp dried basil; 1 cup orzo pasta; 1 parmesan rind; 1½ tsp lemon zest; ⅓ cup Fresh Lemon Juice; 5 oz fresh spinach

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.

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

1lbchicken breasts,boneless skinless
salt and freshly ground black pepper
2½tbspolive oil,divided
1½cupscarrots,chopped
1½cupscelery,chopped
1½cupsyellow onion,chopped
5clovesgarlic,minced
7cupschicken broth
1½tsporegano,dried
½tspdried thyme
½tspdried rosemary
½tspdried basil
1cuporzo pasta,(5.8 oz), dried
1parmesan rind,plus shredded for serving
1½tsplemon zest
⅓cupfresh lemon juice
5ozfresh spinach,packed cups, roughly chopped

Instructions

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.