Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup is a comforting, flavorful dish that brings warmth and brightness to any table. This soup is a delightful blend of tender chicken, soft orzo pasta, and a burst of citrusy lemon, creating a symphony of flavors that dance on your palate.
Servings: 4 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 1 tablespoon Olive Oil Used to sauté the vegetables.
- 1 cup Onion, diced About 1 medium onion.
- 2 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1 pound Boneless, skinless chicken breast
- 6 cups Low-sodium chicken broth
- 1 cup Uncooked orzo pasta
- 1 cup Fresh spinach, roughly chopped
- 1 large Lemon, zest and juice
- 1 teaspoon Dried thyme
- to taste Salt and pepper Essential for enhancing flavors.
- for garnish Fresh parsley, chopped Adds color and freshness.
Instructions
- 1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and sauté for about 3-4 minutes, until they become translucent and fragrant.
- 2. Next, add the minced garlic to the pot and cook for an additional 1-2 minutes. Be careful not to let the garlic burn.
- 3. Add the diced carrots and celery to the pot, stirring well to combine. Sauté the vegetables for about 5 minutes.
- 4. Cut the chicken breasts into bite-sized pieces. Add the chicken to the pot and cook for about 5-7 minutes, or until lightly browned.
- 5. Pour in the chicken broth, scraping the bottom of the pot. Bring to a gentle boil.
- 6. Once boiling, add the uncooked orzo pasta. Reduce heat to a simmer and cook for about 8-10 minutes.
- 7. Stir in the chopped spinach, lemon zest, and lemon juice. Allow to simmer for another 2-3 minutes.
- 8. Season with thyme, salt, and pepper to taste.
- 9. Remove from heat and let sit for a few minutes to allow flavors to meld.
- 10. Ladle into bowls and garnish with freshly chopped parsley.
Notes
For variations, consider adding other vegetables, using different herbs, or substituting proteins.