lemon chicken orzo soup

Ingredients

• Servings: 6
• 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
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 bay leaf
• 3 (32 ounce) cartons fat-free, low-sodium chicken broth
• 1/2 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 (optional)
• 1/4 cup grated parmesan cheese (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• 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.