Lemon Chicken Orzo Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    carrots, cut into one inch chunks

  • 2/3

    cup Orzo pasta

  • 1 1/2

    celery stalks, cut into one inch chunks

  • 1/2

    onion, diced

  • 1

    garlic clove, minced

  • 1

    dried bay leaf

  • 1/4

    cup lemon juice (juice from one-and-a-half fresh lemons)

  • Zest from half lemon

  • 1

    cup cooked chicken

  • 2

    cans fat free and low sodium chicken broth

  • 8

    oz baby spinach

  • Water

  • Olive oil

  • Italian seasoning

  • Salt and pepper

Directions

1. In a small pot, parboil the orzo in salted water for half of the time called for on the package 2. In a large soup pot heat olive oil (just enough to use for the purpose) and add onions, carrots, and celery 3. Cook until vegetables start to soften and onion becomes translucent 4. Add in the garlic and cook for about 30 seconds 5. Add in the Italian seasoning, bay leaf, and a little salt and pepper 6. Cook for an additional 30 seconds or so 7. Add in the two cans of chicken broth and an additional three cans worth of water 8. Bring the liquid to a boil, then turn down temperature and partially cover 9. Cook until the vegetables are tender 10. Drain orzo and add it to the liquid mixture 11. Add the lemon juice, lemon zest, and chicken 12. Continue cooking until chicken is warmed through and orzo is fully cooked 13. Stir in spinach and let wilt for a few minutes 14. Once spinach is wilted then the soup is ready to serve and eat!

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