Lemon Chicken Orzo Soup with Spinach
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Lemon Chicken Orzo Soup with Spinach
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 2 tbsp olive oil divided
- 1 lb chicken thigh trimmed of fat & cut into 1-inch chunks, boneless, skinless
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- ½ onion diced, sweet yellow
- 3 carrot peeled & sliced
- 2 celery diced, stalks
- 3 cloves garlic minced
- 5 cups chicken broth
- 1 cup of water
- 1 bay leaf
- ¾ cup orzo pasta uncooked
- 2 cups baby spinach
- 2 tbsp parsley chopped, fresh
- 1 tbsp basil chopped, fresh
- lemon juice juice from 1 lemon
Instructions
- Heat half of the olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
- Add the chicken and season with sea salt and freshly cracked pepper, to taste.
- Cook, stirring occasionally, for 3-4 minutes; remove from pot and set aside.
- Add the remaining olive oil then add the onion.
- Cook, stirring often, for 2 minutes.
- Add the carrots and celery and cook, stirring often, for 3-4 minutes.
- Add The minced garlic and cook, stirring constantly, for 1 minute.
- Add the broth and water along with the bay leaf; bring to a boil.
- Stir in the orzo, chicken & juices; reduce heat and simmer until the orzo and vegetables are tender, about 10-12 minutes.
- Stir in the spinach, parsley, fresh basil, and lemon juice.
- Taste and season with sea salt and freshly cracked pepper, to taste.
- Ladle into bowls and serve immediately. Enjoy.
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