Lemon Chicken Orzo Soup

 If you’re a fan of chicken noodle soup, you’re going to love this lemon chicken orzo soup. Filled with orzo pasta, fresh herbs, zesty lemon, and tender chicken, this soup is an elevated version of a classic noodle recipe, while being easy to make and packed full of protein too.

INGREDIENTS FOR CHICKEN LEMON ORZO SOUP

You’ll need the following ingredients to make this orzo soup:

• Chicken: The recipe calls for boneless, skinless chicken breasts, however, you can use chicken thighs if you prefer. Or skip cooking the chicken and use 4 cups of shredded rotisserie chicken or leftover cooked chicken instead.
• Orzo: The star of this orzo soup. If you can’t find orzo pasta, another pastina (little pasta), such as acini di pepe, ditalini, or stelline pasta, will also work.
• Lemon: A bit of fresh lemon juice and lemon zest to add a punch of flavor.
• Onion, Carrot, and Celery: A classic mirepoix mix to create the base of the soup.
• Garlic: To add some depth and fragrance.
• Herbs: A mixture of oregano, parsley, basil, and dill to season and flavor the soup. The recipe calls for dried herbs, but you can use fresh ones if you prefer. Just be sure to triple the amount if using fresh and only add them at the end of the cooking process.
• Spinach: To add some leafy greens and color.
• Chicken Broth: Chicken broth works best but vegetable broth will also work.

Storage + Reheating

To Refrigerate: Allow the soup to cool completely, then place it in an airtight container and store it in the fridge for 3 to 5 days.

To Freeze: Place the cooled soup in a freezer-safe airtight container and freeze for up to 3 months.

To Reheat: Warm thawed soup in a saucepan or pot on the stovetop of medium heat for 5-10 minutes until warm or in a microwave-safe dish in the microwave for 2-3 minutes.

Ingredients

• 2 chicken breasts, raw
• 1 cup orzo, raw
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 6 cups chicken broth, plus more as needed
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried dill
• 1/2 teaspoon salt
• 1 teaspoon lemon zest
• 1 lemon, juiced
• 2 cups spinach, finely chopped

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Instructions

1. In a large pot, warm the olive oil on medium-high heat.
2. Add the onion, carrot, and celery and cook for 3-4 minutes until tender. Add the garlic and cook for an additional 1 minute until tender and fragrant.
3. Add the dried oregano, parsley, basil, dill, and salt, stir to coat the vegetable mixture, and heat for 30 seconds.
4. Pour in chicken broth, stirring to combine with the vegetables, then add raw chicken breasts to the pot, gently submerging them in broth.
5. Bring to a gentle boil, then reduce to a simmer and cook for 15 minutes. After 15 minutes, add the orzo to the pot, giving it a good stir to ensure it’s well incorporated, and cook for an additional 10 minutes.
6. Remove the chicken breasts from the pot and place them on a cutting board, while continuing to cook the soup on a simmer. Using two forks, shred the chicken breast into bite-size pieces.
7. Return the shredded chicken to the pot, along with the chopped spinach, lemon zest, and lemon juice, and give everything a good stir. Cook the soup on a low simmer for a final 5 minutes until the spinach is wilted.
8. Once cooked, taste and adjust the seasoning with additional salt and pepper as needed. At this point, you can also add a bit more broth or water if you find the soup too thick, adjust it to your liking.
9. The soup can be served immediately or cooled in stored in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 327 calories
• Sugar: 6 grams
• Fat: 11 grams
• Carbohydrates: 31 grams
• Fiber: 3 grams
• Protein: 26 grams

Đăng bởi quangtien30 lúc lúc April 06, 2024 0 bình luận