Tender chicken in a lemony broth with orzo pasta and vegetables, this hearty soup is the best kind of flavor and comfort
Ingredients:
8 ounce orzo pasta, cooked al dente, rinsed with cold water
3 split chicken breasts, stewed, deboned and pulled.
1 teaspoon olive oil
3 carrots, peeled and diced
3 celery stalks, cleaned and diced
1 onion, chopped
2 cloved garlic, minced
1 teaspoon dried tyme
1 teaspoon dried oregano
2 bay leaves
Salt/ pepper to taste
3-32 ounce cartons chicken broth
1/2 cup lemon juice
1 lemon, zested
8 ounce baby spinach, stemmed
1 lemon, sliced thinly for garnish, seeded
Heat olive oil in large pot over medium heat. Add carrots, celery, onion, and garlic. Cook until onion is translucent (approx 8-10 mins - do not brown). Add thyme, oregano, salt, pepper, bay leaves, and chicken broth. Bring both to a boil over high heat, reduce to medium low, cover and simmer until vegetables are tender (approx 10-15 mins). Add chicken, lemon juice and lemon zest. Simmer for 10 mins. Add baby spinach and simmer for 5 mins. Place large spoonful of orzo into individual soup bowl, ladle in hot soup, top with lemon slice.
** Orzo may be added directly to the soup for the last 5 minutes if it will consumed in entirety. If not, the starch will break down and turn the soup cloudy. Serves 6-8