This Lemony Chicken Orzo Soup has a wonderfully fresh flavor and is filled with healthy vegetables.
When cool mornings come to visit, I find myself turning to more and more soup recipes. Is there anything more comforting than a steaming bowl of soup with nice piece of homemade bread or a biscuit?
To make this Lemony Chicken Orzo Soup you will need:
- chicken
- extra virgin olive oil
- salt
- black pepper
- red onion
- carrots
- celery
- oregano
- parsley
- bay leaf
- chicken broth (stock or bone broth)
- frozen spinach
- orzo
- lemon
- Dutch oven
Watch me make this recipe in the video below:
To begin, sprinkle cubed chicken with salt and pepper.
Cook the chicken with a tablespoon of extra virgin olive oil in a Dutch oven over medium heat until the chicken is opaque and golden in spots.
When the chicken is cooked, scoop it out into a dish.
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Add diced red onion and additional oil if needed. Cook for about a minute.
Add in diced carrots and celery. Cook until the onions begin to get tender, about 5 minutes.
Add chicken broth, seasonings, and spinach.
Turn up the heat and bring the soup to a boil.
Add uncooked orzo. Cook for 8-10 minutes, or until the orzo is cooked through.
While the orzo is cooking, zest and juice a lemon.
When the orzo is done, discard the bay leaf and add the lemon zest and juice.
Serve the soup with some crusty bread or Easy Garlic Biscuits.
Enjoy!
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Lemony Chicken Orzo Soup
Ingredients
- 1 lb chicken breast, boneless, skinless – cubed
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 Tb extra virgin olive oil, or other preferred cooking oil
- 1 red onion, diced
- 4 stalks celery, diced
- 4 carrots, diced
- 4 c chicken broth, or stock, bone broth
- 1 teaspoon dry oregano
- 1 teaspoon dry parsley
- 1 bay leaf
- 1 c frozen spinach
- 1/2 c orzo, uncooked
- 1 lemon
Instructions
- To begin, sprinkle the cubed chicken with salt and pepper.
- Cook the chicken with a Tablespoon of extra virgin olive oil in a Dutch oven over medium heat until the chicken is opaque and golden in spots.
- When the chicken is cooked, scoop it out into a dish.
- Add the diced red onion and additional oil if needed. Cook for about a minute.
- Add in the diced carrots and celery. Cook until the onions begin to get tender, about 5 minutes.
- Add the broth, seasonings, and spinach. Turn up the heat and bring the soup to a boil.
- Add the uncooked orzo. Cook for 8-10 minutes, or until the orzo is cooked through.
- While the orzo is cooking, zest and juice a lemon.
- When the orzo is done, discard the bay leaf and add the lemon zest and juice.
- Enjoy!
Video
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
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