Lemony Chicken Orzo Soup
Servings: 6
Ingredients
- 1 lb chicken breast boneless, skinless - cubed
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 ½ 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
- ½ 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
See This Recipe:
https://cosmopolitancornbread.com/lemony-chicken-orzo-soup/Nutrition
Calories: 215kcal | Carbohydrates: 20g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 933mg | Potassium: 684mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10000IU | Vitamin C: 16mg | Calcium: 86mg | Iron: 2mg
