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–+ servings

Lemon Chicken Orzo Soup

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Rett Soup
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 3/4 cup orzo pasta
  • Zest and juice of 2 lemons
  • 2 cups fresh spinach
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
  • Add the onion, carrots, and celery to the pot. Cook for 4 to 5 minutes until the vegetables begin to soften.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Pour in the chicken broth and bring the mixture to a boil. Add the orzo, salt, and pepper. Reduce heat to a simmer and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender.
  • Stir in the lemon zest, lemon juice, and spinach. Cook for 2 more minutes until the spinach wilts. Remove from heat and sprinkle with parsley before serving.

merknader

Add the lemon juice after the orzo finishes cooking so the acidity stays bright. If the soup thickens too much after sitting, stir in a splash of extra broth when reheating. Leftovers keep well in the fridge for three days.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot