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chicken orzo soup in cups on plaid plate

Chicken Orzo Soup with Lemon

Allison
This soup is on the lighter side and is a great, healthy choice year round.
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Course Main Course
Cuisine Mediterranean

Ingredients
  

  • 1 chicken breast, skin on, bone in oven-roasted and shredded
  • 8- 10 cups chicken broth
  • 2 lemons
  • 3/4 cup orzo pasta
  • 2 tsp olive oil
  • 1 cup diced carrots
  • 1 cup chopped celery
  • 1 cup roughly cut spinach
  • 1 small onion
  • 3 tsp fresh thyme
  • salt to taste

Instructions
 

  • Roast chicken breast in oven while assembling other ingredients of soup. To cook the chicken, brush skin with olive oil and sprinkle with salt. Bake on a lined cookie sheet at 350 degrees (F) for about 40 mins. After chicken is out of the oven, slice a lemon and put the slices in the heated oven to roast for about 25 mins. The lemon slices will be used to garnish the soup. NOTE: You can substitute fresh lemon slices if you prefer. I also often use a rotisserie chicken from the grocery store if short on time. This will save you this baking step.
    In a large pot, add olive oil over medium heat. Saute' onion, carrots and celery until tender but not too soft (about 5-7 mins).
    Add chicken broth, thyme, orzo, salt and bring to a boil. Reduce heat and simmer for 20 mins. I put the lid on but leave a small space for steam to vent.
    Add shredded chicken, lemon juice, chopped spinach. Stir and serve!
    Garnish with lemon slices and thyme.

Notes

If you like your soup to have more lemon flavor, add lemon zest when you add the lemon juice.  
Adjust the amount of chicken to suit your tastes.  
 
Keyword chicken soup
Categories: Recipes

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