Lemon Chicken Orzo Soup RecipeHome cooked recipes, Lemon Chicken Orzo Soup Recipe recipe 2019, Lemon Chicken Orzo Soup Recipe recipe, easy Lemon Chicken Orzo Soup Recipe recipe 2019, Lemon Chicken Orzo Soup Recipe dessert recipe, Lemon Chicken Orzo Soup Recipe recipe by ingredient, Lemon Chicken Orzo Soup Recipe recipe builder
1 teaspoon olive oil
8 ounces cooked chicken breast, chopped
8 ounces orzo pasta
3 ribs celery, chopped
1 (8 ounce) package baby spinach leaves
1/2 teaspoon dried thyme
1 lemon, zested
1/2 cup fresh lemon juice
1 onion, chopped
3 carrots, chopped, or more to taste
1 lemon, sliced for garnish (optional)
salt and ground black pepper to taste
1 bay leaf
2 cloves garlic, minced
3 (32 ounce) cartons fat-free, low-sodium chicken broth
1/2 teaspoon dried oregano
1/4 cup grated Parmesan cheese (optional)
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.