Lemon Chicken Orzo Soup (Print Version)
# Ingredients:
01 -
1 tablespoon extra virgin olive oil
02 -
4 medium carrots, peeled and diced (about 1 1/2 cups)
03 -
3 medium celery stalks, diced (about 1 cup)
04 -
1 small yellow onion, finely diced (about 1 cup)
05 -
1 teaspoon dried basil
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon ground black pepper
08 -
3 cloves garlic, minced (about 1 tablespoon)
09 -
1 tablespoon all-purpose flour
10 -
6 to 8 cups low sodium chicken broth
11 -
1.5 pounds boneless, skinless chicken breasts
12 -
1 cup uncooked whole wheat orzo
13 -
3 cups roughly chopped spinach, loosely packed (about 3 ounces)
14 -
1/4 cup freshly squeezed lemon juice (about 1 medium lemon)
15 -
2 tablespoons chopped fresh dill
# Instructions:
01 -
In a large Dutch oven, heat the oil over medium heat. Add the carrots, celery, onion, basil, salt, and pepper. Let cook until the vegetables soften and are beginning to brown, about 8 minutes.
02 -
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
03 -
Sprinkle the flour over the top and stir until it disappears. Pour in 6 cups of the chicken broth and stir to combine until the flour is completely dissolved.
04 -
Carefully lower the chicken into the broth. Bring the soup to a boil, then reduce the heat, partially cover the pot, and let gently simmer for 10 to 15 minutes, until the chicken is cooked through and reaches 165°F on an instant-read thermometer.
05 -
Remove the chicken to a cutting board and cover. Let rest for at least 5 minutes.
06 -
Return the soup to a simmer, then stir in the orzo. Simmer for 7 minutes, stirring periodically to prevent sticking, until the orzo is very al dente.
07 -
Dice or shred the chicken, then add it to the pot.
08 -
Stir in the spinach, lemon juice, and dill. Add additional chicken broth if needed to achieve your desired consistency. Simmer 3 to 5 minutes until the spinach wilts and the orzo is al dente. Adjust seasoning with salt and pepper as necessary. Serve warm.
# Notes:
01 -
You can use other small pasta types instead of orzo, such as small shells or ditalini. Adjust cooking time based on the package instructions.
02 -
Store soup in an airtight container in the fridge for up to 4 days.
03 -
Soup can be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
04 -
To reheat, warm leftovers in a Dutch oven over medium-low heat or in the microwave.