Lemon Chicken Orzo Soup Recipe
Ingredients:
8 ounces orzo pasta 1 teaspoon olive oil 3 carrots, chopped, or more to taste 3 ribs celery, chopped 1 onion, chopped 2 cloves garlic, minced 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano salt and ground black pepper to taste 1 bay leaf 3 (32 ounce) cartons fat-free, low-sodium chicken broth 1/2 cup fresh lemon juice 1 lemon, zested 8 ounces cooked chicken breast, chopped 1 (8 ounce) package baby spinach leaves 1 lemon, sliced for garnish (optional) 1/4 cup grated Parmesan cheese (optional)
Instructions:
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.
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