Lemony Chicken Orzo Soup
Change a couple of ingredients in your Chicken Noodle Soup and you will have a fresh and Easy Lemony Chicken Orzo Soup perfect for any lunch or dinner.
Servings: 8 servings
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion, chopped
- 2 large carrots, sliced (about ¼" slices)
- 2 stalks celery, sliced (about ¼" slices)
- 1 dried bay leaf
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 7 cups chicken broth
- 1 lemon, zested
- ½ cup freshly squeezed lemon juice, 1 ½ - 2 lemons needed
- 2-3 cups chopped cooked chicken
- 1 cup orzo
- 2 large handfuls fresh spinach
- grated parmesan, to sprinkle on top of the soup
- lemon wedges , for serving
Instructions
- Heat the olive oil over medium heat in a medium size dutch oven or soup pot.
- Add the onion, carrots, celery and bay leaf and stir to combine with the oil. Cook for about 7 minutes until the onion becomes translucent.
- Add the garlic and salt and pepper to the vegetable mixture and stir while cooking for another minute.
- Add the broth and over medium-high heat bring the soup to a low boil.
- Stir in the lemon zest, lemon juice, chicken and orzo and cook for another 10 minutes. Remove the bay leaf.
- Stir in the spinach right before serving.
- Serve with grated parmesan sprinkled on top and extra lemon wedges on the side. Enjoy!
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