Lemon Chicken Orzo Soup with Spinach
Servings 6
Equipment
- Large Dutch oven
Ingredients
- 2 tbsp olive oil divided
- 1 lb boneless skinless chicken thighs trimmed of fat & cut into 1-inch chunks
- Sea salt and freshly cracked pepper to taste
- ½ sweet yellow onion diced
- 3 carrots peeled & sliced
- 2 stalks of celery diced
- 3 cloves of garlic minced
- 5 cups of chicken broth
- 1 cup of water
- 1 bay leaf
- ¾ cup uncooked orzo pasta
- 2 cups baby spinach
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh basil chopped
- Juice from 1 lemon
Instructions
- Heat half of the olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
- Add the chicken and season with sea salt and freshly cracked pepper, to taste.
- Cook, stirring occasionally, for 3-4 minutes; remove from pot and set aside.
- Add the remaining olive oil then add the onion.
- Cook, stirring often, for 2 minutes.
- Add the carrots and celery and cook, stirring often, for 3-4 minutes.
- Add The minced garlic and cook, stirring constantly, for 1 minute.
- Add the broth and water along with the bay leaf; bring to a boil.
- Stir in the orzo, chicken & juices; reduce heat and simmer until the orzo and vegetables are tender, about 10-12 minutes.
- Stir in the spinach, parsley, fresh basil, and lemon juice.
- Taste and season with sea salt and freshly cracked pepper, to taste.
- Ladle into bowls and serve immediately. Enjoy.