Lemon Chicken Orzo Soup

Ingredients

• 2 tbsp olive oil
• 3 medium carrots (Peeled and diced)
• 3 stalks celery (Diced)
• 0.5 medium onion (Diced)
• 6 cloves garlic (Minced)
• 2 tbsp flour
• 6.5 cups chicken bone broth
• 1 tbsp Italian seasoning
• 1.5 lb chicken breasts
• 1 cup orzo (Uncooked)
• spinach (Large handful)
• 2 tbsp lemon juice (Or to taste)
• lemon zest (Amount not specified)
• 1 tbsp fresh dill (Chopped; or to taste)
• Parmesan cheese (Amount not specified)
• salt (To taste)
• black pepper (To taste)

Steps

1. 1

   Heat the olive oil in a large pot over medium-high heat.

2. 2

   Add the diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables soften, about 5–7 minutes.

3. 3

   Stir in the minced garlic and cook until fragrant.

4. 4

   Sprinkle in the flour, mix well, and cook for about 1 minute.

5. 5

   Slowly pour in the chicken bone broth while stirring to keep the soup smooth.

6. 6

   Add the Italian seasoning and place the chicken breasts into the pot. Bring the soup to a boil.

7. 7

   Reduce the heat and simmer until the chicken is fully cooked, about 15 minutes.

8. 8

   Remove the chicken from the pot and cut it into bite-sized pieces.

9. 9

   Return the chicken pieces to the soup, then stir in the uncooked orzo.

10. 10

    Continue cooking, stirring often, until the orzo is al dente, about 10 minutes.

11. 11

    Add the spinach and cook until wilted.

12. 12

    Finish the soup with lemon juice, lemon zest, fresh dill, Parmesan, salt, and pepper. Adjust the lemon juice and seasonings to taste, then serve.

Notes

The source lists lemon zest and Parmesan in the finishing step but does not provide quantities. It also says to use lemon juice and dill to taste. The source does not specify a chicken internal temperature or a storage method.

Nutrition per serving

• soup
• main
• chicken
• one-pot
• comfort food
• fall
• high-protein