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Lemon Chicken Orzo Soup

Inspired by Panera Bread’s version, this soup delivers on flavor. Tender chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family’s very favorite soup recipes.

prep:
20 mins

cook:
1 hr

total:
1 hr 20 mins

Servings:
12

Yield:
6 quarts

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Ingredients

Original recipe yields 12 servings

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor’s Note:

Please note the differences in yield and ingredient amounts when using the magazine version of this recipe. 

Nutrition Facts

167 calories; protein 12.1g; carbohydrates 21.7g; fat 4.1g; cholesterol 20mg; sodium 186.9mg. Full Nutrition

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