Lemon Chicken Orzo Soup
A fun twist on the traditional Chicken Noodle Soup. The use of lemon adds brightness for the coldest winter months. All your favorite veggies are here, but use any greens you like in place of the spinach. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Ingredients
- 1 lb chicken breasts* or thighs
- 2 tbsp olive oil
- 1 1/2 cup carrots* about 3 large, chopped
- 1 1/2 cup celery* about 3 stalks, chopped
- 1 1/2 cup onions* about 1 large, chopped
- 5 cloves garlic* minced
- 7 cup chicken broth* or broth of choice
- 1 tbsp oregano* or 1 1/2 tsp dried
- 1 tsp basil*, thyme, and rosemary or 1 tsp dried Italian seasoning
- 1 cup dried orzo
- 1 1/2 tsp lemon zest
- 1/4 cup lemon juice fresh-squeezed
- 5 cup spinach* or green of choice, torn into small, bite-sized pieces
- salt + pepper to taste
- parmesan cheese optional, for serving
Instructions
- Heat olive oil in a soup pot over medium-high heat.
- Season chicken with salt and pepper and add to pot. Sear 2-3 minutes on each side until chicken is browned. Remove chicken to a plate. You may need to do this in 2 batches.
- Add chopped carrots, celery, and onion to pot. Saute 6-8 minutes or until veggies are nearly tender. Add garlic and saute for 1 minute.
- Pour chicken broth into pot with vegetables. Add herbs and season with salt and pepper to taste. Return chicken to pot and bring to a simmer.
- Add orzo. Reduce heat to medium-low and bring to a simmer, stirring occasionally. Simmer for 5-8 minutes until chicken is cooked through and reads 165 degrees on an instant read thermometer.
- Remove chicken and allow to rest on a cutting board for 3-5 minutes or until cool enough to handle. Chop chicken into small bite-sized cubes. Allow soup to simmer for a few more minutes until orzo is tender.
- Return chicken to soup along with lemon juice and lemon zest. Add spinach and simmer until spinach is slightly wilted.
- Serve soup with grated Parmesan and additional lemon juice if desired.
Notes
If using other greens- like kale or turnip greens- add these at the same time as the orzo so they can break down and get tender.
Adapted from CookingClassy.com
Photography by Sierra Buchholz
Nutrition
Calories: 191kcalCarbohydrates: 12gProtein: 20gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 54mgSodium: 1169mgPotassium: 727mgFiber: 3gSugar: 5gVitamin A: 7848IUVitamin C: 19mgCalcium: 89mgIron: 2mg
