Name: Lemon Chicken Orzo Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 3 medium carrots, peeled and finely diced; 2 small celery stalks, chopped; ½ tsp garlic powder; ½ tsp onion powder; 4 garlic cloves, minced; 7 cups chicken stock or broth; 1 tsp fresh thyme; 1 cup dry orzo; 3 cups shredded cooked chicken (about 1.5 lb); 3 tbsp cornstarch; 3 cups baby spinach; 1 large lemon, juiced; Salt and pepper, to taste; Garnish: Fresh parsley, chopped; Lemon slices; Fresh thyme sprigs

Description

A culinary gem that balances freshness and warmth, making it an ideal dish for any season.

Ingredients

Scale

1 tbsp olive oil
1 small onion, diced
3 medium carrots, peeled and finely diced
2 small celery stalks, chopped
½ tsp garlic powder
½ tsp onion powder
4 garlic cloves, minced
7 cups chicken stock or broth
1 tsp fresh thyme
1 cup dry orzo
3 cups shredded cooked chicken (about 1.5 lb)
3 tbsp cornstarch
3 cups baby spinach
1 large lemon, juiced
Salt and pepper, to taste
Garnish: Fresh parsley, chopped; Lemon slices; Fresh thyme sprigs

Instructions

Start by heating the olive oil in your large pot over medium heat. Once it lightly shimmers, add the diced onion, carrots, and celery. Sprinkle in the garlic powder and onion powder, stirring occasionally. Cook these vegetables for five minutes until they start to soften, adding the minced garlic to the pot in the last two minutes.
Pour the chicken stock into the pot, ensuring to scrape up any bits stuck to the bottom. Sprinkle in the fresh thyme and bring the mixture to a gentle simmer. The aroma will be inviting, setting the tone for the rest of the cooking process.
With the soup base simmering, add in the dry orzo and shredded chicken. Stir frequently to prevent the orzo from sticking to the bottom of the pot. Allow them to cook together for 8 to 10 minutes until the orzo reaches al dente perfection.
In a small bowl, whisk together the cornstarch with about ⅓ cup of the cooled broth or water until smooth. Stir this slurry into the soup to add a thicker, richer texture.
Allow your soup to simmer for five more minutes. Then incorporate the baby spinach and the juice of half a lemon. Cook until the spinach wilts completely.
Remove the soup from heat and taste; add more lemon juice if you prefer extra tang. Adjust the seasoning with salt and pepper to your preference. Serve warm, garnished with fresh parsley, lemon slices, and thyme sprigs.

Notes

Ensure the chicken is fully cooked before shredding and adding to the soup to save cooking time.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner

Nutrition

Calories: 250 kcal
Sodium: 580 mg
Protein: 22 g