Lemon Chicken Orzo Soup
A delightful and comforting soup filled with tender chicken, vibrant spinach or kale, and a refreshing lemon flavor.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Can use rotisserie chicken or poach fresh chicken.
- 1 cup orzo pasta Alternatively, swap for another small pasta.
- 6 cups chicken broth Ensure gluten-free if needed.
- 1 cup heavy cream Can substitute with milk or almond milk for a lighter version.
- 2 lemons, juiced and zested Adjust lemon juice to taste.
- 2 cups spinach or kale, chopped Can customize with other vegetables.
- 1 onion, diced Provides base flavor.
- 3 cloves garlic, minced Enhances the flavor profile.
- 2 carrots, diced Adds sweetness and color.
- 1 stalk celery, diced Adds crunch and flavor.
- to taste Salt and pepper Season according to preference.
- for sautéing Olive oil
Instructions
Preparation
- Gather and measure all ingredients for a smooth cooking process.
Cooking Vegetables
- Heat a drizzle of olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, diced carrots, and celery. Sauté for 5-7 minutes until tender.
Soup Base
- Pour in the chicken broth and bring to a boil.
- Stir in the orzo pasta and cook according to package instructions, about 8-10 minutes.
Combine Ingredients
- Once orzo is cooked, reduce heat to low.
- Gently stir in the heavy cream, shredded chicken, and chopped spinach or kale.
Finishing Touches
- Squeeze in lemon juice and sprinkle lemon zest, mixing well.
- Season with salt and pepper to taste.
Serving
- Ladle soup into bowls and serve hot. Garnish with lemon zest or fresh herbs if desired.
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Notes
Store leftover soup in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat with extra broth if needed.