Ingredients: |
Ingredients: 1/4 pound orzo pasta
1/2 teaspoon olive oil
1-1/2 carrots, chopped, or more to taste
1-1/2 ribs celery, chopped
1/2 onion, chopped
1 clove garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
salt and ground black pepper to taste
1 small bay leaf
1-1/2 (32 ounce) cartons chicken broth
1/4 cup fresh lemon juice
1/2 lemon, zested
1/4 pound cooked chicken breast, chopped
1/2 (8 ounce) package baby spinach leaves
1/2 lemon, sliced for garnish (optional)
2 tablespoons grated Parmesan cheese (optional)
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Directions: |
Directions: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. 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. Serves 6.
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This recipe for Lemon Chicken Orzo Soup is from