Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
- 1 pound (about 450g) boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 cup orzo pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- Juice of 2 lemons
- Zest of 1 lemon
- 1 cup baby spinach, chopped
- Fresh parsley, chopped, for garnish
Instructions:
1. Sauté Chicken:
- Intensity: Medium
- Time: 5 minutes
In a large pot, heat olive oil over medium heat. Add diced chicken and sauté until browned on all sides. Remove the chicken from the pot and set aside.
2. Sauté Aromatics:
- Intensity: Medium
- Time: 5 minutes
In the same pot, add chopped onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
3. Add Broth and Bring to a Boil:
- Intensity: Medium
- Time: 5 minutes
Return the sautéed chicken to the pot. Pour in chicken broth, add orzo pasta, dried thyme, dried oregano, bay leaf, salt, and black pepper. Bring the mixture to a boil.
4. Simmer:
- Intensity: Low
- Time: 15 minutes
Reduce the heat to low, cover the pot, and simmer for 15 minutes or until the orzo is cooked and the chicken is tender.
5. Add Lemon Juice and Zest:
- Intensity: Medium
- Time: 2 minutes
Stir in the lemon juice and lemon zest. Adjust the seasoning if needed.
6. Add Spinach:
- Intensity: Low
- Time: 3 minutes
Add chopped baby spinach to the soup and stir until the spinach wilts, about 3 minutes.
7. Check Seasoning:
- Intensity: Low
- Time: 2 minutes
Taste the soup and adjust the seasoning if necessary. Remove the bay leaf.
8. Garnish and Serve:
- Intensity: Low
- Time: 2 minutes
Ladle the Lemon Chicken Orzo Soup into bowls. Garnish with chopped fresh parsley.
9. Enjoy:
- Intensity: Low
- Time: 1 minute
Serve this comforting and citrusy soup hot, and enjoy!
Note:
- For added richness, you can whisk in a beaten egg at the end of cooking while stirring the soup (avgolemono style).
- Customize the soup by adding your favorite vegetables or herbs.
- Serve with a slice of crusty bread for a complete meal.
Nutrition Information (per serving):
- Calories: 400
- Protein: 30g
- Carbohydrates: 45g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 60mg
- Sodium: 1000mg
Note: Nutrition information is approximate and may vary based on specific ingredients used.
