Lemon Chicken & Spinach Orzo Soup

I’m putting this on my blog for all of you lovelies to check out and enjoy, but I really can’t take all the credit for this one. One because I originally found this on Cooking Classy and two because Kirby is constantly the one making this recipe. He loves it! I do too, and I love that fact that it’s healthy 🙂 Of course the fact that it makes leftovers is also a big plus. Enjoy!

Print Recipe

Lemon Chicken & Spinach Orzo Soup

Prep Time

15 Minutes

Cook Time

1 Hour 15 Minutes

Servings

Servings

Ingredients

• 1 lb Chicken Breasts
• 2 1/2 Tbsp olive oil Divided
• 1 1/4 Cups Carrots Chopped
• 1 1/4 Cups Celery Chopped
• 1 1/4 Cups Yellow Onion (Medium) Chopped
• 1 1/4 Cups Baby Bella Mushrooms Chopped
• 5 Cloves garlic Minced
• 8 Cups Chicken Broth
• 1/2 Tsp Dried Basil
• 1/2 Tsp Dried Thyme
• 1/2 Tsp Dried Rosemary
• 1 Cup Orzo Pasta
• 1 Rind Parmesan cheese Plus shredded parmesan for serving
• 1 1/2 Tsp Lemon Zest
• 1/3 Cup Fresh Lemon Juice
• 5 Cups (Packed) Fresh Spinach Roughly Chopped
• Salt & Pepper to Taste

Prep Time 15 Minutes Cook Time 1 Hour 15 Minutes Servings Servings Ingredients 1 lb Chicken Breasts 2 1/2 Tbsp olive oil Divided 1 1/4 Cups Carrots Chopped 1 1/4 Cups Celery Chopped 1 1/4 Cups Yellow Onion (Medium) Chopped 1 1/4 Cups Baby Bella Mushrooms Chopped 5 Cloves garlic Minced 8 Cups Chicken Broth 1/2 Tsp Dried Basil 1/2 Tsp Dried Thyme 1/2 Tsp Dried Rosemary 1 Cup Orzo Pasta 1 Rind Parmesan cheese Plus shredded parmesan for serving 1 1/2 Tsp Lemon Zest 1/3 Cup Fresh Lemon Juice 5 Cups (Packed) Fresh Spinach Roughly Chopped Salt & Pepper to Taste

Instructions

1. Place chicken on a cutting board, cover with plastic wrap and pound evenly to about 1/2-inch thickness. Season chicken with salt and pepper on both sides.
2. Heat 2 Tbsp olive oil a large enameled cast iron pot over medium-high heat. Add chicken and sear on both sides until browned, about 2 - 3 minutes per side. Transfer chicken to plate leaving oil in pan.
3. Add an additional 1/2 Tbsp olive oil to pan then add carrots, celery and onion and saute 3 minutes. Move veggies to the side, add garlic and saute 1 minute. Pour in chicken broth, oregano, basil, thyme, rosemary and season with salt and pepper to taste. Return chicken to pot and bring to a simmer. Add orzo and parmesan rind, reduce heat to medium-low, cover and simmer stirring occasionally, about 8 - 10 minutes or until chicken is cooked through (it should register 165 degrees in center on an instant read thermometer).
4. Remove parmesan rind and chicken and transfer chicken to a cutting board.
5. Let chicken rest 5 minutes then cut into very small cubes, about the length of the orzo. Meanwhile continue to cook soup, covered. while chicken is resting.
6. Return chicken to soup along with lemon juice, lemon zest and spinach and heat through.
7. Serve warm with parmesan cheese.  (We skip this sometimes to be healthier)

Recipe Notes

**We made a couple small changes and additions, but overall this is all from Cooking Classy.

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