Lemon Chicken Orzo Soup (Print Version)
# Ingredients:
→ Base & Chicken
01 -
Olive oil (2 tablespoons)
02 -
Chicken breast, boneless and skinless (1¼ pounds)
03 -
Lemon pepper seasoning
→ Seasonings (Dried)
04 -
1 teaspoon of dried parsley
05 -
½ teaspoon of dried dill
06 -
1 teaspoon of mustard powder
07 -
1 teaspoon of dried oregano
08 -
1 teaspoon of dried basil
→ Soup Base
09 -
Butter (2 tablespoons)
10 -
Dry white wine (½ cup)
11 -
3/4 cup diced carrots
12 -
Garlic cloves (4)
13 -
Chicken broth (6 cups)
14 -
2 chopped celery stalks
15 -
One small yellow onion, diced
→ Final Ingredients
16 -
Spinach leaves (2 cups)
17 -
Freshly grated parmesan (½ cup)
18 -
3 to 4 tablespoons of lemon juice (from 1 lemon)
19 -
Uncooked orzo (¾ cup)
20 -
Heavy cream (½ cup)
21 -
Hot sauce (1 teaspoon)
22 -
Worcestershire sauce (1 teaspoon)
# Instructions:
01 -
Sprinkle chicken with lemon pepper, then sear in olive oil until each side turns golden (about 3-4 minutes per side). Let it rest for 10 minutes before cutting into cubes.
02 -
Pour wine into the pan and let it simmer to reduce by half (about 4 minutes). Add butter, toss in the veggies, and cook until softened.
03 -
Mix in broth, sauces, and seasonings. Raise the heat to boil, then simmer. Stir in the chicken and let it cook gently.
04 -
Boil some salted water in a separate pot and cook orzo following the instructions on its packaging.
05 -
Stir cream and parmesan into the soup, then toss in spinach to wilt. Take it off the heat and drizzle in lemon juice.
06 -
Spoon cooked orzo into serving bowls and ladle the soup over it.
# Notes:
01 -
Keeping the orzo separate stops it from soaking up too much broth.
02 -
If you want to save time, swap fresh chicken with 3 cups of pre-cooked chicken.
03 -
Hot sauce and Worcestershire sauce add to the flavor but won’t make the dish spicy.
04 -
The dish can also be made in a slow cooker (6 hours on the low setting).