Lemon Chicken Orzo Soup

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A tangy twist on this classic Italian or Greek Grandma “Penicillin” soup, perfect for cold days, warm days or just about any days.

Lemon Chicken Orzo Soup

A tangy twist on this classic Italian or Greek Grandma “Penicillin” soup, perfect for cold days, warm days or just about any days.
Servings 4

Ingredients

  • 1 large onion diced
  • 3 stalks of celery diced
  • 3 carrots peeled and diced
  • 3 large cartons of chicken broth
  • 1 whole small chicken
  • 3 tbsp butter
  • 1 package of fresh whole leaf spinach
  • 2 whole lemons
  • 1 box of orzo pasta
  • 1 tbsp Goya Adobo
  • 2 tbsp chopped fresh parsley leaves
  • 1 pinch kosher salt and pepper to taste
  • 1 tbsp olive oil

Instructions

  • Heat olive oil and butter in a large stock pot over medium heat.
  • Cook and celery and onion until the vegetables begin to soften and the onion becomes translucent, 5-7 minutes.
  • Season the mixture with Adobo, salt and pepper. Continue cooking another 30 seconds before pouring the 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 tender. About 10 minutes (I prefer the carrots firm so I steam them separately and put them in the soup at the last minute before serving).
  • Squeeze the lemons into the broth as well as the shredded cooked chicken and cook until heated through about 5 minutes.
  • Separately boil the orzo in salted water and drain.  When the orzo is boiled, combine into the soup.
  • Add the spinach and parsley until the spinach wilts into the broth, 2-3 minutes. Throw the carrots into the soup.
  • Ladle soup into the bowls, garnish with lemon slices and grated cheese.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @haveucoveredinthekitchen on Instagram and hashtag it #haveucoveredinthekitchen.

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