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
- 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
- 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.
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