Lemon Chicken Orzo Soup

Name: Lemon Chicken Orzo Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp Olive Oil (1 tablespoon olive oil or ghee); 1 ½ lb Chicken Breast (1.5 pounds boneless skinless chicken breast or thighs); 1 piece Yellow Onion (1 yellow onion, diced); 6 cloves Garlic (6 cloves garlic, minced); 2 pieces Carrot (2 large carrots, peeled and thinly sliced); 2 pieces Celery (2 celery stalks, diced); 6 cup Chicken Broth (6 cups low sodium chicken broth); 2 pieces Bay Leaves (2 dried bay leaves); ½ tsp Ground Turmeric (½ teaspoon turmeric powder); 1 ½ tsp Table Salt (1 ½ teaspoons salt, plus more to taste); ¾ cup Orzo (3/4 cup uncooked orzo); 2 cup Baby Spinach (2 cups fresh baby spinach); ¼ cup Lemon Juice (1/4 cup fresh lemon juice); 1 tsp Lemon (1 teaspoon lemon zest); 3 tbsp Dill (3 tablespoons fresh chopped dill)

Lemon Chicken Orzo Soup - Lunch And Dinner (American)

55 minAmerican

Servings6

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Egg Free

Steps

1Heat the olive oil or ghee in a large pot or dutch oven.
2Season the chicken breast with a generous sprinkle of salt and pepper on each side then set aside.
3Add the diced onion, garlic, carrots, and celery to the pot and saute for 2-3 minutes until fragrant.
4Add the chicken, 6 cups of chicken broth, bay leaves, turmeric powder, and salt to the pot. Bring the soup to a boil, cover, and then reduce the heat to a simmer.
5Let the soup simmer for 15-20 minutes until the chicken is cooked through. Once the chicken is cooked, remove it from the soup and set aside to rest.
6Next, add the orzo to the soup and let the soup simmer and cook (uncovered) for another 10 minutes until the orzo is tender.
7Use two forks to shred the chicken breast and then add it back to the pot.
8Lower the heat and add the baby spinach, lemon juice, lemon zest, and dill to the soup. Stir until well combined and the spinach begins to wilt. Give the soup a taste and add more salt, pepper, or lemon juice to taste. Enjoy!