Soups and Stews

Lemon Chicken Orzo Soup

Name: Lemon Chicken Orzo Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 small onion (diced); 3 medium carrots (peeled and thinly diced); 2 small celery stalks (chopped); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 4 cloves garlic (minced); 7 cups chicken stock (or broth); 1 teaspoon fresh thyme; 1 cups dry orzo; 3 cups cooked, rotisserie chicken (no skins, no bones, shredded, preferrably legs and thighs - about 1.5 lb); 3 tablespoons cornstarch; 3 cups baby spinach; 1 large lemon (juiced); Salt and pepper (to taste); Chopped fresh parsley; 2 sprigs fresh thyme; 1 small lemon (sliced)

8 servings

portions

10 minutes

temps actif

35 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 tablespoon olive oil

1 small onion (diced)

3 medium carrots (peeled and thinly diced)

2 small celery stalks (chopped)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

4 cloves garlic (minced)

7 cups chicken stock (or broth)

1 teaspoon fresh thyme

1 cups dry orzo

3 cups cooked, rotisserie chicken (no skins, no bones, shredded, preferrably legs and thighs - about 1.5 lb)

3 tablespoons cornstarch

3 cups baby spinach

1 large lemon (juiced)

Salt and pepper (to taste)

Chopped fresh parsley

2 sprigs fresh thyme

1 small lemon (sliced)

Instructions

Heat olive oil in a large stock pot or Dutch oven. Add onion, carrots, chopped celery, garlic powder, and onion powder. Season to taste with salt and pepper. Cook, stirring for 5 minutes over medium-high heat, until softened and slightly caramelized. Add fresh minced garlic during the last 2 minutes of cooking the veggies.

Pour in chicken stock and stir to scrape any browned bits. Add thyme. Bring the stock to a boil and simmer for a couple minutes. Remove 1/3 cup of the stock and set aside to cool.

Sti rin orzo and shredded chicken. Cook for 8-10 minutes (or according to package directions) until the orzo is almost cooked. Stir the orzo frequently to keep it from stucking to the bottom of the pot.

Whisk cornstarch with cooled chicken stock (or water) until you have a slurry.

Pour the cornstarch mixture into the soup and stir to combine.

Simmer for 5 minutes, then stir in the spinach. Squeeze in half the lemon. Cook until the spinach is wilted, for 2-3 minutes.

Remove the soup from the heat. Taste the soup and squeeze the remaining lemon juice into the soup, gradually (if desired) and stir to combine. Season with salt and pepper.

Serve soup warm, garnished with chopped parsley, fresh thyme. Add a slice of lemon to each individual soup bowl.

Nutrition

Taille de Portion

Calories

287 kcal

Lipides Totaux

8 g

Lipides Saturés

2 g

Lipides Insaturés

6 g

Acides Gras Trans

Cholestérol

46 mg

Sodium

368 mg

Glucides Totaux

31 g

Fibres Diététiques

3 g

Sucres Totaux

6 g

Protéines

22 g