Lemon Chicken Orzo Soup

• servings: 12 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

8 ounces orzo pasta

1 teaspoon olive oil

3 medium carrots, chopped, or more to taste

3 ribs celery, chopped

1 medium onion, chopped

2 cloves garlic, minced

½ teaspoon dried thyme

½ teaspoon dried oregano

salt and ground black pepper to taste

1 bay leaf

3 (32 ounce) cartons fat-free, low-sodium chicken broth

½ cup fresh lemon juice

1 lemon, zested

8 ounces cooked chicken breast, chopped

1 (8 ounce) package baby spinach leaves

1 lemon, sliced for garnish

¼ cup grated Parmesan cheese

Directions

Gather the ingredients.

Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.

Meanwhile, heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook and stir until vegetables begin to soften and onion becomes translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, bay leaf, salt, and black pepper; continue cooking another 30 seconds before pouring chicken broth into the pot.

Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.

Stir orzo, lemon juice, and lemon zest into broth; add chicken. Cook until chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into broth and orzo is tender, 2 to 3 minutes.

Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

Enjoy!

Nutrition

• Calories: 167 kcal
• Total Fat: 4 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 20 mg
• Sodium: 187 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 12 g