Chicken and Lemon Spinach Orzo Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups chicken broth
• 1 cup orzo pasta
• 2 cups fresh spinach, roughly chopped
• 1 lemon, zested and juiced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add chicken pieces, season with salt and pepper, and cook until browned.
3. 3 Pour in chicken broth, bring to a boil, then stir in orzo pasta.
4. 4 Reduce heat to simmer and cook until orzo is tender, about 8-10 minutes.
5. 5 Stir in spinach, lemon zest, juice, and oregano. Simmer until spinach is wilted.
6. 6 Serve hot, sprinkled with Parmesan cheese and parsley if desired.

Equipment

• Large pot
• Wooden spoon

Variations

• Add diced tomatoes for extra tang.
• Use rotisserie chicken for a quicker meal.

Substitutions

• Substitute orzo with rice or quinoa for a different texture.
• Use vegetable broth for a vegetarian version.

Pairings

• Freshly baked bread
• A crisp white wine

Nutrition

Tips

• For a richer flavor, use homemade chicken broth.
• Add a pinch of red pepper flakes for a subtle kick.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Pair with crusty bread and a side salad.
• Serve with a dollop of Greek yogurt for added creaminess.

FAQ