Description
A comforting, weeknight soup featuring tender chicken, quick-cooking orzo, and bright lemon flavor.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded
- 1 lemon, juiced and zested
- 2 cups kale or spinach, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, sliced carrots, and sliced celery and sauté until the vegetables soften, about five to seven minutes.
- Add the minced garlic and cook for one minute until fragrant.
- Pour in the chicken broth and bring it to a boil.
- Stir in the orzo and the shredded cooked chicken, then reduce the heat to a simmer.
- Cook the orzo until tender, about ten to twelve minutes.
- Add the lemon juice, lemon zest, chopped kale or spinach, salt, and pepper.
- Simmer for two to three minutes until the greens wilt.
- Serve the soup hot and garnish with fresh parsley.
Notes
For best results, taste and adjust seasoning at the end. Use good-quality chicken broth for rich flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American