Lemon Chicken Orzo Soup (Print Version)
Tender chicken, spinach, orzo, and parmesan in a creamy, zesty broth with a hint of fresh lemon.
# Ingredients:
→ Chicken
01 -
2 tablespoons olive oil
02 -
1 ¼ lbs. boneless skinless chicken breast
03 -
Lemon pepper seasoning
→ Seasonings
04 -
1 teaspoon dried oregano
05 -
1 teaspoon dried basil
06 -
1 teaspoon dried parsley
07 -
1 teaspoon mustard powder
08 -
½ teaspoon dried dill weed
→ Soup
09 -
½ cup dry white wine
10 -
2 tablespoons butter
11 -
1 small yellow onion, diced
12 -
¾ cup carrots, diced
13 -
2 sticks celery, diced
14 -
4 cloves garlic
15 -
6 cups chicken broth
16 -
1 teaspoon hot sauce
17 -
1 teaspoon Worcestershire sauce
18 -
½ cup heavy cream
19 -
2 cups fresh spinach
20 -
½ cup Parmesan cheese, freshly grated
21 -
Juice of 1 lemon (3-4 tablespoons)
22 -
¾ cup orzo, uncooked
# Directions:
01 -
Heat olive oil over medium-high heat. Season the chicken with lemon pepper seasoning and add it to the heated pot. Sear on each side for 3-4 minutes, until a golden color has developed. Remove and let rest for 10 minutes, then dice or shred into bite-sized pieces.
02 -
Add white wine to the skillet over medium heat and use a silicone spatula to clean the bottom of the pot. Bring it to a gentle bubble and let it simmer for 4 minutes, or until reduced by half. Add the butter along with the onions, carrots, and celery. Soften for 5 minutes, then add the garlic and cook for 1 more minute.
03 -
Add the seasonings, hot sauce, and Worcestershire sauce and toss to coat. Add the chicken broth. Bring to a boil, then reduce to a simmer. Add the diced chicken back and simmer gently until cooked through.
04 -
While the soup simmers, boil the orzo in a separate pot of salted water according to package instructions. Drain once cooked.
05 -
Reduce heat of the soup to low and stir in the heavy cream. Gradually sprinkle in the Parmesan cheese, stirring continuously. Add the spinach and let it heat through for 2-3 minutes, or until wilted. Remove from heat and stir in the lemon juice.
06 -
Add cooked orzo to serving bowls and ladle the soup on top. Serve immediately.
# Notes:
01 -
Cook the orzo separately to prevent it from absorbing too much broth, especially if you plan on having leftovers.
02 -
Use freshly squeezed lemon juice for optimal flavor.
03 -
Adding the rind of a Parmesan wedge while the soup simmers enhances flavor.