Ingredients
– 1 pound boneless, skinless chicken breasts (thighs can be substituted with longer cook time)
– Salt and pepper to taste
– 2 tablespoons olive oil for sautéing
– 1 1/2 cups carrots, diced (about 3 large)
– 1 1/2 cups celery, diced (about 3 stalks)
– 1 1/2 cups yellow onion, diced (1 medium)
– 5 cloves garlic, minced
– 7 cups chicken broth
– 1 parmesan rind plus shredded parmesan for serving
– 1 1/2 teaspoons dried oregano
– 1/2 teaspoon each dried basil, thyme, and rosemary (Italian seasoning can be substituted)
– 1 cup dried orzo pasta (about 6 ounces)
– 1 1/2 teaspoons salt or to taste
– 1/4 cup lemon juice or more to taste
– 5 ounces fresh spinach (about 5 packed cups), roughly chopped
Instructions
1-Heat the olive oil in a large pot over medium-high heat, then sear the chicken on both sides until browned, about 2 to 3 minutes per side, and set aside.
2-Add the carrots, celery, and onion to the pot, sautéing until nearly softened, about 6 to 8 minutes. Move the vegetables to the side, add the garlic, and sauté for 1 more minute.
3-Pour in the chicken broth, add the parmesan rind, oregano, basil, thyme, rosemary, and season with salt and pepper. Return the chicken to the pot and bring to a simmer.
4-Add the orzo, reduce heat to medium-low, cover, and simmer, stirring occasionally, for 4 to 8 minutes until the chicken reaches an internal temperature of 165 degrees. Remove the parmesan rind and chicken; let the chicken rest for 3 to 5 minutes, then dice it into small cubes similar in size to the orzo.
5-Continue cooking the soup until the orzo is tender. Finally, return the diced chicken, lemon juice, lemon zest, and chopped spinach to the pot, heating through until the spinach wilts.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍗 Use leftover or rotisserie chicken to save time and add flavor.
🥣 For slow cooker, sauté vegetables first, then cook all ingredients except orzo on low 5 hours; add orzo and cook till tender.
❄️ Soup freezes well for up to 3 months; cook orzo separately before freezing to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Searing and simmering
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 332
- Sugar: 5g
- Sodium: 273mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 50mg