Description
Learn how to make a hearty Lemon Chicken Orzo Soup with Spinach that’s perfect for cozy nights in. This easy recipe is packed with flavor and comfort.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 small onion diced
- 3 medium carrots peeled and thinly diced
- 2 small celery stalks chopped
- 1/2 teaspoon (3 ml) garlic powder
- 1/2 teaspoon (3 ml) onion powder
- 4 cloves garlic minced
- 7 cup (1680 ml) s chicken stock or broth
- 1 teaspoon (5 ml) fresh thyme
- 1 cup (240 ml) s dry orzo
- 3 cup (720 ml) s cooked, rotisserie chicken no skins, no bones, shredded (preferably legs and thighs) – about 1.5 lb (680 g)
- 3 tablespoon (45 ml) s cornstarch
- 3 cup (720 ml) s baby spinach
- 1 large lemon juiced
- Salt and pepper to taste
- Chopped fresh parsley
- 2 sprigs fresh thyme
- 1 small lemon sliced
Instructions
- Warm up some olive oil in a large pot or Dutch oven.
- Toss in the diced onion, carrots, and chopped celery along with garlic powder and onion powder.
- Season with salt and pepper according to your taste.
- Cook the mixture, stirring occasionally, over medium-high heat for about 5 minutes until the vegetables are soft and slightly browned.
- Introduce the minced garlic during the last 2 minutes of cooking the vegetables.
- Pour in the chicken broth, making sure to scrape off any browned bits from the bottom of the pot.
- Add the fresh thyme and bring the broth to a boil, then let it simmer for a few minutes.
- Take out ⅓ cup of the broth and let it cool separately.
- Mix in the orzo and shredded chicken, allowing it to cook for 8-10 minutes or as per package instructions, stirring frequently to prevent sticking.
- In a separate bowl, combine the cornstarch with the cooled broth to create a slurry.
- Add this mixture to the soup, stirring well to integrate.
- Let the soup simmer for another 5 minutes before adding the spinach.
- Squeeze in the juice from half of the lemon and cook until the spinach is wilted, approximately 2-3 minutes.
- Take the soup off the heat.
- Taste and gradually add the remaining lemon juice if needed, mixing well.
- Adjust the seasoning with salt and pepper as desired.
- Serve the soup hot, garnished with chopped parsley and fresh thyme, and place a lemon slice in each bowl.
Notes
- For enhanced flavor, use homemade chicken stock in place of store-bought broth.
- To make the soup gluten-free, substitute orzo with gluten-free pasta or rice.
- Enhance the soup with a touch of red pepper flakes for a subtle spiciness.
