Chicken Orzo Soup

I know its the beginning of summer and soup doesn’t really fit the season, but you just can’t go wrong with this soup. It’s so light yet so flavorful. Chicken orzo soup is pretty much the same thing as chicken noodle soup. Although orzo is still considered pasta I feel healthier using it instead of noodles. Maybe because it looks like a grain? Lol. If you have a little extra time on your hands, make my chicken broth recipe and use it for this soup instead of the store bought broth. Homemade broth is the key to a great soup. Trust me you won’t regret it one bit 😉 Anyhow, if you’re craving something brothy, flavorful, and lemony, this soup will hit the spot.

Ingredients:
1 cup onion, diced
3 celery sticks, diced
3 medium carrots, diced
3 tbsp olive oil
1/4 tsp thyme
1 cup uncooked orzo
2 chicken breasts
8 cups low sodium chicken stock
2 cups water
1/2 tsp black pepper
2 tsp salt
2 tbsp fresh lemon juice
3 cups fresh spinach

Instructions:

1. Dice the carrot, onion, and celery. Then cut the chicken into 1 inch pieces and set aside.

  

2. Heat olive oil in a large pot over medium high heat. Add the diced carrot, onion, and celery. Cook until the onion becomes translucent then add the thyme.

  

3. Cook the orzo according to the package. Then drain the water out and set aside.

4. Add the cut chicken to the sautéed vegetables and cook until the chicken is fully cooked. (About 6 minutes)

  

5. Pour in the chicken broth and water and bring to a boil, then simmer for 15 minutes.

  

6. Then gently add the cooked orzo into the soup and bring it to a boil once more.

7. Add the salt, pepper, and lemon juice. The amount of salt can be adjusted to your liking.

  

8. Lastly, add fresh spinach and remove the soup from heat.