Chicken Orzo Soup
A brothy, lemony, and hearty soup perfect for any cold day! This one really hits the spot!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
- 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
Dice the carrot, onion, and celery. Then cut the chicken into 1 inch pieces and set aside.
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.
Cook the orzo according to the package. Then drain the water out and set aside.
Add the cut chicken to the sautéed vegetables and cook until the chicken is fully cooked. (About 6 minutes)
Pour in the chicken broth and water and bring to a boil, then simmer for 15 minutes.
Then gently add the cooked orzo into the soup and bring it to a boil once more.
Add the salt, pepper, and lemon juice. The amount of salt can be adjusted to your liking.
Lastly, add fresh spinach and remove the soup from heat.
Calories: 239kcal | Carbohydrates: 21g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 747mg | Potassium: 618mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4895IU | Vitamin C: 8.1mg | Calcium: 41mg | Iron: 1.4mg