One pot Lemon Chicken, Spinach and Orzo Soup are clean, filling and outstanding for an easy weeknight dinner that’s perfect for chilly night time!
January is truly soup month here in Colorado. We haven’t had a great deal snow…yet, however, the nights and mornings have certainly been cold. I appear to be making soup as soon as every week in recent times. I surely love this Italian Lentil and Vegetable Soup when I’m yearning something vegetarian. Then there’s this Slow Cooker Creamy Green Chile Chicken Enchilada Soup once I need some Southwest flavors.
Today I’m sharing the recipe for Lemon Chicken, Spinach and Orzo Soup. It’s hearty, healthful and despite being soup, it may be very clean in taste thanks to the lemon and dill. The soup is all made in a single pot and takes much less than a half-hour to prepare dinner. With the quantity of flavor on this soup, you’d suppose that it had cooked plenty longer than that.
WHAT DO I NEED TO MAKE THE SOUP?
- Chicken breasts or thighs if you prefer
- Yellow onion
- Fresh rosemary, thyme, and dill
- Dried oregano, bay leaf, and crushed red pepper flakes
- Low sodium chicken broth
DO I HAVE TO USE FRESH HERBS?
Using sparkling herbs isn’t a requirement, however, I enormously suggest it. The flavor of sparkling is away advanced to that of dried herbs. I specifically feel this way about thyme. I definitely can’t stand the taste of dried thyme, however, love fresh. If you choose to use dried herbs you’ll want to apply much less than what the recipe requires. I might advise approximately half of the amount.
I mentioned above that this soup is made in a single pot. You’ll begin through browning the hen. You don’t want to prepare dinner it completely, simply get a few colors on it. The chicken goes onto a plate while you sauté the vegetables, herbs, and spices. Next, add inside the fowl broth and the raw orzo. Give it a stir and the bring it to a boil.
Once the soup boils, lower the heat to a simmer and cook dinner for 5 mins. Add the chicken back in at the side of the spinach and cook until the orzo is tender and the chicken is cooked through, about any other 5 mins. The very last step is to stir within the lemon zest and squeeze in clean lemon juice. This is no time for that rubbish in the bottle.
The soup is satisfactory the day it is made, but it will also reheat well for more than one day. The longer it sits within the refrigerator the mushier the pasta gets.
CAN THE SOUP BE FROZEN?
Yes, however without the orzo. If you try and freeze the soup with the cooked orzo added in, it is going to be tender and collapse. Cook the orzo one at a time and add only what you intend to eat.
- 4 teaspoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon dried oregano
- 1 cup diced yellow onion
- 1 1/2 cups diced carrots
- 1 1/2 cups diced celery
- 3 cloves of garlic, grated
- 1 1/2 teaspoons chopped fresh rosemary
- 1 1/2 teaspoons chopped fresh thyme
- 1 bay leaf
- 1/4 teaspoon red pepper flakes (optional)
- Kosher salt and fresh ground black pepper to taste
- 1 tablespoon chopped fresh dill
- 8 cups low sodium chicken broth
- 1 cup uncooked orzo
- 5 ounces baby spinach
- Zest and juice of a lemon
- Heat 2 teaspoons of olive oil in a large pot over medium-high heat. Add in the chicken and oregano and season with salt and pepper. Cook the chicken until lightly browned, but don’t cook all the way through, about 3-4 minutes.
- Remove the chicken from the pot onto a plate. Add the remaining 2 teaspoons of olive oil to the pot along with the onion, carrots, celery, rosemary, thyme, and red pepper flakes. Season with salt and pepper. Sauté until the vegetables are tender, 3-4 minutes and then add in the garlic. Sauté another 30 seconds.
- Add the broth to the pot, stir and bring to a boil over high heat. Once boiling, add in the orzo and reduce the heat to a simmer. Cook for 5 minutes and then add in the spinach, chicken, and dill. Cook for another 5-7 minutes or until the orzo is tender and the chicken is cooked through.
- Remove from the heat and discard the bay leaf. Stir in the lemon zest and juice. Taste for seasoning and add salt and pepper as needed.
Nutritional info based on 6 servings.