Description
Comforting Mediterranean flavors dance through this lemon chicken orzo soup, delivering a zesty symphony of wholesome ingredients. Hearty chicken, tender orzo, and bright citrus notes create a soul-warming bowl that welcomes you to savor each nourishing spoonful.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken breasts
Vegetables and Aromatics:
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach leaves
Liquid, Herbs, Spices, and Pasta:
- 6 cups (1.4 liters) low-sodium chicken broth
- 1 cup uncooked orzo pasta
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Warm a spacious cooking vessel over medium temperature, drizzling olive oil to coat the bottom.
- Introduce diced onion, carrots, and celery, transforming them until they soften and release their aromatic essence, approximately 5 minutes.
- Incorporate minced garlic, dried thyme, oregano, and bay leaf, allowing their fragrance to permeate the vegetables for a brief moment.
- Cascade chicken broth into the pot, elevating the liquid to a vigorous boil.
- Gently lower whole chicken breasts into the bubbling broth, then reduce heat to a gentle simmer.
- Cloak the pot with a lid, allowing chicken to poach until completely cooked through, roughly 15-20 minutes.
- Extract chicken from the liquid, using two forks to meticulously deconstruct the meat into delicate shreds.
- Reintroduce shredded chicken to the simmering broth.
- Sprinkle orzo pasta into the liquid, continuing to simmer until pasta reaches a tender consistency.
- Awaken the soup’s brightness by stirring in vibrant lemon zest and freshly squeezed juice.
- Cascade fresh spinach leaves into the pot, watching them wilt and integrate seamlessly.
- Calibrate the soup’s flavor profile with salt and freshly ground black pepper, adjusting to personal preference.
- Pluck out the bay leaf to prevent any unexpected bitter notes.
- Ladle the aromatic soup into serving vessels, crowning each with a sprinkle of chopped parsley.
Notes
- Swap chicken with tofu or chickpeas for a vegetarian version that maintains protein content and satisfies plant-based diets.
- Add a splash of white wine during vegetable sauteing to enhance the soup’s depth and complexity of flavor.
- Use brown rice or quinoa instead of orzo for gluten-free alternatives that provide similar texture and nutritional value.
- Frozen spinach works perfectly if fresh isn’t available, just squeeze out excess moisture before adding to prevent watering down the soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 540
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 11 g
- Protein: 15 g
- Cholesterol: 0 mg