Herb-Loaded Lemon Chicken Orzo Soup
A hearty yet light herb-loaded lemon chicken orzo soup that is sure warm you right up! This soup is cozy and comforting and perfect, especially if you’re feeling under the weather!
Servings: 6 -8 servings
Ingredients
- 2 tablespoons olive oil
- 3 ¾ cups mirepoix equal parts chopped onions, carrots, celery
- 6 cloves garlic minced
- 5 sprigs EACH: fresh thyme AND fresh parsley see notes
- 1 sprig EACH: fresh oregano tarragon, AND fresh rosemary (see notes)
- 1 bay leaf see notes
- parmesan rind optional
- 7 cups low sodium chicken stock
- ¾ cup uncooked orzo pasta
- 2 ½ cups cooked and shredded chicken
- 5 ounces baby spinach
- ¼ cup lemon juice + zest of 1 lemon
Instructions
- SAUTE: Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the mirepoix and sauté the veggies for 4-5 minutes or until the veggies soften a bit. Add the garlic and the bouquet garni during the last 30 seconds and stir until fragrant. Pour in the chicken stock and add the parmesan rind.
- BOIL: Allow the soup to reach a boil on medium heat.
- PASTA: Then, add the pasta, and kick the heat up to medium-high and allow for it to cook according to package directions. My pasta box suggested 7-8 minutes total. Test the pasta for doneness, then add shredded chicken, baby spinach, lemon zest, and lemon juice to the soup. Remove the bouquet garni (or spice ball.) Taste for seasonings and adjust salt and pepper to taste. Serve warm.
Notes
- Herbs: feel free to swap the fresh herbs for dried. You'll want to use about 1/4 teaspoon of each of these dried or just swap with 2 teaspoons italian seasoning. I typically use dried bay leaves, but fresh work well too!
