Description
Creamy Lemon Chicken Orzo Soup
Ingredients
1 tbsp olive oil
1 small onion, diced
2 medium carrots, sliced
2 celery stalks, diced
2 cloves garlic, minced
1 lb cooked, shredded chicken (rotisserie works great!)
5 cups chicken broth
1 cup uncooked orzo pasta
2 cups fresh spinach
1 lemon, juiced and zested
1/2 cup heavy cream
Salt and pepper, to taste
Lemon slices, for garnish
Directions
In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, cooking for 5-6 minutes until softened. Add garlic and sauté for 1 minute.
Pour in the chicken broth and bring to a boil. Add the orzo pasta and stir. Reduce heat and let simmer for 10 minutes, or until the orzo is tender.
Stir in the shredded chicken, fresh spinach, lemon juice, and lemon zest. Let it simmer for another 3-5 minutes until spinach wilts.
Slowly pour in the heavy cream, stirring gently. Season with salt and pepper to taste.
Serve hot, garnished with a lemon slice and a sprinkle of black pepper.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~350 kcal per serving
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